Soup dumplings at Din Tai Fung in Seattle.
My favorite night of the week.

Din Tai Fung is my favorite Taiwanese restaurant in Seattle. Honestly, I didn’t even know I liked Taiwanese food until I tried Din Tai Fung. And if you haven’t yet had a meal here, then you are missing out.

If dumplings are your jam, give this place a shot. Okay, if dumplings aren’t your jam, give this place a shot. And if you’re not sure if dumplings are your jam, give this place a shot. You get the idea.

Fun Fact: Their Hong Kong branch has received a Michelin Star a total of 5 times.

It all started over 60 years ago in 1958. A husband and wife opened up an oil shop named Din Tai Fung in Xinyi, Taipei, where they sold Xiao Long Bao on the side. After a few years they realized that their dumplings were a hit! So, they nixed the oil side of the business and continued on with their dumplings to pursue a restaurant. In 1972 Din Tai Fung was officially reborn as a steamed dumpling and noodle restaurant.

Today, DTF has over 170 locations across the globe in 13 different countries. Whether you’re in Singapore, South Korea, Australia or Japan, you can find a location to meet your dumpling desires.

Seattle-Area Locations

University Village The first location to open in Seattle. 2621 NE 46th St. Seattle, WA 98105

Pacific Place Downtown Seattle. 600 Pine St, #403 Seattle, WA 98101

Lincoln Square Across the bridge over in Bellevue. 700 Bellevue Way NE, #280 Bellevue, WA 98004

Note: Parties of more than 5 people can only be accommodated as a walk-in. The maximum party size for reservations is 5. They do not take reservations over the phone and all members must be present to be seated.

To eat

• Kurobuta Pork Xiao Long Bao These are what made Din Tai Fung famous. It’s basically a requirement to order these when you come. Thin, delicate skin and juicy filling. Carefully weighed and folded exactly 18 times by hand; crafted with love. Steamed in a bamboo basket, and served in its cooking vessel.
• Vegetable & Kurobuta Pork Wontons w/ Spicy Sauce Thin and delicate wonton skins filled with minced bok choy and ground pork, served with the house signature spicy sauce. Fragrant, rich, and spicy, it’s an excellent choice for vegetable lovers.
• Shrimp & Kurobuta Pork Shao Mai My personal favorite item at Din Tai Fung. A classic Shanghainese dish. These dumplings have a thicker skin than their cousin the Xiao Long Bao, making it a heartier option. Topped with a single juicy shrimp.

Fun Fact: All soy products at Din Tai Fung are Non-GMO. Additionally, all Soy Sauce and Rice Vinegar are preservative free.

How they’re made:

How To Eat:

Yes, eating these dumplings requires instructions.

1. Pour soy sauce and vinegar into the ginger dish. They recommend a 1:3 ratio with 3 parts vinegar, 1 part soy sauce. Add a bit of hot chili sauce from the silver container.
2. Dip the Xiao Long Bao into the dipping sauce.
3. Place the Xiao Long Bao into your soup spoon. Poke a small hole in the side of the Xiao Long Bao to release the hot broth. This ensures you won’t burn your mouth when biting into the dumpling; nobody wants steaming hot broth exploding on their tongue.
4. Eat the Xiao Long Bao. preferably in one bite and follow it up with the remaining broth left in your spoon.
5. Still confused? Watch the video below.

Enjoy your dumplings and be sure to let me know all about your life-changing experience in the comments below.

Cheers!