2 weeks back, we went to interview Ms.Lim Meng Lu of Din Tai Fung... there are a few little things that surprised me (although some might be very "general" kind of knowledge)
1.Each filling (like prawn) of the Xiu Long Bao has to be weighted first, before it is made.. then if the XLB is slightly out of shape, it directly goes to the bin... In the end, each of the xiu long bao has its standard consistency! So, next time you bite on it, think how much efforts put inside..
2.How the waiters know when to fill your tea? Everytime you tilt your head higher to drink from an empty teacup..that means when your tea is nearly finish, and time to refill! How simple, and i never thought of this. :P
3.It takes around a year of training in Taiwan and many hardworks gone through to give you the original taste of Din Tai Fung here.
4.Before they serve each of the dish in menu, they actually have to scout for the best suppliers with quality in the region (not only malaysia, but hongkong, taiwan etc etc). For an example, they serving the new dish DAN DAN LA MIEN, before that they scout for the best sesame that is similar to the hong kong version... finally they found it and here you can enjoy it.
5.There are more variety here in Din Tai Fung than Taiwan, because Malaysians always demand for VARIETY / QUANTITY more than QUALITY! Thats why in Din Tai Fung here, its not really alott variety in the menu, but not too little as well. They balanced it, so can serve you the best in slightly more variety.
Although the above seems like "DOHHH?", the lessons are:- there are so much efforts put in in our every bite. So, start appreciate the food!
me and Ms.Lim
Check out the more comprehensive Food Review + Interview - Din Tai Fung showcase at http://www.makanlah.com/showcase/dintaifung
Oh yeah, my personal recommendation :- their fried rice simply the besttt!!
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