After checking out the Korean Mall in Metrowalk Pasig at 11:30 am yesterday, my daughter and I decided to swing by Megamall just to get Pork Bun from Tim Ho Wan, because we were both craving for it that time. When we got to Megamall, we decided to stay and look around. On our way to THW, just beside it was Din Tai Fung. I've always wanted to try DTF for its reputation of having been awarded a Michellin Star. I was looking for something different, something I have not tried before and it's this Golden Lava Salted Egg Yolk Bun that caught my attention.
The bun is similar to a mini siopao and it measures about 2" in diameter. It was love at first bite. The filling was creamy, smooth with no powdery after-taste. That wonderful custard-like texture of salted egg sauce combined with Creme Anglaise or Sabayon made my jaw drop. It's definitely one dessert that will keep me coming back to Din Tai Fung.
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AuthorIm Chef Peach and it's obvious that I love food. In fact, I love food so much that I decided to make it my profession. You know what's ironic, I was a Finance graduate! Archives
January 2021
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