Din Tai Fung

Xian long boa — freshly made dumplings from pork to veggie fillings these are definitely must have when you are in singapore. You can get either 6pcs or 10pcs. Prices varied from $ 8.90SD to $ 50.00SD. It really depends on fillings. While you are waiting you can even watch and learn the art of the chef’s craft. Just expect a long queue.

Came here twice in the six weeks I’ve been here. The soup dumplings are tasty, but I feel like the place has become overrated and «souper» pricey, haha. Other items are good, small in portion. The only thing that was unique was the Steamed Chili Crab and Pork buns, those were pretty spectacular.

expensive for the portions, not the best food I’ve ever had and far from it. still a good taste of Chinese cuisine. atmosphere wasn’t great (very noisy) and the service was subpar. food made up for it by being pretty decent but again, expensive for the portions.

This place is so addicting!
Many things have been said about their classic pork dumplings, but they really are the best! the dough is not too thick or too thin, the meat is a perfect flavour, and the dumplings are steamed to perfection! Little balls of heaven! :)
I also love their fried rice — the egg fried rice is the best I have had yet, and tastes perfect. I have fruitlessly tried to get good basic fried rice and have found that this place does it best.
The garlic chili wantons are great as well, and come in a very tasty dark chili sauce. They also have a small variety of vegetables which are enhanced by some garlic/​sauce and taste very good. I have tried the other varieties of dumplings, such as the vegetable ones and the pork and shrimp. They are good but in my opinion, the classic pork ones are the best. The vegetable ones seem a bit dry and the pork-​shrimp ones have very thick dough.
The food comes super fast when you’re eating in, and of course seems to take longer when you’re waiting for it as a take-​away! I am super addicted and don’t mind the wait, because they make everything fresh.
Regarding the setting — it’s located in Marina Bay Link Mall — so basically in an underground tunnel which is also a shopping centre with various shops/​cafes. Its not the most relaxing ambiance, but I very much doubt people seek this place out for the amazing setting — the food makes it worth it and the restaurant itself is big enough where you can feel a bit removed if you don’t sit right by the window.
Overall, great food and consistent quality!

Absolutely solid buns, great selection, made fresh on site. Good variety and low key atmosphere, value for money, make this chain a go to in Singapore.

OK White guy alert here! I loved the place but I am not a connoisseur of Dim Sum. Though, now I think I know what I need to know to at least write a review.
The net of my experience there was that they are FAST and FRESH. I don’t know if that is a good thing in a traditional Dim Sum eatery but for us it was great. They had a few entrees that were from a traditional kitchen, think of teriyaki chicken in a sushi restaurant. The food came in shifts like sushi can and it was ALL GOOD. Not great to me but it was good. I would go back and I would wait in line to eat there.

Fantastic food! Amazing dumplings! Usually a bit of a wait but they move fast and are efficient so you wont be waiting too long.

I was there on a Saturday evening without reservation. After 20 mins I was seated. The quality of the food is amazing and the dumplings were the best I have ever had. It was a good mix of locals and tourists.

A lot of friends recommended this place and now I understand why. The food was very good, and the service good, willing to help and very fast. We had pork and vegetable dumplings and noodles. All of them very tasty, and big size. I’d love to come back!

Dumplings. For god sakes get the dumplings. Just incredible. This is my second visit to Singapore and on the flight over all I could think about was these dumplings.

Today I had a lunch here. I choose spicy noodle. It’s very nice.

Having now permanently move to Singapore, Din Tai Fung is now my to go place for a quick Xiao Long Bao fix. It’s not the best Xia Long Bao I’ve ever tasted (honestly I think Crystal Jade’s xiao long bao is better), but I love their other Chinese dishes as well. like dumpling in vinegar chili sauce and fried rice. Cos let’s be honest, I don’t know about you, but for me eating xiao long bao alone for a meal will never made me satisfied. Yeah yeah I know. I am a girl with a big appetite and I like varieties. I love that though Din Tai Fung is a chain restaurant, but they always maintain their standard really well. The food taste-​wise is always consistent. Service is okay — not bad, but def could be improved. Please keep in mind that DTF is always crowded. So come at weird hours like 2.30 pm or 4.30 pm if you want to avoid long queue.
They take reservation if you have 8 people or more in your group.

I’m take to this franchise and am attracted to DTF whenever I am overseas and come across its iconic red sign with Han letters. I’m also always quite surprised how so many Americans like the food here. It’s interesting to see different form of their XLB — chicken instead of pork in the Indon one.
I was always fascinated with the XLB that had assorted colors. It almost makes the meal look like it’s something to play with — pink, green, yellow, etc.
Other then the delicious pork XLB (they actually don’t place the ginger in the soy sauce and eat them in Shanghai itself!), I usually go for the lamian (noodles) or fried rice when I am at DTF alone or not with a large group of friends.
The lamian is pretty plain, but it’s springly and soaks up the broth and tastes so good in your mouth — just plain noodles and broth. The soup is clear and slightly dark, with a thin layer of oil at the top. Scoop up a while eating the noodles to quench your thirst or if the chilli is too hot!
I’m generally a happy man when I get fragrant fried rice with succulent prawns. Add some chilli for a kick!
This outlet is pretty good but the people in the Raffles City one seem to one you to hurry up and finish your meal so they can prepare the table for the next guests. They charge for water too, I think.

This is a great stop for lunch… yes, it’s a chain (and we don’t normally frequent chains much!) but it was recommended by a colleague and was well worth of the recommendation…
Great lunch and some of the best dim sum I’ve had in Singapore :-)

Met up with a friend to catch lunch here. The oriental wantons and dumplings were some of the best I’ve ever had. Will definitely go back to check out the rest of their menu!

What’s all the fuss about?
Of all the delicious hawker centers + countless restaurants in Chinatown, why eat in a basement mall? Quick service, meh ambience and just OK dim sum.
Ok, Tom Cruise has been there. But I’m going back to Chinatown next time.

Impossible de passer à côté de ce restaurant si vous êtes à Singapour. Enfin, je dis ce restaurant mais il y en a plusieurs répartis à travers la ville et même dans de nombreux autres pays car il s’agit d’une chaîné.
Si habituellement, le mot «chaîné» de restaurant n’est pas forcément de bonne augure, il faut toujours des exceptions qui confirment la règle et Din Tai Fung en est une.
C’est simple, durant mon périple en Asie, j’y suis allée 3 fois (2 fois à Kualalumpur et 1 fois à Singapour).
Si je vous dis que le Din Tai Fung de Hong Kong a été récompensé d’une étoile Michelin en 2010 vous comprendrez sans doute mieux pourquoi il est tant plébiscité chez les gourmands ?!
Pour moi, les meilleurs Dim Sum que j’ai mangé jusqu’ici. Faits minute par l’équipe qui s’active en cuisine et visible depuis la vitrine du restaurant, on peut choisir de les déguster à la vapeur, dans un bouillon ou avec des nouilles. Mention spéciale également pour les délicieux buns (dit «Bao» ou «Pau») au crabe ou aux légumes qui ont véritablement marqués mes souvenirs gustatifs.
C’est un immense coup de coeur que ce restaurant et j’espère de tout mon coeur pouvoir y retourner très vite (à LYON ???).

Huge fan of Din Tai Fung.
Have been to DTF in HK, LA, Seoul, Shanghai, Kuala Lumpur, Bangkok, and Singapore.
The dishes at this location was rather bland. Ordered crab and pork XLB, pork chop, and chili crab bun, pork bun… all bland.
Not sure if will come back to this specific location.

My favorite restaurant and food in Asia… apart from Ajisen Ramen. Really love their salads, fried rice… and of course their VERY FAMOUS DUMPLINGS, specially Xiaolongbao!!! The best. And you can watch them making your dumplings, so interesting and cool. Must go, must see and must try!
We also loved their seaweed salad, vegetable dumplings, steamed veggies and one of my favorites — vegetable and tofu salad. Doesn’t sound that great but tastes amazing.

Woohoo! First SG review!
What to say except that the dimsums were fabulous? My friend and I ordered quite a lot of food actually, maybe too much, but it felt so right as we were eating these dumplings! We tried steamed dumplings with vegetables, pork, shrimp and crab. Also, we tasted the dates filled with rice and the chili wanton soup. My absolute favorites: the shrimp, and then the veggies.
Then, we gave a shot to the sweet dumplings and were absolutely amazed by the coconut peanut ones. As for the red beans, they were not too sweet but the peanut was particularly flavorful. Also, we tried the almond and sesame pudding: quite odd to say, but the almond tasted a bit artificial while the sesame’s bitterness was just perfect. Overall, excellent dishes for about $ 60.
Only complaint: the service. I don’t know if it’s considered normal in SG, but the waiters exclusively spoke Mandarin and the bill was also in Mandarin. My friend who lives here was also shocked, so I guess there could be room for improvement.
I guess I’ll go back for sure just for the shrimp and the peanut. Except if I find another dimsum place that has even more outstanding flavors!

On a recent trip to Singapore, did my pilgrimage to the local DTF. Partially, because you can never get enough of what may be the best Xiao Long Bao dumplings in the world — but also as a fan I wanted to compare to the Taiwan and L.A. versions.
I will say that they aren’t QUITE as good as those two. Mainly because, I understand, these are franchises rather than direct original family owned like in Taiwan and L.A. Also, they’ve opened a mind-​boggling number of them in Singapore. We were eating in a DTF that was mere blocks from another branch in an adjacent mall.
Even considering that, it is still 5-​stars, because even a lesser XLB dumpling from Din Tai Fung by far trumps the best from anywhere else I’ve ever had. There is no comparison. I also am an advocate for the thinner, lighter skins they use versus the more traditional thicker wrapping. It highlights the filling.
I will say the Singapore restaurants (and Taiwan) have somewhat larger variety than the L.A. branch. However, the juicy pork and juicy pork and crab are unbeatable so it’s «gilding the lily». Actually, I personally didn’t like the truffle dumpling — which seems to be only available in Asian branches — very much. I also had the opportunity to eat some other, non-​dumpling dishes since my in-​laws like the variety and I have to say that DTF also excelled in those as well. Of course, while well executed, these dishes aren’t the revelation that their XLB are.
I will shamelessly quote another reviewer, Mel P., because they said it perfectly: «Din Tai Fung should be some kind of universal translations for ‘best dumpling ever’».