The Legacy of Din Tai Fung
Our story begins with Mr. Bing-Yi Yang.
Born in China’s Shanxi Province in 1927, Mr. Yang fled to Taiwan at 20 years old as a refugee with 20 dollars in his pocket.
A legend is born.
Mr. Yang decided to open his own shop to sell cooking oil and named it Din Tai Fung. Mr. Yang and his wife dedicated half of their shop to making and selling Xiao Long Bao—steamed pork soup dumplings.
Din Tai Fung’s Xiao Long Bao became so popular that Mr. Yang phased out his oil business and turned Din Tai Fung into the full-fledged restaurant that it is today. With a menu boasting far more than just Xiao Long Bao, the brand has won many awards—including the coveted Michelin star at its Hong Kong branch—and has become an internationally beloved brand, offering a taste of Taiwan to the United States, Japan, South Korea, Singapore, China, Hong Kong, Indonesia, Malaysia, Australia, Europe, and Thailand.
Named one of the top ten gourmet restaurants in the world by The New York Times.Read article
locations around the world
times awarded one Michelin Star (Hong Kong)
The Art of Xiao Long Bao
What is a Xiao Long Bao?
Xiao Long Bao means “little dumpling in a basket.” These broth-filled dumplings, from the Jiangnan region of China, are steamed in a bamboo basket.
The Din Tai Fung way.
Our values are an integral part of our culture and who we are—and we believe they define the Din Tai Fung experience for our guests.
Making relationships a top priority—both with our guests and behind the scenes.
Approaching each other with humility, respect, and openness to new ideas.
Building trust through honesty, fairness, and accountability for our actions.
Always seeking knowledge and new ways to grow.
Consistently aiming to provide the highest quality of food and service.