Yes, the article says “Five guests will receive a Golden Ticket that will grant them access to Din Tai Fung’s VIP Reservation Concierge, guaranteeing them access to reservations for parties up to six through the end of the year.” There’s nothing in the Time Out headline to indicate that the “specials” are food.
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that was my take. all the dishes mentioned were already on the menu.
Very nice review. They loved it.
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“To put it plainly, the pork was better than the chicken.”
If I were going to mimic Newton’s three laws of motion with vinouspleasure’s three laws of eating, this would be the first law:
law 1: pork > chicken
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No big deal lah! Nothing to shout about!..considering the quality in their Taipei flag ship has been deteriorating due to over-expansion!
My wife told me, after her recent trip to Taiwan, that XLB in a few Toronto Shanghainese places tasted better!
I have a hard believing that Din Tai Fung of all places will represent any kind of improvement in the dumpling scene in NYC. It’s very pedestrian (“mid” for the youngsters). Not sure where the hype comes from. But hey, maybe this location is different…
I don’t see it mentioned here, but I just got an email saying that they’re now accepting take-out orders. Previously, they were dine-in only.
We ate there a couple of months ago and are going back next week when we’re nearby for a show. We really liked the Hot & Sour soup, Sesame Noodles, Wood Ear Mushrooms, Wonton Soup (chicken) and chocolate dumplings with the cream. We also had the Chicken Xiao Long Bao, and they were good, but probably would not order again (we are not dumpling experts, so I won’t get into whether they are great or not). The cucumber salad was OK, and the string beans with garlic was good but not very exciting (I’d read a review beforehand that said that, but we were with another couple who are pickier eaters than us so we had to order stuff they’d like). This time it’s just going to be my wife and me.
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