Din Tai Fung
Yes, it's now an international chain, but once you've tasted the scrumptious, Shanghai-style dumplings, you'll understand why the New York Times once called this one of the top 10 restaurants in the world. Beyond the classic pork-and-crab soup dumplings, order up a luxe (but not that pricey) version made with foie gras—it's outrageously delicious. The non-dumpling dishes such as the sauteed season greens are also superb. There are branches all over the city (and all over the world), but I suggest you head to the original, not only so you can see where a global phenom was born, but also because its in the middle of a worthwhile shopping district. When you’re watching the intensely focused chefs make the dumplings through the large plate-glass window, note that they don’t change stations. That’s because the beginners aren’t considered seasoned enough to actually stuff the dumplings. They do the task of simply making the dough for several years before they’re allowed to move up the line. Din Tai Fung doesn't accept credit cards, so be sure to bring enough cash (there are several ATMs nearby).
Yes, it's now an international chain, but once you've tasted the scrumptious, Shanghai-style dumplings, you'll understand why the New York Times once called this one of the top 10 restaurants in the world. Beyond the classic pork-and-crab soup dumplings, order up a luxe (but not that pricey) version made with foie gras—it's outrageously delicious. The non-dumpling dishes such as the sauteed season greens are also superb. There are branches all over the city (and all over the world), but I suggest you head to the original, not only so you can see where a global phenom was born, but also because its in the middle of a worthwhile shopping district. When you’re watching the intensely focused chefs make the dumplings through the large plate-glass window, note that they don’t change stations. That’s because the beginners aren’t considered seasoned enough to actually stuff the dumplings. They do the task of simply making the dough for several years before they’re allowed to move up the line. Din Tai Fung doesn't accept credit cards, so be sure to bring enough cash (there are several ATMs nearby).
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