Din Tai Fung: A taste of Taiwan

With white shirts and white aprons, hair covered in white nets and white hats, and faces hidden behind white surgical masks, the chefs packed into the kitchens at Din Tai Fung have the appearance of a small army of doctors assembled in a glass-pane operating room.

They may not be saving any lives, but they’re certainly enriching them with some of the plumpest, most delicate xiaolongbao (pork dumplings) in Bangkok.

Taipei-based Din Tai Fung first opened in 1958, and has since expanded to 10 more countries and racked up a number of accolades, including one Michelin star, in 2010, for the Hong Kong branch.

It takes just a few bites to see what’s made this global chain so successful, quickly winning over a city spoiled for choice to become one of CentralWorld’s busiest restaurants.

Available in six- or 10-piece sets (145 - 315 baht) with a variety of fillings, the tender steamed dumplings sag with the weight of their own juices and are dangerously addictive. Noodles are prepared fresh daily, served with spicy sesame sauce or mushroom and minced pork.

There’s also a long, appetizing list of stir-fried greens, soups and sides, including spicy mini-cucumbers and green chiles stuffed with meat. Nearly everything on the Din Tai Fung menu is priced under 350B. Service is prompt, efficient, and professional.