Din Tai Fung is a Taiwanese restaurant serving amazing Xiao Long Bao (steamed dumplings). They have branches in many countries in the world, and I went yesterday to their Bangkok restaurant in Central Embassy.
The compagny was created in 1958 by Yang Bingyi and his wife Lai Penmei who came from Shanxi, China to Taiwan in 1948.
They were selling cooking oil in Taipei, but as the business was not so good, they used half of their office to make and sell Xiao Long Bao. It became so popular that they stopped selling oil, and started a real restaurant in the 80’s on Xinyi Road.
Since then, they had many awards, and the prestigious Michelin Guide gave them one star for the Hong Kong branch at Tsim Sha Tsui, Silvercord Branch (新港店) in 2009, and another star for the Causeway Bay, Yee Wo Branch (怡和店) in 2010.
This is the Entrance of their Central Embassy branch in Bangkok. BTS Ploenchit.
you can see the cooks working :
and this is the restaurant room :
it was a Tuesday at 12.00pm. It was in October 2016 so the city was quiet this month.
I ordered the Special Braised Beef Noodle Soup with Beef Brisket (265 baht). I always order it in Taipei, in the Sogo branch or at Taipei 101. Here, it was very good but I think the quality of the meat was better in Taipei. However the taste was exactly the same. just enough spicy, not too much.
I ordered of course 3 sets of Xiao Long Bao :
-Steamed crab meat & Pork (245 baht for 6 pieces) : very strong crab taste, good!
-Steamed Angled Gourd & Shrimp (170 baht 6 pieces) : very interesting, special taste. something to try if you want to change from the usual stuff.
-and finally the best of the best : Steamed pork (160 baht 6 pieces). great!
my friend ordered the Steamed assorted mushrooms xiao long bao with infused truffle oil 180 baht (6 pcs)
we tried the mushrooms as well, great! Black Fungus with Singer Strips & vinegar dressing 95 Baht