That means dinner, dim sum (I heard the wait can be hours!), lion dancing, and more. Welcome, Year of the Horse! This is the first Chinese New Year that I’ll be celebrating without family so I’ve consulted the help of old and new friends out here to celebrate with me. Lastly, Happy (almost) Chinese New Year!!! It takes place tomorrow, January 31, 2014. Those were by far the largest sesame balls I had ever encountered. Mmmmmm.Īnother case right before the dan tats with sesame balls, sandwiches, meat-filled tarts, etc. In the back of the bakery, there are self-serve cases with savory good like croissants, sandwiches, baos, and more. Once you walk in, you’re presented with cases of beautiful assorted cakes and desserts. I won’t stop there–I’ve got so many more to try!Īlso, if you’ve never been to an Asian bakery before but heard me rant about them back home in ABQ, here’s what Tai Pan looked like: I finally satisfied my longing for a dan tat. Overall, this was delicious and hit the spot. However, it was slightly messy to eat because the egg custard was a little too oozy. The crust was layers upon layers (but not too many) of flaky goodness and the ratio of crust to egg custard was about right. It had been a while since I had a real dan tat and this one was delicious! Luckily, this was served warm and I was happy. I’ll have to go back another time to see if it’s just as busy. The bakery was chaotic and busy but I’m assuming that’s the pre-Chinese New Year traffic. So my first dan tat back in the city was at Tai Pan Bakery. Also, I don’t like my egg custard to be pure sugar. The egg custard has got to be the perfect consistency where it oozes just a little, especially if served warm. Egg Custard: It can’t be too liquid-like or else it will create an entire mess but it can’t be too dense either.The crust also can’t be too thick or thin there has to be the perfect ratio of crust to egg custard. In the photo above, you can see all the lines of flakiness. The crust I love is the light, buttery, flaky pastry. Crust: The crust has to be flaky–not that shortbread kind of crust.A real egg custard has to be yellow–it’s made of egg, after all! Color of the egg custard is important. Sorry ABQ, but the dan tats that you find out there aren’t real at all. Appearance: If it’s a true dan tat, it looks like the one above.There are so many kinds from so many bakeries: green tea, mango, portuguese style, hong kong style (my kind of style), and more. This is a new series where I’ll be covering more food but specifically dan tats. So I’ve set out to try all the delicious dan tats I can find in NYC. My mom claims that I have “Dan Tat Fever” and am also known as DTG: Dan Tat Girl. Ask my family and they can confirm this obsession. Seafood, meat and vegetarian style Dim Sum and our special Dim Sum Plate with 6 different types of Dim Sum to taste.I am OBSESSED with dan tats (aka egg custard tarts) and dumplings. We proudly announce over 80 different varieties of Dim Sum. Strive to deliver an experience befitting a Tai-Pan – one that shines Ingredients we use, to our thoughtful preparation and presentation, we In Chinese culture, a Tai-Pan is an individualĪt Tai-Pan, we believe in the constant pursuit of culinary excellence.įrom our menu, celebrating Hong Kong-style Cantonese cuisine, to the fine We are wishing you all as much health & happiness as possible during this difficult time. We have the dinner menu available for take out everyday from 11:00am-2:30pm and 5:00-8:30pm. Our indoor and outdoor dining areas are OPEN everyday from 11:00 am-2:30 pm and 5:00-8:30 pm Come in and enjoy our Dim Sum or try one of our Chef's Lobster and Crab specialties. We will be opening early at 10:30 June 20th for Father's Day. We are open every day of the week including holidays.
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