World-renowned Taiwanese restaurant – Din Tai Fung was established in the Shanxi Province of China in 1927 by gourmet food doyen – Yang Bing-Yi. In recognition of the restaurant’s passion for culinary excellence, Din Tai Fung has been conferred several titles such as the one-Michelin star award and has been crowned as one of the World’s Top Ten Restaurants in 1993 by The New York Times. The franchise has since expanded to over 119 restaurants in countries such as Japan, China, Macau, Singapore, Malaysia and the United States.
Come by Din Tai Fung at Junction 8 for an amazing meal today!
Throughout its 40 year history of serving Taiwanese delicacies, one of Din Tai Fung’s most notable dish would be the Steamed Pork Dumplings – Xiao Long Bao. Beneath the delicately pleated dough encompasses marinated minced pork oozing a rich gelatinised broth of goodness. To elucidate the restaurant’s purse for perfection, each soup dumpling is delicately crafted with the 18-fold technique cand weighed for accuracy. Din Tai Fung Chefs also undergo proficiency tests every 3 months to ensure that they upkeep the highly-exalted food standards.
Website
http://www.dintaifung.com.sg
Contact
+65 6356 5228
World-renowned Taiwanese restaurant – Din Tai Fung was established in the Shanxi Province of China in 1927 by gourmet food doyen – Yang Bing-Yi. In recognition of the restaurant’s passion for culinary excellence, Din Tai Fung has been conferred several titles such as the one-Michelin star award and has been crowned as one of the World’s Top Ten Restaurants in 1993 by The New York Times. The franchise has since expanded to over 119 restaurants in countries such as Japan, China, Macau, Singapore, Malaysia and the United States.
Come by Din Tai Fung at Junction 8 for an amazing meal today!
Throughout its 40 year history of serving Taiwanese delicacies, one of Din Tai Fung’s most notable dish would be the Steamed Pork Dumplings – Xiao Long Bao. Beneath the delicately pleated dough encompasses marinated minced pork oozing a rich gelatinised broth of goodness. To elucidate the restaurant’s purse for perfection, each soup dumpling is delicately crafted with the 18-fold technique cand weighed for accuracy. Din Tai Fung Chefs also undergo proficiency tests every 3 months to ensure that they upkeep the highly-exalted food standards.
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