We came back at 7 o clock, this time the wait was now one hour and a half. That we could handle. Finally I've got the text at 8:45pm to check in with the hostess as our table was almost ready. Fifteen minutes later we were ready to enjoy a dumpling feast.
Din Tai Fung started as a cooking oil business in Tai Pei, Taiwan that transitioned into a noodle restaurant in 1972. Nowadays the restaurant has presence in Japan, Australia, South Korea, Singapore, China, Hong Kong, Indonesia, Malaysia, Thailand and United States in Los Angeles, Orange County and Seattle.
They serve authentic Taiwanese food. On their menu you will find: soups, dumplings, rice, buns and fried noodles.
Seaweed and bean curd salad with tofu and vinegar dressing was light and crunchy, We also had the sticky rice with pork, think of it as a rice tamale really moist and stuffed with pork meat. We enjoyed the pork and crab dumplings and a spicy braised beef noodle soup. The hot and sour soup was the best we have ever had. We ordered two buns a savory and a red bean one as dessert. The buns were sweet and fluffy.The buns are prepared à la minute
They have an open kitchen where you can take a look at the cooks making dumplings and buns non stop.
Was the long wait worth it? ABSOLUTELY and I can not wait to go back. Din Tai Fung do not take reservations so be prepared to wait
DIN TAI FUNG
Locations: Visit http://dintaifungusa.com for information on their different locations
Hours of operation: The hours are different at all their locations. Visit the website above for specific times.
Instagram and Twitter: @dintaifungusa