From 9 March to 6 April, we introduce a limited Easter collection where craft meets indulgence. At the centre is the return of the popular Chocolate & Mochi Xiao Long Bao, an 18-fold dessert dumpling featuring a delicate layer of mochi encasing a molten core of 66% Valrhona chocolate, reminiscent of an Easter egg. Each is served with a sea salt cream dip for added indulgence. A basket of Easter “eggs” the Din Tai Fung way, warmer, silkier and best enjoyed with chopsticks.
To pair with the dessert, we have chosen refreshing sparkling teas by Saicho, where timeless tea craftsmanship meets sparkling innovation. Hojicha Sparkling Tea from Shizuoka’s coastal mountains offers roasted hazelnut depth and gentle smoke. Osmanthus Sparkling Tea, made with Tie Guan Yin oolong from Xianyou and scented with golden blossoms, delivers notes of apricot, apple and cucumber. For those looking for a little more indulgence, the Roasted Mango Punch blends East Hyogo Gin, Laphroaig Whisky, Saicho Hojicha, mango, lime and demerara sugar into a low-alcohol cocktail that is smoky, tropical and quietly complex.
Dumplings Masterclasses Series
Looking for an activity this Easter? Check out our Dumplings Masterclasses now designed for both adults and children.