Latest news with #DinTaiFung
Business Insider
3 days ago
- Business
- Business Insider
Din Tai Fung's co-CEOs talk legacy, TikTok virality, and the art of making Americans fall in love with dumplings
For Aaron and Albert Yang, hot soup dumplings are their legacy. The two brothers are the grandsons of the founder of Din Tai Fung, the world's most recognizable dumpling chain. Now, they're the co-CEOs of the chain's North American business and the third generation to helm the family business. Din Tai Fung — or DTF, as its followers have affectionately nicknamed it — has humble origins as a small oil shop in Taiwan. The brothers' grandfather, Yang Bing-Yi, moved from mainland China to Taiwan in the 1940s and worked in a local oil company. Yang later transitioned to selling xiao long bao, or steamed pork soup dumplings. Din Tai Fung is known for those dumplings to this day — as well as for its precision. Each xiao long bao weighs exactly 21 grams and is pleated exactly 18 times before it's closed. The chain has become a global dumpling superpower, with more than 173 outlets in 13 countries, including Singapore, the UK, and Australia. There are 21 Din Tai Fung outlets in the US and Canada, including new stores in Manhattan and California's Disneyland. And for the Yangs, the dumpling business is serious business: Every Din Tai Fung outlet in North America churns out over 10,000 xiao long baos every day, the chain told BI. A duty to carry on the family business Growing up, the brothers helped out after school in their parents' first US Din Tai Fung in Los Angeles. Aaron described the outlet as "very mom-and-pop." "Our parents are immigrants to this country, and English wasn't their first language," said Aaron, 33. "I have a lot of memories of them struggling with things that come with running a business in a foreign country." Aaron said they both went to Cornell University to pursue hospitality degrees so they could take the business pressure off their parents. "It definitely felt like a duty growing up," he added. They would also go to Taiwan every summer to visit their grandfather. "When he first started the restaurant in 1972, he lived above the restaurant with his family, so he would basically go downstairs for work," Aaron said. "Even as he got older, he lived literally across the street from the restaurant so he could see the restaurant, the first original location, from his window. He always wanted to keep an eye on it, even when he was retired and his kids had taken over," he added. Like their grandfather, both men think that being a good leader requires working on the front lines. "We had a meeting about how we can improve our dish washing station, and if I didn't go to Vancouver and stand there in the dish washing station, I'd have no idea," Albert, 32, said. Albert also does product tastings every Wednesday. "There's some exciting stuff, like new menu items. But some stuff isn't exciting. Like realizing, 'We need backup string beans' or 'backup, backup string beans,'" he said. Americans love chicken, and that's a problem for Din Tai Fung These days, DTF offers casual dining. Some of its restaurants are simple in decor; others are more elaborately furnished, with red chandeliers and dark wooden accents. In its Manhattan store, a steamer of 10 xiao long baos costs $18.50. Other popular dishes, like the string beans with garlic and the cucumber salad, cost $17 and $9, respectively. When I asked what their biggest challenge is in terms of consumer tastes in the US, their answer was immediate. "The No. 1 protein in the US is chicken. I think a lot of our American diners might be surprised if they find out that Taiwan doesn't even sell chicken fried rice," Albert said with a laugh. Taiwanese customers, he said, have a pork-heavy palate. "There are a lot more dietary restrictions in the US, which make the dining culture a little bit different compared to the original stores in Taiwan," Albert said. "In the years that I've been here, we did chicken wontons, and now the chicken xiao long baos too. "We added a beef item, and also vegan wontons," he added. The TikTok effect While Din Tai Fung doesn't have an official TikTok, videos of customers dining on its crunchy cucumber salad and biting into its oozing chocolate dumplings have regularly gone viral on the platform. Other popular customer videos highlight chefs rolling out dumpling dough in open-plan kitchens and diners digging into wooden dumpling trays. The cucumber salad, served in a neatly stacked pyramid of cucumber slices drenched in sauce, has even spawned a legion of TikTok videos devoted to copying the recipe. "We've been lucky with TikTok, we don't have our own TikTok account," Albert said. "I think our level of execution provided us some opportunity to get lucky on TikTok, and we really blew up on it. But it was all organic," he said. The CEOs said Americans, particularly younger customers, love Din Tai Fung's chocolate xiao long baos. While the brothers, who are based in California, have tailored the menu to suit Western palates, they say there's a limit. "We'll get the occasional comment of, 'Why don't you guys do like a cheeseburger soup dumpling or something?'" Aaron said. "I'm sure we would sell a lot of, I don't know, cheeseburger, dumplings, or Chinese chicken salad, or orange chicken items that Americans are used to seeing and eating," Albert added. But he said Americans, particularly those in major metropolitan cities, were craving authentic experiences, and so sticking to original recipes was important for them. "We just pride ourselves on trying to carry on this tradition and just staying true to our roots," Albert said.
Epoch Times
10-06-2025
- Business
- Epoch Times
Dumpling Chain Earns Most Revenue per Restaurant of Any Chain in US
A world-renowned Taiwanese soup dumpling restaurant chain with its U.S. headquarters in California was recognized by the industry on June 6 for earning the most revenue per restaurant in the United States. Din Tai Fung—a family-owned restaurant chain known for its xiao long bao, also known as soup dumplings—earned $27.4 million last year for each of its 16 locations in the United States, according to
Eater
10-06-2025
- Politics
- Eater
Los Angeles Restaurants Step Up Amid the Ongoing Anti-ICE Protests
Since Friday, thousands of Los Angeles residents have taken to the streets to protest U.S. Immigration and Customs Enforcement (ICE) immigration sweeps throughout Southern California. On Saturday, June 7, President Donald Trump dispatched the National Guard to minimize protests without the consent of California Governor Gavin Newsom. As of June 10, the Pentagon deployed 700 Marines to protect federal agents and buildings. It's a contentious time for Los Angeles County as LA Mayor Karen Bass and Gov. Newsom claim the Trump Administration has intentionally provoked the unrest. Through it all, fruit vendors and restaurants have been assisting not only protestors but also law enforcement. The Los Angeles Times reports that a street food vendor who sells aguas frescas and bacon-wrapped hot dogs assisted protesters over the weekend. As protesters found themselves battling tear gas, vendors Cinthia Soriao, Edgar Hernandez, and Sesarin Hernandez poured milk into their eyes. The Los Angeles Times report also states that the vendors fed protesters, as did other hot dog vendors. Across town at Compton's Pupuseria La Ceiba, workers aided deputies who were hit with tear gas. The Los Angeles County Sheriff's Department emailed Newsweek the following statement: 'Without hesitation, the restaurant employees stepped in to assist the deputies, helping them decontaminate from the effects of the tear gas.' Restaurants temporarily close during protests Citing safety concerns during nearby protests, ICE roundups, and police activity, Mermaid bar closed its doors temporarily on Monday, June 9. Other Downtown restaurants followed suit, including Chinatown's Lasita and Redbird. The Ranch House at Calamigos Guest Ranch reopens After closing during the Palisades Fire, one of Malibu's restaurants reopened in early June. Calamigos Guest Ranch's on-site restaurant, the Ranch Club, is located 12 miles away from Pacific Palisades, which was devastated by January wildfires. Until late May, access to portions of Pacific Coast Highway was closed except to residents, construction and cleanup crews, and emergency responders, leaving Malibu somewhat isolated. The Ranch Club team took the time to revamp the restaurant's interior and adjust its menu. The family-owned restaurant is typically open to members only, but is now available to the public on specific nights. Reservations are available on Resy. Din Tai Fung's new shaved ice Those obsessed with Din Tai Fung can taste a new dessert starting in July: shaved snow with fresh mango. The condensed milk-based dessert has a fluffy consistency, gets drizzled with mango sauce, and is topped with fresh mango. RYLA's ramen night anniversary RYLA chef Ray Hayashi will celebrate his third year by hosting a Ramen Party on June 11 from 4 p.m. to 11 p.m. He'll feature ramen chefs from Zoku and Mogu Mogu with special ramen bowls for the evening. It's safe to recommend making a reservation.
Eater
10-06-2025
- Politics
- Eater
Los Angeles Restaurants Step Up Amid the Ongoing Anti-ICE Protests
Since Friday, thousands of Los Angeles residents have taken to the streets to protest U.S. Immigration and Customs Enforcement (ICE) immigration sweeps throughout Southern California. On Saturday, June 7, President Donald Trump dispatched the National Guard to minimize protests without the consent of California Governor Gavin Newsom. As of June 10, the Pentagon deployed 700 Marines to protect federal agents and buildings. It's a contentious time for Los Angeles County as LA Mayor Karen Bass and Gov. Newsom claim the Trump Administration has intentionally provoked the unrest. Through it all, fruit vendors and restaurants have been assisting not only protestors but also law enforcement. The Los Angeles Times reports that a street food vendor who sells aguas frescas and bacon-wrapped hot dogs assisted protesters over the weekend. As protesters found themselves battling tear gas, vendors Cinthia Soriao, Edgar Hernandez, and Sesarin Hernandez poured milk into their eyes. The Los Angeles Times report also states that the vendors fed protesters, as did other hot dog vendors. Across town at Compton's Pupuseria La Ceiba, workers aided deputies who were hit with tear gas. The Los Angeles County Sheriff's Department emailed Newsweek the following statement: 'Without hesitation, the restaurant employees stepped in to assist the deputies, helping them decontaminate from the effects of the tear gas.' Restaurants temporarily close during protests Citing safety concerns during nearby protests, ICE roundups, and police activity, Mermaid bar closed its doors temporarily on Monday, June 9. Other Downtown restaurants followed suit, including Chinatown's Lasita and Redbird. The Ranch House at Calamigos Guest Ranch reopens After closing during the Palisades Fire, one of Malibu's restaurants reopened in early June. Calamigos Guest Ranch's on-site restaurant, the Ranch Club, is located 12 miles away from Pacific Palisades, which was devastated by January wildfires. Until late May, access to portions of Pacific Coast Highway was closed except to residents, construction and cleanup crews, and emergency responders, leaving Malibu somewhat isolated. The Ranch Club team took the time to revamp the restaurant's interior and adjust its menu. The family-owned restaurant is typically open to members only, but is now available to the public on specific nights. Reservations are available on Resy. Din Tai Fung's new shaved ice Those obsessed with Din Tai Fung can taste a new dessert starting in July: shaved snow with fresh mango. The condensed milk-based dessert has a fluffy consistency, gets drizzled with mango sauce, and is topped with fresh mango. RYLA's ramen night anniversary RYLA chef Ray Hayashi will celebrate his third year by hosting a Ramen Party on June 11 from 4 p.m. to 11 p.m. He'll feature ramen chefs from Zoku and Mogu Mogu with special ramen bowls for the evening. It's safe to recommend making a reservation.
Vancouver Sun
04-06-2025
- Lifestyle
- Vancouver Sun
12 tasty Chinese and Taiwanese dumpling restaurants in Metro Vancouver
Taiwan export Din Tai Fung, with its lauded xiao long bao dumplings, recently splashed down in Vancouver, its 165th location. The service is fantastic and the room, quite impressive but let's remember if it's Asian dumplings you crave, Metro Vancouver is ground zero for Chinese and Taiwanese food and dumplings. (Read our review here.) I love that some of the best can be found in food courts like Lansdowne Mall and Aberdeen Centre in Richmond, and my all-time favourite, Crystal Mall in Burnaby, which is like an authentic hawker's centre in Singapore. Or, you'll find them in hole-in-the-wall mom and pops like Wang's Shanghai Cuisine where the bathroom is across a parking lot. Modest, yes, but when Wang's opens each day, bang! the seats are gone and a lineup appears. But best of all, shhh! These places are inflation-proof — there's unbelievably good value in some cases. They're humble, independent establishments, mostly with minimal service. Truth be told, I'm not a xiao long bao fan. I like a tidier package of chili wonton dumpling or pan-fried dumpling and always, shrimp har gow. A post shared by Blnd Tger Dumplings (@blndtgerdumplings) Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. 251 East Georgia St., Vancouver The funkiest dumpling joint ever that doubles as a 'front' for the celebrated, award-gathering speakeasy, Laowai. Order from six dumplings with post-modern fillings, such as pork and scotch-infused soup or Two Rivers bison turmeric, peppercorn soy, house-made sepen (ouch-level chili sauce). The seventh dumpling is password for passage into Laowai. Blind tiger was code for an illegal bar during Prohibition. But why name it blnd tger? Because the tiger has no 'i's.' Aberdeen Centre, 4151 Hazelbridge Way, Richmond Located in Aberdeen Centre's gem of a food court, I found the menu and ordering process confusing with its assorted 'combo' plates. But the pork-chive and chicken-veggie dumplings (steamed, boiled, or fried, your choice) proved worthy of our fingers-crossed ordering. They're filled and pleated at the counter. Some heady sauces kick it up. 1719 Robson St., Vancouver | 4501 Kingsway, Burnaby | 5555 Gilbert Rd., Richmond | 3779 Sexsmith Rd., Richmond You'll find more than dumplings at these places but they do take the 'Dumpling' in their name seriously with a variety of signature xiao long baos in ultra-thin hand-kneaded wrappers, plus other styles of dumplings. The XLB list includes a black truffle and pork version. The Sexsmith Road location is a retail store and dumpling production facility. 774 Denman St., Vancouver These dumplings have personality. Sometimes colourful, like the Magnificent Seven with seven flavours in seven colours. Sometimes extreme and abnormal, like in the case of the supersized xiao long bao, as big as a burger, and served with a straw to suck out all the soup. Not the dainty refinement expected, but fun. 249 East Pender St., Vancouver Heartwarming story: The son of the founder dropped his opera training to carry on the family business when his father faced a medical issue. After all, he'd been making dumplings since he was a boy. The pork siu mai and har gow are bestsellers in a long menu of items. There's xiao long bao but only frozen. They make 8,000 to 9,000 dumplings a day. And good news: There's another to open in the Hastings-Sunrise neighbourhood in late summer — bigger and with more tables. 1610 Robson St., Vancouver Upstairs, in this underwhelming public market, you'll find a lonely dumpling stall offering nine tempting dumplings in nine colours and nine fillings. The colours are natural (butterfly pea flower, squid ink, ginger, etc.) and fillings include pork and kimchi, pork and cabbage, vegan, lamb and zucchini, and scallop. Do go with the sampler plate with all nine. When I last visited, they cost about a buck a piece. 5300 No. 3 Rd., Richmond Xiao long baos don't often hang out in food courts but at R & H in Lansdowne Mall, they do, and they're very good. Worth repeating — very good! Fingers blur as women fold dough around pork and gelatin cubes creating the sculpted edibles, and when you get your steamed XLBs, just giddy up and eat them while they're hot. Their pan-fried dumplings won't disappoint, either. Crystal Mall, 4500 Kingsway, Burnaby Huzzahs for my favourite local food court, where several stalls offer dumplings and baos. This stall is known for xiao long bao but on the menu board, it's referred to as Shanghai Style Steamed Mini Pork Buns. I enjoyed the pan-fried dumplings and won ton dumplings in soup. Or not. 3490 Kingsway, Vancouver | 3675 Westminster Hwy., Richmond Both spots are in a shopping plaza. Prepare for a wait. Even at 2 p.m. one Sunday, we put names on a waiting list. Weirdly, it's known for dumplings but the signature dish is the dry noodles. The 'secret stuffing' wonton dumpling is served in a hot broth. Fried dumplings are large, plump and crispy on one side. 3328 Kingsway, Burnaby Get there early to get a jump on a table. The xiao long baus (called steamed pork buns on the menu) are finely wrapped and plump with soup and pork. I give them a thumb — make that two — thumbs up. Ditto the wontons in chili sauce and the pan-fried dumplings. The noodles are excellent, too. Crystal Mall food court, 4500 Kingsway, Burnaby A small menu of steamed bun and wraped dumplings, including xiao long bao. I mean, come on, they come in sets of four to eight pieces for $7 and $8. 3779 Sexsmith Rd., Richmond Yup, the dumplings are certified yummy. The restaurant contains its river of customers with a self-ordering machine at the front. I'm especially drawn to the dumplings fried, not boiled, because they have lacy, crispy crinolines. Don't miss the freezer by the door, filled with frozen dumplings to cook for your midnight snack. I've had a vacuum sealer for food for a long time. Yet, when I need to freeze or sous vide something, I typically resort to the less-perfect Ziploc-bag-and-straw method (manually sucking air out of the bag) rather than hauling down my large vacuum sealer from a high cabinet. Recently, I tested the FoodSaver Handheld+ 2-in-1 Vacuum Sealing System ( $199.99 at ). The cordless device features a rechargeable battery and is compact enough for me to grab with one hand. Bonus, it doesn't take up as much space in the cabinet. The unit came with a vacuum marinator that efficiently marinates foods in minutes.
