Monday, April 23, 2007

LUNCH @ DIN TAI FUNG, PARAGON, SINGAPORE

Braised Beef Noodle


This is a Taiwanese chain renowned for its Xiao Lun Bao, which has a few outlets around the globe; apprently, the New York Times voted it as one of the top ten restaurants, so it said proundly on its business card. Overall it's a good setup with presentably good food. But I think putting it amonst the top 10 in N.Y. is pushing it a bit.

Cold Drunken Chicken


Signature dish: Xiao Lun Bao


Tao Miaw


Wonton In Chili Oil
Fried Pork Cutlet


Dan Dan Mian

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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