Din Tai Fung tests crab roe noodles

Fans must visit specific diners before May starts to taste the China-inspired recipe.

Din Tai Fung is testing a new menu called Dry Noodles with Chef’s Premium Crab & Roe Sauce, in select restaurants in Singapore from 1 March to 30 April 2026.

The new menu is an elevated take on a classic dry noodle dish that features crab roe noodles, widely popular in China.

Meanwhile, the brand will also release the Cocoa Wafer Bun, a new dessert which features a soft, fluffy cocoa bun filled with a creamy milk chocolate wafer spread, topped with crushed hazelnuts for added texture and subtle nuttiness.

The new menu will be available in 19 restaurants in Singapore.