Sunday, July 25, 2010


These close-up digital snapshots of the outlet of the restaurant chain known as Din Tai Fung at the Tampines Mall somehow remind me of the 10,000 hour phenomenon made popular by Malcolm Gladwell in his book, Outliers, not too long ago.

In my personal view, here is a really state-of-the-art steamed meat dumpling ('xiao-long-bao') production process. The elegant skills of the chefs in creating firm, elastic, transparent dough skins of the exact same size, texture & thickness, which don't tear or unravel, require mindful concentration, disciplined handiwork & extreme quality control. It's really a gastronomical masterpiece of precision & grandeur.

I have read a report that each delicious dumpling is always perfectly - & freshly - made with eighteen folds, which seal in the flavour & optimise the steaming process. Dipped in ginger & vinegar, the juicy dumplings burst with an appetising broth as you take each bite.

By the way, the legendary history of Din Tai Fung, which originated in Taiwan, goes as far back as 1958. For more information about their cuisine, please go to this link.

['xiao-long-bao' is my perennial personal favourite. I consider Din Tai Fung's version better than Crystal Jade's, at least from the yummilicious point of view.]

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