Din Tai FungBeginning last year to open a branch in the Bay Area, the site of the Westfield Valley Fair was fenced off, but the site has not yet begun.
At the beginning of this year, it was said that it would start in April, and the result ...
Then it said that it would open on May 5st! Ran Goose ...
After appetizing everyone, today (May 5) finally opened for business ~
for those who don't know Ding Tai Fung, Wikipedia introduces it like this:
Opened in 1958 in Xinyi Road, Taipei City, it was originally a "Din Tai Fung Oil Company" for retail edible oil. In 1970, Din Tai Fung expanded into the Japanese market and quickly set off a small enthusiasm in Japan. Since then, it has been widely praised. It has been selected by the New York Times as one of the "Top Ten Gourmet Restaurants in the World." Din Tai Fung's first branch in Hong Kong was named 1996Michelin Guide Hong Kong and Macao One-Star Restaurant. Din Tai Fung Xiao Long Bao takes strict "gold 18 pleats" as the biggest highlight, and uses a standard of 5 grams of noodles and 16 grams of filling to make small cages.
Early in the morning the group was discussing the situation of queuing. It was said that for lunch, it was only a number for two hours, and they had to wait for three hours. The team rounded n turns and finally lined up to Sephora's door.
So I came to Valley Fair around XNUMXpm and came in from the parking lot on the second floor to see ...
Come to me ...
The queue is mainly Chinese, and there are some foreigners who love XLB ...
The team with the number had only queued for half an hour, and it was a little unexpected ~ It was much better than the situation in the morning and noon.
The staff took note of the call with an iPad and would send a text message when they were ready to sit. Very good attitude, always smiling, both Chinese and English, very patiently explaining how it works to customers, and telling us that it will take about three to three and a half hours to be seated.
After receiving the confirmation text message, you can go around in the mall ~
At this time, there were fewer people waiting in line to get the number. At about 6:00, the queue was no longer accepted. After all, it was closed at 10:00 in the evening.
Received a text message reminder around 7:40, much faster than expected! You should be seated around eight o'clock ~ But for my own reasons, I just sat down at 8:40 ╮ (╯ ▽ ╰) ╭
I have to say that Din Tai Fung's service staff is really nice. Opening the store in the limelight, it must be stressful.
The space in the store is actually quite large, and the light is very good, bright and soft, suitable for food.
Anyways, sit back and look forward to it, open the menu and ordered the snow crab pork xiaolongbao and truffle xiaolongbao!
The dough is a little sticky, but it is still thin and not easy to break. This is great!
The technique of xiaolongbao is very poor. I often break it. For example, Lu Mingchun in New York, I have never eaten a few complete soups = = so I like Din Tai Fung for this. .
The buns should have just come out of the oven, but they are not very hot, so the thing I worry about the most—being burned to my tongue—does not happen ~ I happily drained Xiaolongbao!
This Xiaolongbao is bitten like this to show the truffles inside ~ The waiter said that it is best not to dip the vinegar in the truffle Xiaolongbao. I don't feel it when eating, but after a while, my mouth is full of truffle!
The two cups of soup were also a pleasant surprise. It looks very dull, but the rich flavor surprised us! The meat was also stewed very well, it didn't rot into a loin, but it was crispy but a bit chewy.
This cage is made of snow crab pork, there is no difference in appearance, so there is a cute little crab in the steamer~ The flavor of crab meat is poured into the mouth with the soup (⊙v⊙)~~~ Although the crab meat is delicious It's also charming, but add some vinegar and ginger to make it more flavorful!
OK, we ordered so much (because the truffle xiaolongbao is so expensive, look at the sky ...) I want to continue eating xiaolongbao for soup ~
Written & Shooting | Wang Pork Ribs is a cat
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