FOOD: Din Tai Fung PH3:52 PM
The crowd is gone and with it, the long queue. It may have been a couple of months after it opened but I didn’t mind. After all, #ubosbuhay na sa kalsada. Huwag nang #ubosbuhay sa pila.
Din Tai Fung, the Michelin-starred restaurant opened its Manila branch last December. Located on the ground level of SM Megamall’s Fashion Hall, the xiao long bao mecca opened to a large crowd of who’s who – including the president of the republic. There was a long queue all day, every day, that continued for months.
The first time I encountered Din Tai Fung, I was in Hong Kong’s Tsim Sha Tsui and it’s said to be the branch where it actually earned a nod from the Michelin Men. They got a star in 2010 and have kept it for the next five years.
RESTAURANT: DIN TAI FUNG
Ground Floor, Mega Fashion Hall
SM Megamall, Ortigas
SM Megamall, Ortigas
Tel, (02) 9971935, (02) 9971936
FOOD: As expected, the food was good. Aside from their famous xiao long bao, the menu read Chinese Food that was very familiar – sweet and sour pork, black pepper beef, and salt and pepper squid.
SERVICE: The service was superb. Everyone from the restaurant was rather quick in doing their job– giving the impression of competency, and they did every task with a smile. Our server was rather quick to get to our table when we needed something as well as anticipating every time we wanted our water glasses refilled.
ATMOSPHERE: The look of the restaurant was bright, airy, and modern. It was a white space featuring accents done in wood and nice lighting. There were no hints of the traditional Chinese décor, with its overwhelming red and gold touches.
PRICE: The prices don’t differ much from the other Chinese restaurants in the metro. So if you think their prices are reasonable, then you’ll be fine with Din Tai Fung’s prices.
|Look, Ma! No queue! Even if it was dinner time, our behinds didn't touch a single red stool.|
We just breezed through reception and were led to our table.
|Xiao Long Bao being made right before our very eyes!|
|Look! The dumplings are being weighed. |
|From the entrance is this narrow dining area which leads to a wider dining space.|
|We were seated at table 36-2. I do believe table 36 was originally for four and was split into two to accommodate two sets of guests.|
|Ginger and soy as our dipping sauce.|
|Love these things! They are like cradles for our bags. The server placed our bags in there and topped it with the brown piece of cloth.|
It's a rather clever way to store the bags and keep it secure without going overboard.
|The restuarant was bright and airy.|
|Hans Wegner Elbow Chairs were chosen for the dining area.|
|This guy in white brought our xiao long bao to the table.|
|A tray of xiao long bao and some vegetables|
|Prok Chop Fried Rice. No meal in a Chinese restaurant would be complete without rice!|
|This way to the cashier!|
|Perhaps a family enjoying the scrumptious food.|
|We had to pay for our meal at the counter at the back of the restaurant, across from Uniqlo.|
|Kumusta, xiao long bao?|