Established in the Shanxi Province of China, Ding Tai Fung was founded by gourmet food connoisseur Yang Bing-Yi. Since its inception in 1927, the household brand has received several accolades in recognition of its pursuit for gastronomy eminence. This includes the esteemed one-Michelin star award and commissioned as one of the Top Ten Restaurants by The New York Times in 1993. Since then, Din Tai Fung has established its footprints in key regions such as Hong Kong, China, Australia, Singapore and Malaysia.

One of Din Tai Fung’s most reputed dishes would be the Xiao Long Bao – soup dumplings prepared in small bamboo steaming baskets. These golf-ball sized dumplings are made from a mixture of succulent minced pork and flavoursome pork broth. The precisely pleated 18-fold skin has been carefully engineered over the years to ensure that the skin does not burst prematurely during cooking. In addition, Din Tai Fung’s chefs undergo rigorous tests and trainings quarterly to ensure that standards are maintained. Some of Din Tai Fung’s noteworthy dishes in

Indulge in some Xiao Long Baos at Tampines Mall’s Din Tai Fung today.