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In 2022, we let you know that Din Tai Fung was finally opening the first East Coast of its popular Taiwan-based chain restaurant, right here in New York City. Two years later, we all questioned when it was actually going to land. And now we are back again to let you know that the long-awaited dumpling chain is finally steaming in midtown. As of July 18, the doors of Din Tai Fung (1633 Broadway) are now open, and with it all the xiao long bao, dumplings and wontons that come with it.
We got a sneak peek on Thursday and tried as many dumplings as we could. Our favorites are listed below.
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RECOMMENDED: Reservations for Din Tai Fung’s long-awaited NYC location are now open
The venue features two entryways, one of which is conveniently located by the 50th St Subway stop, but the primary entrance on 51st and Broadway is a transportive experience. Housed in a glass cube, the entryway welcomes guests with a winding marble staircase, the foot of which you’ll be greeted by the bronze statue of the company’s mascot, Bao Bao. This leads into the massive 25,000-square-foot interior—the largest restaurant to date for the chain that started as a humble mom-and-pop restaurant in the 1950s. Modeled after a traditional Chinese courtyard, the glass and bamboo-lined passageway leads to the central 16-seat cocktail bar and dining room, decorated with dark wooden panels and green and red jade touches of colored glass. With its mix of alcoves, green tufted booths and tables, the dining room can seat up to 450 souls.
While it can be a bit dizzying to right yourself in this massive space, the restaurant finds its center with the glass-paneled kitchen, a noted feature in every Din Tai Fung location. A contrast from the subterranean environs that surround it, the minimal white kitchen beckons guests with an almost heavenly glow, as chefs, all clad in white, quietly pleat a steady train of buns, wontons and the famous xiao long bao—always with 18 folds.
Servers constantly flit throughout the dining room, dropping plates of Cucumber Salad, Noodles in Sesame Sauce and wontons swimming in a shallow, garlick-y pool of chile crisp and green onions. But the real draw are the steamer baskets filled with xiao long bao, plump with Kurobuta crab, chicken, pork and shrimp. For an additional spend, the $28 pork xiao long bao are made even more luxurious with Italian truffle steamed right in. And if you are new to the game, the restaurant has a helpful guide placed on the table on how to eat dumplings, including the proper ratio for dipping and how to avoid burning your mouth.
And as a way to mark their venture into the eastern territory, the restaurant dropped a New York exclusive cocktail: the incredibly smooth Black Sesame Espresso Martini. Pair it with the delightfully chewy Chocolate & Mochi Xiao Long Bao with a salted cream foam for dipping for a finish like no other.
Reservations are now open and drop 30 days in advance, so set an alarm so you can finally make your way to Din Tai Fung.
Our must-order favorites:
- String Beans with Garlic
- Chicken Xiao Long Bao
- Shrimp & Kurobuta Pork Wontons with Spicy Sauce
- Black Sesame Espresso Martini
- Chocolate & Mochi Xiao Long Bao