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.
Since then, 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.
To top it all off, a Michelin star has been awarded to Din Tai Fung’s Hong Kong branch for five consecutive years since 2010.
Today, the Asian casual-dining destination is the most widely recognized xiao long bao expert in the world and boasts 119 branches in 14 countries (including the US, Australia, Japan, and Dubai), the latest of which is the Philippines.
Manila continues Mr. Yang’s tradition: meticulous attention to detail, excellent service, and the best xiao long bao known the world over.