We all love dumplings but how long are you willing to wait for them? Well, if you are at Din Tai Fung (DTF) your wait can be for even one hour. This one Star Michelin restaurant attracts food lovers from all over the world.
The story of Din Tai Fung started during the Chinese Civil War in 1948, when Yang Bingy left China and moved to Taiwan.
After working for an oil retailer for ten years, he suddenly found himself unemployed as his employer shut shop. So he along with his wife Lai Penmei started a new company Din Tai Fung and started retailing oil.
Things went fine till 1970, when oil started being sold in tins. His business suffered immensely and he had to shut half of his shop in 1972.
He hired some chefs from Shanghai and started selling buns (Xiaolongbao). The buns were so good that he finally shut his oil business and set up a restaurant, Din Tai Fung on Xinyi Road, Taipei.
With these buns getting popular he open his first international store in Tokyo in 1996 followed by a US store in Arcadia in 2000.
Since then there has been no looking back and DTF now operates in Australia, Mainland China, Hong Kong, Indonesia, Japan, Macau, Malaysia, Philippines, Singapore, South Korea, US, Thailand and UAE.
DTF is listed as one of the top 10 restaurants in the world. Their steamed Pork Dumplings with 18 intricate folds is now a legend in the world and they have been awarded One Michelin Star for their Hong Kong restaurant. Simply put, their steamed pork dumplings contain minced pork wrapped in a delicate dough which is pleated, twisted at the top and steamed. They have a minimum of 18 exquisite folds and each weighs exactly 21 gms.
It is now a must visit for people visiting Hong Kong.