There is no denying that Din Tai Fung is an institution. The steamed dumpling heaven first started operating as a restaurant in the 1970’s in Taiwan, and has since spread like wildfire throughout Asia, even reaching as far as Australia and the United States. In Bangkok alone, Din Tai Fung counts 3 locations. However, we have found that standards tend to vary a little bit, and we have to admit that the location in Central Plaza Lat Phraois not our favourite. Part of our issue is the environment, which is underwhelming at best.
We can’t really fault the food however. Din Tai Fung’s fame comes from its impeccable xiaolongbao: soup dumplings that burst as you eat them. Be warned! They are served really hot, causing us to burn ourselves more than once, so we do advice patience. They serve different types of xiaolongbao: we suggest trying the pork and fish ones.
From their steamed dumplings selection, the prawn is an absolute must. The fried gyoza was not bad, but utterly forgettable by comparison.
Make sure you save space for the steamed custard bun: a steamed bun of pure perfection, with a lava centre of egg custard. We can’t even begin to describe just how good it is.
Overall, visit any Din Tai Fung and you know you’re getting great dumplings. We would suggest their location in Central World however, as we found the environment and food is far superior.