Din Tai Fung

Kevin Rodriguez

4.0

The NY Times says Din Tai Fung is one of the Top 10 Gourmet Restaurants in the world. You can see why as soon as you step in - spacious dining area, (mostly) attentive servers and a menu that does not disappoint.Everything we ordered, from appetizers to dessert was a heavenly dance on our palates. Standout of course is their dimsum - xiao long bao or bust, as they say. Whether chicken, pork, or any other variant, the hot savory broth and the tender meat enveloped in the delicate wrapper will have you dreaming of it for days to come. It's equally delightful to see the experts roll those dumplings in their open kitchen.The sweet and sour chicken was a surprise - friend and glazed in crispy strips, they were very addictive. End your meal with the black lava buchi - there is no other dessert like it.Service was mostly good - they even provide a tutorial on how to eat XLB if it is your first time. The only server that was different was one named Albert. Every time we had a request (like water refill or more tissue for our table), it either took him so long we would end up asking someone else to do it, or he never came back at all. The only sour note to an otherwise great dinner.

Alexis De Guzman

1.0

Xiaolongbao came with no sauce. Beef scallion was tough and overcooked. Tasted more like tapa/tocino. Prawn cake was all starch. THEY FORGOT TO SEASON THE SHRIMP WANTON SOUP!!!

Fira Fadila

4.0

I will have been able to finally try their world famous Pork Xiaolongbao but unfortunately, it was sold out at the time so we settled with their Chicken Xiaolongbao instead. I don't know how much more delicious their Pork Xiaolongbao is, but their Chicken Xiaolongbao was really good already.Their Noodles with House Special Spicy Sauce was like a fancied up version of everyone's favorite instant pancit canton. 😅Their Sweet and Sour Pork was delicious, too, albeit on the dry side. I would have wanted a bit more glaze on that pork.