Din Tai Fung was originally a cooking oil retail business, but was reborn as a steamed dumpling and noodle restaurant in 1972. Today, Din Tai Fung has branches worldwide in Japan, the United States, South Korea, Singapore, China, Hong Kong, Indonesia, Malaysia, Australia, and Thailand.
My first visit to Din Tai Fung was when I was in Kaohsiung, and I had a great experience, so I was really excited to see a location in Causeway Bay.
This dish was an explosion of texture and flavours. The slippery green bean noodles have no flavour, so the chili oil was the dominant flavour in this dish. The pork was tender and the cucumber garnish was a refreshing palate cleanser.
The pork chop was perfectly fried and had a strong pepper taste. It went well with the relatively bland noodle soup.
The namesake dumpling of Din Tai Fung. The skin was so thin, it was almost see through. There was a generous amount of soup and the filling was very flavourful.
We wanted to end up with something sweet so we ordered a dessert soup. It was very creamy and not too sweet and the perfect way to end a delicious meal.
Din Tai Fung operates like a well oiled machine. My experience here was almost identical to my meal in Taiwan. Everything was executed well and the service was efficient.
If you’re in Hong Kong, I’d highly recommend you check this place out.
