Upon the suggestion of Eric, my friend Johnny's son, we had lunch in Din Tai Fung at the Silvercord Building, right across from Harbour City. I was eager to take Vicky and Monique there, as I had high regard for the much ballyhooed siao long bao, which I had tried at their Singapore branch. The restaurant is so popular that long lines are still formed despite the fact that reservation numbers were called out practically every 5 minutes. We got in at around 11 am, and we were probably the second or maybe even the third sitting for the table that morning.
The pan fried dumplings were lined up and connected, and it seemed that this was done intentionally, and that the dumplings were not just stuck to each other by mere chance. The polonchay in garlic was one of the best I've tasted, each was soft and without a single fibrous strand.
In addition, we had some peanut noodles and ma chang (sticky rice with pork stuffing). I was disappointed though with the ma chang, as this was very bland, and the local versions were comparatively much better. The siao long bao, however, did not disappoint; the soup inside the pork version was hot and filled with flavor, while the crab roe siao long bao (shown below, with a flour marking shaped like a crab) was very exquisite and truly worth the trip (this is not something you can find in Manila). In sum, the three of us spent something like HKD 450 for our lunch. Quite recommended dining spot, the only drawback is that with the visibly long queues, you have to stand up once you finish your food in order to give the table to the waiting customers, making extended chit-chat with your friends and impossible thing to do.
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