Ever since I learned that Din Tai Fung had opened an outpost in Manhattan, I’d been planning to visit. The legendary Taiwanese restaurant chain, world-famous for its delicate soup dumplings, had finally arrived in New York, taking over a sprawling space at Broadway and 51st Street in Times Square.
The original Taipei location has earned a Bib Gourmand distinction from the Michelin Guide, and the Hong Kong branch has been awarded a Michelin star five times since 2009. Now, with its first East Coast location, it’s one of the toughest reservations to score in town.
Naturally, I did what any well-prepared foodie would do. I tracked the opening. I stalked the website. I booked a reservation weeks in advance, perfectly timed with one of our theater weekends.
That would’ve made a great story.
But it’s not ours.
In reality, we had no idea Din Tai Fung had even opened in New York until about 30 minutes before we walked in. My wife had said she was in the mood for dim sum, so I pulled up Yelp (one of my must-have travel apps), found a nearby spot with great reviews, and off we went.
We noticed the “Reservations Only” sign as we approached, but figured there was no harm in asking. The host said no tables were available, but we could try for the bar — there would be a wait, possibly 45 minutes.
We put our name down and were seated 20 minutes later.
And just like that, we found ourselves eating dinner at one of the most in-demand restaurants in Manhattan, completely by accident.
Dining at the Bar (and We Were Not Alone)
Even though we were seated at the bar, this wasn’t just a drinks-and-snacks kind of place. All of the 16 seats were prepared for full dining service, and plenty of other people were doing the same thing we were: eating a full meal.
We marked down our order on the provided sheet and handed it off to the bartender. From there, the dishes came out as they were ready — no rush, no fuss.
We started with the spicy marinated cucumbers, which were cool, crunchy, and had just enough chili oil to wake up the taste buds. A perfect start.
The Famous Xiao Long Bao
Shortly after we ordered, a staff member came by to give us a quick tutorial on how to eat xiao long bao, Din Tai Fung’s signature soup dumplings. A laminated sign on the bar outlined the four-step process: mix your sauce, dip the dumpling, poke to release the broth, and top with ginger.
We ordered a basket of Kurobuta pork dumplings — the classic. They were delicate, piping hot, and filled with rich, flavorful broth. The craftsmanship was evident in every pleat.
And they were delicious.
The Most Challenging Dish? The Bok Choy.
Ironically, the trickiest item of the night wasn’t the soup dumplings — it was the bok choy.
It was steamed beautifully, vibrant and tender. But the pieces were large — definitely bigger than bite-sized — and all we had were chopsticks. We struggled to wrangle it gracefully and finally asked the bartender how he eats it.
With a smile, he admitted, “I use a knife and fork.”
Good to know.
Fried Rice and Steamed Buns to Finish
Toward the end of the meal, the shrimp fried rice arrived — simple, flavorful, and generously portioned. But like the bok choy, it wasn’t exactly chopstick-friendly. It’s a test of skill (or maybe stubbornness) to pick up loose grains one mouthful at a time.
We also ordered the steamed pork buns, which were warm and fluffy. The filling was savory and comforting — a solid choice that paired well with the rest of our meal.
Saving Room for Dessert
We saved the steamed chocolate buns for last. They were as decadent as they sound — soft, pillowy dough with molten chocolate inside. Even though we were getting full, there was no way we were letting any of that gooey goodness go to waste.
We finished every last bite.
No regrets.
Final Thoughts: Right Place, Right Time
Din Tai Fung has a passionate global fan base — especially among travelers who’ve visited locations in Taiwan, Singapore, or other parts of Asia. (There’s even a branch at Jewel Changi Airport that we skipped on a past trip, thanks to not being adventurous enough with our food choices. Oops.)
Now that it’s in New York, it’s both a tourist magnet and a go-to for locals, with reservations that fill up weeks in advance.
We got in without one.
It was a mix of good timing, low expectations, and the willingness to ask. And sometimes, that’s all it takes for a memorable meal.
Know Before You Go: Din Tai Fung Times Square
- Location: 1633 Broadway (at 51st Street), New York, NY 10019
- Website & Reservations: https://dtf.com/en/locations/new-york
- Hours: Open daily with various hours. Check the website for details
- Reservations: Strongly recommended via Yelp. Walk-ins are not accepted for tables, but we lucked out getting seats at the bar.
- Price Range: Expect to spend $25–50 per person. Dumplings range from $13 to $18 per basket.
Restaurant photos from Din Tai Fung
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2 comments
Maybe I am a savage? Some ancestors from Africa. Bok chose, use chopsticks and bite a piece off. Shrimp friend rice? Grab a teaspoon sized bunch with chopsticks. Last few grains of rice, push together in a pile then grab it with chopsticks. The South Indian way is to grab it with fingers.
I didn’t know Ding Tai Fun was a thing when i came across it at a local mall (Bellevue, WA) back in 2010. I thought it was just another dumbling restaurant. I’ve grown to love it and luckly we now have 4 locations near Seattle and we have been to one in Taipai 101 shopping mall when we visited Taipai last summer. wait there was like 1-2 hours. Luckly we could wait at our hotel room (Grand hyatt across the street). Btw, speaking of dessert, you should try Chocolate & Mochi Xiao Long Bao with a side order of sweet cream (for dipping). So heavely. Our girls could eat these all day long.