Reviews

• 

  Worth the wait

  honeycaramels | Jul 31 2011

  If there is one thing about Din Tai Fung that I don't like: It's the waiting. For a restaurant that seats so many and so many turnovers per night...the waiting can take so long. Yet everytime I visited Din Tai Fung I'm happy to wait.
  
  A table for two, I found, is easier than a table for more than 5. The two of us ordered jellied pork, bits of pork suspended within aspic. It tasted fine on its own, but a dip into the black vinegar further enhanced the taste of it. Xiaolongbao is also wonderful at Din Tai Fung, after all it is the signature item. The wrapper, gathered at the top with equal pleats around, is steamed with flavorful juices trapped within. The pork is well seasoned, and the wrapped is thin but not thin enough to break with the chopsticks poking at it.
  
  There are a lot of other dishes we can have at Din Tai Fung, but for a light dinner, and not minding the wait, A few Xiaolongbao and a cold dish could do very well for two.

  • How much did you spend?
    $100
  • Overall Rating
    Good

  

  

  
  • Food 6
  • Service 6
  • Ambiance 5
  • Price 3

• 

  Almost as good as Taiwan

  bigcatny | Mar 22 2011

  It's hard to compare to the original in Taiwan which I used to visit 4 to 5 times a week while I studied there but the Causeway Bay branch does a really great job and probably because they don't use as much MSG as the original the taste seems just one notch below. That said, it's still better than everyone else and one of my favourites. I agree that the causeway bay branch seems to do just a slightly better job than TST.
  I love the xiao lung bao with crab row and also the Shanghainese glutinous rice dumpling with pork, my wife loves the spicy cucumber and noodles with onion sauce. Frankly, just about every dish is tasty here even the fried rice. My only disappointments have been the crab row on tofu which is not as flavorful as a few others in town and sometimes I find the stir fried vegetables a touch under salted otherwise never a problem with food or service. The long waits are another thing altogether but that's usually a good sign for a restaurant. I just try to be there very early or eat at non-peak hours.

  • How much did you spend?
    under $500 for 2
  • Overall Rating
    Good
  • Food 10
  • Service 9
  • Ambiance 7
  • Price 3

• 

  Worth the queue

  ANMH | Aug 13 2010

  Din Tai Fung has always been popular and do not be surprised to have to queue for a table at night or during weekends. During the wait, however, it is a pleasure to watch the kitchen staff create the little dumplings skillfully and speedily.
  Aside from the famous Xiao Lun Bao, I particularly enjoy their Fun Yu (smoked fish) as well as their Vegetarian Dumplings. The Fun Yu was not deep fried before it was seasoned - unlike the way many other restaurants do it. The sweet vinegar sauce was also very tasty.
  Vegetarian dumplings are light and great with just a bit of black vinegar. Always love to be back

  • How much did you spend?
    $120@
  • Overall Rating
    Good
  • Food 9
  • Service 6
  • Ambiance 7
  • Price 2

• 

  A Taiwan legend in HK

  JimmyQ | Mar 4 2010

  My family had just returned from Taiwan where we always visit the original Din Tai Fung for their legendary dumplings. It wasn't long before we got a craving for their cooking, and we decided to try their recently opened branches in Kowloon and Causeway Bay. I would definitely recommend the latter (Causeway Bay) as they are somehow better able to replicate the quality and flavor of their Taiwan parent.
  
  The spicy pork dumplings are faithfully served with a red chili oil that leaves some people with a numb tongue, but also gives off inexplicably fragrant hints of oak or nuts that makes this particular dish unforgettable. The vegetable dumplings are light and fluffy, with minced mushrooms and crispy cuts of vegetables, all freshly steamed. There are several selections of seasonal vegetables, all of which are lightly prepared without the heavy oil dumped on the comparable fare of some local eateries. Another winner is the drunken chicken, intensely flavored with Chinese wine and herbs.
  
  I've also been to Din Tai Fung branches in Tokyo, Singapore and Los Angeles, and I would rank Causeway Bay right up there with Singapore in delivering the original Din Tai Fung experience to happy diners abroad.
  
  Get there early as this place packs up quickly.

  • How much did you spend?
    500 for lunch for two
  • Overall Rating
    Good
  • Food 8
  • Service 7
  • Ambiance 6
  • Price 3