Xiao Long Bao 101 at Din Tai Fung

Aahh.. the makings of a good xiao long bao are simple. Delicate dumpling wrapper, seasoned ground pork, lots of soup, and a lot of bamboo steamers on a table. For Xiao Long Bao fanatics, there’s one restaurant that claims fame for this soupy dumpling. Din Tai Fung The New York Times hailed it as the 10 best restaurants in the world in 1993. The Michelin Guide rated the chain’s Tsim Sha Tsui location with 1 Michelin Star. Specializing in the Chinese soup dumpling, Din Tai Fung first started in Taiwan in 1958 as an oil company and became famous in 1980 when founder, Yang Bingyi, and his wife decided to make these soup dumplings to survive drastic business conditions. Now, there are Din Tai Fung restaurants all over Asia, and even in the United States. Last time I hit Hong Kong with my family, I insisted to have a Yum Cha (small plates) dim-sum lunch at Din Tai Fung, so the entire brood could get their tastebuds’s take if this restaurant indeed lives up to its reputation At the 3rd floor of the Silvercord Building in Hong Kong’s Tsim Sha Tsui side, Din Tai Fung occupies a generous space for its restaurant. It gets awfully busy especially during lunchtime, (...)

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