Tonkatsu- Japanese Style Pork Cutlets (日式吉列豬扒):

Tonkatsu - Japanese Style Pork Cutlets (日式吉列豬扒) is one of my family’s favorite savory dish.  We used to order it a lot when we dine out.  The key word here is “used to”!  After trying my recipe at home, you can enjoy this dish at home whenever you feel like it! Why order out when you can make it tastier at home, right?



Tonkatsu is a pork cutlet that’s breaded with Japanese breadcrumbs (Panko) and deep-fried to golden brown perfection.  It’s quite irresistible because the flavor is wonderful.  The crust is super crispy and the pork chop inside is tender and juicy.  Instead of deep-frying the cutlets, I usually opt for a shallow fry as a healthier version.  If you haven’t watch my video tutorial, be sure to check it out because I’ll show you the tips and tricks on creating this amazingly crispy crust that stays put during the frying process.



To keep the pork chops juicy and tender, I used a half brining and half marinating method.  It’s important to let the pork chops to marinate overnight.  That way, they have a chance to absorb the moisture and flavors from the marinate.  You’ll be amazed by how juicy and tender your pork chops turn out!  Give this a try and you won’t be disappointed!  The list of ingredients for the marinate may seems quite long, but they are all pretty basic pantry ingredients for Asian cooking.  I’ll list the link of the products that I used at the end of the post for your reference.



I hope you enjoy today’s video and recipe.  Give it a try soon, I’m sure you and your family will love this dish as much as my family does!  Thank you for stopping by and have a wonderful week!




Ingredients and Tools used: 

Homemade Orange Marmalade:
https://goo.gl/lRjIraTonkatsu Sauce (Click here for more information)
Light Soy Sauce (Click here for more information)

ShaoXing Cooking Wine (Click here for more information)
Sesame Oil (Click here for more information)
Grapeseed Oil (Click here for more information)
Chicken bouillon powder  (Click here for more information)
White pepper powder (Click here for more information)
Corn starch (Click here for more information)
Zojirushi Rice Cooker (Click here for more information)

Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Chicken Broth (Click here for more information)
White Pepper Powder (Click here for more information)
Japanese Panko Bread Crumbs (Click here for more information)
Heavy Duty Copper Pan (Click here for more information)

 

6 Secrets to Juicy and Succulent Umami Pan Seared Pork Chops (鮮味香煎豬排)

“What’s for dinner tonight?” is the BIG question that I hear every day!  On a typical day, I’ll be asked this exact same question, for at least three times.  I’ll be lucky if they’re not from the very same person each time!  Yes, believe me, sometimes they’ll ask me “what’s for dinner” over and over again.  I always wonder, is it that they forgot what I said earlier, or do they hope for a different answer the second, or third time around?  Does this happen in your family too?  Or am I the only lucky one out here? 



One thing for sure, is that I can tell you what we’re having for dinner tonight: Umami Pan Seared Pork Chops!  This dish is so easy to prepare and super delicious!  Lately, I've been serving this dish at least once a week, and everyone loves it!  Yes, these pork chops are that good!




These pork chops are golden brown and slightly crispy on the outside, juicy, tender and succulent on the inside.  They are packed with wonderful umami flavors as well.  These pork chops are the ultimate combination of sweet and savory flavors as well as contrast in texture.  There are a few secrets to achieve all these wonderful characteristics and elements on these pork chops. 




Here are the secrets:

1) Instead of using a regular marinading method, I use a combination of brinding and marinading method.  As you can see from the video tutorial above, I added a cup of chicken broth in the brinding/marinading process.  Thus, allows the moisture to penetrate deep into the pork chops and keeping the inside nice and moist. 

2) I used both soy sauce and fish sauce in the marinade to enhance the umami flavors.  If you’re not familiar with fish sauce, just keep in mind, don’t smell the fish sauce on it’s own.  Just close your eyes, pinch your nose and dump it in!  You’ll be happy that you did!

3) I take the pork chops out from the fridge an hour before cooking.  Thus, allows the meat to come closer to the room temperature and the chops will cook more evenly.

4) I pad dry and dust the outside of the pork chops with corn starch.  Thus, ensures a nice searing of the crust and seal in the moisture on the inside.

5) Do not overcook the pork chops!  After all these hard works, you want to make sure they are at the prefer doneness.  A meat thermometer should read 145F degree when inserted into the middle of the chops.  My 1-inch thick chops always done at 7 minutes on medium heat. 

6) Let them rest!  After removing the chops from heat, always let the meat rest for at least 5 minutes before cutting into them.  Thus, ensure the moisture inside the meat to redistribute, and minimized the juices from running out of the meat when you cut.  So, never cut your meat when they are still piping hot!




I hope you enjoy today’s recipe, special tips, and video tutorial!  Stay tuned for more yummy recipes and videos in future post.  Don’t forget to subscribe to my Youtube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.

Ingredients and Tools used:
Chicken bouillon powder (Click here for more information)
Blackberry preserves (Click here for more information)
Toasted sesame oil (Click here for more information)
White pepper powder  (Click here for more information)
Garlic powder (Click here for more information)
Light soy sauce (Click here for more information)
Fish sauce (Click here for more information)
ShaoXing wine (Click here for more information)
Corn starch (Click here for more information)
Vegetable oil (Click here for more information)
Cast Iron Pan (Click here for more information)

Slow Cooker Recipe – Asian Style Pork Ribs 簡易慢燉鍋香辣排骨

Don’t you love your slow cooker?  I absolutely do, and often think that I don’t utilize it enough.  I’ve shared a Hearty Beef Stew recipe on my blog a while ago (click here for that recipe).  Today, I wanted to share another favorite slow cooker recipe with you:  Asian Style Pork Ribs 簡易慢燉鍋香辣排骨!



These Asian Style Pork Ribs are so easy to make.  Check out the step-by-step video tutorial at the top of this post and you’d agree!  These ribs are also aromatic.  The soy sauce and Korean Chili Paste (Gochu-jang) give these ribs the deep savory and slightly spicy flavors; the brown sugar gives them a hint of sweetness which balances well with the savory soy sauce; the orange juice truly brightens up the flavors of these ribs too!



There are quite a few ingredients on the list but they are all basic Asian pantry essentials.  If you love Asian recipes, these ingredients would be wonderful starting points to stock your pantry and get cooking.  These ingredients are usually available in most supermarkets, or Asian markets.  I’ll list the ingredients and where to buy at the end of the post for your reference.



Forget about take outs!  This recipe is so simple that you can basically get all the ingredients into the crock pot in the morning, and then relax and enjoy a wonderful dinner with your family after a long busy day.  These Asian Style Pork Ribs are absolutely finger licking good!  With a side vegetable dish and some steamed rice, you’re good to go!  Give them a try and I’m sure you and your family will love them as much as my family does.




Tools and ingredients used:
Ninja 3-in-1 Cooking System (click here for more information)
Grapeseed Oil (click here for more information)
Light Soy Sauce (click here for more information)
Rice Vinegar (click here for more information)
ShaoXing Cooking Wine (click here for more information)
Korean Chili Paste – Gochu Jang (click here for more information)
Sesame Oil (click here for more information)

How to make Char Siu (Chinese BBQ Pork) Noodle Soup with Video Tutorial 叉燒湯麵

I haven’t composed a “Lunch for One” post for a while.  Here’s a quick and easy recipe that I know you’re going to love.  I totally understand that preparing a balanced meal for just one could be challenging sometimes.  Believe me, I face that challenge all the time.  But with a little planning ahead, it could be just as easy, fun, and delicious.  This Char Siu (Chinese BBQ Pork) Noodle Soup 叉燒湯麵 is definitely one of my favorite quick lunch to indulge. 



Still remember my Soy Marinated Soft Boiled Eggs and Char Siu Recipes?  If not, you might want to check them out here and here first.  These are two main ingredients that I used in today’s recipe and they could be (and should be) made ahead of time.   That would make your lunch preparation much easier.  How about having it done in as little as 15 minutes?  Now, we’re talking, huh?  Let’s take a look at the video tutorial and see how it’s made, shall we?


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If you like my video tutorial, please subscribe to my Youtube channel here. 



Quick and easy as promised, isn’t it?  I like to spice up my noddle soup just a little.  So, here’s a sprinkle of my favorite chili powder.  If you don’t like it spicy, you can skip this.




Hm…..see how gorgeous it is?  I used fresh won ton noodles in this recipe.  You can also use egg noodles, ramen noodles, or any kind that you like.  Simply follow the cooking instructions on the package because each brand/type of noodle cooks differently.  I love fresh noodles because the texture is usually better and it takes much less time to cook. 




If you follow me on Facebook, you might remembered that I shared this picture right before Valentine’s Day (see the picture below).  I’ve got heart shaped green onions!  How neat is that?  I say, love is definitely in my noodle soup.  Whether you’re cooking just for one or for an army, be sure to eat well and share the love!  Stay tuned for more fun and easy recipes and video tutorials!


 

Chinese BBQ Pork (Char Siu) 秘製蜜汁叉燒

I love Chinese BBQ Pork (Char Siu) 蜜汁叉燒!  It’s one of our family’s stables that appears on our dining table at least twice a month, if not more often.  When I was still living in Hong Kong, it is one of the most popular last minute “to-go” item to purchase from BBQ restaurants as an additional dish for dinner.  Or, if you are a dinner guest at someone’s house for a home cook meal, Char Siu is always a well received hostess gift.



I usually double my Char Siu recipe that I shared here (see full recipe at the bottom of the post).  Why? Because the left over is just as amazing when paired with noodles and/or individual buns (those will be in another posts)!  So, don’t be afraid to make more.  You’re going to love my secret recipe that taste just as good as those that are selling at the BBQ restaurants.  I know there are “ready made” bottled Char Siu sauce out there.  But they don't taste as authentic as making your own sauce from scratch, at all!  




First off, the glorious shiny glaze!  It’s achieved by using maltose (a.k.a. malt sugar)!  Yes, it’s the thick and sticky maltose that gives the Char Siu that gloss.  While it is well known that honey is used in the recipe, its purpose is mainly to add flavor.  It really is the maltose that gives the meat that shine and glossy finish.  I got the maltose at a local Asian supermarket, or you can check it out here. 



Now, onto the gorgeous red hue.  The redness is from the Red Bean Curd, which is made from fermented soy beans and red rice!  It also gives the Char Siu that distinctive depth of earthy aroma that you can’t get from other ingredients.  I have to warn you, bean curd is on the salty side.  That’s why you only need one piece for the recipe.



Here’s how it looks inside (see picture below).  Some brands also package the bean curds in glass jars.  Just make sure it’s the red bean curd, and NOT Chilli bean curd that gives the redness.  So, read the list of ingredients before you buy it.  I don't think you want spicy Char Siu, right?



Another secret ingredient is the Hoisin Sauce.  Think of it as the sweet and savory Chinese BBQ sauce.  It gives any dish the umani flavors!  So, in between the red bean curd, Hoisin Sauce, chicken bouillon powder and soy sauce, you don’t need to add any salt in this recipe. 



One more ingredient that I would like to mention is fresh ginger root!  It’s earthy, yet refreshing.  It lightens up the whole dish.  Just make sure you peel the skin off the ginger root and grate it with the ginger grater.  The fibers from the ginger will magically disappeared and left you with the smooth grated fresh ginger that is fine in texture and not chunky at all.  You don’t want to bite into big pieces of ginger in your Char Siu.  The grater doesn't have to be expensive at all.  My Mom got me this grater years ago and it works great.  Or you can check out this one here.



Hm…..check out this juicy and succulent piece of Char Siu!  It’s ridiculously fragrant and so easy to make.  I hope you’ll give this recipe a try and forget about the bottled Char Siu Sauce!  This is the real deal and I’m sure your family will love it just as much as my family does!      





Props and Ingredients used in this post:

Maltose (Click here for product information)
Red Bean Curd (Click here for similar product information)
Hoisin Sauce (Click here for product information)
Ginger Grater (Click here for similar product information)
Assorted Floral Chopsticks (Click here to see similar product)
Roll Up Window Blinds used as backdrop (Click here to see product information)
Crane Chopsticks Rest (Click here to see product information)
Bamboo Placemats (Click here for more information)

Chinese Mustard Green Soup with Tofu and Pork (芥菜豆腐肉片湯)

Cantonese style soup is one of the staples on our family table.  Quite often, I prepare the kind that requires long hours of cooking in the double boiler.  The main purpose of those soups is to strengthen our body’s immune system.  But every once in a while, a quick cooking soup is just what we crave for especially this time of year.  This Chinese Mustard Green Soup with Tofu and Pork (芥菜豆腐肉片湯) can help you fight off the “heat” in your body (清熱 in Chinese).   In other words, it really means detox, as many believe.  Detox or not, I’m not too sure.  All I know is that you’re going to feel much better after drinking it.  At least your tummy will thank you.  It's the Memorial long weekend in the States.  So, if you're firing up the grill, you might want to prepare this soup for a little detox (清熱) after consuming all the barbecued food.



I love the flavor and naturally balanced ingredients in this soup.  The fresh ginger root is refreshing, super earthy and slightly spicy.  It provides the right amount of heat that balance well with the coolness of the Chinese Mustard Green, which is a kind of “super food” on the Asian vegetable list.  The tofu and pork provide a great sauce of protein.  I can totally make this soup a meal by itself.



Interested to know how to make it?  Follow me to the kitchen.  I promise, you’ll be drinking soup within 30 minutes. 

1) In a medium bowl mix all pork marinade together along with the pork slices.  Stir well to coat evenly.  Set aside.

2) In a medium pot, bring the chicken broth and ginger to a boil on high heat.  Reduce heat to low and simmer for 10 minutes. 

3) & 4) Turn heat to medium high, add mustard greens and tofu. 

5) & 6)  Let the soup return to a boil, stir in marinated pork slices.  When pork is cooked through, remove from heat, add white pepper powder and sesame oil.  Serve hot and enjoy.



Super quick and easy, isn't it?  Instead of eating dessert or junk food, my hubby and I had this as a late night “snack” the other night and it felt so good.  I hope you’ll give this a try as well.  I’m sure you and your family will love it just as much.  After all, you know you’re putting something wholesome and healthy into your body.



Thank you for reading, I hope you enjoy today’s post and recipe.  Stay tuned for more yummy recipe or adventures in future posts. 




Props and Tools used in this post:

Core Bamboo Cutting Board (Click here to see product information)
Assorted Floral Chopsticks (Click here to see similar product)
Curled Handle Ceramic Spoon (Click here to see product information)
Crane Chopsticks Rest (Click here to see product information)
Shoji Paper Roll Up Window Blinds used as backdrop (Click here to see product information)

Bourbon Maple Bacon Jam

Yes, yes and yes!  You’ve read that right, it’s Bourbon Maple Bacon Jam!!  It’s as luscious, decadent, rich, ridiculously good and irresistible as it sounds!!!  Yes, it has Bourbon, maple syrup, and of course, bacons in it;  all transformed into this jam!!!!  I think I’ve used too many exclamation marks in my sentences!  But who cares?  When you have something as outrageous as Bourbon Maple Bacon Jam, it deserves all the exclamation marks out there!!!  Oops, sorry for using the marks again but I just couldn't help it. 



This Bourbon Maple Bacon Jam is truly amazing!  The Bourbon gives this jam a wonderful depth of flavor.  The maple syrup adds an earthy and smoky sweetness that compliment well with the smoky and salty bacon.  I used some uncured apple wood smoked bacon here.  You can use anything that you like.  I also added some apple cider vinegar to cut the richness from the bacon and that adds a wonderful tang to this jam.  The fresh ginger and red pepper flakes give this jam the heat and spiciness that balance well with the sweetness from the brown sugar and maple.  The flavor combination is complex, yet, it’s pure indulgence that you don’t want to miss.  After all, who can resist bacon? Oink Oink....



Best of all, this Bourbon Maple Bacon Jam is a cinch to make.  Come on into the kitchen with me to see how it’s done:

1) In a large stainless steel skillet, cook the bacon over medium heat until golden brown and crisp; drain out melted fat/oil as necessary, stirring frequently, it takes about 20 to 25 minutes. Transfer to paper towels to drain.

2) Remove fat from pan but leave 1 tablespoon of fat in pan. In the same skillet, add onions, shallots and garlic and cook over medium heat, until translucent, about 5 minutes.  Stir in red pepper flakes and ginger, stir and mix well.

3) Increase heat to high and add the bourbon and maple syrup. Bring the mixture to a boil and scrap up browned bits on the bottom of the pan. Then, add vinegar and brown sugar; let mixture come to a boil again.

4) Next, add the reserved bacon and reduce to low heat. Let the mixture simmer and cook until the liquid reduces to a thick glaze, about 10 minutes.  Transfer the mixture to a food processor and pulse until it has the consistency of a chunky jam. Transfer to an airtight container and refrigerate for at least 1 hour. Enjoy!
 


Super easy to prepare, right?  One of my favorite way to serve this jam is spread it on toasts and serve with fresh cherry tomatoes and fresh thyme leaves.  The freshness from the tomato and thyme really compliment the richness of the jam.  Go ahead, make some and share the wealth.  This jam would definitely make a wonderful homemade gift.  I also have a few more serving suggestions at the end of the recipe.  Feel free to check them out.  What is your favorite indulging ingredient?  Is it bacon? Chocolate? Or something else.  I would love to hear from you.  
  

Fruity Pork Jerky (自家製果汁豬肉乾)

Chinese New Year (CNY) is coming right up!  Mark your calendar, the first day of CNY this year will be on January 31st.  If you're interested to learn more about CNY and the traditions, you can read them here, here, and here.



One of the CNY traditions is to visit the elder relatives to show respects and to catch up.  Of course, we don't go visit someone with empty hands (nor empty stomachs).  We usually bring cookies and other goodies when we visit.  On the other hand, Beef or pork jerky is one of the popular savory goodies of choice to enjoy at home, especially in Southeast Asia.  Of course, I can't resist making my own.  Not only it's more economical (yes, you can call me "cheap"), it's also healthier than the packaged ones.  You can rest assure that there's no preservative, artificial flavor nor coloring in my homemade version.  That's enough reasons for me to make my own.



This slightly sweet and savory Homemade Fruity Pork Jerky (自家製果汁豬肉乾) is packed with wonderful and complex flavors.  I used fresh fruit juice and homemade jams in mine to get the fruity flavors.  But you can also use your favorite store bought jams if you like.  I love my jerky on the thinner side (will show you how to achieve that with the step-by-step pictorial in just a minute).  It's slightly chewy, tender and very juicy.  It's absolutely finger-licking-good!  My recipe calls for ground pork and I used whole pork shoulder and have the butcher grind the meat twice for me.  Yes, better make friends with your butcher!  *Wink*





Ready to follow me to the kitchen and make some jerky?  Here we go:

1) In a medium mixing bowl, add all jerky ingredients together and stir with a wooden spoon/a pair of chopsticks for 5 minutes, or until mixture is gooey and sticky.  This is a very important step to follow.  Otherwise, your jerky might fall apart if the mixture is not gooey.

2) Line 2 (12 X 17-inch) sheet pan with silpat.  Spread the mixture onto the two prepared baking pan evenly.  I used a non-stick cookie spatula with a flat bottom for this job.  You can use an offset spatula as well.

3) As long as you spread the ground meat almost to the edges, the thickness will be right after baking.  See how thin it is, that's what you want to see.





4) Bake for  30 minutes.  Remove from oven and let cool slightly.  This is how the baked jerky looks like after 1st round of baking.

5) Meanwhile, increase the oven temperature to 450 degree F.  While oven is heating, cut the baked pork jerky into smaller sizes with a kitchen shears.  I cut mine into 2-inch squares.  With a pastry brush, brush a thin layer of the fruity glaze onto each square.

Bake for 3 to 5 minutes, flip the jerky squares over and brush the other sides with the remaining glaze.  Bake for another 3 to 5 minutes, or until the jerky is fragrant, shiny, and slightly charred on the edges.

6) Cool the sheet pan on a wiring rack.  Store remaining jerky in an air tight containers for later enjoyment.




Pretty easy to make right?  I'm sure you'll love the results too.  This Fruity Pork Jerky tastes just like the packaged one, if not better.  The next time I'm firing up the grill, I will put one or two on to add more charred and smoky flavors, can't wait!  I hope you'll give this recipe a try.  Stay tuned for more CNY recipes in the up-coming posts.


Tools and Props used in this post:
  
Silpat Non-Stick Baking Mat (click here for more information)
Calphalon Baking Sheet Pans (Click here for more information)
Crane Chopsticks Rest (Click here to see product information)Cookie Spatula (Click here for more information)

Din Tai Fung Restaurant Review

Still remember my Little Boy with the Din Tai Fung statue picture above?  Yes, as I promised, here goes my Din Tai Fung restaurant review.  The very first time I dined at Din Tai Fung was back in my college days, when I travelled to Taiwan with a few good friends and my Brother.  My friend’s Aunt who lived in Taiwan at the time took us around for sight seeing, shopping, and food tasting (I’m forever grateful for the hospitality!)  The day before we visited Din Tai Fung for lunch, we were “warned” about the long lines and be sure to get there early, otherwise some items would be sold out way before noon.  I didn’t know what the fuzz was all about until I tried my very first Juicy Pork Dumpling (小籠包)!  My world was never the same again!  No exaggeration, by the way.



The picture above shows the famous Juicy Pork Dumpling from Din Tai Fung.  I know, they might not look like much, nor anything spectacular from the picture.  (Sorry, the pictures from this post were taken from my Android Phone, not my regular camera.  So the picture didn’t do justice for these Juicy Pork Dumplings at all!)  But I assure you, go try them when you get a chance.  They are truly an art in every little package and I’m going to tell you why in just a minute.  And yes, there’s always a line at this restaurant, and the wait could be long if you don’t arrive early.  But then, these Juicy Pork Dumplings are totally worth the wait.




Before we get into the details of these dumplings, here’s picture that shows you the people waiting for seats outside of Din Tai Fung.  Yup, a pretty nice outdoor waiting area and it’s always packed too.  There are two locations in Arcadia, California and they are right across the street from each other.  After discovering the new location, I’ve always go to the newer one for easier parking.  Click here for the address and hours.  The new location closes from 3 pm to 5 pm for a break between lunch and dinner.  I always make sure to arrive before 5:30pm to avoid a long wait.  Yes, the seats do get filled up that fast!



Now back to the dumplings!  Each dumpling has a thin and tender dough wrapping the juicy minced pork filling inside.  There’s a small dish of fresh ginger, julienned, for each person.  You simply pour the black vinegar over the ginger and that’s your dipping sauce.  A very simple sauce, yet it compliments perfectly with these rich and juicy dumplings.




See how thin the dough/skin is (look at the picture below).  And if you look closer, you’ll also see the “soup” inside.  Yes, that’s how juicy these dumplings are.  And it’s not easy to make the dough so thin and tender, yet the soup stay intact even when you pick the dumplings up with a pair of chopsticks.  This is why I said earlier that each dumpling is really a work of art!  When you bite into these dumplings, the soup inside will burst inside your mouth.  So, be careful not to eat them when they’re still piping hot.  These Juicy Pork Dumplings are really succulent treats.



I must be too busy eating and didn’t take a picture when I pick up my dumplings with the chopsticks.  But look at this picture below, it’s a picture from the brochure/menu of  the restaurant.  So now, you’ve got the idea.  And yes, I did pick up each dumplings with my chopsticks  and transfer them onto my spoon/bowl.  And you guessed it right, they didn’t break at all during the transfer!  We always place two orders for these dumplings along with other dishes as my Baby Girl can finish 5 of these juicy dumplings on her own, plus noodles, and other things we order.  These dumplings are 'must-try' when you visit.  Din Tai Fung also offers a varieties of dumplings besides the pork ones; such as Juicy Pork & Crab Dumplings (another one of my favorite), Shrimp & Pork Dumplings, Fish Dumplings, Chicken Dumplings, and Vegetarian Dumplings.



The one item that got sold out all the time is the Small Dumplings with Soup.  It’s only served on weekends for limited quantities.  I’ve only tasted them back in Taiwan but not in the L.A. branches.  You know I’m not a morning person, right? 

Besides dumplings, we also ordered Shrimp Noodle Soup, see picture below.  That’s my Little Boy’s favorite and he would asks for this every time when we visit.



The picture below shows the House Beef Noodle Soup.  This is the first time we tried this one and it’s pretty good, especially if you want something lighter in taste and not as heavy.  We usually order A Braised Beef Noodle Soup that is in a deep brown flavorful soup base that is slightly spicy.  So, this clear soup version was a nice change.  The beef is very tender and the soup is very soothing.



This one below is the Pork Chop Fried Rice.  We’ve ordered this one many times and it’s one of our favorites as well.  We’ve also tried the Shrimp Fried Rice before but didn’t order that this time because we already have the Shrimp Noodle Soup.  But all their fried rice are nicely done.  Besides a variety of dumplings, soup, noodle soup, and fried rice, Din Tai Fung also offers Noodles with sauces, fried noodles, a varieties of sautéed vegetables, vegetarian dishes, and desserts.  The only thing that is considered somewhat negative is their portion, they tend to be smaller compared to most Chinese restaurants.  The good news is, you can try a varieties of dishes this way.    You would want to try everything when you’re there.  And so far, I haven’t tasted anything that I don’t like with all my visits.




Hope you’ll give Din Tai Fung a try if you’re in the area or plan to visit soon.  Below is their contact information and link to their website for your reference.





P.S.:  My first "unofficial" lunch date with my Hubby was at Din Tai Fung, back in 2002.  Talk about life changing dumplings!  Maybe that's why, these little Juicy Dumplings are always so special to me.


Click here to Din Tai Fung’s Website

Location #1:
Address: 1108 S. Baldwin Avenue, Arcadia, CA 91007
Tel: 626-574-7068
Location #2:
Address: 1088 S. Baldwin Avenue, Arcadia, CA 91007
Tel: 626-446-8588

Restaurant Review Disclaimer: uTry.it restaurant reviews are solely based on our experience at each restaurant we visit.   They were just our opinions.  uTry.it and its owner were not compensated in any way to dine at these restaurants nor to write reviews.