First Bite: Din Tai Fung Manila

Din Tai Fung is probably one of the most talked about restaurants last year. Its huge "opening soon" banner has captured the attention of foodies and every one was on the look out on social media for the official opening day announcement of the well-loved Taiwan-based restaurant. It finally did last month with free Xiao Long Bao for the first 100 guests. I would normally visit on its first week (or even attempt to be one of the first 100 for free food) but since traffic was not very pleasant and knowing that this restaurant will have a blockbuster line, I decided to wait till I do visit SM Megamall. And thanks to the super delayed Christmas lunch with college friends, I braved the crazy Saturday traffic and giddily hopped towards Din Tai Fung. 

Hello, Din Tai Fung!

K was the early bird in our group and managed to get a number for us. However, for us to be seated, everyone from the group has to be there. Since some of us were late, we had to wait a bit longer for us to get a table (because our number was long been called). On a positive note, we could already place our order while still in line. At least that cuts down our wait for food. We ordered Din Tai Fung House Special (PHP155), Pork Xiao Long Bao (PHP315, 10 pcs; PHP160, 5 pcs), Vegetarian Mushroom Wonton Noodle Soup (PHP265), Sweet and Sour Pork (PHP245), Salted Egg Yolk Prawns (PHP375) and Shrimp Fried Rice (PHP210). 

When we were finally complete, we waited for a couple of minutes before we were assisted to our table. I think it wasn't that bad. (Then again, it was already 3 PM when we visited and the place was still packed. So just imagine how busy the place is during lunch.)

The Din Tai Fung House Special was served right away and it looks appetizing. I loved the slight tart of the dish making it very refreshing and a great appetizer. I also love the delightful seaweed texture and beansprout crunch.

The server also tried to upsell by offering the Stewed Spongy Gluten (PHP235) which we said yes to as we were really hungry. 

First Bite: Din Tai Fung

Din Tai Fung. Those three syllables are music to foodies’ ears and eyes when they found out that this famous chain is finally opening its doors in Manila, thanks to Moment Group of Restaurants. I couldn’t really join or understand the hype as I have never been to one but I was told that it was very similar to Tim Ho Wan which I was not really crazy about. But then I had the opportunity to try this well-loved Chinese restaurant when I visited Hong Kong a few weeks back.

Hello, Din Tai Fung.

We visited the Din Tai Fung Miramar Mall branch since it was the one nearest our hotel. And it sure was a good call as when we arrived, there was no line at all. The mall, which was renovated in 2008, was pretty empty except for this restaurant with a massive floor area.

The first thing I noticed was that there’s a time limit for dining. I forgot to take note though up to how long we could stay. But the French way of dining is definitely out.

We settled with the following dishes: Steamed Pork Dumplings/Xiao Long Bao (HK$58), Braised Beef Noodle Soup (HK$82) and Steamed Taro Paste Dumplings (HK$43) for dessert.

While waiting, we enjoyed our warm house tea (which apparently not the house tea we are used to as we had to pay HK$9 per person for this and water is more expensive).

First served was our xiao long bao which were pretty good. It was juicy and flavorful and dipping it in the black vinegar sauce made it even more delectable. It was also served piping hot so we had to wait a bit to let it cool. However, Lugang Café’s xiao long bao wasn’t far from Din Tai Fung’s. I could settle for Lugang anytime.

The braised beef noodle soup was something else though. It was probably one of the best noodle soups I’ve tasted. The noodles were cooked just right, not too hard nor too soft and the broth had this lovely sweet yet salty flavor. It wasn’t oily too. And the braised beef… it was so soft and flavorful too. (Waaah!  I am drooling now.)