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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.
500 for lunch for two
Good