Open-topped dumpling with seasoned pork and shrimp, topped with a dab of crab roe for tradition
Tips from diners
The texture should crumble gently; if they're dense, the ratio of fat to lean is off—this indicates rushed production
The crab roe is decorative but adds briny accent to the filling
Hand-pulled thin noodles with wok-tossed scallion oil and a light sauce, a simple showcase of technique
Tips from diners
The noodles should have a slight chew; if they're mushy, they've been sitting for 10 minutes—flag the server
Best eaten immediately; do not let them cool
Soup dumplings with hand-pleated wrapper and soupy pork filling—Din Tai Fung's foundational dish
Tips from diners
Use a ceramic spoon to carefully cradle the dumpling, bite a small hole, and sip the broth first before eating the wrapper
Wait 30 seconds after they arrive; they're dangerously hot fresh from the steamer
Vegetable-forward dumpling with fresh shrimp and luffa gourd, seasonal and lighter than pork versions
Tips from diners
The luffa adds a slight sweetness and textural interest—a clever way to broaden the xiao long bao range
Available year-round despite being seasonal in nature; quality varies slightly by supplier
Premium version with black truffle oil and shaved truffle inside—about 3 times the price of regular xiao long bao
Tips from diners
The truffle aroma is delicate, not overpowering; it enhances rather than dominates the pork broth
Truffle is often over-used in Hong Kong; Din Tai Fung's proportion is respectful to the traditional dumpling
The Hong Kong outlet sources ingredients from the same suppliers as the Taiwan flagship, ensuring consistency across locations. With only ~30 covers and 45-minute table turns, arrive outside lunch rush (11:30am–1:30pm) or come after 7pm for calmer service.
Michelin Bib Gourmand designation—reliable quality at moderate prices, not a fine dining experience
The Hong Kong outlet sources ingredients from the same suppliers as the Taiwan flagship, ensuring consistency
Queue times are typical, especially lunch (11:30am–1:30pm); arrive outside these windows or come after 7pm for calmer service
Limited seating (~30 covers); tables are turned over in 45 minutes, so plan accordingly
Ingredients are sourced daily; if a dumpling type is unavailable, the filling did not meet standards that morning
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