One of the most hyped openings of the year, DTF is known and loved for its precisely made xiao long baos (dumplings with exactly 18 pleats and a variety of fillings) that are already clogging up most foodies' Insta-feeds. The beef noodle soup and fried rice are also much-mentioned. The second branch will open at Centre Point soon; expect to queue, even with 250 seats available.
Harden's survey result
Since launching in Taipei in 1972 – selling dumplings as a sideline from a cooking oil store that was struggling to make ends meet – this soup dumpling and noodle brand has gone global. Its first foray into the UK market was due to open at the revamped Centre Point development in Summer 2018 but will now open in 2019, preceded by this ‘second’ outpost in Covent Garden late in 2018; exact opening dates still TBA.
Din Tai Fung Restaurant Diner Reviews
"Food lives up to the hype, but get there early or be prepared to wait in the pub for a table. Slightly unnerving to be served by people in face masks."
"Good but the waiting a little bit long and no booking service "
"Can not wait for Din Tai Fung to open in UK. I am English though spend our holidays in Taiwan visiting my wife's family and friends each year and the highlight of each trip is the obligatory visit to Din Tai Fung. The fist time I went there I couldn't believe people wait two hours for a table but the way the restaurant is organised is very slick and the wait is worth it. You are given the menu and asked how many in the party, then you are given a number which is displayed on various clocks so you know when your table is ready. The staff then collect your menu ticket and you are seated at a table. The staff are all very helpful and are trained to well, salaries for staff are high as the training is rigorous and the kitchen staff get paid just as well as the front of house. You may think that is odd but the skills required to make the 18 fold dumpling (Xiao Long Bao) is impressive. The food is varied and each one is served hot and promptly. It will be interesting to see if the same dedication and philosophy translates as I am a bit sceptical to see if the customers will wait up to 2 hours in busy periods for a table but we will see. I know come the time it opens I will be standing in the queue waiting for a table!"