Originally founded as a cooking oil retail business in 1958, Din Tai Fung was reborn as a steamed dumpling and noodle restaurant in 1972.
Din Tai Fung focused on achieving steady improvement in quality and service. The restaurant was soon winning rave reviews from all over the world. Laudatory articles in food magazines and newspapers contributed to Din Tai Fung’s growth. In an article published on January 17, 1993, the New York Times rated Din Tai Fung as one of the top ten gourmet restaurants in the world (Din Tai Fung was the only Chinese or Taiwanese restaurant to receive this accolade).
Further international recognition came in 2010, when Din Tai Fung’s Hong Kong Branch was awarded one Michelin Star; a first for a restaurant from Taiwan. The sense of achievement was shared by Din Tai Fung’s main branch in Taiwan and by Din Tai Fung’s other branches around the world.
Today, Din Tai Fung has branches in Japan, the United States, South Korea, Singapore, China, Hong Kong, Indonesia, Malaysia, Australia, and Thailand. Din Tai Fung is now giving people throughout the world the opportunity to experience a classic “taste of Taiwan.”