I was in Midvalley walking around wondering what to eat for lunch… then I remembered this place, Din Tai Fung that serve Xiao Loong Bao… the last time there was a long queue so I gave it a rain check. This round, I only had to wait 5 mins and I got a seat.
This place is really busy, the tables are small just like those in Hong Kong… but the staff are very efficient and helpful. Service is kind of good here, they fill up your tea without asking and they attend to you nicely even though you can see the workers are swamped… the training must be good.
Anyhow the famous thing to eat here is their Xiao Loong Bao at a whopping RM9.80 for a basket of 5 pieces. The Xiao Loong Bao are made to your order, according to the menu a good Xiao Loong Bao needs to have the below requirements:
1. Must have at least 18 exquisite folds (don’t know what exquisite means though… but 18 sounds good 
)
2. Translucent, fine skin
3. Plump and juicy within (this I must agree! a must have!)
4. Freshly made when you order
I got myself a basket of this fine little art (refering to the xiao loong bao) and I must say I am impressed. The skin is not too thick but good enough to hold the juice inside, a little translucent as you take it up but does not break. The juice inside are tasty, I always break it on the spoon to make sure none of the juices goes to waste. The next step is to put some ginger and vinegar all over it before indulging. Oh ya, another comment, the vinegar are really nice, I asked the waiter and he told me they mix 2 types of vinegar together, that is why it has good aroma but not too strong… Miharu actually feels like drinking the whole bottle!
We also tried their sour & spicy soup (RM7.50) as well as the pork chop fried rice (RM14.50) here… they are ok, the soup is good but the fried rice and pork chop is normal. I would say this is a place to come back for more xiao loong bao for me. But of course, I have yet to try the other dishes, should do it one day 
.
Din Tai Fung @ The Gardens, Midvalley
GPS: N3 07.145 E101 40.538
January 6th, 2009 at 9:05 am
So if comparing Xiao Loong Bao between Din Tai Fung and Dragon-i, which one better?
January 6th, 2009 at 9:47 am
my vote goes to din tai fung for sure. the xiao loong bao when lifted doesn’t break, 1 point, when you look through the skin, you see the juice hold nice, 1 more point… the skin is smooth and not too oily, 1 point… i break it to drink the soup inside, very clear but tasty another point… the vinegar itself another point… and put in the mouth… its just one nice bite and tasty, 1 more point