Din Tai Fung

The usual Xiao Long Bao and Shrimp Siew Mai are always the must-haves! Delicious broth 👍 We tried the Steamed Dumpling tossed in chilli oil and vinegar for the first time - superbly fragrant with a good balance of spice and acidity. Special compliments to Manisha, the waitress who really made our meal so much more enjoyable. Apart from being steadfast in her service, her friendly disposition is indeed icing on the cake. Thanks, Manisha and team! Will be back again :)

​I visited Din Tai Fung at IMM with a group of friends, and it was an absolute delight from start to finish. If you’re looking for consistent quality and incredible flavors, this branch definitely delivers. ​The Highlights: ​Chicken Dumplings: These were the stars of the show—incredibly juicy, well-seasoned, and packed with flavor. ​Shrimp Fried Rice: A classic done perfectly. The rice was fragrant and the shrimps were fresh and "wonderful." ​Roselle Drink: If you want something refreshing to cut through the richness, this was stupendous. ​Dessert Dumplings: We finished with the Strawberry-filled dumplings. The skin was soft, and the warm juice inside was sweet and perfect. A must-try for dessert lovers! ​The Vibe: ​We had a fantastic time catching up, and the atmosphere was perfect for a group outing. We all left feeling completely satiated and happy. ​Highly recommended for anyone hitting up IMM! ​Tip: If you're going during peak lunch or dinner hours, try to get there a bit early or use their digital queue system, as the IMM outlet can get quite busy with the shopper crowd!

Din Tai Fung at IMM delivers exactly what you expect from the brand — consistently excellent food, service, and dining experience. The Dan Dan Mian was spot on, with springy noodles, rich sauce, and well-balanced flavours that are comforting yet satisfying. The Xiao Long Bao were equally impressive, with delicate skins, juicy fillings, and perfectly hot, flavourful broth Service was attentive and efficient, even during busy periods, and the environment was clean, spacious, and comfortable. You can also watch the dumplings being made, which adds to the experience

Food was above average but definitely had deteriorated, especially the xiao long bao which had about 50% less “soup”. What was even more astounding to me was their poor service standard. The server kindly told us that the pork rib noodle soup will take longer to come as it is prepared individually upon order so it may take about 20min. However, what actually happened was scallion oil noodle took roughly about 45 min to serve!!! We had no warning that it took so long. We needed to remind the server 2 times before our scallion noodle arrived. And when it arrived, I asked how come it took so long. The reply was the chef made the scallion noodle in batches so we had to WAIT. I asked the same question to the cashier before I left and I got similar reply. I have doubt about the reply because this was just not Din Tai Fung style. If anything that needed 45 min to make a batch, it would probably be out of the menu. So can the senior management of Din Tai Fung provide the honest reply??

I visited during the dinner peak hours and understand that the kitchen and staff may have been under pressure. However, the staff appeared to be inadequately trained, occasionally serving incorrect orders to the wrong tables. I raised the issue of a long wait for my rice with the manager (a man), who smiled politely and assured us he would expedite the order. However, about 15 minutes later, the rice was served to another table instead. I then expressed my concern a second time to a middle-aged female staff member, who relayed the message to the manager. Despite this, we had to wait another 20 minutes. In total, I waited a significant amount of time for a simple bowl of white rice (as can be seen from the timestamp). When it finally arrived, I took a few bites and found the taste so off-putting that I decided not to continue dining. My question is: how can it be so difficult to serve plain white rice?

Checked out the newly opened Din Tai Fung at IMM, but unfortunately, it didn’t quite meet the usual standards I’m used to. For starters, we had to wait quite a while before the food arrived, which was unexpected given how efficient most other branches are. The xiao long bao was a bit disappointing – the skin was thicker than usual, and compared to other outlets like Jurong Point, it just wasn’t as delicate or enjoyable. I also had the chicken soup with noodles, which turned out to be extremely bland. It lacked the depth of flavour you’d expect – no richness from the chicken, no warmth from the ginger, and it tasted like it hadn’t been simmered long enough. The sesame mala dumpling was, in my opinion, pretty bad. The flavours clashed rather than complemented each other – the mala spice and sesame just didn’t merge well, making it an odd and not very pleasant dish. On a more positive note, the fried rice with pork chop was consistent with what you’d get at other Din Tai Fung outlets – familiar and reliable. That said, I’m really not sure why they opened this branch at IMM, especially with a larger and well-established one nearby at JEM. Unless there’s significant improvement in both food quality and serving time, it’s hard to see this outlet standing out or surviving long-term.

After work and after shopping for rain shower for replacement, we arrived at DTF IMM at 8.30pm for dinner. Server 陈德耀先生was very warm and attentive throughout. The rest of the crew team also made us feel welcome. Thank you for providing a cozy atmosphere even though we had our dinner much much later than usual.

Tried this mushroom minced pork noodles and it was okay. I think the must order are the Xiao long bao, the yam Xiao long bao, and the shrimp fried rice. I feel noodles at paradise dynasty chains are nicer but the xlb at din tai fung hands down are better. The service is really good which I why I enjoy dining at dtf. Good thing about this imm outlet is that the queue is not that bad, we managed to get a table for 3 within 10 minutes on a Sunday 6.30pm.