“The first thing you see when you enter Din Tai Fung is a glass-walled laboratory, full of uniformed workers wearing surgical masks — each one a highly skilled yet faceless cog in the restaurant’s dumpling production line. It’s an arresting sight, and it makes me feel a little bit like I’m James Bond and I’ve just broken into the lair of my nemesis.”
“Of course, Xiao Long Bao aren’t the only thing on the menu; the Prawn and Pork Shao Mai look like loosely tied swag bags, the meaty flavours within similarly evocative of winter meals, while the soft skins of the pork-and-vegetable wantons easily give way to reveal a gentle kick of chili and vinegar.”
