Yup, I know that is a mouthful. And to top it, we had to wait for more than 20 mins to get a table for 2. But boy, was it worth it!
The first time I had Xia Long Bao was on the last day of a trip to Hong Kong a few years ago. And the taste lingers. Xia Long Bao are steamed dumplings that have warm broth inside along with the more usual shrimp/meat mixture. The sheer mix of flavours and textures that this gives your mouth is crazy. I love it.
Din Tai Fung is the Taiwanese mecca of Xia Long Bao. And since they make it so well, they have now spread everywhere in Asia including to Singapore. On Saturday I went to their outlet at the Paragon Mall in Orchard.
Thanks to Martin for suggesting this place and accompanying me for an awesome meal.
For a useful lesson on how to eat Xia Long Bao, click on the above photo.
I hit this place practically every month and have never found more than 4 other people eating here at the same time. Being alone among 50 tables in a huge restaurant is eerie and if it had not been for ther fact that I have always got the craziest food each time I go there and it never fails me, I would never have gone back. Under the circumstances, I always do.
When Mohit was here a couple of weeks ago, I was able to introduce him to Sufi. Now, I have never taken anybody other than Sunita to this restautant before on the fear that they will end up ordering Indian tandoori stuff, which in comparison to the Gafghazi kebab and such other divine stuff, is abomination. So, it was a relief to be able to take another devotee to pay homage. And boy, did we pray!
Three huge kebab platters and one massive Persian bread. Not even the slightest hint of oil, lightly done veggies to round out the meat. And the meat – ahhh!!!!
Go there if you are seriously into meat. It is on the top floor of the Empire hotel in Koramangala, 5th block.
Another satisfying meal in Singapore, this time it was Roast Duck and Roast Pork at Crystal Jade Kitchen in Suntec City. The Roast Duck with a lemon dip and the pork with a more pungent one. Along with Baby Kailan with Garlic. And of course rice. Yum.
The Chinese overlay the concept of yin & yang on a lot of things and Food is one of them. So all foods are divided into ‘heaty’ foods and ‘cooling’ foods. Fried Food, for example, is considered ‘heaty’ which means it gets your body all excited and sweaty. According to Chinese grandmothers (who like all other grandmothers have a direct line to secret-stuff), to make things stable, you have to have some ‘cooling’ food along with the ‘heaty’ ones.
Interestingly, this concept is not particularly alien to me since it appears in many local Indian cultures too. The Konkan coast (ie. most of India’s western coast) for example uses Sol Kadi, a drink made from Kokum, to cool down the body after ingesting huge amounts of ‘heaty’ seafood, particularly shrimp (to experience what I am talking about, try one of the famous seafood restaurants of Mumbai such as Mahesh or Saiba). Ayurveda too makes a lot of this concept and recommends eating both hot & cold foods to balance one’s ‘kapha dosha’.
The most interesting aspect of all of this is, how two of Asia’s earliest cultures (and two of the world’s most ancient systems of health-care) both recognise the primacy of ‘balance’ in well-being.
Let me say this once again. Hamburger has nothing to do with Ham. It has ground beef in it. Unless of course it is McDonalds in India, in which case it probably has a batata vada between the bun and is slathered in hari chutney (which is not me, by the way. It refers to the green of Mint).
Hamburger originated in Hamburg, Germany. Seems the Prussians used to have something called the Hamburg Steak, which was shredded beef rolled in spices and eaten raw. A few generations later, it appeared in a more evolved form inside a bun in America. And the rest is history.
The best hamburger chain in the world now is Burger King – atleast I think so, by the taste of their stuff. I am seriously hoping they never set up an outlet in India – for the inexorable logic of 1.1 billion of us will inevitably lead to chutney et al. I could weep.
Before we move forward, here is a confession. I am not the world’s greatest fan of mughlai food. As Mohit observed, at times mughlai food seems rich & heavy just to be rich & heavy – and not because it adds immensely to taste. The last time I had wandered around the Jama Masjid area was about 20 years ago on one magical Ramzan evening just as the food stalls were getting busy. And i decided to go back again to see whether I could rekindle romance.
Nope. Karim’s was a sore disappointment. While the Burra did hit a couple of high notes the general sense was of let down. Maybe I ate the wrong stuff or maybe the place is over-rated now. Dunno. But, I did find a small place in Chandni Chowk that served ‘soth india dishes’ including Dosa and Chewmen. So that made up for it.
The highlight of the evening without a doubt was the New Delhi Metro. This is one of those rare times that an Indian will find it in him to praise anything contemporary over the ancient (for, who can argue with stuff so old nobody really knows anything about it). And I must thank Mr Sreedharan and his team at the Delhi Metro for this (and, I suspect Sheila Dikshit, the Chief Minister of Delhi, who, from all accounts is a lady determined to leave a lasting impression on Delhi). As any of us who have lived in Delhi can say without an iota of doubt, if a Metro rail can work in Delhi it can work anywhere else in India. It does & so it can. As I watched, the doors opened & closed automatically at every station and the world’s second most unruly crowd got in & off demurely. Atta boy ol’ S!
The Jama Masjid & Chandni Chowk area reeks of history (and a lot more, but that is par on course for all our cities). I am told that there a number of ‘walks’ you can do to get it all in. What I missed however was a good walking map. Wonder why no one has done one.