Din Tai Fung started out as a mom-and-pop store in Taiwan in the 50’s as a cooking oil retail shop. They only began selling Xiao Long Bao in the 70’s, which boomed in popularity, and eventually scaled into a full-service restaurant, gaining recognition from the New York Times as one of the best 10 restaurants in the world in 1993. They have since expanded to 119 restaurants over 14 countries, with the Hong Kong branch being best known for its Michelin Star rating. And the Philippines now boasts of 2 branches of our own, and the country that originated Din Tai Fung’s Xiao Long Bao, developed by a Filipino chef.
The hype of Din Tai Fung is very real, with consistently delicious food, and impeccably fast and gracious service. The quality of the food is top-notch, and the large servings make it an ideal place to visit with the whole family, as their extensive menu is sure to have a little something for everyone. Aside from the often-mentioned dessert Xiao Long Bao, we recommend getting the classic Pork and Crab Roe version, as well as their Hot Garlic Spareribs, and the Chicken Cutlet Rice. Go to the Rockwell branch for some Crispy Chicken and special Chili Crab XLB, which is exclusive to the store.