Din Tai Fung (Causeway Bay)

I tried this before and I must say that they are consistent. Nice flavoured dishes, perhaps not super tasty, but nice, homely, comforting. Went on a Sunday at midday, the queue was quick, we waited 5 min. Dishes are quick to come and overall they tasted fresh. Very kind and respectful waters.

I haven’t eaten at Din Tai Fung before, so I am obsessed with eating Xiao Long Bao today. 1. Original Xiao Long Bao $70, 6 pieces with thin skin, average filling, not much soup, honestly speaking, they are the same as frozen Xiao Long Bao ($2x 6 pieces), both skin and delicious There is a big difference, but the filling is not that big. The price difference between the two is that the original steamed dumplings are not so tasty that I think it is not so good 2. The crispy shrimp cakes are $80. Both are large and have shrimp flavor, but my personal taste is on the lighter side. Mouth full of oil Summary: The taste good the price litte higher than order BUT there staff are very friendly & enthusiastic 100 point

I've been trying multiple restaurants in Hong Kong, with local food from APAC and Din Tai Fung (originated in Taiwan) is by far one of the best. The dumplings are out of this world. Deeply recommended!

I've been to Din Tai Fung before (in Taiwan?) and it was really good. Shanghai dumplings are my favorite. But they were kind of flavorless here and the soup wasn't even hot... more like lukewarm. We were there before the busy hours so not sure what went wrong. The noodle soup with the pork chop was also very bland.

I had been wanting to try this restaurant chain for a long time. The one that is near to where I live always has such a ridiculously long wait time on the weekends that it was not practical to visit. So I thought it must be exceptional in Hong Kong as there is so much competition around - only the best survive! Maybe because of my high expectations, I did not think the food was any better than the other local shops. Which for me means that I will not go out of my way to visit. Don’t get me wrong, the food is nice but not exceptional. Maybe the one that is near where I live is better, but not planning to rush out to find out.

This was the place I first had my Din Tai Fung experience and it’s still the best by a long way. Xiao Long Bao are exceptional but so too are beef noodles Taiwan style and deep fried pepper pork chop.

We happened to pass by this location around dinner time, and saw there was no line so we went inside without hesitation. (Usually there could be 1-2 hours wait time in the States). Don't remember too much of the taste because last time I had it that was at least 10 years ago in Singapore. This place was famous for its steam pork dumplings. We had the dumplings, and a few other items. The quantity of each of them was small. The food was well presented and tasty. The service was attentive and excellent. And the price was reasonable.

We had some food here the other day and although the service was great, we felt the food wasn’t as good as some of the other locations back in the states. I would still recommend dining here if you have a chance

I tried this before and I must say that they are consistent. Nice flavoured dishes, perhaps not super tasty, but nice, homely, comforting. Went on a Sunday at midday, the queue was quick, we waited 5 min. Dishes are quick to come and overall they tasted fresh. Very kind and respectful waters.

I haven’t eaten at Din Tai Fung before, so I am obsessed with eating Xiao Long Bao today. 1. Original Xiao Long Bao $70, 6 pieces with thin skin, average filling, not much soup, honestly speaking, they are the same as frozen Xiao Long Bao ($2x 6 pieces), both skin and delicious There is a big difference, but the filling is not that big. The price difference between the two is that the original steamed dumplings are not so tasty that I think it is not so good 2. The crispy shrimp cakes are $80. Both are large and have shrimp flavor, but my personal taste is on the lighter side. Mouth full of oil Summary: The taste good the price litte higher than order BUT there staff are very friendly & enthusiastic 100 point

I've been trying multiple restaurants in Hong Kong, with local food from APAC and Din Tai Fung (originated in Taiwan) is by far one of the best. The dumplings are out of this world. Deeply recommended!

I've been to Din Tai Fung before (in Taiwan?) and it was really good. Shanghai dumplings are my favorite. But they were kind of flavorless here and the soup wasn't even hot... more like lukewarm. We were there before the busy hours so not sure what went wrong. The noodle soup with the pork chop was also very bland.

I had been wanting to try this restaurant chain for a long time. The one that is near to where I live always has such a ridiculously long wait time on the weekends that it was not practical to visit. So I thought it must be exceptional in Hong Kong as there is so much competition around - only the best survive! Maybe because of my high expectations, I did not think the food was any better than the other local shops. Which for me means that I will not go out of my way to visit. Don’t get me wrong, the food is nice but not exceptional. Maybe the one that is near where I live is better, but not planning to rush out to find out.

This was the place I first had my Din Tai Fung experience and it’s still the best by a long way. Xiao Long Bao are exceptional but so too are beef noodles Taiwan style and deep fried pepper pork chop.

We happened to pass by this location around dinner time, and saw there was no line so we went inside without hesitation. (Usually there could be 1-2 hours wait time in the States). Don't remember too much of the taste because last time I had it that was at least 10 years ago in Singapore. This place was famous for its steam pork dumplings. We had the dumplings, and a few other items. The quantity of each of them was small. The food was well presented and tasty. The service was attentive and excellent. And the price was reasonable.

We had some food here the other day and although the service was great, we felt the food wasn’t as good as some of the other locations back in the states. I would still recommend dining here if you have a chance

While I am not mentally prepared to fight for a res and splurge on the Din Tai Fung in NYC, I was able to dine at DTF twice in Hong Kong. The walk-in line is always short and the pricing is "relatively" more affordable. The menus of HK and NYC DTF are more or less the same. Read on for the comprehenaive review of all my favorites: ＊Steamed Pork Soup Dumpling 小籠包 After all these years, DTF's xiao long bao still has a special place in my heart -- thin wrapper and juicy meat fillings. The temperature and dumpling size are just perfect. ＊Spicy Pork & Veggie Wonton 菜肉紅油抄手 ＊Fried Pork Chop Egg Fried Rice 炸豬排蛋炒飯 My second top recs are the spicy pork & veggie wontons + fried rice combo. My taiwanese friend taught me to drizzle some spicy sauce over the fried rice -- chef's kiss. The scallion egg fried rice is flavorful and the pork chop is grilled to perfect tenderness. ＊Spring Onion & Soy Sauce Dry Noodle 蔥油拌面 If you are more into noodles, you should definitely get their scallion mixed dry noodle. It is bursting with flavor and I saw many tables ordered the same dish. ＊Braised Wheat Gluten 上海烤麩 ＊Braised Beef Soup 紅燒牛肉湯 Our go-to sides to enjoy with the dumplings and mains. ＊Steamed Taro Paste Dumpling 荔芋小籠包 ＊Steamed Mini Black Sesame Bun 迷你黑芝麻包 For dessert, it is interesting to try the taro paste xiaolongbao. It is not too sweet and the taro filling is smooth. The mini black sesame bun is packed with nutty and earthy flavor.

Seeing the highly rated reviews I was hyped to finally try Din Tai Fung! Unfortunately, my experience fell flat. This location is in Causeway Bay. Not too far out from the tourist area Times Square. We ordered the famous xiaolongbao, crab roe dumplings, spicy beef noodles, sour and spicy soup, and glutinous rice siumai. Honestly - the only upside of the meal was that the xiaolongbao had a lot of soup inside. But the flavours just weren't there. Not enough seasoning. The other dishes also were not flavoured well. It was lacking any salt. It is like the chef forgot to mix in salt for today's dishes. The crab roe dumpling sounded premium, but it tasted really fishy. Anyway, we were each charged for tea but the funny thing is we weren't even served tea. Just hot water. So when we noticed that on the bill the server came by with tea at the end of our meal. Lol. Not sure if this location is just the issue or if it was an off day, but this was an overhyped meal in my opinion. For the price we paid it was not worth it - I would have enjoyed having dumplings at the street food stalls instead at a much lower cost.

Located in the heart of Causeway Bay on the corner of Pennington and Yee Wo Street, this DTF is the only Hong Kong island based location while the rest are in Kowloon and NT. While they might play second fiddle to the TST location (#1), they're as good and as consistent as most other locations in Asia and light years ahead of anywhere else beyond it. (#2) The interior is bright, spacious, and meticulously clean. There is a bustle of staff in every direction and a number of folks making soup dumplings behind the glass window at any given point in time. I can't think of any group having trouble finding seating here as I've rolled deep with a hoard of folks and still didn't have to wait long for a table. Generally, I've been most successful with 6 folks or less, which is what I would recommend for first timers coming here. Din Tai Fung is such an international brand at this point that the menu is in Chinese, japanese, Korean, and English. There are pictures of every item listed on the menu and cute icons to indicate if something is vegan, contains pork / shellfish, or is spicy etc. It is completely dummy proof (#3), but with that comes higher prices. The soup dumplings are as good as advertised. They're pillowy, soft, and full of juicy flavor. I haven't counted the famous "8 folds" per XLB, but they've been delicious within each soupy bite. Both the crab (蟹粉小籠包) and regular XLB (小籠包) are the ones to get and I would also throw in a sticky rice siu mai (糯肉燒賣) in there for good measure. For folks who are looking for something sweet, I think the bean paste XLB (豆沙小籠包) is a unique and tasty choice. One of their most popular cold appetizers is the ham jelly (原味水晶肉) is still my favorite, along with the ultra simple sliced cucumber with chili and garlic (辣味黃瓜). The dan dan noodles (擔擔麵) are smooth and spicy and the red oil wontons (菜肉紅油抄手) are sure fire options for a good time. For rice eaters, their pork chop egg fried rice (排骨蛋炒飯) is strangely addicting and perfectly small portion wise. They accept credit card and are on the same side as the F1 exit on the MTR. While I think there are better options for regional Chinese dining (#4), I think that fans of the DTF brand will surely enjoy this Yee Wo branch (怡和店). ___________ (#1) Which garnered its first Michelin star in over a decade ago. (#2) Especially the US. (#3) Just another reason why folks love DTF: Practically everything is good. (#4) Dear tourist: Stop comparing this food to Cantonese dim sum. This is not it.

It's good to try din tai Fung in different Asian countries besides Taiwan. Hong Kong has different ingredients so things like the steam vegetables you probably can't get in America etc. this was really good I would copy this order when in Hong Kong

Was in Hong Kong for a few days on vacation so decided to check this spot out due to its good reviews and Michelin rating. Din Tai Fung is a Taiwanese-based chain and even has locations in the U.S. (including several on the West Coast and the Aria Resort in Las Vegas) but I'd never been. There is a Din Tai Fung location closer to where I was staying in Hong Kong (Tsim Tsa Tsui) but the location wasn't opening until later that afternoon due to a typhoon alert resulting in many of the workers coming in late. So I went to their Causeway Bay location. With Hong Kong's subway system, super easy to get pretty much anywhere, so took the 20 minute subway ride from my hotel up there. My understanding is the spot is usually pretty busy but was able to get seated immediately due to the bad weather and getting there not too long after it opened. First ordered the Xiao Long Bao (Shanghai-style pork dumplings - $70 HK dollars). They were good, but not as good/flavorful as the ones I had at Crystal Jade in Macau a couple days before. As the main meal I ordered egg fried rice with deep fried pork chop ($92 HK dollars). This I really enjoyed. The portions of deep fried pork were plentiful and tasty. The waiter was good and spoke passable enough English. Complimentary tea was served when I first sat down (which is the case in a lot of Hong Kong restaurants) so I had to order water. In Hong Kong, you have to make sure you request ice if that's the way you prefer it, as they'll often serve water without it. Including drink, the total meal came out to $190 HK dollars (around $24-$25 US), which wasn't bad at all considering I ordered two dishes. All in all a good spot that served good food. I think this was the best spot I went to in Hong Kong, though I'd say Crystal Jade in Macau was better. Din Tai Fung has several locations in Hong Kong so would recommend checking out if you ever make the trip here.

Another Michelin restaurant who receives their first star in Taiwan, have branched out all over the world. My first time trying it in Hong Kong and it tastes way better than the franchises in the Philippines. XLB aka xiao long bao aka soup dumplings. Delicious soupy goodness inside a wheat flour skin with a well seasoned pork filled. 10/10 In my book

I've been to several Din Tai Fung (DTF) including a couple different ones in Hong Kong before. This location is the most well known location, however my recent experience here wasn't as good as I remember. We ordered their regular Xiao Long Bao (pork steamed dumplings), our group also decided to try to black truffle Xiao Long Bao. Obviously anything having to do with truffles increases the price, I think it was almost 3 times as expensive as the regular XLB. I was a little underwhelmed, although maybe it's because I'm not always a big fan of black truffles. Their regular XLB were decent but from their flagship location in Hong Kong with Michelin rating signs on the walls, I expected a little more. We also ordered vegetables, and their sticky rice dumplings.

Give users some notice before you cutoff service Guess I need to fire up my Old AT&T Svc Fuck You.

Very yummy food especially Dan Dan mian And the xiao long bao and the fried pork noodles

Efficient seating and service even on a busy evening. The food is maybe not as good as what I came to enjoy at Din Tai Fung in other parts of the world, but we all enjoyed what we had. From the soup bao (what they are known for) to the Chinese kale and soup, everything came quick and hot. Only complaint is that this isn't a place you go for ambiance or a long night (seating is limited to 90 minutes).

The ambience and enviroment itself is a nice chinese style restaurant. The people/service who serve you are very nice and they would recommend you what's good. The food itself is amazing and a nice place to go if you want to 嘆茶/yum cha or dim sum. It's recommended to go for lunch but if you are going during the night, there won't be a lot of customers and the dim sum menu will not be avaliable. But the dinner menu is also good so either way it's a 5 stars for me.

Always the same every times we come back at first we have nice glass for ice lemons tea , they change for easy takecare

You really can't go wrong with Din Tai Feng. It is always a crowd pleaser for almost all types of palates. The food at the Causeway branch is consistent with other branches I have eaten at around the world. Food: 5 stars Service/environment: 3 stars Value: 4 stars Recommendations: Xiao long bao, chili oil dumplings, shrimp fried rice Dim Tai feng is always in the conversation for best dumplings in a given city. Their chili oil dumplings in my opinion are the best I have ever had. The fried rice and xiao long bao are also near the top of the list for these items as well. The pricing is comparable to other international locations. Given how expensive eating out in Hong Kong is makes Din Tai Feng a good value relatively speaking. The restaurant interior is probably one of the worst that I have been to. The lighting is poor and the tables are too close together. The service at Din Tai Feng typically is quite good and I would say here is ok at best.

Wow! What an incredible experience. We came here after a few recommendations. The restaurant is fairly large with at least two big seating areas. They bring you a menu and a form and you fill out the form to order your food. They bring dishes one by one when they are ready. We had the pork dumplings, pork and vegetable bun, Chinese Kale, wonton soup and pan fried pork and shrimp dumplings. Best dumplings I've ever had and I loved how fresh and crunch the Kale was!

You must try their flagship Xiao Long Bao (steamed pork dumplings) at this Michelin one restaurant. The skin is not too thin that it breaks apart or so thick that it seems like you are eating just the skin. Just be careful of the soup inside not to burn your tongue or squirt out at you. Service is very good and seating is very comfortable. They have many locations and we have not been disappointed at any one of them. However I have noticed "knock off" places with the same name in none listed cities but it's not the same. Go for the original one with the right log

It was on my bucket list to have dim sum in Hong Kong, so I decided on Din Tai Fung. Glad to check off on my bucket list. This Michelin star rated restaurant has expanded all over the world and is very popular. The place was crowded as usual but we didn't have to wait too long. We decided to order a whole bunch of items: Fried rice with pork ($89), sliced cucumbers ($50), xiao long bao ($60), steamed rice and pork shao-mai ($52), braised beef soup ($72), fried shrimp rolls ($50), sautéed angus beef ($188), sautéed choy sum ($71), steamed chicken dumpling ($62) and hot tea and a few cokes. Think our total bill was like HK$850-900 or so. I thought that was a bit pricey for dim sum for two. We did order way too much but wanted to try several items. We liked almost everything but didn't care for the braised beef soup. Overall our meal was very good but not great. There was a 'wow' factor that was missing.

Not as good as Tim ho Wan. Funny enough, I didn't think it was any better than the one in Costa Mesa, CA or any of the other California branches. It definitely has more items than the American counterpart. I think it's slightly cheaper than eating here. Most of you will be like my gf and I, where you Have to make the comparison because of curiosity. Is this really a Michelin starred restaurant? For one, the Hong Kong branch that received it was in Macau. This is not in Macau. We ordered a crap ton for 2 people. The Swedish people next to us was starring in amazement. Any who, to the dishes. Salt and pepper pork chop - bland and uninspiring. Skip it. Shrimp and pork shao-mai - as good as at home but like warm. Not pleased by that. Noodle with spicy peanut sauce - I love this back home but this had little flavor. Missing a ton of spiciness. Shrimp and pork wonton - tasty. Not spicy again but by far my favorite dish. Must have if you do eat here. Sautéed pee shoot - as expected. Good amount of garlic. Steam Pork dumpling - this is what you come here for. Unfortunately, you'll be disappointed. Where the liquid inside is suppose to sear off any remaining alcohol from the binge drinking you had the night before, this wouldn't even make a baby cry. Another dish that was served Luke warm. Pretty much the theme of this place. There you have it. I'm warning you. Just go somewhere else. It's a tourist trap.

First time at Din Tai Fung and it was fabulous! Great speedy service too. Food just kept coming out piping hot. The funny thing was there were signs everywhere that you can't stay longer than 90 minutes, they even told us that before sitting us down. Check out my pictures to see the wonderful Taiwanese food.

The food was delicious, however, this was severely eclipsed by the unpleasant atmosphere and apathetic service. This location is enormous and most comparable to a cafeteria--with the tables wedged close together and no soft textiles to absorb sound, it is extremely loud, noisy, impersonal, and simply chaotic. I was seated unreasonably close to the person at the next table, and too far from my dining partner across our small table that we were unable to converse and enjoy the meal together. Further, service was not nearly as comprehensive and attentive as compared to the TST location. Overall, it's not worth coming to this location. It's simply unpleasant.

Second visit here after two years and still maintain 3-star rating mainly due to lackluster XLB, pork meat filling was dry, odd because it's what they're known for. Had a few other items: String beans: standard Cucumbers in chili sauce: very refreshing with a hint of spice Fried rice with pork cutlet: fried rice was yum but pork cutlet was dry Spicy wontons: always my favorite dish at DTF, the spicy sauce is legendary In summary, tasty spicy wontons, otherwise meh.

This is not as great a location as the other Din Tai Fung restaurants in Hong Kong, Shanghai, Taiwan, etc.....but still very delicious. It is just a bit more restauranty, on the first floor of a high rise, can't see the kitchen, got lost on the way to the bathroom. The service isn't as interested in talking to western people as they are with local people. But the soup dumplings are still great, the menu the same, still worth a trip.

Our first food stop on our first day in HK did not disappoint. My friend brought us here for lunch and it was delicious. Had been to the one in Shanghai years ago but going with other tourists versus coming with a local is way different. She ordered two different kinds or xlb - the best had some truffles in it. Also got Chinese watercress which was crunchy and delicious. Also a raw cucumber in chili oil which was refreshing and not so spicy. But my fave was this noodles with sautéed spring green onions (?) which was dry and not saucy and amazing and delicious and simple. The service is great and they brought some kind of chair cover to cover your bag so it doesn't get stained? We ate at around noon and got seated immediately. Maybe my friend made reservations? Also love the little statue at the entrance that has an xlb head.

This place is a must visit in Hong Kong- the dim sum is in a category of its own! The menus have pictures accompanying the dishes, which was very helpful! You are given a grid menu and a pencil to fill in how many of each dish you would like delivered to your table. It was an effective way of ordering for our group: We decided to split a bunch of plates: 1. Fried Pork Chops 2. Pork XiaoLongBao 3. Chicken Dumplings 4. Shredded Pork Fried Rice 5. Noodles with sesame sauce and crushed peanuts 6. Pork Steamed Bun Everything was phenomenal The servings are small, so it's a great place to go with a large group and try a variety of dishes. If I ever find myself back in Hong Kong, I will insist upon returning! It was very casual and reasonably priced. The service was also very quick!

There is a 1 hour sitting limit here when you eat with that being said the food comes out pretty quickly. I was a bit disappointed with portion sizes especially the soup dumplings. They were very tiny and I felt like they should give you more to compensate for the size. I definitely would have ordered more food if I knew how small the dishes were going to be but again we had only a 1 hour time limit. There isn't much interaction because you check off what you want on a piece of paper. The food is delicious just wish there was more.

Always heard the hype about Din Tai Fung but after my experience it seems pretty overrated. I came here on a Thursday night around 7:30pm. Despite it being prime dinner hours I only waited about 10 minutes for a table for 3. They allow you to look at the menu and write down what you'd like while waiting, so you can order immediately after you sit down, which is quite nice. The food itself does not live up to the hype. The siu long bao wasn't bad, but it didn't have much soup to sip up and the taste wasn't as good as siu long bao I've had even in North America. Could be a lot better. Being its signature dish, I expected more but it fell flat. Other dishes were either bad to ok. One of my favourite dishes, the braised beef noodle soup, was extremely bland. Overall, just disappointing. I really want to try the Taiwan location because this location was just not that great

Visiting Din Tai Fung was one of the highlights of my time in Hong Kong! There was a long wait but it was totally worth it! My husband and I tried a bunch of dishes but here are our top faves. Los Guidry's Recommendations: - The soup dumplings (Pork and Black Truffle) - Fried rice - Braised Beef Noodle Soup - Sliced Cucumber with Chili and Garlic (Spicy but so good) - Drunken Chicken (Tastes AMAZING) - String Beans Hope this helps!

Completely overrated and uninspiring. We were looking for top quality dim sum and were recommended this restaurant. Outside of watching the chefs hand make the dumplings, it fell short. We tried several dishes and none of them were worth returning for. If your looking for great dim sum try Ho Hung Kee. PROS: Watching chefs hand make dumplings CONS: Waiting for average food Service charge

Though we'd already eaten quite a bit that day, we decided we had to try Din Tai Fung, so we arrived around 8:00 on a weeknight and the place was predictably packed. There were a number of people waiting for tables, but I guess they were all larger groups because we were immediately hustled inside. Score! I should first note that we were charged $9 each for tea, even though neither of us drank any. Who's drinking tea at night?? I need to sleep, people! Anyway, in terms of food, we ordered: Seaweed & Beancurd In a Vinegar Dressing: This was the highlight for me, oddly enough. It looks like just a plain salad but it's just so flavorful. The ingredients all work beautifully together and the dressing is nothing short of magnificent. Steamed Pork Dumplings and Spicy Shrimp & Pork Wontons: These are both pretty good variations on dim sum staples. They're definitely made with care and they're both quite tasty, and yet there's nothing about either dish that really stands out. Spicy Peanut Sauce Noodles: Again, a strong take on a familiar dish. I was, however, a little puzzled by the lack of an overt peanut flavor in the concoction. It's all just so subtle.

Honestly how can you argue eating at a Michelin rated Restaurant for $38!!! That's just crazy. The dim sum was great, the sliced cucumbers were a bit on the spicy side with a slow burn to be warned. The only thing I found really odd was that the cook would bring the dish from the back and stand there waiting near our table for the server to return and place it on our table.

Not your typical dim sum restaurant with the ladies pushing carts around and trying to sell you ha gow or siu mai. Instead, a hustling, bustling waiter service restaurant where you tick off all the dishes that you want to eat off of a checklist, and minutes later, the dishes start rolling in one after another. As a group of four, we had a variety of dishes, the white wine braised chicken, some dan dan men, greens, spicy dumplings, mini soup dumplings, and some taro and milk custard buns. Every single dish was quality. It was fresh, hot, and made to order like it should be. Forget about the Michelin star, whether you give it a star or not, I'd go back any day.

I love me some Din Tai Fung! So let's just assume you are already on board with Din Tai Fung and want to go. If you have never been, take under advisement the following: -) Menu is in English too, so easy to understand your dumpling options. -) If you have never used vinegar with a soup dumpling, follow the instructions they give you on the table and try it. I love vinegar and how it blends with the oiliness of the soup contents inside the dumpling. It goes without saying, order some soup dumplings...this is what Din Tai Fung is known for. -) The bathroom is outside the restaurant up the escalators a floor or two. Not a great bathroom, but it is what it is. -) Go during off peak hours, like middle of the day, to avoid the lines. Sometimes the lines can ruin my whole experience, so we simply do not go during peak hours. When there are few patrons there from like 2-4PM, it is just a great experience. I hate fighting with all the other people in HK who love them some Din Tai Fung too! From Beijing, to Shanghai, to LA to Hong Kong (I have been to a few of them), the food is consistently great. So if wherever in the world you find the brand, go get yourself some Din Tai Fung!

One of the cheapest 1 star Michelin restaurants, Din Tai Fung is awesome. This location is in Causeway Bay, on the second floor and it is huge! It didn't take long at all to seat a party of 4, but while you wait you can watch the dumping guys rolling dough and making all sorts of sweet and savory dumplings! It's fascinating! My favorites were the spicy shrimp dumplings, the xiao long bao, and the taro buns. Good, good, goooooood.

Best food I had while I was in Hong Kong! Super good quick service. I liked how they give you a sheet of paper to write down your food items cause if not I would've had a tough time saying those plates. Best dumplings I've had in my whole life, you have to try them! Got the most popular plate and was really happy with that choice, it's fried rice and some fried pork on the top. Rice was delicious and pork was really well seasoned and juicy. If you're around you gotta try this place at least once

Solid Taiwanese dumplings in Causeway Bay! The memorable morsels +'s: + The Taiwanese got the paper skin wrapper just right with their fillings. The Shanghai dumpling and basic pork dumpling all taste consistent judging from my patronage at their various locations from state side to Asia. + Menu is in English so need to decipher. Plus pictures are helpful. + If you like fried rice, they do it well here. Not oily. + Don't miss the desserts. My favorite is the taro dumplings. + Service is quick and courteous. + In the heart of Causeway Bay so good to fuel here and continue the shopping. The check please -'s: - Bathrooms are a chore to find. Up the escalators and once found, they aren't a gem. TIP: Make a reservation especially during peak lunch hours. My local friends managed to snag a table for 6 at 1:30.

If you we're a billionaire and you were sitting at home and said lets go get dim sum you would fire up the Gulf Stream and go to HK or the other 6 countries DTF has restaurants and be ok that it was your last meal. This was true, on my 48 hours in HK I ran into the same couple from Brazil in 3 restaurants in 12 hours just tells you global yelpers know whats up. Ok back to food. Eat everything here but do not miss the Xiu bao, sorry dont remember spelling. Pork bun awesome, shanghai peanut spicy noodle I could do every day.

Superb Taiwanese dim sum and many other dishes. The food is fresh and superbly prepared. I suggest any of the Xaio Long Bao dumplings- soup in a dumpling! They are a must try. The noodles and book Choy are all prepared fresh and perfectly. On my top 10 list of restaurants! The preparation in the front is as entertaining as it is informative. These are highly skilled artists/cooks. They also have a few of these restaurants in the Us in LA and Seattle I believe.

This is a traditionally taiwanese restaurant that specializes in dumplings and noodles. They have many restaurant chains all over the world. We went to the one in Hong Kong, Causeway Bay. It is busy and casual. Michelin star! They serve oolong Chinese tea on the table. But no water! We ordered: #204 steamed chicken dumplings #212 steamed mushroom vegetarian dumplings #233 steamed mushroom vegetarian bun #601 noddle with spicy sesame and peanut sauce. (But we asked not spicy and not cooked in pig fat.) There is a special way to eat the dumplings with soy sauce, vinegar and ginger. You can ask for the guide to explain it. All were delicious but the dumplings were my favorite part. The buns have too much bread so maybe I'll skip it next time.

I have no idea why so many places in Hong Kong suffer from the bathroom-is-through-a-labrinyth syndrome. The bathroom maze, the curtness of the staff the time we ate there an hour before closing, and the 30-minute wait for our dessert the first time we ate there and had to check in with three different people before it arrived is why this isn't a five star review. But if you're just judging the food, this place is amazing. I also love that the menu is super clear on what items are vegetarian-friendly and what's cooked in chicken oil or beef broth. It's great for people with allergies or food intolerances. Every dish we tried was delicious. Including spicy cucumber, mushroom and spinach dumplings, shrimp soup dumplings, mushroom bao, noodles, almond float with strawberries, sago soup with coconut milk and melon.

Went here to the recommendation of a colleague (he also brought us there) and after some research, this restaurant actually is a one-star Michelin restaurant! It's interesting, right? So I really had to try it. We went here at 11:30 sharp and we were the first in line (cause it always has a long queue)! So I had ordered some of their best sellers - Taiwan-style spicy peanut sauce noodle and the spicy pork and shrimp dimsum. It was the best! It only costs like HK $60 so I really thought it was a very down-to-earth restaurant considering how good their food are! It has good value and doesn't go with overpricing. The waiters were very polite and patient with us even though there's a little difficulty with communication. The space is really big and it looks very clean. They serve tea too and hot water and that is very considerate of their customer's health. Spent a very good time in here. Must say it's a definitely must-try!

My first time and loved it. The food was super authentic and handmade. You can watch the practicality sterile kitchen where the white clothed chefs skillfully preparing delicate and delicious bites. I particularly liked the soup dumplings. The have pics of everything on the menu and we liked everything.

The dim sum experience I have been looking for! DTF delivered when I wanted to try quality Canto dim sum. I got the black truffle XLBs, the black fungus with vinegar, and the chili sliced pork with bean curd noodles. The XLBs had a lot of flavor, but one knock on it was it didn't have enough soup broth inside. I think Crystal Jade's XLBs (in the IFC mall) were better. The other two dishes I got really stood out though, it was simple but just done really well. It was fresh, tasty, and didn't need to be greasy like what dim sum typically is. I also got the pork bun was which perry basic to me. I wish they would open one on the East Coast in DC, it would own the dim sum market.

No wait for a party of 4 on Wednesday at 9:15pm. It's located more on Pennington than on Yee Wo. Huge place and extremely packed. Service moves like clockwork with a large staff. Menu is conveniently numbered with pictures to help guide you. We ordered a lot but my favs were: the cucumbers, pork xlb, shrimp and pork shao mai, spicy shrimp and pork dumplings, pork buns, and spinach with garlic. Felt like the truffle xlb's were overrated. Great meal; come in a group so you can order a lot!

Perhaps I'm a bit biased. NYC's Joe's Shanghai and Liu's Shanghai serve better soup dumplings. The truffle dumplings served here were delicious. The other ones weren't that good. If you're reading this while you're in the restaurant- order the drunken chicken. It was delicious. Beef noodle soup was a bit disappointing. Generous portions of beef but the broth tasted like it came out of a can. And they are very strict about the maximum dining time- 1.5hrs.

Where can you eat for HK$150 (US$20) per person at a Michelin Star resturant? Granted, it's only one star but still. Anyway, originally from Taipei, Din Tai Fung expanded across Asia with 2 stores in HK. The 1st store in Taipei had a typical wait of 45 minute where they take you order while you wait & the food arrives within minutes of sitting down... The new stores are more relaxed with higher prices. All this aside, the signature 小籠包 are great. There are better or cheaper or grander places to eat but not one with all combined. The answer is Do it.

We traveled to HongKong, for sure would like to try some Michelin Star restaurants and Din Tai Fung was one of them in our list. I would say their food is done to perfect and no matter when you go or how many times you go, you can expect the same consistency and quality. I have also tried Din Tai Fung in Los Angeles, it was very good too. However, I somehow like the HongKong better. Because they don't reseration, and the wait time can be 2 hours. To avoid the long line, you may arrive the restaurant 20 minutes early before their open. That was what we did. We had a great experience with it. ^_^

FINALLY I TRIED DIN TAI FUNG! I'm from LA and I never got to make it out to one of their restaurants because it's so far! I'm glad my first time was in Asian because here they are handmade and not machine made! When you walk in you will see a team of people making the dumplings come alive! We tried: SHANGHI STYLED BBQ FISH: 3/5 STEAMED VEGETARIAN DUMPLING: 4/5 PORK SHAO LONG BAO: 5/5 PORK AND SHRIMP SHAO MAI: 5/5 Everything was delicious and the Shao Mai's even had juice in them too! I can't wait to try the noodles and definitely will make the drive when I get back to LA!

This is one of my favorite places for XLB. I always get the steamed regular XLB and the 四喜烤麩. The skin of the XLB is very thin and will not break. The 紹興酒醉雞 was also very good too. The only disappointing dish was the 紅燒牛肉湯麵 where the beef was not very tender. Overall, it was a satisfying lunch!

Food (***** out of *****); The chicken xiaolungbao has savory soup inside. The shrimp xiaolungbao has whole shrimp inside in addition to the soup. All the xiaolungbao has a super thin, translucent wrapper. The chrysanthemum or dandelion greens with tofu was hand chopped into very tiny squares. I can tell that it was not chopped with a food processor because every 1 mm square piece of tofu was consistent in shape and size. A machine would've made irregular shaped and sized pieces. Also, food processor machines crushes as it chops so that the veggies lose some moisture and juiciness. Using a human hands to chop with a very sharp chef's knife cuts without crushing the veggies, leaving very moist and juicy pieces of veggies. This is also very special because most people who make this chilled veggie dish use spinach, which is easier to source. The sweetened soy sauce fish was good but not special. Likewise for the beans curds with beans and veggies. The veggie dumplings were good, but not better than what you would get elsewhere. The watercress greens with garlic was special. Most restaurants do not thoroughly wash the watercress greens and you get some sand in your mouth. The watercress greens are perfectly clean here. The drunken chicken was special, too. Most places use cheap wine or not enough wine. They use a wine that was flavorful and full bodied. Furthermore, they used a lot of wine to make the drunken chicken. The beef shank soup features the softest and tenderest beef shanks you'll ever put in your mouth. The soup had the top layer of fat removed so it was clear. No detectable MSG and it was great. Other places serve a hard piece of rice cake. Their rice cake was tender, moderately fluffy and not too sweet. Service (***** out of *****); Impeccable service. They'll change your dishes and utensils periodically. They'll check up on you. The service is attentive. I've never had better service at a Chinese restaurant where I did not personally know the owner. Atmosphere (**** out of *****); Very clean. Very classy. Simple decor. Conclusion (***** out of *****); Very deserving of the Michelin star. You can really tell the attention to detail and painstaking care they've put into their dishes. Hands down the best meal I've had in Hong Kong in a long time. I will definitely be back. P.S. Not all Din Tai Fungs are created equal. They're a franchise and some franchisees really drop the ball. The one here in Causeway Bay and Tsim Sha Tsui are good. The ones in Los Angeles and Sha Tin are failures.

In the US people wait HOURS for their xiao long baos so I was shocked when we waited less than 15 minutes on a Saturday afternoon. This location is pretty big, most of the staff seemed to speak English and there were plenty of people working. The hostess hands you a pictorial menu and an order form that you mark. She has already started your wait time while you read the menu. Your group number is posted on a board overhead and you wait to see it come up. When you sit down, BOOM, there is your food and you can and we did order more. Everything we ordered was DELICIOUS and came out super quick. Highlights of the meal were the won tons in spicy chili oil and the XLB. They do take credit cards.