Looks like Resorts World Sentosa (RWS) just got a whole lot more happening—Din Tai Fung has opened their first cocktail bar at RWS’ latest mall Weave! This launch marks the brand’s first cocktail bar in Asia, so as avid drinkers ourselves, we knew we had to check out the new space.
ICMYI: Weave is a new three-storey mall in RWS housing close to 40 tenants. While not all shops have moved in, you can expect a few noteworthy names to open, including famous French pastry chef Pierre Herme‘s boutique, popular Chinese bubble tea brand CHAGEE, and, of course, Din Tai Fung.
Back to the new cocktail bar. Upon arriving at the restaurant, you’ll be greeted with a stunning bar on the right, with around 10 seats by the counter.
There are three signature cocktails on the menu, each inspired by a character in the brand name, Din Tai Fung (鼎泰豐). Din ($30++) is a ruit-forward mix of gin, jasmine, lychee, strawberry, and lemon; Tai ($30++) combines sage-infused tequila with lemon, lime, honey, and fresh pineapple juice; Fung ($30++) stars rum, brandy, lemongrass, lemon, and ginger beer.
I recommend starting with Fung as this sparkling concoction is the least sweet of the bunch. The lemongrass fragrance and subtle ginger notes added an uplifting quality to the tipple, making it dangerously easy to drink.
Our unanimous favourite was Tai as the lemon, honey, and pineapple combined beautifully with the tequila. This cocktail had a well-balanced mix of sweet and tangy, complete with a woody depth from the sage.
Din was the sweetest and fruitiest cocktail of the trio, so only go for this if you have a high tolerance for sugary drinks!
Other than the aforementioned drinks, you can look forward to classic tipples such as Singapore Sling ($26++) and Negroni ($24++).
Pair your drinks with moreish bar bites, including Taiwanese Fried Chicken ($9.80++) and Taiwanese Crispy Battered Squid ($11.80++), or check out Din Tai Fung’s refreshed dishes.
The Premium Lobster Dry Noodle in Chef’s Seafood Sauce ($39.80++) is worth the splurge if you’re a crustacean fan. Sweet poached wild-caught Boston lobster is served atop la mian, tossed in a house-made seafood sauce.
We found the noodles a tad overcooked, but the fragrant scallop-infused sauce and perfectly cooked lobster saved the dish.
No experience at Din Tai Fung is complete without their iconic XLB.
One highlight that will please those who love beef is the Steamed Beef Tenderloin Xiao Long Bao (from $18++ for six), though we found the flavour a tad gamey for our liking.
We preferred the Chilli Crab Xiao Long Bao (from $14.80++ for four).
Each morsel was packed with an umami-laden filling inspired by the famous zi char dish. The savoury crab filling was less sweet than the usual chilli crab we were used to—in a good way—which meant we could indulge in more without feeling jelak.
Don’t miss out on the sweet bao flavours, too. We tried three buns: Steamed Yuzu Coconut ($3++), Steamed Kaya ($3++), and Honey Chocolate ($4.20++).
The chocolate bao was my favourite for its molten, honey-spiked cocoa filling.
Check out our video above for the full scoop.
While you’re in the area, check out Sentosa GrillFest 2025 as well, from 17 July to 10 August! We also have our guide to the best cheap restaurants in Singapore if you’re on a budget.
Photos taken by Marcus Neo.
This was a media tasting at Din Tai Fung.
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