As revealed in my previous post, many
local Singaporean gourmands will tell you that Paradise Dynasty (see here) serve the best
dumplings in town, whilst others hail Din Tai Fung as the city's best dim
summery (not an official term) - Anthony Bourdain also claimed they serve the
“world’s best dumplings”
Originating in Taiwan, Din Tai Fung
has gone on to open outlets throughout Asia (including a dozen or so in
Singapore) as well as branches in Australia and the United States. The
New York Times once listing Din Tai Fung as one of the world’s top 10
restaurants and in 2010, two of its Hong King sites were awarded Michelin stars.
Like those at Paradise Dynasty every
one of the delectably delicious dumplings are handmade on the premises by a
team of dedicated 'dumpliers' (my word for them). The skill of the chefs is
pretty awe-inspiring – I have tried to make dumplings at home with my fat,
sponge fingers and the results were not too pretty.
I visited the Wisma Atria Branch on
Orchard Road. Paradise Dynasty with its black and gold décor and elegantly clad
waiting staff makes for a luxurious eating environment – whilst the product is
undeniably similar, the overall experience of the two are worlds apart.
At first I was a little lost in the
chaos but after taking time out to observe I soon realised that, like a supermarket deli
counter the first thing to do was to queue to be allocated a number. This was accompanied by a Perspex
clipboard complete with a tick-sheet menu – the mic’ed up girl also took a note of
the size of my ‘party’ (I was partying alone that day).
The next step for Din Tai Virgins
like myself involved jockeying for position in front of the menu board. Then I had to take my clipboard to the girl with the mic for it to be
approved – it was at this point that I discovered they were out of the local specialty,
the ‘Steamed Chilli Crab and Pork Bun’
Looking around, waiting seemed to be
what happened next. Unlike a deli counter the numbers are not called in order
but as appropriate sized tables become available for the waiting groups –
luckily, as a lone diner my wait was under ten minutes.
I did notice on my way out that some
people who had arrived before me were still waiting to be seated. Two
of these were dressed in orange monk garb – obviously forgiving types or just
those that appreciate the joys of really good dumplings!
As someone
who has a natural aversion to queues, I know I may be making this whole queuing
and waiting experience sound quite horrendous but perversely I enjoyed it –
perhaps it was the anticipation of the promised land of dumplings that lay
ahead.
More ‘negatives’ that seemed to make
the whole experience strangely enjoyable – the tables were too close together;
napkins were made from cheap non-absorbent paper and the service was conducted
with robotic efficiency (my cup kept stealthily topped up by passing tea
ninjas.)
The thing that really should have irritated
(but I rolled with it) was the doorbell that rung every time a new table became
available – either that or there was some very persistent Jehovah’s Witnesses
trying to get in. Of course, these
things would have become annoyingly annoying if the food failed to deliver.
Crunchy
mini cucumber in spicy sauce: crisp, crunchy and cool cucumber with a nutty and spicy
dressing - a wonderful side dish.
Having just been mugged by the muggy
Singaporean weather, I ordered the Cooling
red dates longan drink – I don’t know how much of it was because I was
parched, but at the time it seemed like the best drink I have ever tasted.
Talking of the best I have tasted, I
had come to Din Ta Fung to be able to add my weight to the great dumpling
debate: I ordered six of the Steamed
pork dumplings - to cut the waffle, the dough on these to me seemed
lighter, thinner and therefore better than those at Paradise Dynasty. Paradise
Dynasty’s however had a more flavoursome pork and soup combination (and of
course, they also had the black truffle.) My recommendation? Go to both and you
decide!
Follow @HungryHoss
No comments:
Post a Comment