Sloppy Chic

On the last saturday when it was traffic jam everyday due to the road block, a couple of us had a luxurious time enjoying brunch in Din Tai Fung @ The Gardens.

It is located opposite Cold Storage at the LG.

The appetizers are now available on the menu.

Spicy Jelly Fish @ RM6.80. I love the crunchy and sourish jelly fish! This portion is definitely more than what you can get on the sushi toppings.

And also my favorite is the Japanese Cucumber @ RM3.80. If you see carefully, all the slices are cut into the about the same size. This is to make sure that every piece is well marinated evenly.

My favorite of the day: The Taiwan century egg @ RM3.80.

On the right it is our local century egg. The Taiwan century egg is imported from Taiwan and it is actually duck egg. The yolk just melts in the mouth! It is smooth and creamy, unlike the local century eggs, hard and full of amnonia smell. Highly recommended!

Another dish that I personally like is this: Din Tai Fung Special Appetizer @ RM3.80.

It is a combination of chili, seaweed, vermicelli, beansprout and something else I think. It tasted even better when Lim added extra vinegar. I love sourish stuff!

Stewed beancurd with honey sauce @ RM6.80.

It is a vegetarian dish but it tastes good too! It is more to sweetness.

Photo taken from foodpoi.com.

Meet the owner, the lovely lady, Lim. I really admire her passion, dedication and drive for her business. She even hosted us herself! And her attention of detail to every little small matter. This must be the keys to success I guess?

We took some time to tour the open kitchen and was explained about the process of making the buns.

Every piece of flour is weighed before being filled with ingredients to make sure the quality is consistent.

Check out the concentration of the chefs! They were making the sesame xiu long bao.

And the state-of-the-art steamer. We were also told that the xiu long bao must be steamed for 4 mins and 20 secs, nothing more and nothing less. And it is all managed by the senior chef alone! I am not sure if I could even take care of 10 baskets myself concurrently.

Ah! The freshly steamed xiu long bao from the steamer! There are all together 18 folds on top of the bao to seal the opening. The base of the bao is made slightly thicker to hold the soup in the bao.

Look at the over-flowing juice!

Another favorite of mine: Spicy shrimp pork wantan @ RM8.80 for 6 pcs.

You have to mix the shrimp paste with the wantan to flavor it.

Yum! I ate 3 pcs of this!!! How could I miss this during my last 3 visits to the restaurant?

New: The fish dumping @RM10.80 for 6 pcs orRM19.80 for 12 pcs. It is made of garoupa fish and celery. I like this fish but not the celery in it.

New: Dry Mustard Green Lamien @ RM12.00.

The dry mustard is actually preserved vege (ham choy), and the vege must be soaked/cleaned thoroughly to make sure that it is not over salty.

New: Cong You La Mien @ RM12.80. My favorite of the lot.

After mixing the noodles well, you can taste the fragrance from the shallot and chicken oil. Lovely!

New: Glass Noodle Soup with Beancurd @ RM12.80.

I highly recommend this for the health-concious and dieters. *cough* I am supposed to be on a diet.

See? It is light and clear! The glass noodle is also imported from Taiwan, with a combination of spongy beancurd and firm pork roll, cooked in chicken-pork-bone soup, it can’t go wrong.

The Mini Sesame Bun @ RM5.50 for 3pcs! Timothy has some really artsy shots of it, can’t wait to see them!

And oh, even the sesame paste is also imported from Taiwan. The filling is just right, I am no fan of sesame, but I ate the whole bun! See how easily the paper at the bottom is peeled?

Last but not least, the red bean paste xiu long bao. Did you notice that the bao is firmer with red bean filling?

Smooth and rich! Love it! Although I dont’t quite like red bean either.

With that, we ended our brunch. It was also my first time meeting Timothy from 3-meals.com, Super Wilson from Places & Food, and Brian & WaiChing from bestfoodjunction.com . And thanks to Ken who took the time to organize this. Too bad for Jasonmumbles who could not make it for being stuck in the horrible jam.

If you have not been there, it is time to visit there already. I have marked my next dish to try there!