The Hong Kong branch of Ding Tai Fung was awarded one Michelin star in 2010. Honestly, while the food is not bad, not quite sure if it’s really that deserving. Then again, I remember dining in another Michelin one star restaurant in Harleem, Holland, and was not impressed as well. One of the HK special dish is the black truffle xiao long bao. While I’m a fan of black truffle, I just don’t think that black truffle works well with Chinese cuisine. How should I say it, it’s just somewhat “??”. The black truffle taste was overpowering and just simply didn’t blend well.
The black truffle xiao long bao was not cheap, can’t remember exactly how much was it. The entire bill came up to HK$614 (SGD$108), and that’s also because I ordered awful lot of food.
3 cold dishes, 3 xiao long bao, fried rice, 2 desserts.
Din Tai Fung
3/F, Silvercord, 20 Canton Rd, Tsim Sha Tsui
Tel: +852 2730 6928
This is my 3rd time to Xiao Nan Guo at Times Square. First was back when I was with Yahoo! in 2007, my colleagues in the HK office generic valtrex canada pharmacy invited us for dinner, 2nd time was in 2009 when we brought Veve to HK disneyland. We knew this place is popular, without a reservation, we decided to go really early at about 5.30pm to try to get a table.
Food at Xiao Nan Guo is definitely good, and I was seriously out for a “revenge” of sort, and I ended up ordering too much food (again). For starters, we had our usual 四喜烤夫 and also tried something new,丝蜜莲藕, which is lotus root stuffed with glutinous rice, dressed in honey. For mains, we had a fried fish in sweet sour sauce, 松花鱼, which was delicious. A crab meat sauce thing that came with pancakes, not sure what’s the name of this dish and “grandma’s braised pork”, 外婆紅燒肉 which was truly amazing.
This meal turned out to be our most expensive in Hong Kong, the bill was HK$1110/- (SGD$195/-).
Xiao Nan Guo
Shop 1201, Food Forum, 12/F, Times Square,
1 Matheson Street, Causeway Bay, Hong Kong
Tel: +852 2894 8899