All posts tagged: Shanghainese cuisine

Michelin-starred Din Tai Fung

Bingyi Yang started Din Tai Fung as an oil company in Taiwan. The name is a combination of Heng Tai Fung, the cooking oil company he first worked for in the country, and Din Mei Oils, his oil supplier. The dumpling restaurant came about as advised by a friend during a low season for their oil business. Today, their xiao long baos are enjoying global recognition through their branches in Taiwan, Japan, China, Singapore, Indonesia, Korea and Malaysia, even in Los Angeles and Sydney. A new branch is opening this month in Seattle too (www.dintaifung.com.tw)! Din Tai Fung was one of the world’s top 10 restaurants according to The New York Times in 1993 (en.wikipedia.org). This year, its Hong Kong branch was awarded 1 Michelin star. Location From Tsim Sha Tsui Station Exit A1, go right along Haiphong Road and left at Canton Road. Go inside Silvercord, where the restaurant occupies much of the 3rd floor. Queue Besides dumplings, this restaurant is also known for its queue as they do not accept reservations. But try …

Michelin-starred Shanghai Garden

Mr. Diplomat and I, together with other distinguished guests at the book launch, were invited to have dinner at Shanghai Garden, a high-end restaurant of the Maxim’s group. As we later found out, this restaurant was awarded 1 Michelin star in 2009. Location From Central Station Exit J2, go right along Chater Road and left at Murray Road, where you will see Hutchinson House. The restaurant is located at the ground floor and the 1st floor. There is also a walkway that goes from Admiralty Station to this building. Queue We didn’t have to wait as reservations were made early on by our gracious hosts. Food We were served around 10 Shanghainese dishes of vegetables, tofu, seafood, duck, pork, beef, dim sum and fruits, which I do not know the names of as they were ordered ahead. It was then that I had my first taste of a xiao long bao, a dumpling with soup inside. According to http://www.luxedining.com, it is the restaurant’s steamed crab roe and pork dumpling. One dish that lifted my senses …