Pour Decision #18: Trying the Viral Din Tai Fung

Yes, it was worth the hype!

Have you heard about Din Tai Fung? Contrary to what you might think, I didn’t learn about Din Tai Fung on social media. I heard about it first from my colleague Valeria, through good old-fashioned word of mouth. But of course, because the FBI is always listening, Din Tai Fung popped up in my Instagram reels for weeks following our conversation.

What is Din Tai Fung? It’s an upscale Taiwanese restaurant chain serving authentic cuisine that’s so fresh, you can walk right up to the signature open kitchen and watch the chefs follow meticulous steps to make these world-famous dumplings by hand. Fun fact: the process of making the esteemed Xiao Long Bao requires the “Golden Ratio” to ensure each dumpling has the perfect texture. Each one is measured to 21 grams, with 16g of filling and 5g of dough, each with 18 identical pleats to seal in the tasty goodness. A seasoned chef at Din Tai Fung should be able to fold an average of eight dumplings in one minute, according to the LA Times.

Din Tai Fung dates back to the late 1950s, when founder Bing-Yi Yang and his wife opened a retail cooking oil shop in Taipei, Taiwan. As oil sales decreased, half the shop became dedicated to selling the now world-famous Xiao Long Bao, or “soup dumplings,” in the early 1970s. When you try them, you’ll understand why. The dumpling side of the business positively thrived, so much so that Yang and his wife decided to shut down the retail side and turn it into a restaurant. Alas, Din Tai Fung was born.

Fast forward to 2025, Din Tai Fung is still the same restaurant that reigns in 13 countries, with over 160 locations. The Hong Kong location has earned a Michelin star, and many other accolades and accomplishments have been achieved across its locations. Since 1972, Din Tai Fung has upheld its quality, authenticity, and intentionality, earning it the title of one of the top ten gourmet restaurants in the world by The New York Times.

On Monday, I gave you a sneak peek into the interior of Din Tai Fung’s Times Square location in Manhattan, where Valeria and I treated ourselves to lunch. We were on day two of a conference at the Marriott Marquis and didn’t want to eat the yucky food again, which had left both of us feeling quite queasy the day before. We also felt that after a day and a half of sessions about the latest and greatest AI technology in the media and communications industries, we deserved to spoil ourselves.

One thing about Din Tai Fung: it is extremely hard to get a table or a reservation. If you want to go for dinner, I wish you the best of luck. If you try on a random Wednesday at 1 p.m., well, you might have better luck finding a seat. It seems my luck with Valeria is unmatched, considering we got the last two seats at Clemente Bar a few weeks back.

Anyway, Din Tai Fung is underground. You approach a glass enclosure on Broadway, and upon entering, there are stairs or an elevator that bring you swiftly to your destination. When I tell you my jaw slackened at the size of this restaurant, I could not fathom how it could be so hard to get a reservation when it looks like this venue can accommodate 500 people at once. Some natural lighting pours downstairs from the staircase, which adds ambiance and takes away any feeling of a dark, dingy basement. A beautiful chandelier extends through the center of the staircase, adding character to the space and drawing your eye upward. When we were led to our table, I was shocked to see so many people seated for lunch. But I always forget there are over 10 million people in Manhattan, and this is a highly recommended restaurant, so it makes sense.

The organic wooden tones of the wall structures, tables, and chairs are complemented by hints of emerald green and bright pink decor, including the demure pink bar with hues ranging from pastel pink to coral. We sat adjacent to the bar, which meant on the opposite side of us was a clear view into the kitchen, where the many chefs were visibly folding and making fresh dumplings to be consumed. The moody lighting from being underground offered a sense of tranquility, while the buzzing atmosphere was generated by whispers of conversations. And how could I forget the iconic life-sized dumpling statue at the entrance. It’s cheeky and cute and totally contrasts the vast beauty of the space, but it adds a hint of playfulness and originality.

While I’ve always mentioned my inability to make decisions on the spot, and that I always need to look at menus before I arrive at a restaurant, I took a chance at Din Tai Fung. I went in completely clueless, as I knew no matter what was put down in front of my face, it was going to be satisfying.

To order, you have to write the number of items you want on an order sheet and hand it to your server. It reminded me of the cheap all-you-can-eat sushi places. Except this place was not cheap, nor was it all you can eat (though it could be if you wanted to order the entire menu).

During the day, I am always a water drinker. I do not drink soda, and I try not to drink caffeine (emphasis on try), but I was craving something else. Knowing little about the impressionable Taiwanese tea culture, I took a leap and ordered the cold black tea topped with silky cream and flaky sea salt. The silkiness of the cream was met with the bite of salt, and the fresh black tea washed it all down. I finished my glass before the first course even came out.

For starters, Valeria and I both ordered the wood ear mushrooms. For those of you who have been following along for some time, you know that I love mushrooms. When this dish was placed in front of me, I was immediately turned off. It could have passed for a plate full of charred ears, and I was more than a little freaked out. The texture completely defied the appearance, snapping unexpectedly with every chew. I did end up devouring the whole dish, despite what it looked like. The mushrooms were coated in a delicious vinegar dressing that was surprisingly not too pungent and brought out the earthiness of this peculiar mushroom I’d love to try again.

We also opted for the bok choy in scallion oil, which was a delightfully crisp bite when paired with a bit of chili oil, soy sauce, and vinegar. Bok choy is, and always will be, one of my favorite vegetables. When it is on a menu, I have to order it, and there are no exceptions.

And for the moment you have all been waiting for… the Xiao Long Bao flavor reveal. I could have gone with a traditional pork or veggie, but because I am who I am, the black truffle and Kurobuta pork called my name, and I answered. I was a bit skeptical going into the tasting, since black truffle can be extremely overpowering. But as expected, given the quality of this cuisine, the flavors came together in perfect harmony. The dumpling skin was light and stretchy, paired with the rich tenderness of pork and truffle.

At Din Tai Fung, all dumplings are served in traditional bamboo steamers to lock in heat and keep them soft and tender, never soggy. The restaurant wants you to be part of the experience and encourages you to fully embrace Taiwanese culture, which is why they teach you the proper way to eat Xiao Long Bao. At the table, you are greeted with a small dish of expertly julienned ginger. However, I took one look when I sat down and pushed it aside, since I typically avoid ginger.

In addition to the ginger, there are also two canisters on the table: soy sauce and vinegar. They recommend mixing a 1:3 ratio of soy sauce to vinegar in your dish. When your fresh Bao arrives, you take your chopsticks, dip the Bao into the sauce, place it in your soup spoon, and gently poke a hole so the soup inside flows out. Then you eat! Releasing the broth gives the Bao an extra moist texture and reasonable excuse to slurp (if you must). And while I hate ginger, you must eat the Bao this way. Every bite was magical.

Our next bites included the vegan veggie dumplings in the green wrapper and the vegan buns. Valeria is a vegetarian, but I, for one, have had some incredible vegan food, so I am not afraid to try it. You never miss meat. One bite of each of these vegan dishes and not only do you feel good, but you feel refreshed. The vegan dumplings consisted of bean curd, bok choy, shiitake and wood ear mushrooms, glass noodles, and jicama. The fluffy and soft Bao buns were packed with the same filling, but you couldn’t even tell because of the stark contrast of the wrappings.

We were already filled to the brim, but of course, we looked at each other and thought, well, what’s one more course going to do to us? So with our multi-course lunch, we added another: a savory dessert. A red bean rice wrap. I’m used to fried red bean ice cream from local hibachi joints, which are probably made with artificial flavoring. I say that because this tasted incredibly fresh. You tasted the natural nuttiness of the red bean paste, swaddled in a sticky rice blanket. This really topped off our meal together.

For future reference, anytime you see Valeria’s name in an article, just know we’re dining or drinking somewhere upscale and gourmet. We are two troublemakers together, but we are so grateful to have one another. We allow ourselves once a month to indulge, as a reminder that we work hard and deserve to treat ourselves with great company. Not only is she my colleague, but she has become a mentor and such a great friend. I am so grateful that work gave me her.

Now that I’m done being sappy, I’d like to encourage you to secure your Din Tai Fung reservation now. For those of you who don’t work in the city but love to venture in, I highly recommend you add this restaurant to your date night, anniversary, or special occasion list. For Valeria and I, an average day is a special occasion when we are together.

We won’t talk about the price of the bill for lunch. That’s between Valeria, myself, and the wall. But that meal was worth every penny. I walked away feeling satisfied, despite eating enough to feed three people. So go on, make a pour decision like we did. Order the bao, sip your tea, and pretend the bill never happened. You deserve it.

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