Din Tai Fung, a globally renowned Taiwanese restaurant chain, is celebrated for its exquisite soup dumplings and has amassed a cult-like following worldwide.
The restaurant’s journey began in 1958 when Yang Bing-Yi and his wife, Lai Pen-Mei, founded a cooking oil shop in Taipei, Taiwan. It wasn’t until 1972 that Din Tai Fung transformed into a full-service restaurant, introducing its signature xiaolongbao, known for their perfect “golden ratio” of 18 folds. 🥟
Over the years, Din Tai Fung has expanded into a global phenomenon with over 180 locations, including many Michelin-star outposts.
Reservations to Attend the Grand Opening In NYC
When my friend Kamyar mentioned he had scored reservations for the grand opening of Din Tai Fung in New York City, I couldn’t contain my excitement.
New York City Din Tai Fung reservations are notoriously difficult to get! The Infatuation mentions they are one of the hottest, most in-demand dining reservations in all of New York City right now.
Leading up to the grand opening, reservations were already fully booked 30 days out!
New Yorkers have been eagerly awaiting the arrival of this wildly popular Taiwanese restaurant chain, known for its signature soup dumplings and global acclaim. As a lover of dumplings and all things culinary, I knew this was an event I couldn’t miss. Joining us were another friend from The Traveler’s Chill Lounge and my younger cousin, who jumped at the opportunity when we extended the invite out since we had booked a table for four.
Attending the Grand Opening of Din Tai Fung
Our reservation was for the very first time slot at 11:30 AM, and the restaurant sent us a text inviting us to join them at 11:00 AM for a ribbon-cutting ceremony. Kamyar and I decided to make the occasion even more special by donning dumpling-themed t-shirts. Mine humorously proclaimed, “I’m here because I was told there would be DUMPLINGS!”
When we arrived, the anticipation in the air was palpable. A crowd had already gathered outside the restaurant, which was adorned with festive decorations and a red ribbon stretching across the entrance. Located at 1633 Broadway, between West 50th and 51st streets, the new Din Tai Fung is nestled below street level, directly across from the 50th Street subway station.
The entrance, down a set of stairs, revealed the company’s neon logo and wooden front doors, with a sign in the window promising the restaurant was “steaming soon.”
Din Tai Fung’s Ribbon-Cutting Ceremony
At 11:00 AM sharp, the ribbon-cutting ceremony began. Restaurant executives, chefs, and local dignitaries made brief speeches, expressing their excitement and gratitude for the warm welcome.
Cameras flashed, and the press documented the event as the ribbon was finally cut, signaling the official opening of Din Tai Fung in New York City. The crowd erupted into applause, and we were among the first to step inside.
That is, only after being interviewed by a reporter at Eater NY where my friend Kamyar was even quoted in their recent article about the restaurant.
Inside the Restaurant
Upon entering, we were immediately struck by the sleek and modern interior design. The 26,400-square-foot space, designed by David Rockwell, boasted a spacious layout and warm, inviting lighting. All staff members greeted us and guided us to our table, which was positioned right in front of the famous glass kitchen.
This prime spot offered us an unobstructed view of the kitchen staff as they skillfully prepared countless dumplings with remarkable precision and speed.
Record-Setting Venue
This location is the world’s largest Din Tai Fung and can seat 450 guests at a time.
This Din Tai Fung location is the largest ever, making it a record-setting occasion. The expansive dining area, coupled with the buzz of opening day, created a lively and dynamic environment. It was fascinating to see the coordination and expertise of the kitchen staff as they worked tirelessly behind the glass wall.
XIAOLONGBAO / SOUP DUMPLINGS
We eagerly perused the menu, determined to sample as many dishes as possible. Our group decided to start with every type of soup dumpling available: pork, pork and crab, and chicken. Each dumpling was a masterpiece, perfectly steamed and bursting with flavor. My personal favorite was the pork soup dumpling, which had a rich and savory broth that was simply irresistible.
Make no mistake, the pork and crab and the chicken xiaolongbao were nothing to scoff at either.
Dessert Dumplings
For dessert, we opted for the chocolate xiaolongbao and the red bean xiaolongbao. The red bean dumpling was my favorite; its sweet, slightly nutty flavor was a delightful end to the meal. The rest of the group raved about the chocolate xiaolongbao, though I chose to skip it due to my commitment to avoiding caffeine.
Appetizers and More
In addition to the dumplings, we sampled several other dishes, including the cucumber salad, sweet and sour pork ribs, and spicy chicken wontons. Each dish was a testament to Din Tai Fung’s reputation for excellence. The cucumber salad was refreshingly crisp, the pork ribs were tender and flavorful, and the spicy chicken wontons packed just the right amount of heat.
A Disappointing Drink
While the food was exceptional, not everything hit the mark. I decided to try the lychee mojito, but unfortunately, it fell flat. The drink lacked the vibrant, refreshing flavor I was expecting and left me disappointed. If I had to rate it, I’d give it a 1/10. This, however, was a minor failure on an otherwise fantastic dining experience.
It could have been a bad choice on my part and maybe others would love the mojito!
The Coveted Reservation
Given that Din Tai Fung is fully booked 30 days out on Yelp, our reservation felt like winning the lottery. It was a rare and special privilege to be part of their grand opening, and the experience was made even more memorable by the excellent company and the outstanding food.
The grand opening of Din Tai Fung in New York City was my first time going to a restaurant on opening day, with my closest similar experience being a soft opening at a new Cheesecake Factory location. From the ribbon-cutting ceremony to the last bite of our dessert dumplings, every moment was filled with joy and excitement. The restaurant lived up to its reputation, delivering exceptional food in a beautiful setting.
We left the restaurant with full stomachs and happy hearts. It was an honor to be part of such a significant event, and I can’t wait to return to Din Tai Fung for another round of their incredible dumplings. If you ever find yourself in New York City, be sure to check it out – just make your reservation well in advance!
Don’t forget to snap a photo with the adorable mascot on your way out!
It’s funny, because we have so many Din Tai Fung locations here on the West Coast, and I’ve been to the original one in Taipei growing up. I’m surprised NYC didn’t have a DTF until now! While I personally grew up and am used to eating it, I can imagine it must be a novel and wonderful experience to try it out for yourself. Xiao long baos (soup dumplings) are always a good idea! Thanks for sharing, Rocky!
You’re so lucky you’ve been able to visit the original one in Taipei! Soup dumplings are one of my favorites dishes. I’ll never forget one of my first times ever trying them when I went on a group trip to Shanghai, China. So delicious. Thanks for sharing, Rebecca! 😃
Now I am hungry… it looks and sounds wonderful. Have a dumpling for me next time you make it in!
Hahaha, thank you Leigha! I absolutely will! 🥂🥟
You’re welcome.