Established 50 years ago, Din Tai Fung was named by the New York Times as one of the world’s top 10 restaurants in 1993. The queues are long at all hours of the day. But despite the dizzying pace at which customers come and go, the place is clean–and that includes the restrooms.
That’s some kind of pickled radish for appetizer.
The magnificent hot and sour soup
The unforgettable dumplings
The bestseller at Din Tai Fung is the steamed pork dumplings (above). Not your ordinary siomai or siopao, but something in between. The wrapper is similar to siomai but the dumplings are fully sealed like the siopao. The filling is a meatball with broth. You take a small bite, sip the soup inside, then eat the entire thing.
I was told that rice is never served until the end of the meal when everyone is full. Too bad, really, because the fried rice was eggy-licious.