Din Tai Fung Introduction
Founded in 1958, Din Tai Fung transformed from an edible oil shop to a small dumpling and noodle business in 1972. After introducing its xiaolongbao (soup dumplings), the restaurant focused on enhancing quality and service, receiving acclaim from all directions. Featured in numerous culinary publications, it has become a favorite not only among locals but also among many political and business elites, as well as international celebrities who highly recommend it as a must-try gourmet experience. On January 17, 1993, Din Tai Fung was selected by The New York Times as one of the ten most distinctive restaurants in the world, and it was the only Chinese restaurant among the world’s top ten restaurants. From 2010 to 2012, the Hong Kong branch received a one-star rating from the prestigious Michelin Guide, marking a significant honor for Taiwanese dining brands and the first time a Taiwanese restaurant received Michelin recognition. The main restaurant in Taiwan, along with its branches worldwide, takes pride in this achievement. Din Tai Fung has expanded globally, with branches in the United States, Japan, South Korea, Singapore, China, Hong Kong, Indonesia, Malaysia, Australia, Thailand, and more. Din Tai Fung’s delicious offerings not only conquer the taste buds of Taiwanese people but also aim to share this classic Taiwanese delicacy with the entire world.
