Whenever I crave dim sum, I have flashbacks to eating handmade dumplings at Din Tai Fung (DTF) in Singapore. An art and pure perfection, these dumplings were undeniably some of the best food I had during my 6 months of work/travel in Asia. With the opening of their first Bay Area location, DTF is now only a 50 minute drive away from San Francisco, instead of a long flight.
Everything on the menu is delicious, but the xiao long bao (soup dumplings) are what make DTF stand apart from all other dim sum havens. The "soup" comes from the gelatinous aspic, which melts with the ground meat inside of the pillowly dumpling when it is steamed- but don't think about that! To avoid burning your mouth on the scalding juices, there is a method to eating xiao long bao: 1. Use your chopsticks to dip the dumpling into your sauce (a delicious concoction of soy sauce, vinegar, and ginger) 2. Place the xiao long bao into your plastic spoon 3. Poke a hole into the dumpling to release the steam and juices 4. Enjoy!