Din Tai Fung - My favourite Chinese restaurant, Hong Kong
A Detailed History, What’s On Offer + How to get to guide
Me Jamie, your host, I am English and I have lived in Hong Kong since January 2nd 1972 - I know the place.
A blog post with a difference
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Din Tai Fung - My favourite Chinese restaurant in Hong Kong
A Detailed History, What’s On Offer + How to get to guide
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Din Tai Fung | Awesome Restaurant | Hong Kong
The History and Evolution of Din Tai Fung in Hong Kong : For curious visitors who want to try one of Hong Kong’s most iconic, affordable. and well known Chinese restaurants
I do not do food tours in Hong Kong (and I have written blog posts on the reason why), I leave that to local experts and I list the 3 best at the end of this post.
I also break the mould because although Din Tai Fung is a Chinese Restaurant it’s origins are in Taiwan (with Shanghai influences) and not Hong Kong but it has been around here in Hong Kong for a long time, I have been eating there for 20 + years, I know a lot of food experts in Hong Kong get a bit sniffy about Din Tai Fung and I put that down to a bit of professional jealousy. That seems a bit odd to me but understandable, food is so subjective and if you ask 100 people about any restaurant that is famous in Hong Kong and you will get 100 different opinions!
I am also amazed at even how the best restaurants in Hong Kong can get very negative reviews and lots of them
Eh!?
A lot of food experts (and I have known a few in my time) have this thing that the best restaurants in Hong Kong are hole in wall operations, operating from the same premises for 60 years, family owned and run by successive generations, no menu’s and an ambience that brings new meaning to the word s**thole and they are generally famous for a specific dish.
Din Tai Fung is the exact opposite and therefore does not fit the accepted template of an amazing Chinese restaurant
Because I do not do food tours that means that I do not have to conform to the party line and therefore I have a simple motto and that is, if I have guests who want to have some amazing Chinese Food I take them to Din Tai Fung, it has an extensive menu full of Dim Dim favourites, I never have a problem getting a table, the staff all speak excellent English, service is very, very professional, pricing is just fine but more than anything, I think the food is fabulous and so consistent, I have never have had any issue and I have been taking my tour guests there since 2011.
I should also point out that, yes, you will see foreigners eating in there but so what, we have over 17,500 restaurants in Hong Kong but I absolutely do NOT subscribe to the theory that foreign patrons somehow make the place a tourist trap! personally I would choose Din Tai Fung 100 times out of a 100 and yes, I have eaten at well over 1,000 Chinese restaurants since 1972, i am not ignorant of the food culture here nor am I a foodie (pretend or expert!) I am like most folk, I always enjoy a good meal!
Oh, and did I mention the huge and extensive menu?
I am always mindful of peoples likes and dislikes but more importantly, the other 3 important considerations
so
The menu is vegan friendly with perhaps over 20 dishes available and I have tried most of them! very nice indeed
if you have food allergies and such then the menu with the help of little readily identifiable icons tell you what the ingredients are, particularly important if you have shell fish issues
if you have restrictions due to Religious beliefs then the menu covers that as well, you know exactly what you are getting in each dish as well as a detailed description, it also comes with an large image
the staff are well trained and speak pretty good English and will answer any questions you might have
This level of service is very rare in Hong Kong restaurants where non English speaking staff and no English menu’s are a real issue unless you have with you a Cantonese speaker and who is familiar with Chinese food and it’s ingredients
Overview of Din Tai Fung, Chinese Food at it’s best!
Din Tai Fung is a renowned Taiwanese restaurant chain specializing in Chinese cuisine, particularly Huaiyang-style dishes like xiaolongbao (steamed soup dumplings). It's celebrated for its precision in preparation—each dumpling is hand-folded with exactly 18 folds—and emphasis on fresh, high-quality ingredients. The chain offers a menu focused on dim sum, noodles, soups, stir-fries, and desserts, with a family-style sharing approach.
Known for consistency, efficient service, and clean, modern dining spaces, it's a global favorite for authentic Taiwanese flavors adapted from Shanghai influences. you'll appreciate its blend of accessibility and excellence, making it ideal for both locals and visitors seeking reliable dim sum without excessive formality
…. and did I mention that for the quality you get, the price is very affordable.
History of the Din Tai Fung Restaurant Chain
Din Tai Fung originated in Taiwan. Founded in 1958 by Yang Bing-yi (born 1927 in Shanxi Province, China) and his wife Lai Pen-mei, it started as a small cooking oil retail shop in Taipei on Xinyi Road. Yang had immigrated to Taiwan at age 20 with just $20, working initially as an oil deliveryman at Heng Tai Fung. The shop's name combines "Heng Tai Fung" (his former employer) and "Din Mei Oils" (their supplier) to honor his roots.
By the early 1970s, the rise of tinned cooking oil caused sales to plummet. In 1972, the couple pivoted, dedicating half the space to making and selling xiaolongbao and other steamed buns on a friend's suggestion. These became wildly popular, leading to a full transition into a restaurant. The brand gained international acclaim in 1993 when The New York Times named it one of the world's top 10 restaurants. Expansion began in 1996 with Tokyo, followed by the U.S. in 2000 (Arcadia, California). Yang passed away in 2023, but the family-run business continues emphasizing craftsmanship, with dumplings still handmade daily.
Worldwide Locations of Din Tai Fung
It is amazing how many people I meet have heard of Din Tai Fung, they have lots of locations around the world but it would not surprise me if the Hong Kong food tastes a little different!
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Din Tai Fung Locations | Awesome Restaurant Chain | Hong Kong + other places
History | Timeline of Hong Kong Din Tai Fung Chinese Restaurants
Din Tai Fung entered Hong Kong in the early 2000s, capitalizing on its Taiwanese roots and dim sum appeal. The first branch opened around 2003 - 2004, with expansion following regional success. Key milestones:
2003 - 2004: Initial entry into Hong Kong market, aligning with global growth.
2009: Tsim Sha Tsui (Silvercord) branch awarded its first Michelin star (Hong Kong/Macau Guide).
2010: Causeway Bay (Yee Wo) branch receives Michelin star; Silvercord retains it.
2013: Silvercord reconfirmed with Michelin star.
2010s onward: Additional branches open in New Territories; chain earns 5 Michelin stars total for Hong Kong locations over time, plus Bib Gourmand awards for value.
2020s: Consistent operations despite challenges, maintaining 4 main branches.
I pretty much always eat at the Silvercord branch in Kowloon
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Din Tai Fung Hong Kong Locations | Awesome Restaurant Chain | Hong Kong
A Miramar branch (Shop F, 4/F, Miramar Shopping Centre, 132 Nathan Rd, Tsim Sha Tsui) appears in some reviews but isn't listed in recent Google data, this is because it closed a few years ago and in my opinion the best branch now is Silvercord
Assessment of Tripadvisor Reviews for Hong Kong Branches
Hong Kong's Din Tai Fung branches consistently score 4.0 - 4.5 bubbles on Tripadvisor (e.g., Silvercord: 4.3/1,703 reviews; Yee Wo: 4.4/2,134; Miramar: 4.3/399; Sha Tin: 4.0/937). Common praises include fresh, flavorful food (especially xiaolongbao), efficient service, and value despite Michelin recognition.
Complaints are minor: long queues (up to 1 hour at peak), occasional crowding, and higher prices than street dim sum (but justified by quality). Overall, 80-90% rate 4-5 stars, with families and tourists noting consistency across branches. Negative reviews (rare) mention over hyping or service slips during rushes, but positives dominate for authenticity and cleanliness.
Actually one of the things that bugs me slightly about the Silvercord branch Din Tai Fung is that the very clean bathrooms are NO longer in the restaurant but you have to use the mall bathrooms which means leaving the restaurant and walking down some corridors, the restaurant staff wlll give you instructions.
Best Insider Tip I can give you
Short and sweet - always go to the Silvercord Branch and for lunch make sure you arrive just on or before 2pm - the lines are minimal and normally I get straight in or at worst wait for 5 minutes!, works for me every single time
10 Compelling Reasons to Eat at Din Tai Fung (Based on Reviews):
Signature xiaolongbao: Juicy, perfectly folded dumplings bursting with soup—reviewers call them "addictive" and "best in HK."
Michelin-level quality at accessible prices: Bib Gourmand status means gourmet without breaking the bank.
Excellent service: Attentive, multilingual staff; quick refills and recommendations, even in busy times.
Diverse menu: Beyond dumplings, try spicy wontons, pork buns, stir-fried greens, and noodles—great for groups.
Fresh ingredients: Emphasis on natural, high-quality fillings; veggies and meats praised for taste and texture.
Consistent experience: Global standards ensure reliability across branches, ideal for tour guides like you.
Clean and spacious ambiance: Modern, bright interiors; comfortable for families or solo diners.
Value for money: Portions are generous; full meals under HK$200/person, with tea included.
Authentic Taiwanese flair: Brings Taipei's dim sum heritage to HK, with unique twists like truffle options.
Quick turnover despite queues: Efficient operations mean short waits which lead to rewarding, hassle-free dining
… and yes, I absolutely agree with these sentiments having eaten there many hundreds of times and for me the soup dumplings are world class.
Assessment of Pricing in Relation to Quality, Service, and Such
Pricing is moderate ($$ on Google/Tripadvisor scales), with appetizers/dumplings at HK$50-80 per order (5-10 pieces), mains HK$100-150, and full meals for 2 around HK$300-500 including tea (unlimited). Compared to quality: Exceptional value—Michelin-recognized dishes use premium ingredients (e.g., fresh pork, no MSG) at prices lower than upscale dim sum spots like Tim Ho Wan.
Service is prompt and professional, justifying the cost; staff handle high volume without errors. Ambiance adds perceived value: Clean, air-conditioned spaces beat crowded yum cha halls. Drawbacks: Slightly pricier than local cha chaan tengs (e.g., xiaolongbao HK$68 vs. street HK$30), but superior consistency, portions, and hygiene make it worthwhile. Overall, high cost-performance ratio; reviewers often say it's "affordable luxury" for the experience
…. and having eaten there many hundreds of times, I could not have put it better myself, you get what you pay for and I do not think that Din Tai Fung is expensive at all (even when I am paying the bill)
Other Relevant Information
Awards: Multiple Michelin Bib Gourmand for HK branches; global recognition includes New York Times top 10 (1993).
Menu Tips: Must-tries: Pork xiaolongbao, spicy shrimp wontons, pork chop fried rice, sautéed greens. Vegetarian/vegan options available; no pork in some dishes.
Queues & Tips: Peak hours (12-2 PM, 6-8 PM) busy—arrive early or off-peak. Some branches offer reservations; a highlight is the open kitchen for dumpling-making views at the Silvercord branch
Sustainability: Focus on natural ingredients; minimal waste in preparation.
Global Context: HK branches rank among the best for Michelin value; compare favorably to Taipei originals but with local adaptations (e.g., more Cantonese influences).
Detailed How-to-Get-To Guide for Silvercord Din Tai Fung from TST MTR Station
From Tsim Sha Tsui (TST) MTR Station (Tsuen Wan or Tuen Ma Line), aim for Exit A1 for the shortest walk (about 5 - 7 minutes, 400 meters (ish); flat terrain, suitable for most but watch for crowds).
Exit the MTR at A1 (Haiphong Road exit). You'll emerge on Haiphong Road near Nathan Road.
Turn right immediately after exiting (facing away from the station) and walk west along Haiphong Road toward the harbor/Ocean Terminal. You'll pass many shops and a covered market and see Harbour City mall ahead.
Continue straight on Haiphong Road for about 300 meters until you reach a T-junction/dead end at Canton Road (landmark: near the entrance to Harbour City/Ocean Terminal).
Turn left onto Canton Road (southbound). Walk about 50+ meters; Silvercord mall will be on your left (across from high-end stores like Gucci). you cannot miss the large and busy entrance
Enter Silvercord mall via the main entrance on Canton Road. Take the escalator or elevator to the 3rd floor (Shop 306 for Din Tai Fung). I always take the escalator (3 of them) and you can see the restaurant from the escalators
If queues form outside, join the line which means they give you a ticker, there are 4 distinct lines based on the number of people in the party and you will always know your status courtesy of a computer monitor at the entrances, peak times (lunch/dinner) can mean 20 - 30 minute waits, but turnover is quick.
Alternative: If using Exit D1 (Nathan Road), walk south on Nathan, right on Haiphong, then follow steps 2 - 6 (slightly longer). Avoid taxis for this short distance unless needed; Star Ferry from Central is nearby but adds time.
I always use another entrance to Silvercord which is on Haiphong Road next to Chow Tai Fook Jewellery but it is not easy to see and therefore stick to the above instructions.
The Star Ferry is a 10 minute walk from Silvercord down Canton Road.
I do not do food tours as mentioned above, I have very specific reasons and part of it is that I do not speak Cantonese or write Chinese, I am from Yorkshire in England and I lack the language gene and it is not through lack of trying and yes a lot of restaurants do not have English menu’s or staff who speak conversational English.
.. and yet I have eaten at close to 1,400 restaurants in Hong Kong since January 2nd 1972, my wife was born in Hong Kong and we have been together over 40 years and her first language is Cantonese and a lot of her family are Chinese or half Chinese so I have never had much of an issue!
This does not translate to doing food tours though, yes, I could do them, no problem there but they would never ever be as good as the food tours done by my friends (see the 3 links above) most of their awesome guides are locally born Hong Kong Chinese and obviously food culture is part of their DNA, it is impossible for me to compete with that!
So please feel free to contact them for food tours
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