It was my last day in Singapore, I’d packed my bags and checked out of the Swissotel Stamford but didn’t need to head to the airport for a couple of hours… where to go to kill some time?
In the basement of Raffles City, under the Swissotel Stamford, there is a food court with many different types of food. One restaurant I’d been past many times but never stopped at was Din Tai Fung.
One final feast of Asian food was on the cards.
Din Tai Fung is best classed as a Yum Cha restaurant with a very long history, and high accolades. These days it runs a chain of around 20 restaurant in Singapore with a handful overseas.
Sitting down around 2:30 in the afternoon, I was just looking for a snack to tide me over until my flight. Two appetisers would tide me over.
- Fragrant Pork with Crushed Garlic – a cold dish consisting of thin slivers of poached pork enveloping crunchy cucumbers and topped with garlic sauce, sesame and spring onions
- Sliced Duck in Crispy Spring Onion Pastry – smoked duck and spring onions wrapped in a crispy spring roll skin
- And a Tiger beer for the road
Food was excellent for a chain-type restaurant and looking at the number of kitchen staff I think the dishes are all prepared on site rather than shipped in.
Good, decent food, and very reasonably priced.