The story
The name Din Tai Fung is inseparable from the xiaolongbao – soup dumplings with impossibly thin skins and a precisely crafted seal of eighteen folds. In Tsim Sha Tsui, the Hong Kong outpost at Silvercord continues this legacy with the same exacting standards that earned it a Michelin Bib Gourmand award for good quality, good value cooking.
The story begins not with dumplings, but with oil. Founder Yang Bingyi, born in 1927 in Shanxi, arrived in Taiwan in 1948. After working for an oil company called Heng Tai Feng, he started his own business in 1958, naming it Din Tai Fung – a blend of his supplier, Ding Mei Oil, and his former employer. When canned salad oil upended the market in the 1970s, Yang and his wife transformed half their shop into a xiaolongbao counter on a friend's advice. No advertising was needed: the quality spoke, and customers brought their friends.
Today, Din Tai Fung's approach to Shanghainese cuisine is built on four beliefs: detail is the ultimate service; quality is life; brand is responsibility; and never chase one-day业绩 (performance). Every dumpling, from the filling to the fold, is treated with the same care that turned a small Taipei shop into a global name.
The Tsim Sha Tsui location offers a full menu of classic Shanghainese dishes, with air conditioning, wheelchair access, and private rooms for events. Whether for lunch or dinner, the experience is one of precision and genuine warmth – a reminder that the best food needs no fanfare.
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