Bangkok is a food heaven. There’s everything to eat there: from the simplest thing like a sausage on a stick to fine-dinning and absolutely everything in-between. I loved the street-food in Bangkok and I also enjoyed some restaurants there. You can see pictures of what we ate in Bangkok here.
One restaurant, Din Tai Fung, is a huge dim-sum restaurant originally from Taiwan, holds several branches around the world and its Hong-Kong branches were awarded one Michelin star. They got famous for their Xiaolongbao so we had to get this, but the whole meal was very enjoyable and tasty. Too bad I had the flue and couldn’t enjoy the taste fully 🙁
The kitchen is divided to the different stations according to the type of dish – each station making one sector of the menu. Working like a factory – each cook does one task all day! All with clear glass walls so we can peak inside.
They keep their dinners waiting outside for their table even though inside it didn’t seem too crowded at all. In the meantime we’re handed this ordering sheet to get our homework done.
The menu with demonstrative images is on a big board outside for the waiting groups to choose from.
As we were seated we were told that the first course we wanted is out and they don’t served steamed buns at all that day. That was really disappointing – why couldn’t you say anything while we were doing our homework and choosing the dishes? So at the table we then had to figure it out again.
Lemongrass juice, with an ice-ball of lemongrass juice, and with a lemongrass stirring stick. The lemongrass flavor really came out and was a wonderful drink.
Then, left with an ice-ball of lemongrass juice, we could add some hot jasmine tea and make a nice lemongrass ice-tea.
The ginger appeared as very fine sticks on an individual plate. Then we took the soy sauce and vinegar to make ourselves the dipping sauce for the dim-sum.
Braised warm tofu topped with minced meat and mushrooms
Very soft delicate tofu braised in soy with meat on top.
Stir-fried Hong-Kong Kailan with special sauce
Indeed special sauce, it was very nice and we loved the sauce.
Then the dim-sum started to arrive at our table. A waiter going around this way with the steaming appliances and giving them to the happy diners.
Steamed pork dumplings (the famous Xiaolongbao), filled with pork stock and pork meat, very delicate and delicious.
Steamed Angled-gourd and shrimp dumplings. Angled-gourd is a type of vegetable and I just felt an odd flavor from it. My least favorite dish of the evening.
Steamed fish dumplings – was one of the surprises – everyone loved it.
Steamed shrimp and pork Shao-mai
Another great dim-sum. So fresh and beautifully made.
Vermicelli soup with deep fried bean curd and minced meat rolls. So interesting and fun dish – a lot more than just a soup.
Oriental Wantons with black vinegar and chili oil
Another excellent dish, each wanton was a pleasure.
Shrimp and pork wantons tossed in well seasoned chicken broth. A very good dumpling-chicken soup, yet my grandmother’s is better 🙂
For dessert we wanted to try the chocolate dumplings which were a specialty for new year’s only, received for free if you order over 2000 Baht. We reached just over it (around 70 USD) but then they mentioned it’s supposed to be 2000 before taxes and we passed it only after. We didn’t like the attitude and decided to pass on the desserts.
Overall I think it’s a cool restaurant, the open kitchens with the bamboo baskets everywhere steaming hot, the variety of dim-sum and the very beautiful way it was all done. I also thought everything was delicious (except for the angled-gourd) and delicate. We didn’t think the service was of high standard, and the way they let us wait for a table even if there were free tables inside, just to maintain the queue.
[…] then eat the rest in one bite. I was underwhelmed of the dumplings, maybe because we just ate the world famous Din Tai Fung dumplings with broth in Bangkok and maybe because it was drier than I expected and I only now realize there […]
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