The Excitement of Din Tai Fung’s Arrival in Manhattan
When Din Tai Fung announced the opening of its new outpost in Manhattan, the New York dumpling community buzzed with anticipation and excitement. This marks the Taiwanese restaurant chain’s 182nd location globally and its 16th in the United States, making it a significant milestone as it is the first establishment east of Las Vegas. In July, avid dumpling enthusiasts eagerly monitored their screens, ready to secure reservations as they were released, only to witness them vanish within mere minutes.
A Dumpling Lover’s Challenge
For many, obtaining a reservation at Din Tai Fung feels like a test of luck and persistence. The original restaurant opened its doors in 1972 in Taipei, focusing on xiao long bao, also known as Shanghai-style soup dumplings or juicy buns. While the chain has expanded its menu over the years, it is the xiao long bao that truly captivates its fans. Renowned for their delicate craftsmanship, Din Tai Fung’s dumplings are celebrated as exemplary representations of this culinary art.
Behind the Scenes: The Dumpling Craft
As guests dine, they can observe the mesmerizing process of dumpling preparation in a glassed-in kitchen integrated into the dining area. Here, skilled dumpling chefs work tirelessly to handcraft an astounding 16,000 xiao long bao daily.
Each chicken xiao long bao bursts with a flavorful, gingery broth.
The Art of Xiao Long Bao
The xiao long bao, believed to have originated in Nanxiang over a century ago, represents a delicate balance of wrapper, filling, and soup. Its core consists of a loosely packed mound of fatty meat, interspersed with jellied cubes of chilled broth that must remain intact during the speedy wrapping process. Depending on the preparation style, the wrapper can range from translucent to fluffy. As the dumplings steam, the jelly transforms into hot, savory soup that thrillingly cascades across the palate when slurped.
Precision and Perfection
At Din Tai Fung, precision and uniformity are paramount. Each xiao long bao is meticulously crafted to weigh exactly 21 grams, with the delicate wrappers pleated 18 times. At the New York location, diners can witness a dedicated team of around 34 chefs efficiently rolling, pinching, filling, and twisting the dough in an open prep area. Over five visits, I found myself increasingly obsessed with the quest to snag one of the perfect dumplings.
A Grand Space for a Grand Experience
The new Din Tai Fung occupies a sprawling 25,000 square-foot space, previously home to Mars 2112, making it the largest restaurant in the chain. This expansive setting not only enhances the dining experience but also reflects the brand’s commitment to bringing authentic Taiwanese cuisine to the heart of New York City.
