Named one of the world’s top ten restaurants by the New York Times in 1993, the original Din Tai Fung has expanded to more than fifty locations in ten countries around the world – with the outposts in Hong Kong the recipients of Michelin stars.
Opened in 1958 as a small cooking oil retail shop, the Taiwanese storefront became a restaurant in 1974 known for its xiao long bao (small steamed dumplings) – and thus initiated its evolution into a worldwide phenomenon.
The staff is comely and efficient, the atmosphere convivial, and the food at Din Tai Fung is clean and delicious. It’s no wonder that food critics, celebrities, tourists, and locals still flock to this Taiwanese landmark.
(Source: MRNY)
Be sure and watch (and photograph) the squadron of chefs in the kitchen as they pound, knead, wrap, fold, and steam the dozens of dumplings that you ingest.
To eat at Din Tai Fung is to understand how Taiwan became one of the Four Asian Tigers.
LINK: Din Tai Fung
