DIN Tai Fung, home of the world’s best Xiao Long Bao (those tiny dim sum morsels that you pop in the mouth and bursts into a sea of soup and meaty goodness when you bite into it), is now in the Philippines. Brought in by The Moment Group, it opened its very first Philippine store at the Fashion Hall of SM Megamall yesterday, December 7, 2015, which had no less than President Benigno Aquino III pulling the string that unveiled the store, in the presence of The Moment Group’s Eliza Antonino, Abba Napa and Jon Syjuco and Din Tai Fung founder Bingyi Yang.
A franchise that was among the most difficult to acquire, Din Tai Fung was founded in the late 1950s originally as a shop retailing cooking oil in Taiwan. In the 1970s, founder Bingyi Yang and his wife started selling Xiao Long Bao, and these delicious steamed soup-filled dumplings developed quite a following, so the store transitioned into a full-service restaurant. More recipes were developed, and before long, it started accumulating countless accolades, including one of The New York Times’ Top 10 Restaurants in the World in 1993 and No. 1 on The Daily Meal’s 101 Best Restaurants in Asia list in 2013. To top it all, from 2010 to 2014, it has been consistently awarded 1 Michelin star every year.
Today, Din Tai Fung is one of the most recognizable Asian dining destinations, especially when it comes to Xiao Long Bao, prompting many businessmen and restaurateurs to try acquiring its franchise. In 2014, the Philippine franchise was awarded to The Moment Group, which is known for its cutting-edge restaurant concepts, such as 8 Cuts Burger Blends, Manam Comfort Filipino, ‘Cue, Phat Pho Manila, Linguini Fini Manila, Bistro M, Mecha Uma, Ooma and Bank Bar.
Prior to the opening of Din Tai Fung in Manila, The Moment Group team, led by Eliza Antonino, trained in both culinary technique and customer service in Taiwan for six months, working both the kitchen and the floor to get the team ready for Din Tai Fung’s entry into the Philippine restaurant scene.
Admittedly, Din Tai Fung’s claim to fame is its Xiao Long Bao, which has been drawing queues because they are so special. Each piece is meticulously crafted, from the number of folds to the weight of each one. And just like in Din Tai Fung restaurants all over the world, diners will be able to watch the chefs in action, working their magic in turning out piece after piece of beautiful and delicious Xiao Long Bao. The store features huge glass windows that give a clear look at the dim sum kitchen, where the chefs carefully roll, cut, weigh, fill, wrap, pleat and steam each dumpling to perfection before serving them to diners who order them.
Din Tai Fung Philippines delights diners with five different types of Xiao Long Bao—pork, crab roe and pork, chicken, green squash and shrimp, and truffle.
Aside from Xiao Long Bao, however, the restaurant offers a whole lot more, and its recommended dishes it served President Aquino and other VIP guests for dinner on opening night. These include Din Tai Fung House Special (Php155) and Spicy Pickled Cucumber (Php125), which are meant to get the appetite going and get it ready for the rest to come; Shrimp and Pork Wontons with House Special Spicy Sauce (Php185), which are wontons served in a bowl which you must toss completely in the sauce before enjoying them; Stir-fried Organic Kale (Php230), a super vegetable that is lightly cooked to retain its bright green shade and its nutrients, too; and Dan Dan Noodles with Spicy Sesame and Peanut Sauce (Php145). For the latter, all you need is the sauce. Toss the noodles well in the sauce and the taste is magical.
Other dishes that guests got to try were Black Pepper Beef (Php395), the iconic Chinese dish Sweet and Sour Pork (Php255), which had the pieces of pork fried to a crisp and then coated with sauce; Salted Egg Yolk Prawns (Php395), an indulgence that you must give yourself; Fried Rice with Salted Fish (Php180); and, of course, two of the most delectable Xiao Long Bao variants available, Pork Xiao Long Bao (Php160 for 5 pieces/Php315 for 10 pieces) and Crab Roe and Pork Xiao Long Bao (Php285 for 5 pieces/Php565 for 10 pieces).
Capping the meal were two desserts—Mango Sago with Pomelo (Php95), which is quite creamy compared to the Mango Sago served in most Chinese restaurants; and Golden Lava Salted Egg Yolk Bun (Php85 for 2 pieces), which has the egg yolk filling flowing out of the bun when you bite into it.
Discover more of the Din Tai Fung specialties at the Fashion Hall of SM Megamall. It’s now open.
