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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 Successfull Journey
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Our Philosophy

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"QUALITY IS THE LIFEBLOOD

OF THE BUSINESS"

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"BRANDING MEANS RESPONSIBILITY"

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"DAILY SALES TARGETS ARE NOT 

EVERYTHING"

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"THE KEY TO PERFECT SERVICE

LIES IN ATTENTION TO DETAIL"

Our Philosophy
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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.

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.

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Story of Xiaolongbao
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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.

What's New

What's New

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