The new word I was talking about is Shi Lin. It is not actually new to foodies for it has become illustrious which you can see with a number of reviews compiled by Google. However, it didn't actually gave me what I was asking for. No translation for Shi Lin but information about Shi Lin market famous in Taipei showed up. So I guess it would typify the street food that are abundant in Shi Lin market, which I've read is one of the world's sought street food flare.
Thus, Shi Lin, a Taiwanese restaurant which we found at the Fort. It looked simple outside but with a mesmerizing site of the pink and white diagonal hanging lamps from our point, which was on the other side of the street.
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I bet you're dying to know how we found the food. I've read that they have one of the best Xia Long Bao in the metro and have been rated by Spot.ph as number one.
On the Second photo from the top, you can see the staff making dumplings, at that time they were making Xiao Long Bao. Will tell you how their Xiao Long bao is in a while.
Let me share we had first.
Japanese Cucumber. Intriguing as it may sound, known as Suhyo, it is slim and long, compared to our local cucumbers which are oblongated yet short. Some grows as long as 18 inches but has a diameter of 1 1/4 inches. It was made into a salad with a bit spiced white vinegar. Surprisingly, it was more than crunchy and refreshing. I guess the only restaurant I've tried where they have cucumbers served like.
Xiao Long Bao, literally is "little basket bun", is a petite and delicate steamed dumpling. However thin though it's skin maybe it is pliable that it holds warm soup inside it. Indeed tricky the recipe maybe, foodies never seemed to ponder how it could hold up a sample of the chicken broth while having the filling intact and tasty on its own.
Though small (xiao), it is heavy on the tummy, where a condiment of sesame soy sauce, ginger and sambal are served with it. There is actually a note on the edge of the table on how it can be savored. Remember there is a liquid inside.
Here is the best way to enjoy it.
Pick up one of those soup spoon and a pair of chopsticks. Gently lay down one of those tender, juicy dumplings so that it drapes seductively in your spoon. Glide the warm spoon towards your mouth, let your lips lightly brush against the pleats of the dumpling. Slowly move down and take a little nibble on on of the folds of the skin. No, let's not be hasty by putting the whole dumpling inside your mouth, yet. Let the wisps of steam escape out and caress your upper lip and the tip of your nose. Now, surrender to the aromatic symphony of the filling tickling your senses. Go ahead, slowly bite into it. An explosion of rich, steaming, hot juice oozes into the groove of your tongue, dribbling down the side of your chin, make sure you try to catch any escaping broth with your spoon.
Ahhh, no wonder why more and more foodies are into the search for the best Xiao Long Bao, and I've only just begun yet I'm concluding that I have found it!
Of course, we can not pass by a Taiwanese restaurant without having noodles. Though fresh in our memory how a Tom yum soup have stuck in our minds, Bhogs preffered to try Shi Lin's So he ordered Noodles with Braised beef soup. The bowl came in big but can be consumed by one person. Spiced delicately, the warm beefy broth with a touch of sesame oil is very hearty, add into it chunks of tenderized beef and loads of leeks and my favorite leaf vegetable, bok choy.
Address: Commercenter Bldg 4th Ave Cor 31st St. FGC, Taguig
Contact Numbers: 5427237 and 09177408567