We arrived around 6.30pm and had barely a moment to watch the dumpling rolling line chefs before we were whisked through to our table. First impressions are that despite being in a high end location Din Tai Fung has the noisy crowded ambiance of every dumpling shop I've been to. Tables are fairly close and as a single large space, sound carries.
We took the waiter's advice and ordered the signature soup dumplings, vegetable potstickers, spinach and sauteed string beans. First to come out was the seaweed and beancurd salad. I loved it but Ingrid wanted more seaweed.
|Seaweed and Beancurd|
|Salads in the cabinet|
|Plum wine, Ingrid and Wren.|
|The restaurant interior is busy but food comes fast.|
While DTF is known for dumplings, its greens are remarkable and should not be missed. The sauteed spinach with garlic was one of my favorite plates and Ingrid kept talking about the string beans. Not a single bean was left. Order the String Beans, I tell you!
|Dad, popping the soup dumpling in his spoon. He really enjoyed them.|