The best dumplings: Xiao Long Bao

One of the most delicious things I have eaten in Singapore is xiao long bao at Din Tai Fung. The restaurant chain began in Taiwan, but these soup dumplings have become one of my regular Singapore favourites.

Xiao Long Bao is more similar to tail-less Georgian Khinkali than to dumplings. They’re not frozen, but made right before cooking. They’re steamed in wooden baskets and served in the same. Inside the dumplings is a delicious hot soup. Fillings vary: pork, chicken, crab, even truffles. Imagine small Khinkali with the thinnest dough, soup inside, just melting in your mouth. 😋

These dumplings are eaten with vinegar and finely chopped ginger. (I had to move to Singapore to eat dumplings with vinegar…) The main downside of local restaurants: they don’t serve vodka with xiao long bao.

You can try xiao long bao at many restaurants around Singapore. I keep returning to this particular version, but that is a matter of taste.