DinTaiFung 鼎泰豐 is the award-winning restaurant of Taiwanese origin, specializing in xiaolongbao. Xiaolongbao is small steamed buns. It takes an apprentice about 2 years to properly master the art of making Din Tai Fung’s xiaolongbao and only right handers can make the buns due to the direction of the swirl. It takes 6 different stations to produce one xiaolongbao and every xiaolongbao is made to look and weigh exactly the same.
DinTaiFung established its reputation and have been highly praised by the media including being selected as one of the top ten restaurants in the world by the “New York Times”. It has also been voted as the most favored dining place by political and commercial celebrities and is one of the must-see places for national and international stars. More than a third of DinTaiFung’s sales volume is generated from the Japanese market. Japanese tourist, perusing the menu while waiting to be seated, often crown DinTaiFung’s little restaurant in Japan. Outside its native Taiwan, Din Tai Fung also has its restaurant chains in Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Singapore, South Korea, and the United States.
Din Tai Fung
Steamed Pork Xiaolongbao, Soup Dumplings (小笼包)
Even though the wrapper is very tender, it doesn’t break when you pick it up with chopsticks and dip into the soysauce with ginger. Very resilient.
Steamed Vegetable Xiaolongbao (小笼包)
Famous steamed bun but filled with finely minced vegetables. Each xiaolongbao weighs exactly the same with 18 pleats. Personally, I wouldn’t get the steamed vegetable xiaolongbao but the pork xiaolongbao. I’m not sure what type of vegetable they used in this bun but I was not a fan of it.
Steamed Green Vegetable and Pork Dumpling
Fried rice with shrimp and egg (蝦仁蛋炒飯)
I’ve never been a fan of fried rice but DinTaiFung’s fried rice is delicious. They use a short-grain rice so it is more sticky and chewy and then stir-fry it with a little oil so it’s not soggy. Accompanied with fresh, egg, and fresh chives.
Braised Beef Noodle Soup (紅燒牛肉麵)
A clear, hearty beef broth with fresh noodles and melt in your mouth braised beef and tendon. Topped with freshly chopped chives.
Dumplings In Spicy Soy Sauce 紅油抄手(蝦肉)
Dumplings filled with the same minced vegetable, served with a spicy soy sauce.
Dan Dan Noodles (酢醬麵)
Hand pulled noodles mixed with chopped bean curd, ground pork, broad bean sauce and topped with fresh chives.
Steamed Buns With Red Bean (豆沙小籠包)
Paper thin buns filled with sweeten mashed red bean, slightly warm from the steamer. If you are a fan of red bean, you will love this steamed bun.
Steamed Chinese Layer Cake (千層油糕)
Layers after layers of steamed sweet dough. Also known as the “thousand layer cake”.
I like to slowly peel away each layer and eat it but it’s entirely up to you!
Eight Treasure Glutinous Rice (八寶飯)
A traditional Chinese dessert, cooked with sticky rice and 8 different freshly dried fruits and nuts.
Usually reserved for Chinese New Year and other special occasions.
How do you eat a xiaolongbao?
1. While the xiaolongbao is sitting your spoon, poke a hole through the skin with your chopstick. Quickly slurp up the soup that pours out and then gooble up the xiaolongbao.
2. If you are skilled enough… Pick up the xiaolongbao with your chopsticks, nibble the side and suck out the soup. Then eat the bun.
3. If you are daring enough… shove the whole thing in your mouth and wait for an explosion of flavor.
*All three steps must be accompanied by a dip in vinger, soy sauce, and sliced ginger .
Every single time when I come back to Taiwan, I always eat at least once at DinTaiFung. I highly recommend making a reservation beforehand or else you’ll end up waiting an hour to get a table. And most definitely without a doubt, order the pork xiaolongbao.
And if you need more convincing on why to eat at Din Tai Fung..
Din Tai Fung
Taipei Flagship Location at Yong Kang Street
No. 194, Section 2, Xinyi Road
Tel: 02 2321 8928
Mon to Fri: 10am – 9pm
Sat & Sun: 9am – 9pm
Dong Men MRT
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