{"id":44347,"date":"2017-02-20T07:30:35","date_gmt":"2017-02-19T23:30:35","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=44347"},"modified":"2017-02-20T00:37:32","modified_gmt":"2017-02-19T16:37:32","slug":"ding-tele-%e9%bc%8e%e7%89%b9%e4%b9%90-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2017\/02\/20\/ding-tele-%e9%bc%8e%e7%89%b9%e4%b9%90-singapore\/","title":{"rendered":"Ding Tele \u9f0e\u7279\u4e50, Kovan: Fantastic New Shanghaiese Restaurant Specializing in Sheng Jian Bao \u751f\u714e\u5305"},"content":{"rendered":"

\"img_1666\"Along Upper Serangoon Road, beside Punggol Nasi Lemak<\/a>, Ding Tele \u9f0e\u7279\u4e50<\/strong> is a new Shanghaiese restaurant that serves good sheng jian bao \u751f\u714e\u5305 and other fantastic food.<\/p>\n

\"img_0314\"When we were there on Sunday afternoon, there was a queue and we waited for 15 minutes. During that 15 minutes, we had a chance to peruse the messy menu. They have inexpensive\u00a0weekday set lunch menus<\/strong> starting from $7.50, very good value. The food comes in small portions, so each person may have to order 2-3 plates.<\/p>\n

\"img_1670\"I don’t understand why they pluralize the word “mushroom” in the\u00a0wheat gluten and shiitake mushrooms \u56db\u559c\u70e4\u9ea6\u00a0<\/strong>($4.50) when there is only 1\/4 shiitake mushroom. But this cold dish\u00a0is amazing. It must be one of the best thought-out dishes in the history of dishes.\u00a0The beauty is in the simplicity: black fungus, shredded bamboo shoots, 1\/4 shiitake mushroom, hard (not stewed) peanut, and wheat gluten (also known as seitan).<\/p>\n

There is hardness, softness, and gelatinousness; it is first mildly sweet, then musky and savory. Simple\u00a0ingredients, but such complexity.<\/p>\n

\"img_1675\"Another signature of the shop, also a cold dish, is named\u00a0sweet & sour spare ribs\u00a0\u7cd6\u918b\u5c0f\u6392<\/strong> ($6.50), but should be more accurately named “sweet & vinegar.” Although it is too tough\u00a0(Mr Fitness said, “You eat the last piece, do some\u00a0exercise on your jaws”), the taste is spot-on. Some\u00a0\u7cd6\u918b\u5c0f\u6392 are too sharp, but here, it starts off mildly sweet before mellowing into a soft sourness. There is delicateness in what is usually a brash dish.<\/p>\n

\"img_1679\"The best way to eat the pan-fried pork soup bun\u00a0\u62db\u724c\u751f\u714e\u5305\u00a0<\/strong>(4pcs, $4.80) is to pop the entire thing in your mouth and let the soup burst! I made the mistake of biting into it, and the soup squirted on the table. Wasted. (I filmed\u00a0an Instagram story showing juices squirting out when Mr Fitness bit into the bun.)<\/p>\n

It is very good. Skin is thin and very crispy, and so much soup inside. We see Chinese Nationals ordering just a big plate of this, and nothing else.<\/p>\n

By the way, they hand-make their buns, so it may be worth trying other buns like\u00a0steamed pork bun<\/strong> ($3),\u00a0steamed vegetarian bun\u00a0<\/strong>($3), and\u00a0steamed red bean bun\u00a0<\/strong>($3).<\/p>\n

\"img_1682\"Their\u00a0steamed pork soup bun \u5c0f\u7b3c\u5305\u00a0<\/strong>(5 pc, $4.80) is different from Din Tai Feng’s. DTF’s version is sweet, but Ding Tele’s is savory; both renditions are good, and this will boil down to personal preferences.<\/p>\n

\"img_1672\"However, not everything is delicious; some dishes are so salty I thought I was drinking sea water. The\u00a0Shanghaiese drunken chicken wing \u82b1\u96d5\u9189\u9e21\u7fc5\u00a0<\/strong>($6.50), another recommended cold dish—Shanghaiese really like cold food–is way, way, way, way too salty although after the salt, there is a mild taste of\u00a0hua diao<\/em> wine, too mild we think.<\/p>\n

\"img_1688\"The other overly salty kidney-failure dish,\u00a0noodles with scallion oil\u00a0\u8471\u6cb9\u5f00\u6d0b\u62cc\u9762<\/strong> ($5) is saved by the excellent chilli. The chilli has no salt, no condiments, just chilli flakes and oil, and as a result, the chilli\u00a0neutralizes the saltiness of the noodles, ending with a pleasing, addictive savoriness. Mr Fitness loves this dish.<\/p>\n

Besides the saltiness, one area that could be improved is the temperature of the dishes. We ordered 3 cold dishes and 3 hot dishes, but the hot dishes came\u00a0lukewarm. Chinese food needs to be scalding hot when they come on the table. Go hot\u00a0or go home.<\/p>\n

But on the whole, the food hits the spot and is better than most casual restaurants. We don’t usually return to restaurants but we will return to Ding Tele to try other items; we like the Shanghaiese restaurant quite a bit. Including two glasses of homemade soya milk<\/strong> ($1.60 each), we\u00a0paid $35 for two persons<\/strong>, no gst, no service charge. Good value.<\/p>\n

\n

MENU<\/strong>
\n\"img_0311\"<\/a> \"img_0312\"<\/a> \"img_2734\"<\/a><\/p>\n

\n
Ding Tele \u9f0e\u7279\u4e50<\/b>
\n949 Upper Serangoon Rd, Singapore 534713
\nTel: +65 8172 8156 \/ +65 6282 4380
\n11.30am-2.30pm, 5.30pm-10.30pm daily<\/address>\n

Price\/value: 7.5\/10
\nDecor\/ambience: 6\/10
\nService: 6.75\/10
\nFood: 7.25\/10
\nOverall rating: 3.438\/5<\/p>\n

\n

You may be interested in…
\n–\u00a0Food in Shanghai<\/a>
\n– 9Goubuli \u72d7\u4e0d\u7406\u5305\u5b50, Marina Bay Sands MBS<\/a>
\n– Oriental Chinese Restaurant, Chinatown<\/a>
\n– Shou la Shou Beijing Restaurant, Little India<\/a><\/p>\n

\n

Written by A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Along Upper Serangoon Road, beside Punggol Nasi Lemak, Ding Tele \u9f0e\u7279\u4e50 is a new Shanghaiese restaurant which serves sheng jian bao and other fantastic food. 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