Kuala Lumpur - A Taste of Din Tai Fung's Offerings in KL
This busy outlet in the sprawling Pavilion is one of 4 Din Tai Fung branches in Kuala Lumpur. I'd been to DTF the world over, including the original one in Taipei, but was loathe to try the ones in KL, for fear that the standards there may not live up to my expectations in this mainly Muslim city, where many restaurants are halal, or else pork-free.
Anyway, my quick lunch here today showed that the DTF chain maintained an acceptable standard here in KL (though nowhere near the quality one gets in Singapore or even Bangkok)
- Century egg with pickled ginger: the best I'd had in KL. I'll return here just for this cold appetiser.
- Double-boiled chicken with ginger: didn't like the stringy, chewy texture of the free-range chicken used. Soup was okay.
- Xiao long bao: the skin was thicker than at DTF outlets outside Malaysia which I'd tried. The top parts of the dumplings were overly thick. The pork-meat and broth filling also lacked the rich flavours I loved in XLB.
- Steamed layer cake: pretty tasteless. I'd not order this again.
Overall, okay place to come if you're *really* hankering for Shanghainese/Taiwanese lamian and XLB, but those cuisines are not the forte in this city.
Din Tai Fung
Lot 6.01.05,Level 6
168 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: +603 2148 8292
Actually to clarify I should say the XLB at DTF was the only thing good I had. The standard of service and the other food isn't at all what I expected. I have been to crystal jade and I think their food in general is great. If you do make it there, it makes a lot of social media posts because of the peking duck more so than the dumplings, so I'll have to pay more attention to them next time I go :-) Besides CJ, there are a few lesser known XLB spots with big followings in the Chong Nonsi area of Silom I'm trying to get around to trying them all.
Thanks for the heads-up. I also thought DTF's XLB are the only memorable items on the menu.
In Taipei, the black mountain pigs (perhaps the same breed as Japanese kurobuta from Kagoshima) were used for the XLBs, and the meat is sweeter/tastier. Other "must-orders" at the DTF's original outlet were the boiled chicken soup and the fried rice topped with deep-fried pork chop - but I must say that I'm not a fan of either.