Din Tai Fung, a branch of its parent restaurant in Taiwan (which earned a Michelin star), was located in the food court of The Star. Since we were there, we thought we'd try some of their famous Xiao Long Bao. The way they recommend eating the Xiao Long Bao was slightly different; they suggest dipping the dumpling in the soy/vinegar (1:3 ratio) and ginger, creating a hole in the side of dumpling so the soup spills out into the spoon (rather than sucking up the soup), then eating...
To celebrate the end of exams we headed out to Kenji - a Japanese restaurant mum has been wanting to try for ages. We decided to share nasu dengaku, agedashi tofu, a dragon roll and a platter of sushi and sashimi.
I've not eaten agedashi tofu in Japan, so I'm not exactly sure what it's supposed to be like, but this one wasn't that wonderful. Similar to the agedashi tofu at Japas, it wasn't very smooth, the crumb wasn't crispy and there was a lot of sauce, which made...
I'd heard good things about this restaurant chain and I knew it was very popular, with queues of people making it hard to get a seat. Apparently there are many outlets in Malaysia, but I've honestly never seen it before. I'd also heard it served quite authentic Malaysian food so I was keen to try it out. If I'd gone for lunch I might have tried the wat tan hor or char kway teow, but being dinner, I thought nasi lemak would be easier.
The first thing I noticed was...
Today I tried the Perfect Pear burger from Grill'd: Grilled chicken breast, poached pears, fig paste, avocado, Spanish onion, rocket & shaved parmesan. I knew it was going to be a sweet burger; I didn't expect it to be quite this sweet. Virtually all the sweetness came from the fig paste, which was the first layer on top of the bun. It wasn't so bad if I ate it upside down, but I ended up scraping half of it off anyway. I still prefer savoury and I liked...
