I first encountered Din Tai Fung in Tokyo, but this Taiwanese sensation is now all over the world, including China, Malaysia, Thailand, Singapore, Korea, Indonesia, Australia, and the US (the Japanese still account for a third of its sales).

Starting out in 1953 in Taipei as a shop dealing in cooking oil, it became a restaurant renowned for steamed dumplings in 1974. Steamed dumplings (xiao long bao) is still what it’s known for, which you can order filled with pork, chicken, shrimp, or black truffle and pork; it comes with shredded ginger, which you mix with vinegar and soy sauce to create your own delicious dipping sauce.

There are many other good choices on the menu, too, like the hot and sour soup with shredded pork and bean curd, steamed pork and shrimp shao-mai, deep-fried chicken and shrimp spring rolls, and spicy shrimp and pork wonton.

The restaurant itself is big, noisy, and utilitarian, with a glass facade overlooking busy Causeway Bay, but a staff equipped with earphone walkie talkies keeps everything running smoothly. There’s a branch across the harbor in the Silvercord Building, 30 Canton Rd., Tsim Sha Tsui.

Practical Info

68 Yee Wo St., Causeway Bay

Dim Sum and other dishes HK$45-HK$75

(852) 3160 8998

www.dintaifung.com.tw

MTR: Causeway Bay