2nd night in Hong Kong
With limited nights to spare, I set out for the world famous award winning Taiwanese dumpling house, Din Tai Fung, in Tsim Sha Tsui. A must stop dining venue, as the only one in the U.S. is in Los Angeles. As usual, the wait to be seated is a minimum half hour. However it's well worth it, as the food does not disappoint! Wetting your palate to start is a refreshing, moist and tender, perfectly deboned Drunken Chicken, served cold. Hints of Chinese wine tickle the taste buds and alter the senses of those with lesser tolerances. Then moving onward, the main star of the evening makes it's entrance in a hot bamboo basket, the treasured crab-filled steamed pork soup dumplings. Each one, bursting with a rich essence of the sea uniquely of the crab, and pockets of a soupy broth explode into your mouth, as the delicate thin skin attempts to cradle the balance of goodness remaining from the bun. Then there was a Chinese meat sauce with noodles dish, which would be most similar to a pasta with Bolognese sauce. Always interesting to see how each restaurant individualizes their version based on ingredients, spiciness and heat, and noodle type. The edamame beans were an added plus, and again, well balanced and proportioned for a delicious savory treat.
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