Few people would wait four hours for a table at a restaurant, but I am more than willing to when it comes to dining at Din Tai Fung. I could barely contain my excitement when I learned last year that my favorite xiao long bao joint was opening in Seattle! This internationally famous chain actually began as a small shop in Taipei City before spreading to Japan, Korea, China, Indonesia and the US. Its specialty is xiao long bao, a tasty dumpling filled with pork and a hot broth, pouring flavor into your mouth when you bite into its delicate, doughy skin.
I felt so nostalgic watching everyone around me enjoy good food, drink, and company. This restaurant was my go-to spot in Singapore every time I craved soup dumplings. Even in Seattle, Din Tai Fung’s dumplings are top notch, with the perfect ratio of meat filling and soup, and a super thin dumpling skin. We even paired our delicious meal with ice cold Tiger Beer, Singapore’s national beer. The four hour wait was totally worth it.
I noticed amongst my friends that we all have our own techniques for eating xiao long bao. I like to put my soup dumpling on a spoon filled with soy sauce, vinegar, and ginger, and then place everything in my mouth all at once. I notice others like to poke a hole in the soup dumpling and drain the broth into their spoon, sip on the broth, and then eat the dumpling.
I’m curious, is there a “right” way to eat xiao long bao? How do you eat yours?
Hungry yet? Read about other fobby food favorites, such as Disney dim sum, instant ramen, Obama’s favorite Indonesian meatball soup, congee, Filipino comfort food, Vietnamese banh mi, and Rachel Ray’s version of pho.
(Thanks, Jennifer for the pics!)