I am definitely jealous of all the people in Singapore who have access to multiple Din Tai Fungs all over the city.
Of all the XLBs I have tasted, the dough skin from Din Tai Fung still is one of the best even though they weren’t exactly melt-in-your-mouth texture as proclaimed.
Even the desserts (mango pudding & almong tofu) and drinks (sweet and sour prune drink) were wonderful.
