Din Tai Fung (鼎泰豐) @ Paragon - Ring in the Christmas Holidays with Din Tai Fung’s Steamed Lola Lava Chocolate Bun

Din Tai Fung’s festive favourite, the Steamed Lola Lava Chocolate Bun, makes its long-awaited return this holiday season.

Available at all outlets islandwide from 1 November to 31 December 2025, this sweet treat is back to spread some chocolatey cheer.

Steamed Lola Lava Chocolate Bun 4/5

The Steamed Lola Lava Chocolate Bun ($4/piece, $11.40/3 pieces) features a soft, pillowy bun encasing a molten chocolate centre that oozes with every bite. It’s rich yet balanced in sweetness, without being cloying.

Oriental Salad in Special Vinegar Dressing 4/5

Beyond the festive offering, we also had a few of Din Tai Fung’s classic dishes. The Oriental Salad in Special Vinegar Dressing is always our go-to starter, being refreshing, tangy and savoury all at once. It’s a good sharing starter.

Steamed Pork Xiao Long Bao 4/5

No visit to Din Tai Fung is complete without the crowd favourite Steamed Pork Xiao Long Bao. Each delicate ‘bao’ features thin skin that holds tender, juicy pork and a burst of well-seasoned broth.

Steamed Chilli Crab & Pork Buns 3.8/5

The Steamed Chilli Crab & Pork Buns were fluffy and served piping hot. Though we wished for a bit more filling, the blend of savoury pork and mildly spicy chilli crab sauce made for a fun, locally inspired twist

Oriental Wantons with Black Vinegar & Chilli Oil 3.8/5

The Oriental Wantons with Black Vinegar & Chilli Oil were decent, with a pork filling and tossed in an appetising vinegar and chilli oil mix.

Noodle with Spicy Sauce 3.8/5

While the Noodle with Spicy Sauce had addictive spice, we wished it came with more ingredients to pair with it.

Fried Rice with Pork Chop & Eggs 4/5

The diners from our neighbouring table ordered a plate of fried rice each, and it’s a testament to how popular Din Tai Fung’s Fried Rice is. We like how it is always consistently seasoned, fragrant and well-fried. Our favourite rendition is with their hearty pork chop, but you can also opt for it plain, with shrimps, shredded pork, and even truffles.

Dry Noodles Tossed in Scallion Oil with Shredded Pork 4/5

It was our first time trying the Dry Noodles Tossed in Scallion Oil with Shredded Pork, and we became new fans. The springy noodles were well-coated in aromatic scallion oil and topped with shredded pork.

Beverages

For beverages, we tried the Earl Grey Ice Lemon Tea and the new Four Seasons Tea with Peach Gum. Both were surprisingly tasty, albeit a little too sweet.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Din Tai Fung (鼎泰豐)
Paragon Shopping Centre
#B1 - 03
290 Orchard Road
Singapore 238859
Tel: +65 6836 8336
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Sun-Mon: 11am - 9pm
Fri-Sat: 11am - 9.15pm

Direction:
1. Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. At the traffic junction of Orchard Road and Orchard Link, cross the road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 2 or 3. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

Yum Cha Restaurant @ Chinatown - Celebrate SG60 with Innovative Local-Inspired Dim Sum Creations at $6 Each Till End August

To celebrate SG60, Yum Cha Restaurant, one of Singapore's beloved dim sum brands, is launching a creative, limited-time menu inspired by signature local flavours.

Available at both its Chinatown and Changi Business Park outlets, the specials are priced at just $6 each from now till 31 August 2025. Expect familiar dishes reimagined through a dim sum lens, featuring Singaporean favourites like Laksa, Chilli Crab, and Bak Kut Teh.

Bak Kut Teh Xiao Long Bao 4.2/5

Yum Cha's chefs dedicate 16 hours to crafting the peppery broth inside the Bak Kut Teh Xiao Long Bao (3 pcs). We took a bite and sip of the soup and were pleasantly surprised by a distinct kick of peppery notes. It even came served with dark soy sauce and chilli, mirroring the traditional BKT experience.

Crusty Chilli Crab Bao 4/5

There has got to be chilli crab on an SG60 menu, right? These Crusty Chilli Crab Bao (2 pcs) were fried to a crisp on the outside and filled with tangy, mildly spicy crab sauce. Topped with a playful crab-shaped crust, it delivers the flavours of chilli crab without the mess.

Handmade Otak-Otak Siew Mai 3.8/5

With its spinach wrapper, black tobiko, and a fragrant otak centre, this version of Handmade Otak-Otak Siew Mai offers a localised spin, though we’d have preferred a punchier spice.

Laksa Rice Flour Roll 4.2/5

One of our favourites from this launch is the Laksa Rice Flour Roll. It's cleverly layered with crab, shrimp, chicken, and dried shrimp wrapped in a crisp rice net and finished with smooth cheong fun skin. We especially enjoyed their house-made laksa gravy, which is well-balanced, neither too lemak nor watery. Make sure to dig into this hot to enjoy it at its best.

Satay Fried Rice 3.5/5

Served next was the Satay Fried Rice accompanied by two satay chicken skewers. While the flavour remained true, it was a pity that the rice was slightly too dry.

Prata Pork Pancake 4/5

I was sceptical of the Prata Pork Pancake initially. Still, I was surprised by the crisp exterior and juicy minced pork filling, which was reminiscent of that from Xiao Long Bao. We found this an enjoyable and likeable pairing, albeit a little oily.

Kaya Bolo Bao 3/5

The Kaya Bolo Bao (2 pcs) comes with a slab of butter and kaya sandwiched inside. The texture leaned more toward bread, and we wished for a crunchier top crust and fluffier bun.

Kopi Gao Bao 3.8/5

Local coffee lovers can keep an eye out for their Kopi Gao Bao (2 pcs), a joint creation with Singaporean instant coffee brand Coffee Hock. Their signature Kopi Gao powder adds a different flair to the usual salted egg custard buns.

Apart from the attractive pricing, Yum Cha is also inviting diners to do good this season with their "Bringing Back the Joy of Five Stones" initiative. Partnering with SG Enable and Re:store, diners who spend a minimum of $60 can purchase handmade Five Stones by differently-abled artisans at $6.

If diners are confident of their Five Stones skills, they can choose to challenge Yum Cha’s in-house Five Stones champions and stand a chance to win a $20 Yum Cha voucher.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Yum Cha Restaurant
20 Trengganu Street
#02-01
Singapore 058479
Tel: +65 6372 1717
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Mon-Fri: 1030am - 9pm
Sat-Sun: 9am - 9pm
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street. Walk to destination. Journey time about 3 minutes. [Map]

Din Tai Fung (鼎泰豐) @ Punggol Coast Mall - New Outlet, 3 Exciting New Dished and Exclusive Merchandise

The iconic Taiwanese restaurant Din Tai Fung (鼎泰豐), beloved for its artfully handmade Xiao Long Bao, has opened a brand-new outlet at Punggol Coast Mall. To mark this occasion, Din Tai Fung has unveiled three brand-new dishes, now available at all outlets across Singapore. Available for dine-in, takeaway and delivery via Deliveroo, Foodpanda and GrabFood.

Adding an extra touch of excitement, the Punggol Coast branch is the first in Singapore to carry Din Tai Fung's exclusive retail merchandise, specially imported from Taiwan. Fans can now bring home charming collectables like the Din Tai Fung Chopsticks 平安筷, Mascot Plush Toys 包仔娃娃, Enamel Pins 微章 and more, perfect for gifting or as a souvenir for loyal diners.

Noodle with Crispy Wanton in Spicy Sauce 3/5

The new Noodle with Crispy Wanton in Spicy Sauce ($15.30) is tossed in a bold, spicy sauce and topped with crispy wantons. The noodles are springy and cooked to the ideal bite. However, we found the sauce to be a bit milder than expected, lacking the robust, aromatic heat that we had hoped for. The wantons add a textural crunch, but their petite size leaves more to be desired. It's a decent dish, but it could be more impactful in terms of flavour.

Black Sesame Mochi Xiao Long Bao 2.8/5

We were especially eager to try this dessert twist on Din Tai Fung's famous Xiao Long Bao. The Black Sesame Mochi Xiao Long Bao ($25.60 for 6 pc) is filled with fragrant, nutty black sesame and mochi. While the filling is aromatic and indulgent, the thick skin makes it rather challenging to chew. We recommend eating it immediately while piping hot, which helps slightly with texture, but be cautious as the filling can be scalding. It's a fun concept, but the execution didn't quite meet our expectations.

Steamed Chinese Style Layered Cake with Chocolate Dipping Sauce 3/5

This East-meets-West dessert combines a classic Chinese Steamed Layered Cake ($5.80/2pcs) with a side of Chocolate Dipping Sauce ($3, currently $2 from 1 May to 30 June). The cake itself has a unique texture, falling somewhere between a Chinese sponge cake and fluffy bread, with a subtle sweetness. When paired with the not-too-sweet chocolate sauce, it creates a comforting and unexpected fusion of flavours. It's a fun dessert to share, especially for those curious to try something different.

Oriental Salad 4/5

Pork Xiao Long Bao 3.8/5

Two staples we can't skip at Din Tai Fung are the Oriental Salad ($6) and Pork Xiao Long Bao ($12.80 for 10 pieces). The Oriental Salad is refreshing and crunchy, lightly tossed in a tangy sesame dressing that awakens the palate, always the perfect starter. As for the Pork Xiao Long Bao, it's what Din Tai Fung is famous for, with each dumpling meticulously pleated, filled with a juicy pork filling and a burst of flavourful broth. While the skin was slightly thicker than usual on our visit, it remains a comforting classic that satisfies every time.

Prawn Pancake 4/5

If you haven't tried the Prawn Pancake ($11.80), you're missing out. This crispy, golden delight is packed with chunky prawn paste and pan-fried to perfection. It's crunchy on the outside, succulent inside and incredibly addictive.

Shrimp Fried Rice 4/5

Pork Chop Fried Rice 4/5

Din Tai Fung's fried rice consistently meets your expectations, whether it's the Shrimp Fried Rice ($15) or the Pork Chop Fried Rice ($14.30); it never disappoints. Both versions feature fluffy, fragrant egg fried rice. The Shrimp Fried Rice is generously topped with fresh, bouncy shrimp, while the Pork Chop Fried Rice comes with a well-seasoned pork chop that's juicy and tender. Either option delivers on flavour and comfort, making them our top picks for a hearty main.

Located in the brand-new Punggol Coast Mall, this Din Tai Fung outlet offers a bright and spacious dining environment that’s perfect for a relaxing meal. Drop by whether you’re here to check out their newest dishes or stock up on adorable Din Tai Fung merch.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Din Tai Fung (鼎泰豐)
Punggol Coast Mall
88 Punggol Way
#01-126/127
Singapore 829913
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Nearest MRT: Punggol Coast (NE Line)

Opening Hours:
Mon-Thu: 11am - 9pm
Fri-Sun: 11am - 915pm

Direction:
1) Alight at Punggol Coast MRT station. Walk to destination. Journey time about 3 minutes. [Map]

KUN (坤) Omakase @ Amoy Street - An Omakase Style Course Meal Paired with Tongue-tingling Thrill of Sichuan Cuisine

Conveniently located in Telok Ayer, KUN (坤) offers the elegance and refinement of an omakase-style course meal paired with the tongue-tingling thrill of Sichuan cuisine. The space is intimate yet sophisticated, with sleek, minimalist decor and bar counter seating that offers guests a front-row view of the chefs in action. Hailing from Sichuan, China, the chefs bring their expertise and passion to each dish, showcasing their culinary skills and artistry. I also loved the tasteful choice of crockery; every dish was served on beautifully designed plates and bowls, enhancing each dish's aesthetics.

In addition to their signature seasonal 8-course ($168++) and 10-course ($289++) dinner menus, KUN has recently introduced a new 8-course Seafood and Crab Feast ($168++). The menu highlights the vibrant, fresh flavours of the ocean while taking diners on a journey through the bold, evolving layers of Sichuan spices. As the meal progresses, the intensity of the flavours deepens, a blend of heat and complexity that is just so satisfying for the tastebuds.

Varieties of Pickled Vegetables 3.5/5

The first dish to arrive is a Varieties of Pickled Vegetables, presented in a long glass vessel. Served in a specific order — from left to right — the selection includes tangy and spicy bamboo shoots, navel orange-infused winter melon, and savoury, spicy cherry radish. Each bite offers some crunch and a mild tanginess that awakens the palate. It is a refreshing prelude to the rest of the dinner menu.

Seafood Crab Meat Soup 4.5/5

The Seafood Crab Meat Soup is the lightest dish on the menu, designed to allow diners to fully appreciate the natural sweetness of the Canadian clams and flower crab leg. The consommé is delicate and clear, having been steamed for 6 hours to draw out all the flavour of the seafood. There are also succulent pieces of clam and crab meat in the soup.

Live Scotland Bamboo Clams with Red Oil Garlic 4.5/5

The Live Scotland Bamboo Clams with Red Oil Garlic showcases plump pieces of bamboo clams coated in a fragrant, spicy garlic red oil dressing made fresh daily. This aromatic dressing imparts a mild yet captivating heat. For some contrast in texture, crunchy Dongbei fungus is added, and ikura is also mixed into the sauce.

Cold Rice Noodles with Homemade Red Oil dressing 4.5/5

I was excited for the dish of Cold Rice Noodles with Homemade Red Oil dressing and was intrigued by how the rice noodles were expertly shaved off a whole piece of noodle dough and neatly folded into a bowl. Thicker than kway teow and made from a blend of rice and pea flour, the noodles are soft and pleasantly smooth. This dish is a summertime staple in Sichuan, with chilled noodles tossed in a fragrant red chilli oil dressing. The default spice level is "zhong la," or medium spicy, but you can request extra spice or a milder version in advance, depending on your preference. The combination of refreshing noodles and the zing of chilli oil makes it a perfect dish for a warm day.

Stir-Fried Flower Crab with Crispy Golden Beans 4.8/5

The Stir-Fried Flower Crab with Crispy Golden Beans was undoubtedly the showstopper of the evening. Each diner is served their own flower crab, expertly cooked in the classic Sichuan "dry fry" method. It involves flash-frying the ingredients to lock in their flavours before tossing them with aromatic seasonings and spices reminiscent of La Zi Chicken. The result is a perfectly cooked crab that is so fragrant and incredibly tasty. We all eagerly put on our gloves and used our hands and a little fork to crack open the crab and dig into the sweet flesh. Though the crab isn't very meaty — a deliberate choice by the chefs — it encourages diners to fully immerse themselves in the experience, sucking at the crab legs and savouring the spices that coat every bite.

Red Oil Xiao Long Bao 4.2/5

Following the flower crab is a dish of two steamed Red Oil Xiao Long Baos. These dumplings contain Brazilian pork filling, coated in a sweet and sour red oil dressing, and finished with a sprinkling of homemade chilli powder. The dumplings are quite good, retaining their rich soup and offering a juicy bite, but the skin could be slightly thinner.

Seafood Rice Bowl 4.2/5

To conclude the savoury courses, we had an umami-packed Seafood Rice Bowl featuring black tiger shrimp, dried scallop, crab meat, and tofu with a rich salted egg sauce. The ingredients were served atop a bed of Japanese pearl rice, which perfectly absorbed the tasty sauce. Mix it all up and enjoy! It's a satisfying, hearty dish that filled us up.

Murasaki Imo Momo 4.2/5

After the richness of the meal, the Murasaki Imo Momo dessert is a lovely and refreshing combination of sweet peach ice cream balls paired with purple sweet potato balls, which contain a blend of honey, condensed milk and coconut. The sweet potato itself is not too sweet, and hidden inside is a piece of seasonal fruit such as melon.

Overall, it's a thoughtfully presented course menu that indulges diners in the tasty flavours of premium seafood infused with Sichuan-style elements for a perfect balance of heat and aromatic complexity. The chefs demonstrate impressive skill, carefully managing the spices so as not to overpower the delicate seafood. Instead, they enhance its natural sweetness and depth, allowing diners to fully appreciate the taste of each ingredient. The layers of spice provide a memorable kick without overwhelming the palate.

For those craving even more crab, seasonal hairy crab is available as an add-on for just $18! Additionally, KUN offers personalised menus upon request, with three days' advance notice, allowing diners to customise their dining experience to suit their preferences.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


KUN Omakase
72 Amoy Street
Singapore 069893
Tel: +65 8785 6997
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon, Wed-Sun: 12pm - 2pm, 6pm - 11pm
(Closed on Tue)

Direction:

1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 6 minutes. [Map]