First dibs: Din Tai Fung launches exclusive breakfast menu in Novena with affordable bundles, pan-fried buns & more
We all love Din Tai Fung, don’t we? Great news for fellow devotees: this acclaimed Taiwanese stalwart has opened its 24th outlet in Singapore at Velocity @ Novena Square. But wait, that’s not all.
There, you’ll not only find their well-loved menu staples but also an outlet-exclusive line-up of tantalising breakfast options. That’s right, you can now enjoy Din Tai Fung for 3 meals a day!
Nestled in the bustling Novena business district, this new kid on the block is well-equipped to accommodate even the busiest workaholics. It thoughtfully offers earlier operating hours as well as takeaway options to cater to those seeking a grab-and-go breakfast fix.
The joint also boasts a comfy ambience, with enough seats and space for diners who have more time to kick back, relax and savour a nice meal in-house.
Breakfast options are a first for the brand. Din Tai Fung Novena offers an outlet-exclusive menu that features quintessential Chinese breakfast items like steamed buns and pan-fried buns, which you can purchase in affordable bundle sets (more on that ahead).
We had the chance to sample the all-new menu, so let’s now dive in and see what’s on offer!
First on the roster was a selection of pan-fried pork buns, otherwise known as sheng jian bao. These buns are crafted with a soft dough that’s seared to a golden brown crisp on the bottom but retains its fluffiness with a steamed top.
There are a total of 4 types on the menu, each named after its respective filling: Pork (S$3.20/piece, S$8.90/3 pieces), Chilli Crab & Pork (S$3.90/piece, S$10.90/3 pieces), Shrimp & Pork (S$3.50/piece, S$9.90/3 pieces) and Cabbage & Pork (S$3.20/piece, S$8.90/3 pieces).
I fell in love with these pan-fried buns at first bite; I particularly adored the textural contrast between the fluffy bao skin and its crispy underside. With a chunk of tasty pork filling encased in each, the pieces exhibited a nice balance of crispy, soft and tasty.
If I had to pick a favourite, it’d be the Cabbage & Pork. This morsel is chock-full of tasty pork, its savouriness complemented by the subtly sweet and crunchy shreds of napa cabbage. A close second for me was the Shrimp & Pork variation, which sees the meat filling complemented by fresh, crunchy bits of shrimp.
While I was a little less partial towards the other 2, I do maintain that they are worth a try. The OG Pork bun is pretty delectable, while the Chilli Crab & Pork bun, stuffed with tender crab and succulent meat, is a unique creation that tastes like the real deal in compact bun form.
Fret not if you prefer something gentler on the palate to kickstart your morning; Din Tai Fung Novena also offers an assortment of sweet Steamed Buns. These come in 3 flavours: Purple Sweet Potato (S$2.50/piece, S$6.90/3 pieces), Butter (S$2.80/piece, S$7.80/3 pieces) and Chocolate (S$2.80/piece, S$7.80/3 pieces).
These buns ooze with their respective fillings, and will be right up the alley of anyone with a sweet tooth. They’re so soft and pillowy that they’re almost cloud-like. The secret? They’re handcrafted with lao mian, the traditional Chinese sourdough.
Fans of the earthy, milky flavours of taro and sweet potato will love the Purple Sweet Potato Bun. The smooth filling within was thick and fragrant, yet not too sweet nor jelak. I guess you could say that it hits that sweet spot.
If you’d like an interesting spin on liu sha bao, give the Butter Buns a whirl. In place of salted egg custard, the warm yellow-hued filling in this is made out of milky butter and granular crushed rock sugar. Watch out if you’re prying it open; it may squirt melted butter onto your bare hands.
That was exactly the mistake we made with the Chocolate Bun. As I wasn’t careful, the first one we tore into erupted onto my fingers. On our second bun, we were careful enough to gently pry it open with chopsticks first. As you can see, it’s brimming with velvety dark chocolate filling that’s sure to please any chocoholic.
Din Tai Fung’s breakfast selection also includes beverages — Fresh Soya Milk and Brewed Barley Drink, served hot or cold.
We opted for the chilled version of both and I was pleasantly surprised by how much I enjoyed these drinks. The Soya Milk was creamy and light, while the Barley Drink had a sweet and nutty flavour profile enhanced by the chewy pearl barley grains.
You can enjoy these drinks together with the buns as part of a Breakfast Bundle, available from 8am – 11am on weekdays and 10am – 11am on weekends. There are 3 available bundles:
Set A (S$8.90): Choice of steamed buns (2pcs) and Choice of hot/cold beverage (fresh soya milk/brewed barley)
Set B (S$9.90): Choice of pan-fried buns (2pcs) and Choice of hot/cold beverage (fresh soya milk/brewed barley)
Set C (S$9.50): Choice of steamed bun (1pc), pan-fried bun (1pc) and Choice of hot/cold beverage (fresh soya milk/brewed barley)
Do note that certain bun flavours are subject to additional charges.
Breakfast items aside, the outlet has also buffed up its menu of mains with an all-new noodle dish: Dry Noodle Tossed in Scallion Oil with Shredded Pork (S$11.80). It stars springy, chewy la mian tossed in a moreish sauce mixture enhanced by super fragrant scallion oil and shallots. We had to hold back from walloping the whole bowl in under a minute.
Last but not least, we have dessert. Enter the Steamed Lava Chocolate Cake Xiao Long Bao (S$10.90/6 pieces, S$16.90/10 pieces), a creation that combines dessert with what Din Tai Fung does best (their XLB).
With chocolate wrapped in a soft yet surprisingly firm xiao long bao skin, these dumplings explode in your mouth like their OG savoury counterpart, giving way to a burst of luscious molten chocolate. However, I have to warn that it can get pretty cloying, so this is a treat that’s best shared with friends or family.
So, will you be swinging by Novena Square to check these out for yourself?
The post First dibs: Din Tai Fung launches exclusive breakfast menu in Novena with affordable bundles, pan-fried buns & more appeared first on SETHLUI.com.
