When Din Tai Fung arrived in Manila, everyone lined up to have a taste of what is known to have the best xiao long baos (steamed dumplings). During this trip to Taiwan, of course, we wouldn’t let the chance to visit the original branch pass. To get there, take the Metro Rail at Ximen Station and hop down at Dongmen Station, take the Exit 5, cross YongKang Street and walk straight.
You wouldn’t miss the shop becaus3 a lot of people are outside. We arrived around 11:00am and we had to wait for 60 mins. If you plan to go here, be sure to be there before their 10:00am opening.
The receptionist will give you your number and a checklist. It’s in English and the price is also written. They will take this once your number is called.
Outside is the enlarged menu board with pictures, if you can’t picture what’s written in the checklist.
After 60 years, minutes rather, we were finally seated at the 3rd floor. The main branch is just a small branch so it can really be tight! But you’ll still feel like you are in a restaurant with the service and the service charge of 10%! 😁
Yey! Our orders finally arrived! The girls from the other table were looking at us because there’s only the 2 of us and the food’s so many!
The xiao long bao! So juicy, it really does tastes better than the other xiao long baos in the market. Best to devour it when hot and fresh.
For first timers, they have a guide on how to eat it.
Dip the dumpling into the sauce.
Poke a hole on top to release the broth before eating it. Danger here – it can be so hot!
Next to try is this Shrimp and Pork Dumpling. Unlike other shrimp dumpling, this one is filled with real shrimps and pork. It also has some juice inside. Tasty as well!
Their Hot and Sour Soup tasted good also. Didn’t mix it so the hotness was all consumed by my husband. Afraid I can’t take it. I still like the soup. Sourness is just right.
We were curious with this on the menu, so we ordered it. Turned out it’s just Machang, pork wrapped in sticky rice. Not their specialty.
Up next is the Beef Noodle. The soup’s too oily. The one we had in Jiufen is better. But the texture of the noodle is good.
On the 1st floor, the dumpling making station can be viewed through a glass partition. I wonder how many xiao long baos they make in a day?
When we left the shop, it’s a chaos outside. People can’t resist that cute little dumpling though!