BBC: Din Tai Fung, The accidental dumpling empire
“Taiwan’s famous dumpling chain Din Tai Fung opened its first restaurant in London last year, and more outlets could be…
Sudi Pigott for iNews: Why dumplings…are so popular right now
“The dumpling – soft and fluffy, light and delicate, and filled to bursting in whatever guise – has gone from…
Timeout: The flagship London branch of a dumpling chain
“If you’re plugged into social media, or are just a human in London who reads the news, here’s what you’ve…
Giles Coren reviews Din Tai Fung for The Times Magazine
“But are they worth it? Are they worth the 60-year wait to come to Britain, the year-long wait to build…
Tom Parker Bowles for The Mail Online: What’s all the Din about?
“So we mix our shredded ginger with soy and vinegar, pour over dumpling in spoon, bite small hole in pastry,…