The check-in area is not a natural place to have food in the airport; so much better to go past immigration and security. But fate willed otherwise since the check-in was delayed for some reason. Demolished another crab, presumably from somewhere in the south china sea. Fate.
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.