Chili crab xiaolongbao at Din Tai Fung is delicious

I think the title sums up what I want to say in this article really well.

It tastes just like a soupy version of a very good dish of Singapore’s chili crab. Piquant, aromatic, tender. 

Chili-crab xiaolongbao (between chopsticks) is indeed larger than signature pork xiaolongbao (on spoon)
Chili-crab xiaolongbao (between chopsticks) is indeed larger than signature pork xiaolongbao (on spoon)
The skin is as thin as the normal xiaolongbao despite having to hold more filling
The skin is as thin as the normal xiaolongbao despite having to hold more filling

This is what the press release said:

Drawing inspiration from Singapore’s all-time favourite and internationally-renowned dish of chilli crab, the Steamed Chilli Crab Dumplings consist of a winning combination of fresh crabmeat in a spicy chillicrab-based broth encased in a thin dumpling skin. Handmade with precision by a dedicated team of chefs, these localised dumplings retain the brand’s characteristic 18-folds and are 40% larger than the establishment’s signature Steamed Pork Dumplings.

Four chilicrab xiaolongbaos, $7.50
Four chilicrab xiaolongbaos, $7.50

My summary:

I brought my mum to eat it and the fussy eater gave it a thumbs-up, so it’s definitely good. It’s also slightly larger than the usual pork xiaolongbao. Please order it next time you visit a Din Tai Fung outlet. And that’s it.

These limited edition dumplings are priced at $7.50 for four pieces. Available until  31 August 2014 only.

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