The marriage of truffles and Xiao Long Bao. Smooth rounded patty of meat and just the right amount of fat, threaded with hints of the earthy scented truffle while coupled with a hot savoury juice, lastly bundled within a delicate skin strong enough to withhold. The dish itself would be perfect, if not, an exquisite light harmony of tastes, scent, and texture. Compelled for one, craving for two.
It is hard not to like Din Tai Fung’s Specialty. Xiao Long Baos are created with such finesse that 18 folds are melded in each piece with an exacted portion of filling. The pairing of truffles and xiao long baos at Din Tai Fung has its beginnings in Paris, when the head chefs of the restaurant met 3-starred Michelin chef, Christian Le Squer 2 years ago. The creation was launched in Taiwan, and now from the 15th of October, it is available in Singapore.
From what I had, the taste of truffles is very delicate. Hints and wafts here and there, nothing too thorough that would overwhelm the filling itself. It is a good harmony, and a good concept, though the level of truffle scent might appeal different to various people. Priced at $3.20 a piece, $14.80 for five, and $28 for ten.
Truffle Xiao Long Baos. What’s next on the culinary masterpiece menu?
Many thanks to Qiyi and Alicia from ImapctAsia and Genevieve Yap, Asst. Brand Manager Din Tai Fung, for the invitation.