Yang and I have a happy hour at Din Tai Fung on the morning of Deepavali. I got $40 vouchers for this restaurant and since they only lasted for 3 months, I thought I better use them soon. One who’s not big on spending on good food, Yang was thrilled to have the vouchers to give ourselves a little extravagance. I was glad too. And thank God for little pleasures in life.
As usual, their signature dish ‘xiao long bao’ was good (but both of us are not big fans of the dish). I tried their noodles in chicken broth and boy, this was the best I have tasted so far. Flavourful, healthful soup and yet not overpowering with typical Chinese herbs.
Having said that, the noodles were less sensational; they were hand-made for sure but I felt that its texture can be better. I will go for just the chicken soup in the future.
Another well-known dish is the chicken chop. Tender and succulent but it didn’t appeal to my taste buds. Anyway, I’m generally not a pork person. Yang is.
Lastly, Yang and I liked their fried rice. How they managed to separate the rice grains so perfectly is still mystery to me. Those rice grains were so evenly coated with whatever sauce used! To me, that was really good stuff! I always end up with lumps of burnt rice in my own version of fried rice.
All in all, we spent nearly $47 for Deepavali brunch. Heh, $7 for a great meal for two = belly happy 
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