

Welcome To Din Tai Fung
Our quality is the lifeblood of our business
Our Successful Journey
1958
1972
1993
2015
FOUNDING
Initially established as cooking oil retail company, but evolved with time
FIRST RESTAURANT LAUNCH
Din Tai Fung transformed into a restaurant specializing in Xiao Long Bao
GLOBAL RECOGNITION
"Top-Notch Tables"
Featured in The New York Times article & named one of the ten restaurants around the world.
CONTINUED WINNING
Ranked among the top 50 restaurants around the world by the UK - based magazine "Monocle".

Our Philosophy

"QUALITY IS THE LIFEBLOOD
OF THE BUSINESS"

"BRANDING MEANS RESPONSIBILITY"

"DAILY SALES TARGETS ARE NOT
EVERYTHING"

"THE KEY TO PERFECT SERVICE
LIES IN ATTENTION TO DETAIL"


Story of Xiao Long Bao
Xiao Long Bao which means "little dumpling in a basket," is filled with a savory broth that captures the essence of its ingredients and various fillings. The thin and delicate skins of Xiao Long Bao, are expertly pleated with 18 folds, the dough is hand-cut to exact weight, not machine-cut, resulting in a thin layer rolled to be thicker in the middle and thinner at the edges to prevent breakage while cooking.
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Today, Xiao Long Bao is celebrated worldwide, delighting palates globally. At Din Tai Fung, our chefs undergo six months of rigorous training to perfect the art of Xiao Long Bao, ensuring each dumpling meets our high standards and delivers exceptional quality with every bite.



At Din Tai Fung, we take pride in our unique dishes, such as our renowned Xiao Long Bao, skillfully crafted and brimming with delightful flavors. Explore our extensive menu showcasing genuine culinary excellence, from our irresistible fluffy fried rice to the beloved Xiao Long Bao and comforting chicken soup.
