Introducing Truffle Xiao Long Bao @ Din Dai Fung

Let me tell you, it is crazy to see the crowd to be outside a shop even before its opening hours. This is the first time I saw it happen when the restaurant open for business, already seated with around 8 tables in it. At this restaurant Din Dai Fung, that served Taiwanese Food which is one of a famous Franchise that know for its quality and authentic food being served.

With their overwhelming response from locals since their opening a few years ago, now they have done a little facelift to the restaurant and re-open its door to public again with some unique range of Xiau Long Bao to be introduced.

Japanese cucumber @ RM3.80, pickled with garlic, red chilli, chilli oil and sesame oil which is crispy in texture and mild in taste, definately a good appetizer to start along with.

 House Special Appetizer (Xiao Cai) @ RM3.80 – spicy vermicelli noodles mixed with seaweed, bean sprout, dry beancurd, sesame oil and chilli oil

Introducing new to the family, Golden Pumpkin with Salted Egg @ RM3.80, being fried crispy on the outside layer, coated with salted egg on the edge and skin makes it perfect dish to go along with rice.

Shanghainese Drunken Chicken @ RM12.80 a newly modified with add on flavours which now use 2 wine to marinate on it for more than 2 days using Kampung chicken. It is served cold and it is really appetizing, and the chicken meat is a bit chewy yet soak with aromatic wine taste. – Recommended

My favourite of the day for appetizer is Stewed Beancurd with Honey Sauce (Kaofu) @ RM7.00. High quality bean curd being imported from Shanghai and made of high protein wheatflour. The process of making this surely a complicated process but the flavour of it is excellent. First bite of the beancurd taste like bread soak in water but the more I chew the more I like it. A bit sweet, salty yet its deep fried you definately don feel it!