If you’re craving for authentic street snacks from the night markets of Taiwan but can’t leave Singapore’s shores, then Chinese restaurant Din Tai Fung is the place to go.
The Michelin-starred Din Tai Fung, best known for its piping-hot xiao long bao (steamed pork dumplings), has introduced several Taiwanese specialities to its menu this March. In addition, its 112 Katong branch will stay open until 2am so you can satisfy those midnight hunger pangs.
For a smorgasbord of Taiwanese street nosh, tuck into the Taiwan Braised Mixed Platter ($16.80 for Standard and $20.80 for Deluxe, pictured below) exclusive to Din Tai Fung at 112 Katong.
Stewed for up to three hours, this hearty platter includes fork-tender pork belly slices, duck wings, braised pig ears, pig intestines, boiled eggs, beancurd and french beans with crushed garlic. These Taiwanese night-market morsels are served with pickles, ginger and Din Tai Fung’s special chilli dip, making for a great communal supper experience.
Also new on the menu are the Braised Duck Tongues ($7.80 per plate, pictured below). A rare find in Singapore, these whole duck tongues are braised for hours with herbs and spices like licorice roots and bay leaves.
Don’t be repulsed by this unusual-looking delicacy: the flesh on the tongues is in fact soft, fatty and chewy with no overpowering taste. Similarly, the thinly-sliced pig ears in the Taiwan Braised Mixed Platter actually taste better than they sound: They are savoury with a gelatinous texture and a crunchy centre.
The Taiwan Braised Mixed Platter and Braised Duck Tongues are just some of the dishes on Din Tai Fung at 112 Katong’s supper menu. Available from 11pm to 2am on Fridays, Saturdays, Sundays and the eve of public holidays, the supper menu also includes regular Din Tai Fung favourites like their xiao long bao and Steamed Chicken Soup.
Less adventurous foodies can go for Din Tai Fung’s Taiwan Shrimp and Pork Oriental Wantons with Spicy Sauce ($7.50 per serving, pictured below left). Plump, pork-and-shrimp filled wantons are generously doused with chilli oil and black vinegar, giving the normally tame-tasting meat parcels a fiery, tangy kick.
There’s also the new Pan-fried Shrimp and Pork Gyoza dumplings ($7 for five, pictured below right). Minced pork, black pepper, shrimps and chives are encased in a rectangular wafer-thin potato starch casing and pan-fried to a non-greasy crisp, sealing in the juices.
The Shrimp and Pork Oriental Wantons are available until April 30, 2012, while the Pan-fried Shrimp and Pork Gyoza can only be ordered between 3pm to 5pm daily, at all Din Tai Fung outlets come end March.
Din Tai Fung at 112 Katong is located at #01-04, 112 East Coast Road, Singapore 428802. For a complete listing of Din Tai Fung outlets in Singapore, please visit www.breadtalk.com/dintaifung/contactus.php
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