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Christmas is almost here and restaurants are pulling out all the stops to top each other. Taiwanese cuisine specialist Din Tai Fung may have topped them all with its Steamed Chocolate Lava Bun (S$3.50 for 1pc, S$10 for 3pcs). It will be available at all their outlets from 1 November to 31 December 2022.
Every Steamed Chocolate Lava Bun 巧克力流沙包 (which Google translates as “Chocolate quicksand bag”) is filled with 80% premium molten chocolate lava. If that deliciously decadent statistic isn’t enough to tempt you, just remember that all the gooey goodness is nestled inside a pillowy soft and fluffy cocoa bun.
In keeping with Din Tai Fung’s ‘Golden Christmas’ theme, each tantalisingly pretty brown bun is also marked in a golden finish by hand.
While there is no doubt that the aesthetics of the Steamed Chocolate Lava Bun are just about perfect, ingredients make a difference, too. There was no skimping in that regard; these delights from the bakery are made from a special flour imported directly from Taiwan.
Din Tai Fung’s innovative culinary prowess, top-notch ingredients and oh-so-heavenly chocolate have come together to leave me yearning for Christmas even more this year!
That’s not all, though. The chain’s all-time favourites, Steamed Custard Bun 流沙包 (S$3 for 1pc, S$9 for 3pcs) and Steamed Red Bean Xiao Long Bao with Chocolate Lava 巧克力豆沙小笼包 (S$10.30 for 6pcs, S$12.80 for 10pcs) will also be making an appearance, come year-end.
The Steamed Custard Bun with its salted egg custard filling is a balance of sweet and savoury. Its rich and smooth texture is unparalleled. Meanwhile, every velvety Steamed Red Bean Xiao Long Bao with Chocolate Lava envelops a molten filling of chocolate and red bean paste. The two flavours complement each other very well.
I can’t wait to get my hands on all 3 of these buns!
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