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.
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.
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.
