Din Tai Fung restaurant turns five in Malaysia!, xiao long bao 
Sep 15 2012, 12:32 PM, updated 14y ago
QUOTE
Din Tai Fung restaurant turns five
RENOWNED restaurant Din Tai Fung celebrates its fifth year in Malaysia. Originating from Taiwan, the restaurant began its operations here in 2007.
Established in Taiwan in 1958, Din Tai Fung offers traditional Taiwanese and Shanghainese cuisine and is known for its Xiao Long Bao (dumplings) — flavourful meat stuffing and broth wrapped in delicate dumpling skin.
Din Tai Fung’s menu is based on a wide selection of simple yet delectable fare, prepared with only the freshest ingredients.
To maintain quality standards, preparation and cooking methods are standardised worldwide.
Here you go: Lim handing a token to a representative from the Taipei Economic and Cultural Office in Malaysia.
For example, each Xiao Long Bao is carefully weighed; its skin crafted into 18 exquisite folds and steamed for a precise length of time.
In addition to the signature Xiao Long Bao, Din Tai Fung also serves a variety of other Shanghainese and Taiwanese delicacies such as drunken chicken, pickled cucumber, hot and sour soup, pork chop fried rice and cha jiang la mian (flavoured stretched noodle).
Din Tai Fung has operations in 10 other countries such as Singapore, Japan, Australia, USA and Hong Kong with over 70 outlets worldwide.
It has won numerous awards and accolades over the years.
In 2010, it garnered one star in the Michelin guide for Hong Kong and Macau. In 1993, it was rated by the New York Times as one of the Top 10 Restaurants in the world.
“Due to the consistency in quality of food and service, the restaurant has a loyal following where customers can enjoy their dumplings in four locations across the Klang Valley, namely The Gardens Midvalley, Pavilion KL, Empire Subang and e@Curve.” said FC Club Sdn Bhd managing director Lim Meng Lu. FC Club is the sole franchisee in Malaysia.
“At Din Tai Fung, we put the customer’s needs first. This is both what we aim to deliver and strive to achieve. Our highest expression of our service philosophy is to meet customers’ expectations before they have even voiced them.” added Lim.
RENOWNED restaurant Din Tai Fung celebrates its fifth year in Malaysia. Originating from Taiwan, the restaurant began its operations here in 2007.
Established in Taiwan in 1958, Din Tai Fung offers traditional Taiwanese and Shanghainese cuisine and is known for its Xiao Long Bao (dumplings) — flavourful meat stuffing and broth wrapped in delicate dumpling skin.
Din Tai Fung’s menu is based on a wide selection of simple yet delectable fare, prepared with only the freshest ingredients.
To maintain quality standards, preparation and cooking methods are standardised worldwide.
Here you go: Lim handing a token to a representative from the Taipei Economic and Cultural Office in Malaysia.
For example, each Xiao Long Bao is carefully weighed; its skin crafted into 18 exquisite folds and steamed for a precise length of time.
In addition to the signature Xiao Long Bao, Din Tai Fung also serves a variety of other Shanghainese and Taiwanese delicacies such as drunken chicken, pickled cucumber, hot and sour soup, pork chop fried rice and cha jiang la mian (flavoured stretched noodle).
Din Tai Fung has operations in 10 other countries such as Singapore, Japan, Australia, USA and Hong Kong with over 70 outlets worldwide.
It has won numerous awards and accolades over the years.
In 2010, it garnered one star in the Michelin guide for Hong Kong and Macau. In 1993, it was rated by the New York Times as one of the Top 10 Restaurants in the world.
“Due to the consistency in quality of food and service, the restaurant has a loyal following where customers can enjoy their dumplings in four locations across the Klang Valley, namely The Gardens Midvalley, Pavilion KL, Empire Subang and e@Curve.” said FC Club Sdn Bhd managing director Lim Meng Lu. FC Club is the sole franchisee in Malaysia.
“At Din Tai Fung, we put the customer’s needs first. This is both what we aim to deliver and strive to achieve. Our highest expression of our service philosophy is to meet customers’ expectations before they have even voiced them.” added Lim.
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