Din Tai Fung

Originally a shop retailing cooking oil in Taiwan, Din Tai Fung was founded in the late 1950s by Bingyi Yang. In the ’70s, he and his wife started selling xiao long bao—steamed soup-filled dumplings. With the scrumptious morsels developing a strong following, the store transitioned into a full-service restaurant.

Din Tai Fung has accumulated numerous accolades, including the distinction of being hailed by The New York Times as one of the top 10 restaurants in the world in 1993 and number one on The Daily Meal’s “101 Best Restaurants in Asia” list in 2013. A Michelin star has been awarded to Din Tai Fung’s Hong Kong branch for five consecutive years since 2010. - dintaifungph.com

Last May was the first time we tried out Din Tai Fung in SM Megamall. Spacious inside but the tables were spaced near each other that either I can hear what the people next to us were talking about or we had to be careful ours would be the topic they'd talk about later in the day. For groups though the setting would be alright but for pairs I'm not quite sure. Tim Ho Wan has the same vibe although smaller a place (Glorietta) but we still had a little privacy.

Now onto the food, we wouldn't of course miss xiao long bao. We also ordered rice meals and beef. For drinks we liked rose iced tea (P55). The food was okay. With xlb we were kind of expecting high though. Dtf will not pale in comparison when it comes to flavor but we've had them better I think with another restaurant but only because that resto served their xlb hot and was more soupy. Just that.

Pork Xiao Long Bao, 5pcs/ P160

Black Pepper Beef, P395

Chicken Cutlet Fried Rice, P295