Din Tai Fung is an award-winning restaurant of Taiwanese origin, specializing in xiaolongbao (small steamed buns, marketed as "dumplings" in the West). Outside its native Taiwan. Din Tai Fung also has its restaurant chains all over the world, and ofcourse in Singapore, where Jay and I had to wait for some time, just to be able to get a table.
There's a transparent kitchen, allowing one to see more than 36 chefs at work.
And you thought I got over "chicken rice" fever hah.. no-oh.. This is one of the best chicken rice I had thu', over my short visit (but with lots of chicken rice plates).
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