鼎泰豐 信義店

營業中

休息中

美味傳千里，一顆永留傳，我想鼎泰豐的盛名，應該不用再多作介紹了，麵皮5公克、內餡16公克，嚴格要求的「黃金18摺」，堅持一貫的標準製程，讓這等美味就這樣流傳了40多個年頭。原本是家賣油的商行，1970開始兼賣小籠包，不經意的轉變，讓鼎泰豐成為國內外遊客必訪的餐廳之一。不分平假日，鼎泰豐信義店的門口，總是擠滿了嚐鮮的人潮。遠百信義A13店，入口位在一樓，用餐再上二樓，旁邊就是知名的千層蛋糕店~LADY M。不過只要避開餐期，等後是不會太久的，跟門口的服務人員報好人數領取號碼牌之後，就可以先勾選菜單，入座之後很快就可以享用鼎泰豐的美味。是說鼎泰豐近年來展店的速度可說是相當的快速，除了在各大百貨公司設立了分店之外，今年也在信義店的斜對面設立了新生店。我想來過信義本店的朋友都知道，座位的擺設其實是蠻擁擠的，如果講求舒適度的話，建議可以到附設在大遠百裡的分店用餐。桌上除了擺放餐具之外，這疊用來搭配小籠包的薑絲就成了標準的配料。辣味黃瓜爽脆飽滿的小黃瓜搭配上鼎泰豐特製辣油，脆中帶辣，絕佳的口感。小籠包首先上桌的，當然是招牌小籠包。一籠十粒，在服務人員打開蓋子的同時，就能聞到它迷人的香氣。蝦仁燒賣就像是一座座的小火山。蝦仁蛋炒飯美味鮮蝦香滑彈Q，加上特選青蔥、優質台粳九號米，在火侯油溫精控下炒出粒粒分明、蛋香四溢的黃金蛋炒飯。肉絲蛋炒飯粒粒分明、蛋香四溢的黃金蛋炒飯。蝦肉蒸餃除了小籠包，鼎泰豐的蝦肉蒸餃也不能錯過。鮮嫩多汁的豬肉餡加上飽滿的整尾劍蝦，鮮美彈牙的口感，讓人是一口接一口。元盅雞湯來了好多次，除了小籠包之外，這碗元盅雞湯也是必點的美味。慢火熬煮兩小時，採用來自台東的黑羽土雞，光看這湯頭金黃透光，入口後是甘甜爽口，入口即化的肉質，嚐過的都說讚。元盅牛肉湯清燉風味的牛肉湯頭，清甜鮮美，肉質細緻軟嫩。酸辣湯用料豐富的酸辣湯，豆腐與木耳細切如絲，芡汁調配得宜，喝來濃稠又不失淡雅風味。滿滿一碗，用料相當豐富，濃稠適宜的勾芡，讓這再平常不過的酸辣湯，也變得好美味。紅油抄手( 蝦肉 )蝦肉的紅油炒手，同樣是讓人回味無窮。蝦肉煎餃金黃酥脆的外皮，藏著滿滿的肉餡，一口咬下，還會喀滋喀滋的作響。紅燒牛肉麵精心熬製的牛骨湯頭，以獨門秘方滷製而成的上選牛肉，肉質軟嫩鮮甜，湯頭馨香濃郁。元盅牛肉麵這碗元盅牛肉麵，採用自製的雞蛋麵，搭上同樣熬煮兩小時的清爽湯頭，軟嫩的上等牛肉，完全擄獲了小翔比的胃。菠菜看似簡單的料理，確有豐富的口感。鼎泰豐的甜點也相當多樣，包子類還細分了大包與小包。黃金流沙包Q彈的外皮包覆特製鹹蛋黃製成的濃郁內餡，一口咬下，鹹香滋味滿溢。芋泥大包外皮兩個紅點記號的就是有著綿密芋泥的芋泥大包。芝麻大包豆沙大包內餡綿密不死甜，口感也細緻許多。酒釀芝麻湯圓 (熱)冬日來鼎泰豐，必點的飯後甜點，顆顆飽滿的白玉湯圓，有著香濃黑芝麻內餡，與香醇酒釀一起品嚐，微微酒香中散發出自然甜味。來到鼎泰豐，除了絕不能錯過的黃金18摺小籠包之外，還有許多的小點，美味同樣不在話下，雖然價格是大家熟知的較為貴了一些，除了美味之外，還有親切的服務，難怪饕客們都能甘之如飴，偶而嚐之，感受一下小籠包的魔力也不為過。 繼續閱讀

今次到台灣特別來了此店，都明白人多要等是正常。但等位張紙寫約35-40分鐘，到40分鐘後回去又話多等十分鐘，之後在旁又等了20分鐘。。。最不解係當中職員好多次等叫號碼，行去D日、韓、泰、外國遊客（吾係預先訂餐或跟團）叫佢入去。。。到我反映自已有一家四口（連長者）已等好耐，初時職員扮睇唔到聽唔到，之後話人多叫我等多陣。到我入到去，十張枱有三張未有人坐，之後隣枱多是日、韓、遊客，最離譜係在我喺一等再等嘅等位時先排隊取票入坐嘅泰國遊客，竟然係個公報要排隊等一小時嘅情況下，只遲我20分鐘入坐😌坦白講，食物質素及味道只談得上是不過不失，以這個價錢，還有很多選擇。這間我去台灣旅遊一定不會再去, 見到呢D安排不公平，食都食得吾開心😑 繼續閱讀

https://www.umakemehungry.com/2018/08/din-tai-fung.htmlYes we have many Din Tai Fung outlets in Singapore and just never get bored of it even overseas, especially visiting in her "home" country. Trying out Din Tai Fung in its original location is one of the Must Do in our itineraries.Even under the scotching hot weather, we are surprised to see so many die hard fans waited for their turn to dine in the restaurant given the queue is at least minimum wait of half an hour. Once you pass the entrance on the 1st floor, you will get to see the kitchen through the glass panels on the right. You can see that each one of them are so studious, working no-stop from rolling, stuffing in preparation of the food. Communication among the servers is a breeze with the use of Walkie Talkie. We were ushered into the restaurant then was told to go up to upper levels without escorting. Very well communicated and team work among the staff is observed. As soon as we entered the upper level, we were showed to our designated seating. We agreed on sharing the table (which isn't a practice in Singapore's Din Tai Fung) so to speed up the queuing time. We were given a table tagging with a card stand to identify ourselves and the orders. Over the years, we all knew that the customer service in Taiwan is great and cannot be compared to what we have back home.Accustoming themselves to the current business world, I'm amazed by how these servers start serving tourists in different parts of the world, each with at least a knowledge of Foreign language. They are real eloquent in Korean, Japanese, English beside the common daily use of their Mother Tongue, Mandarin. Out of so many plates of fried rice that I have eaten, I still think that DTF's one is the best.I love that the fact that every grain of the rice is evenly coated with the egg not to mention the satisfaction we have on our face once the spoonful of rice went into our mouth. You just wont go wrong ordering their fried rice even the plain version. The condiments is different from Singapore when comes to pairing them with the popular Xiao Long Baos. Vinegar comes in the yellow orange color and the friendly servers recommend to pour one part of soy sauce to three parts of vinegar. Followed the instruction and place them into our small plate of ginger strips. Having the World's most popular Xiao Long Bao as a signature, it would be a regret if you did not give them a try. Its paper thin wrap cradling the juicy pork fillings was sealed with a pleat done up by exactly 18 folds. 200 $ NT for 10 Pieces Surrounding the juicy pork fillings, you will get the flavourful broth once you bite down the Xiao Long Bao. Do be careful of the piping hot flavours that may burst out. Comparing this to what we have back home, frankly, their standard are better, tastier and more succulent. We did not overly order as compared to neighboring table. They ordered 3 different kinds of Xiao Long Bao with pork, shrimp and chicken fillings. Notice that we do not have this side dish in the Singapore's menu. Pork ribs were well coated in both sweetness and sourness by the vinegar.  This is one of my favourite orders in DTF. I'm not sure if its psychology but it seems that their soup here taste better too. Clear and tasty pack full of natural sweetness from the chicken. Last but not least, we ended our meal with the sweet treat. A cooling dessert to beat the heat. Dessert was chilled, soothing to throat with ingredients such as Gingko Nut, Longan and white Fungus. If you want to grab some souvenirs back home, you can have a look at their merchandise near the cashier counter. There are magnets, key chains, pens, towel, paper clips etc. If you tried Din Tai Fung in other parts of world, you may want to head down to this original shop of theirs and get a great experience of their food and service. 繼續閱讀

台灣小吃能夠站上國際版面，除了滷肉飯、當然還有小籠包『鼎泰豐 Din Tai Fung』鼎泰豐從永康街，一路拓展到世界各地，都有它的蹤跡，今日不論是日本、香港走到哪都有一股很熟悉的滋味！厲害的點非常值得我們細細去研究。不論是服務、餐點上的細緻、要求等等！也是今日他成功的地方。–鼎泰豐我也吃過不下數次，今天剛好帶了相機順便記錄下來了。一進入後，會先詢問您是否有需要小菜，我們點了烤麩烤麩$90其實是一到上海菜，在許多餐館、餐廳都有它的影子不得不說我總是要拿上一盤，才過癮！微甜的滋味，豐沛的湯汁，只需要簡單的咀嚼便能在嘴裡散發出它的奧妙與美。紹興醉雞$300平凡的醉雞，冰涼透心，軟嫩的質地，帶有豐富的紹興酒香，迷人極了。絲瓜蝦仁小籠包(五顆)$170選擇了五顆不外乎就是可以多一點選擇性！等等還有小籠包、蝦仁蒸餃在等著我們溫和淡雅的絲瓜，散發出甘甜的風味，配上蝦仁的鮮甜，以及鮮沛的湯汁！每一口都好過癮。小籠包(五顆)$105黃金比例的十八摺！也是揚名海外的小龍包，主角登場！薄透的麵衣，滿滿的肉汁，你必須小心輕放，輕咬一口，讓湯汁流入湯匙內吹上一口氣，不用醬油與薑絲，原汁原味的誘人姿態，甚是滿足。蝦肉蒸餃(五顆)$130蝦仁蒸餃藏著豬肉餡，鮮香的風味，還有蝦仁的彈牙，不過風味當然不及前面兩者湯汁少了些，外衣略乾，食感依舊美味。牛肝菌鮮菇盅$180細緻濃郁的牛肝菌湯底，配上大量鮮菇，山藥燉煮膽怯牛肝菌的人可能不太適應，畢竟味道有顯濃厚！元盅雞湯$210甘醇的雞湯香味撲鼻，撥開金黃的油珠，自然的香氣在口齒之間環繞然而雞肉的部分有雞翅、雞腿、有些軟嫩，有些較為乾柴！冷冷的天，來一口暖活的雞湯實在對味。鼎泰豐確實有著它的水平、標準、服務、餐點內容透明化的廚房、讓你看得安心，吃的也安心！全台以及世界各地都有分店，你呢？對於鼎泰豐的看法如何？ 繼續閱讀

鼎泰豐說是台灣之光，大家應該不否認吧，少數登上米其林餐廳的台灣品牌這是因為來永康街一遊(可參考上一篇：志明紅麵線)，才有機會來鼎泰豐試試其實是大胖&小胖第一次來品嚐(來見見市面…)，週六下午5點多排隊人潮已逐漸出現…現在的排隊系統越來越方便，資訊都透明公佈在螢幕上，不用像以前只能站在人龍中等待抽號碼排的時候，服務員會將菜單一同提供，可先行點菜減少候餐的時間我們今天抽到1040號，需等待2組(約10~15分鐘)，就…先到隔壁的金石堂當10分鐘的文青吧！大胖小胖第一次來，當然是要試試傳說中的小籠包，剩下的餐點…有星星推薦的畫下去就對了！！！因為剛剛在永康街有先吃東西(志明紅麵線)，所以點餐時有比較克制一些門口牆上有圖文版的菜單，不知道怎麼點就看看圖片，哪種最吸引你就點它吧！等待的時間和門口的顯示板相同，15分鐘內我們就到樓上的用餐位置…大胖也是餐飲業出身，不得不稱讚鼎泰豐對客人候位等待時間的承諾，真的是快、很、準實際等待時間是8分48秒…職業病真的有在算時間！門口已經先點餐了，就直接來介紹餐點吧！【辣味黃瓜】($70)香油和辣油的味道表現的非常突出，脆度也很ok有一個特殊的調味，很難形容也不能明確說好吃或不好吃，大家可自行體驗加蒜片一起吃味道更棒，整體來說表現還ok，但沒有到令人驚豔的程度。【小籠包(5顆)】($105)我們是第一次吃所以就照著介紹的SOP調製醬料囉！服務專員會先上薑絲，接下來就照著SOP把桌上的醬料依比例調製調製的過程請參照下圖，眼睛要跟得上GIF圖的變化喔！第二道菜就是傳說中的【小籠湯包】…久候多時喔！今天我們是點小份共5顆($105)，放在蒸籠裡總覺有點空虛…哈哈哈先夾一顆到湯匙裡，嘖嘖嘖…真的要小心，皮薄湯汁多，它破掉了…哭哭不過沒關係，把湯汁先留在湯匙裡，夾起湯包沾醬(店家建議醬油：醋=1:3，再加點薑絲)口味的部份請容我們分兩部份來介紹，因為店家建議先品嚐原味…如果只吃一顆小籠湯包，我們會給它90分的高分，就像吳宗憲唱的：皮薄餡多滋味好，實在好吃耶！！內餡調味過的肉香真的沒話說，湯汁是呈現些微的膏狀，味道非常濃郁真的滿不錯！第二種吃法就是沾醬享用，酸味的醬料綜合了湯汁加上薑微微的辛辣感，讓入口的感覺變得更棒！不…套用經濟學的邊際效應，大約吃3顆左右就到了頂峰，接下來就呈現遞減了…【紅油炒手-蝦肉】($150)哈哈哈…其實是上錯菜了，其實我們菜單上畫的是菜肉，但店裡真的是太忙了小失誤可以接受…OK的！因為這道是我們今天認為的MVP！！！享用前記得先攪拌一下，讓炒手完全吸收醬汁(上菜時建議翻面靜置，讓炒手吸收醬汁)照著大胖小胖的建議炒手的味道應該是非常濃郁！咬一口看一下剖面，餡料裡面有整隻蝦仁(Woo…)，內餡的味道非常鮮甜除了豬肉餡可能還帶有蝦仁的甜味，搭配辣又濃的醬汁，只能說是絕配，也難怪是今天的MVP！【蝦仁蛋炒飯】($230)份量約1~2人份，調味可能只有醬油與鹽巴，味道顯得比較單純也許有朋友會覺得為什麼一般要賣$230？大胖小胖猜想應該是【蝦仁】吧！整盤炒飯蝦仁大約在10個左右，雖然對重口味的大胖小胖而言覺得口味有些淡但是外帶回家給小胖媽吃，她倒是滿喜歡鼎泰豐的調味(只能說餐點口味因人而異各有喜好！)對大胖小胖而言，炒飯的口味稍微有些淡，所以小胖決定要自行搭配囉！加了炒手醬汁的炒飯…只能說wonderful呀！！！味道不僅濃郁，還帶起炒飯的香味【酸辣湯-辣味小】($80)整體而言…味道還不錯，用料滿實在，從小細節來看，豆腐真的是切成0.5*0.5的條狀這碗的價值其實有包含師傅的刀工喔！味道表現在中上程度，食材的份量和實在性就不多在贅述了大家看圖自行想像吧！！結論：小胖最喜歡的是紅油炒手醬汁+炒飯，下次大家可以試試以小籠包來說鼎泰豐的表現真得是不錯，不過超出份量就有些膩了…員工的服務非常到位，從門口的接待到用餐的服務都值得鼓勵，一位服務員多聲道服務(中、英、日、韓)，小胖已經到了崇拜的境界！！！除了餐點口味因個人有所差異，整體而言，鼎泰豐真的值得推薦！以上，跟大家分享囉！小胖攝影．大胖編輯．餐點口味因人而異．以上為大胖小胖實際用餐心得！ 大胖&小胖吃胖胖【鼎泰豐-信義店】地址：台北市大安區信義路二194號電話：02-23218928營業時間：週一~週五 10:00~21:00 週六~週日 09:00~21:00 創作者介紹 大胖&小胖吃胖胖 大胖&小胖吃胖胖 繼續閱讀