Thursday, August 26, 2010

Ding Tai Fung 鼎泰豐 @ Shanghai


So far I have been to 3 countries that have Ding Tai Fung, namely, Hong Kong, Taiwan and Shanghai. Frankly speaking, they all tasted about the same except for Taiwan's one which is still my favorite among the 3 for its overall services. We tried to order similar items so to compare but the result was pretty much as expected, at least for my taste bud: Rather unexciting.


With that taken into consideration, I am going to just post the pictures for most of the dishes we had for your reference, except a few notable items at the end which were ... interesting.


The usual Xiao Long Bao was good with thin enough skin and sufficient soup inside. Flavors were alright with or without the silver ginger vinegar dipping sauce. I usually eat one with the sauce and one without so to get the best of both worlds.


How I test the amount of soup inside is simple. I would pick up the Xaio Long Bao by the tip with my chopstick and wiggle it a bit to see how much it ... wiggles? (the picture shown below is for reference only, not th way I just described haha ... sorry C)


Oh, did we order another XLB? Yes and no, because it was Foie Gras Xaio Long Bao! You got that right, it was Meat with Foie Gras. It is nothing new actually, some places offer that as well but it was my first time. How was it?For RMB 78, I rather order another steam basket of normal XLB to be honestly. With hints of foir gras flavors, only those with sensitive palate can really taste the subtle flavor.

Foie Gras Xiao Long Bao

For dessert we ordered the red bean paste steamed dumplings which I found to be very refreshing indeed! The skin was very thin, thinner than the XLB in my opinion and the round dumplings were filled full of the not so sweet paste, thumbs up!


  • Red Bean Paste Steamed Dumplings
  • XLB - consistence quality but rather unexciting 

  • Foie Gras XLB, very subtle flavor indeed, perfect only for

Avg Spending: RMB 100 -200 per person

Ding Tai Fung 鼎泰豐
Shanghai Centre, No.1376 Nanjing West Rd., Shanghai

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Unknown said...

i am sure my dead palate wont be able to detect the hint of foie gras lols :D

Wendy Pang said...

I reckon the another one in Xintindi is much better. ")

Jason said...

@Rita: haha ... perhaps you can order just the meat for tasting!

Jason said...

@Wendy: I was told as well but we ended up here because the wait time was less here. Queuing and me do not really go along well HAHA

kelly said...

I like Ding Tai Fung as it is dependable but taste wise they are just okay.

Tastewise I think the Causeway Bay branch is the best, followed by the original one in Taipei, Singapore, Shanghai, and the popup once a year at the NYC Flushing Sheraton.

I would give the Causeway Bay branch 7/10(only because I really like their jellyfish and kaofu) for taste and the popup 4/10.

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