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  • Hello again from Taipei (臺北市). Today we're on a bit of a food mission. We've been

  • hearing about Din Tai Fung (鼎泰豐 - 鼎泰丰). Apparently, they specialize in soup dumplings.

  • So that is what we're going to try today. We absolutely love dumplings so any excuse

  • for us to eat dumplings is always a good one and yeah it is another rainy day in Taipei

  • (臺北市) so we figured let's plan our day around food. Let's go eat. Yes, and this place

  • opens at ten in the morning and we are expecting huge lines. So we're here early let's go get

  • in line.

  • So we got here just as the place was opening at ten in the morning and we already have

  • probably about fifty people in front of us standing in line. The good thing is they are

  • handing out a menu to everyone who is waiting so you can have an idea of what you want to

  • order and then your food will be ready sooner.

  • So we are currently placing our order. Of course we're going for the classic Xiaolongbao

  • (小笼包 - 小籠包). Gotta get those. What else?

  • We're still deciding what else. Still deciding what else. It is a big menu. It is a huge

  • menu. Look at that. So many choices.

  • The location we're at has four floors and right now we're heading up to the third one.

  • I'm guessing the other ones are full already.

  • Well, we made it. We're out of the rain and we got a table. It wasn't that long of a wait.

  • No, like five minutes. So. No, I would say a bit more. Okay maybe ten. Fifteen. Ten or

  • fifteen but haha.

  • Maybe I was just so excited to be here that time is just going so fast. Time sped up.

  • So our tea is already here. They gave us free Oolong tea (烏龍茶 - 乌龙茶). You do

  • get free Oolong tea (烏龍茶 - 乌龙茶) and we've finally. Oh and you also get slices

  • of ginger as well too. Yeah, that is where the dumplings. That is for the dumplings and

  • we finally decided on our menu. So we're getting ah if you look down here we're getting pork

  • xiao long bao (小笼包 - 小籠包) which is we're getting the ten pieces. Oh.

  • And we're also getting for dessert we're getting a taro xiaolongbao (芋泥小包) and we're

  • only getting five of those. So that should be sweet inside and then we also have a noodle

  • dish. Noodles with spicy sesame and peanut sauce (擔擔麵). So really looking forward

  • to that. And is there one else oh yeah. Sticky rice in a wrap with pork. So that is probably

  • going to be like a lotus leaf wrap. So yeah we're just at this point waiting for everything

  • to arrive and oh are we ever hungry. We basically skipped breakfast for this.

  • Alright so before coming here we were reading the history of the place and apparently the

  • man who started this Yang he used to run a shop where he sold cooking oil and like that

  • was his business but apparently when that industry started to change and people weren't

  • buying as much cooking oil anymore he had to come up with a new business idea so he

  • and his wife decided okay we're going to sell soup dumplings and like they became such a

  • huge hit that today they have locations not only across Taipei (臺北市) and Taiwan

  • (中華民國) but also around the world in places like LA, Hong Kong. So yeah, pretty

  • cool story and now we're waiting for the food.

  • This is the look of excitement. So the star of the meal has arrived. The Xiaolongbao (小笼包

  • - 小籠包) is here on the table in real life. And this is cool. So you eat it with

  • a special sauce and they actually give you instructions on how it is done.

  • So here in the restaurant they actually give you a guide how to enjoy Xiao long bao (小笼包

  • - 小籠包). This is how you eat it. Um, and they basically explain how to prepare

  • the sauce so we're going to try our hand at this. The waiter actually wanted to make it

  • for us and we're like no. We are filming this. Haha.

  • So allow me to demonstrate.

  • Okay so first up we have our little plate with ginger right here. So it says put some

  • soy sauce and vinegar. So it is one part soy sauce. One part soy sauce. And three parts

  • vinegar. I'd say that is about the right vinegar.

  • Next up we grab our little Xiaolongbao (小笼包 - 小籠包) and dip it into the sauce. Once

  • it has been dipped we place it on the spoon. Let us see what is next. Oh, let's not forget

  • you have to poke a little hole to let out the soupy broth that is hiding in there. Can

  • you see that. Oh my gosh. Oh wow look at it seeping out. Pouring out.

  • And then then you take some of the ginger from the plate add it on top and it all goes

  • in in one bite. Is that too big for one bite?

  • Try.

  • Mmmm.

  • Is that tasty?

  • Wow. That is amazing. That is so juicy. Oh man.

  • Is that one of the best dumplings you've ever had?

  • It really is. I'm so glad we came here and stood in line. This is worth it.

  • Okay Sam, let's see if you were paying attention to the instructions. There is a lot going

  • on so okay first up we're going to grab it. I'm going to try not to break the soupiness

  • of it. Dip it in here. Put it in the spoon. Grab a piece of ginger. No no no. What do

  • you do first to the dumpling? Oh, I've got to break it open. Release the juices. Gotta

  • pierce it.

  • Oh, there we go. It is coming out. There you go. There we go. Oh my.

  • Alright. Now I'll grab a piece of ginger. Just like that. And all in at once. Oh yeah.

  • Hahaha.

  • Mmmm.

  • Isn't that amazing? Wow. It is just like. There is two things that come to mind right

  • away and the first being the quality of the soup inside. So the second thing is the skin

  • of the dumpling. It is just so thin and it such a wonderful it is almost I wouldnt' call

  • it a buttery taste but it just has a nice texture in your mouth. Yeah. Oh, this is so

  • good. I was reading apparently the chefs who have been training at this they can roll out

  • twenty dumpling skins per minute. Which is insane. That is insane. Insanity. That is

  • like one every three seconds. Right? Yeah, I know three seconds per dumpling. Wow. That

  • is crazy. Wow.

  • Okay so we have ordered other dishes but before we move on can we just admire this dumpling

  • a little bit longer. Can you see the soupiness in there. Is that in focus? Yeah, you can

  • tell. Look at that.

  • And the dumpling on top you've probably noticed it has the perfect swirl. Apparently, the

  • chefs have to pinch it eighteen times to get that beautiful shape. So I mean like the amount

  • of detail that goes into this is crazy. And it is so tasty. So I'm just going to keep

  • eating them. Let's go for another. Release the soup. Oh la lah. More ginger. Let's put

  • lots of ginger in there. I'm not afraid of ginger. Haha. And in it goes again.

  • Mmmm.

  • Wonderful isn't it?

  • Alright, so the Xiaolongbao (小笼包 - 小籠包) is amazing but we did order more food so we

  • have to move on. We did.

  • So we've moving on to noodles that are in a peanut and a spicy sauce (擔擔麵). So

  • yeah. Yeah, peanut and sesame. Yeah, it has got sesame. That look so good. So I'm just

  • going to give it a real good mix here.

  • Yeah, just basically trying to soak up all of the noodles in the sauce. Alright. I love

  • peanut sauce. Me too. So I'm super excited. I'm really excited for this one I have to

  • admit.

  • Okay.

  • Mmmm.

  • Look at you go. Oh man. Sam doesn't waste any time.

  • Wow.

  • You, oh it is spicy.

  • It is one of those things where you can tell it is spicy as soon you have it but then as

  • you're swallowing it is like woah. Oh my.

  • So yeah, really nice and spicy. You really taste the peanut and you also really taste

  • the sesame sauce too. And it is just so good. It is kind of sweet. It is a combination of

  • being sweet and spicy and I just love that and the texture of the noodles they are quite

  • dense noodles. So really like that. Big hit instantly.

  • Okay so now I'm going to try the noodles and one of the waitresses just came over and told

  • us apparently we have to stir it more because there is still lots of sauce left at the bottom.

  • So let's obey. Let's give it a real good mix Audrey.

  • Let's make sure we're doing this the right way. That we're getting all that saucey goodness.

  • I think that looks good. I can't wait for you to try this I think you're going to really

  • like it.

  • Let's see.

  • And the one thing that we've now been in Taipei (臺北市) for this is what our third or

  • fourth day. And my gosh is this ever a city for foodies. Like if you're into food this

  • is the place where you've gotta come. That is amazing.

  • It is like so nutty. Nutty and sweet and spicy. It is an amazing combination of flavors. I

  • like this a lot. And we weren't even going to order this. Sam was like eh I don't know

  • this sounds kind of plain but this is the star.

  • Okay, time to move on to the third dish. Yeah, so we've got sticky rice wrapped with pork

  • (糯米雞 - 糯米鸡). So what I'm going to do is just try to dissect that to see.

  • Oh, look at that. You can see the pork right there. Oh my.

  • Oh, look at those colors. Turn it back around. Show us that baby. It is so sticky. There

  • we go. Look at that. Look at those colors.

  • So I'm going to go in for the pork and obviously the sticky rice (糯米雞 - 糯米鸡). That

  • pork looks so juicy.

  • Oh, my gosh. It might be like along with what the Xiao Long Bao (小笼包 - 小籠包)

  • I actually like that even more than the noodles and that is saying a lot because I love the

  • noodles. It is just that pork is so juicy and so fatty. It has just got so much flavor

  • to it and then the sticky rice really enhances it. Oh, loving it. This is just like an awesome

  • meal man. This is so good.

  • So I've already been sampling the rice and that is pretty good. If you take a look at

  • the plate I think what makes it so special is that is has a little bit of fat that adds

  • juiciness but like it is not chewy fat that you wouldn't want. It is just like that fat

  • that just melts in your mouth and adds flavor. Yeah. Exactly.

  • And just look at the color of that meat. It is

  • just so amazing.

  • Mmmm.

  • So yeah I'm going in for bite number two while you're holding the camera. Quality control.

  • Look at that.

  • Look at the pork. Look at those colors. It is like a golden brown. I know.

  • And literally it just melts in your mouth.

  • We finished every last morsel of our mains so now we're moving on to dessert.

  • Yeah, so we're trying Taro Xiaolongbao (小笼包 - 小籠包). Yeah.

  • Going back to the Xiao Long Bao (小笼包 - 小籠包). Okay, that is the star of this

  • restaurant.

  • I can't wait to try this. I bet it is going to be amazing.

  • Mmmm.

  • Oh yeah. Wow.

  • The taro is just so sweet and then it is just so rich and creamy inside of my mouth and

  • so piping hot and warm. Yeah, it was still steaming when they brought it.

  • It makes the perfect dessert.

  • Okay, so my turn to try it.

  • I actually had my eye on the chocolate dumplings but those cost a lot more so we figured let's

  • try taro instead. So yeah, this is made with taro root. I've never tried that before. So

  • I'm going to take a half bite so I can show you what it looks like inside.

  • Mmmm.

  • Mmmm.

  • It is like purple.

  • Wow.

  • That is like manioc.

  • Like sweetened manioc. Do you like it?

  • Mmmm.

  • What do you think? It was not what I was expecting but it is not bad.

  • Lasting impressions of Din Tai Fung (鼎泰豐 - 鼎泰丰). Oh, this place was fantastic.

  • Not only was the food really good but the service was very attentive.

  • So in terms of the price point looking here it is five hundred and twenty eight Taiwan

  • dollars which is sixteen dollars and fifty cents US.

  • So you're looking at roughly eight dollars per person and that was for four different

  • things and unlimited tea. And it includes the service charge. Yeah.

  • So I mean that. How can you get better value than that?

  • I mean we're leaving full. We're leaving satisfied and it also didn't cost a fortune either so

  • highly recommend this place. I know for a fact we'll be back again before leave Taipei

  • (臺北市).

  • So somebody got a little souvenir to remember their meal here. So I like the quality of

  • the chopsticks so much here that I got a set for us. So we each get our own set and this

  • will be for our future house. Haha.

Hello again from Taipei (臺北市). Today we're on a bit of a food mission. We've been

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B1 INT sauce mmmm ginger pork dumpling spicy

Taiwanese Food (Xiao Long Bao - 小籠包): Eating soup dumplings at Din Tai Fung (鼎泰豐) in Taipei, Taiwan

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    335459737   posted on 2017/03/13
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