It’s grey at the bottom of the rainbow.
Lunchtime again and we still didn’t feel like a salad or anything else remotely light and so went back to Paradise Dynasty which I like so much nowadays. We continued sampling new Xiao Long Bao flavors from their rainbow palette and today’s choice fell on the garlic type. It didn’t look very pretty to be honest, all grey, somehow nearly metallic and also the taste wasn’t my favourite of all times. I’m generally a garlic lover and at first it even tasted interesting enough to catch my curiosity but at the second bao I was already over it. It was just too overwhelming with too many raw-ish garlic chunks in the meat mix.
As I had their awesome Spicy Dumpling Noodles already a couple of times I finally brought myself to ordering the Dan Dan Mian, that caught my attention during an earlier visit. At first it seemed a little thin and soupy but when I gave it a proper mix it got nicely thick. Noodles were, as often, too soft for my preference but the other flavors worked fairly nice together, all sesame and creamy. Overall the aroma of this thing was rather light and lacked a bit of depth but probably some fresh leafs of coriander and a couple of drops of fiery chili oil could change that for the better. Well, not an eye opener this time but still on my list of very solid lunch options.
Paradise Dynasty 乐天皇朝
3 Gateway Drive
Tel: +65 6465 9271
Ballsy Xiao Long Bao in Da’an.
My food fanatic friend A. recommended this place to me that he found during his last Taiwan trip and tonight a colleague helped me hunt it down just across the street from the Chiang Kai-Shek Memorial Hall in Da’an. ‘Hang Zhou’s’ is quite a rustic place with low tables and tiny chairs and still had many customers enjoying their dinner here, despite the late hour we arrived.
We started up with the signature dish, the ‘Xiao Long Bao‘ (小籠湯包). These were gigantic huge dumplings but tasted quite nice; the dough was a bit thick though and I had better soups as well but overall pretty good and dirt cheap too and I especially liked the big help-yourself-bucket of finely chopped ginger which I loaded up on heavily. The second basket were the ‘Shrimp Shiaomai‘ (蝦仁燒賣) and these were even bigger, maybe even too big and again this fusion of soupy xiao long bao topped with a shrimp which suits me much better than the shao mai dim sum versions I had before.
As little contrast to all those enormous dumplings we ordered the ‘Marinated Beef Rolls‘ (大餅卷牛肉) which reminded me of a creative adaption of peking duck. They were delicious, slightly dry tenderloin rolled in crispy pancakes, together with some crunchy cucumbers and onions and glazed with a sweetish plum sauce. Actually it was exactly like peking duck, just with beef, ‘Peking Beef‘ so to speak?
Even though I found it quite ballsy of these guys to call the website of their shop “thebestxiaolongbao.com“, I still kinda liked the place – unpretentious, a bit dirty and service along the bare minimum but none in an overly bothering way and most importantly the food was tasty and cheap as well. Thanks for the recommendation dude.
Hang Zhou Xiao Long Bao 杭州小籠湯包
No.17, Section 2, Hángzhōu South Road
Tel: +886 2 2393 1757
Nothing beats the original.
I wasn’t too excited when my colleagues planned on taking me out to ‘Din Tai Fung’ as I did have it quite often before and rather wanted to try things I couldn’t get in Singapore instead. But the table was booked and of course I didn’t want to complain being treated for dinner and so lovely colleagues brought me to SOGO to enjoy some dumplings and noodles.
I was stunned and surprised as the food here was just so much better than in the outlets in Singapore. The ‘Spicy Wonton‘ were amazing, the ‘Xiao Long Bao‘ simply perfect in taste and appearance and the ‘Shiao Mai‘ were much more like xiao long bao themselves, soupy goodness topped with a shrimp and actually the first version that I truly enjoyed. As dessert we ordered the steamed ‘Tapioca Dumplings‘ which I wasn’t really looking forward to but another surprise, they were pretty darn delicious, heavy and stuffing but delicious and not too sweet either. Thanks for a great evening and maybe I’ll suggest a refresher training for the Singapore branches once I’m back.
Din Tai Fung 鼎泰豐
B2 Fuxing SOGO Department Store
No. 300, Sec. 3 Zhongxiao East Road
Tel: +886 2 8772 0528
New menu, new presentation.
Back at ‘Crystal Jade’ I realised they had given their menu a mayor makeover. Sadly the delicious ‘Double Boiled Beef Soup‘ seemed to have disappeared in the process but on the positive side they are now offering their noodles as half portions and have added some interesting new items to their selection. One of which were the ‘Multi-flavoured Xiao Long Bao‘ which besides the traditional one included a nearly overpowering strong black truffle version, a very tasty yet doubtable vegetarian dumpling and a fantastic spicy chicken bao. Especially because it was chicken I was particularly surprised that I liked its’ salty, sichuan-pepper-spicy flavours so much. However the original is still my first choice.
Crystal Jade La Mian Xiao Long Bao
391 Orchard Road
#04-27 Takashimaya S.C.
Tel: +65 6238 1661 27
, @Tanjong Pagar
, Guo Tie
, Jiao Zi
, Xiao Long Bao
, Zha Jiang Mian
Hey Dude, where’s my Dumpling Nazi?
I read and heard so much about ‘Jing Hua’ a.k.a. ‘The Dumpling Nazi’ and so a friend and I paid the place with the apparently so grumpy guy a visit. To my surprise the shop seemed to be freshly renovated and really didn’t have anything from an old traditional eating house anymore. My biggest disappointment though was the missing impolite uncle scolding us or something, which I was so looking forward to.
The disappointment continued with the food. I’m a huge fool for ‘Xiao Long Bao‘ (小笼汤包) but I simply couldn’t eat those, thick doughy skin with overly greasy and lardy soup inside. We actually left most of it back in the basket and rather ate the crispy ‘Guo Tie‘ (锅贴) and boiled ‘Jiao Zi‘ (饺子) which were actually quite tasty, pimped with a generous portion of scallions.
We knew we over-ordered heavily but since it was something unusual we also got what they called ‘Chinese Pizza‘ (三鲜盒子), which was pretty much a crispy curry puff-like pastry filled with your usual dumpling mix – pork meat and scallions. This tasted quite great and was really something else.
My favourite however was the ‘Zha Jiang Mian’ (ひき肉みそのせ麺 ) which besides the fact that it could’ve used another scoop of the thick soy bean sauce came pretty close to awesome. Meaty, sweetish, great textures and brilliant unusually thick noodles, that even that I was already stuffed, I wished my bowl would’ve been was bigger.
If it wasn’t for the noodles, I wouldn’t bother coming back here to this formerly traditional place that obviously got transformed into a faceless eatery with oversized pictures of their signature dishes hanging on the walls like otherwise only a big fast food franchise would put up. But I’m hooked now and just have to learn how to ignore that people here are so polite.
Jing Hua Restaurant at Qun Zhong Eating House 京华小吃
21 Neil Road
Tel: +65 6221 3060
Taiwanese lunch at Jem.
We didn’t feel like our usual lunch options today and then one colleague suggested ‘Din Tai Fung’, another colleague really liked the idea and I haven’t been there for over a year plus so it became our choice for the day. They were a bit understaffed so it took us some time to get seated even that half the restaurant was empty.
Finally in we started of with the ‘Xiao Long Bao‘ which they are obviously famous for. Their skin was nicely thin but strong enough not to break when picking them out of the basket but the broth and meat seemed a bit watery and bland in taste. I’d still prefer the steamed buns from ‘Crystal Jade‘, ‘Hong Guo‘ or ‘Si Chuan Dou Hua‘.
I had upset my stomach with something so I skipped the new ‘Spicy Noodles‘ on the menu and went with the ‘Braised Brisket Beef Noodles‘ instead. It was actually quite nice, the broth was rich and beefy and deep dark in color and tasted a bit like goulash with a hint of tomato. When I slurped the last sips from the bowl I particularly enjoyed the roasted garlic and ginger bits that were like refreshing but more hearty pop rocks. The beef was alright and tender but unfortunately pretty fatty too but the letdown were actually the noodles that tasted okay but were downright overcooked.
It’s a chain restaurant so it doesn’t really impress with its’ excess of flair and atmosphere and unfortunately this time I was also rather disappointed with the food. In Germany I would be endlessly happy to have a place like this but here the standards are just on another level.
Din Tai Fung 鼎泰豐
50 Jurong Gateway Road
Tel: +65 6694 1161
Dan Dan Sunday!
One of my visitors fell in love with the ‘Dan Dan Mian‘ from ‘Hong Guo‘ in Chinatown but since she had to leave on Monday night, when they are closed, and today was Sunday, when they only do dumplings, I was looking for some new alternative. On a fellow blogger’s site I found two restaurants that he or she called the best for ‘Dan Dan‘ noodles in Singapore – ‘Si Chuan Dou Hua’ in the Old Parkroyal Hotel on Beach Road and ‘Silk Road‘ at the Amara Hotel in Tanjong Pagar. Due to convenience and laziness we chose ‘Si Chuan’ simply because it was closer to home and we did right with it. The place has a tea house ambience without the fridge like coldness of many Chinese restaurants here. Our waiter was a bit reserved at first but every time she came back to our table she became visibly happier and smilier.
We ordered the ‘Dan Dan Mian‘ (6$), the ‘Xiao Long Bao‘ (XLB) here called ‘Steamed Minced Meat Dumpling in Superior Stock‘ (4.5$) and the not steamed ‘Minced Meat Dumplings in Superior Stock‘ (6$). The noodles looked delicious and were nicely presented in a pottery bowl but unfortunately were cooked a tad over my preferred al dente. Nevertheless they tasted great, not too spicy but full of sichuan pepper flavor covered with a light chili oil and just a hint of sesame. The minced meat and mushrooms enriched the dish and made it quite filling even that the portions weren’t too overwhelmingly generous and for a texture change the baby kaylan did a great job.
Another great surprise were the ‘Xiao Long Bao‘ with superior stock. They come only in threes but delicious threes. For XLB they were quite big but mainly because of the huge amount of soup inside and the meat was very finely minced and tasty. Visually they were almost perfect; enough folds, transparently thin dough so the soup could shine through and on the bottom a razor blade thin slice of carrot preventing the baos to stick to the paper. Odd but something different and since it didn’t taste like anything I didn’t mind it. The stock truly tasted superior and there was plenty of it too. I later regretted not to have ordered more of those but the place, even that nearly empty, wasn’t the fasted so we refrained from any second rounds.
After all those tasty dishes the soup dumplings came across boring and bland. Presentation, quality and texture were fine but that doesn’t help if the food itself has no taste at all. On my next visit I rather have more of the XLB or try something new.
Finding new places with really great food always makes me really happy and ‘Si Chuan’ surely made my list for top ‘Dan Dan Mian’ places to go. Thanks ‘Foodie-ah’, good one.
Si Chuan Dou Hua Restaurant Parkroyal Hotel 7500 Beach Road Singapore 199591