Din Tai Fung

"Din Tai Fung, the Taiwanese soup dumpling chain with locations across the world, debuted its first East Coast location — with impatient fans eager to visit. The sunken space, in the former Mars 2112 building, can feel like a Vegas restaurant, with several checkpoints. Once at seated, the real theater awaits. Order the xiao long bao its known for, but the real can’t-miss items are the pork chops over fried rice and the dumplings in chile oil. Leave room for desserts like the chocolate xiao long bao (or the less gimmicky version with black sesame)." - Emma Orlow, Eater Staff

"Verdict: Two years. We waited over two years, from the time they announced their expansion, for this Taiwanese dim sum empire to open in NYC. Was it worth it? Sure. Our colleagues have reviewed other locations, so there weren’t many surprises. The soup dumplings are delicate and well-executed, and the cucumbers in chili oil are as refreshing as ever. If anything, it’s the glamorous subterranean room that’s the star. If you run here, we understand. But maybe just wait until the crowds die down." - bryan kim

"After much anticipation, the Taiwanese soup dumpling empire has taken Manhattan. Its largest worldwide location yet serves up xiao long bao in Midtown West, where you can watch chefs fold wrappers into 18 precise pleats inside a glass-walled kitchen. It’s dumpling dinner theater, and while the pork soup dumplings don't blow all of our top picks out of the water, they're solid and consistent. It’s ultimately worth snagging a Din Tai Fung reservation just to check out the beautiful and enormous subterranean dining room—and to get yourself at least one steamer basket of the shockingly delicious Chocolate & Mochi Xiao Long Bao." - molly fitzpatrick, bryan kim, neha talreja, willa moore, will hartman

"There are a million ways soup dumplings can miss the mark, and Din Tai Fung, which opened its first location more than 50 years ago in Taipei, has thought through nearly all of them. The chain has finally brought its decades of mastery to New York City, now home to the biggest location in the world. The skin is delicately thin, even at the point where the 18 folds meet. The meat is tender and gristle-free, the soup is flavorful without being too oily, and most importantly, each order of 10 is served piping hot — no languishing in the kitchen here. Some prefer to eat the dumplings with vinegar and ginger, but they’re best in the purest form, without any extra frills. Versions here include the signature pork, a pork and crab mixture, chicken, and a dessert version filled with chocolate. — Stephanie Wu, editor-in-chief" - Robert Sietsema

"Din Tai Fung, the mammoth Midtown location that opened last week, seats over 400 people at 135 tables. It’s a vast addition to the city's Taiwanese restaurant landscape. The restaurant's savory and delicate soup dumplings, famously made with 18 folds (or 20, depending who you ask) stuffed with pork, chicken, or crab, are especially loved. Visiting the original in Taipei in 2019, the taste of these dumplings a few days ago was like eating a memory." - Eater Staff