Din Tai Fung has officially opened in Vancouver bringing their globally recognized Taiwanese cuisine to the city for the first time.
Originally founded as a cooking oil business in Taiwan in the 1950s, the brand evolved into a dumpling and noodle house in the 1970s and has since expanded into a global restaurant group with locations in the U.S., Asia, Australia, and the Middle East.
Din Tai Fung built their reputation around meticulously crafted xiao long bao (soup dumplings) and a menu that blends tradition with refinement. Each dumpling is carefully wrapped with exactly 18 folds to achieve a consistent shape, texture, and sealing.
Din Tai Fung Vancouver Menu
The menu at Din Tai Fung Vancouver offers a focused yet diverse selection of Taiwanese dishes, with an emphasis on dumplings, noodles, and comforting sides. At the core are the brand’s signature xiao long bao, hand-folded soup dumplings available in pork, chicken, and crab varieties.
Steamed options extend to shao mai, dumplings, and steamed buns with both sweet and savoury fillings. Wontons come in spicy or soup-based preparations, and vegetable dishes feature familiar flavours like garlic and scallion-infused oil.
Noodle lovers can choose from dry or soup versions, including braised beef noodle soup and minced pork noodles. From the wok, there are several types of fried rice, wok fried noodles, and Shanghai rice cakes – all served with customizable protein options.
Appetizers like cucumber salad, seaweed salad, and sweet & sour baby back ribs set the tone for the meal. For dessert, the menu includes creative items like chocolate & mochi xiao long bao, red bean sticky rice wraps, and steamed buns with different sweet fillings.
The beverage list spans from milk teas and fruit-infused iced teas to a full bar with signature cocktails, sake, beer, and wine.
What I Tried
I had the chance to try a variety of items at their media event. In attendance was Din Tai Fung CEO Albert Yang whose grandfather started the brand.
The Cucumber Salad was crisp and lightly flavoured, offering a refreshing start to the meal. The Sweet & Sour Pork Baby Back Ribs were tender and marinated with a savoury glaze.
The Kurobuta Pork Xiao Long Bao had the signature thin wrapper and a rich, savoury broth inside. The Chicken Xiao Long Bao was milder, with a lighter filling that still retained a good balance of flavour. The Vegan Dumplings had mix of vegetables that offered good texture.
The Sticky Rice with Pork & Mushroom Shao Mai was dense, savoury, and filling. The Hot & Spicy Wontons delivered a bold heat. The Bok Choy with Garlic Oil and Taiwanese Cabbage with Garlic were clean accompaniments to the richer dishes.
The Pork Chop Fried Rice with Sesame Sauce was simple, with a well-fried pork chop.
The Chocolate & Mochi Xiao Long Bao had a gooey chocolate centre with a chewy texture from the mochi. The Sesame & Mochi Xiao Long Bao was nutty and rich. A side of Sea Salt Cream accompanied the dessert
I enjoyed the Fresh Orange Green Tea and Sea Salt Cream Iced Tea which were refreshing with just the right balance of sweetness.
Interior
The new Din Tai Fung location in Vancouver features a modern and welcoming interior that reflects the brand’s Asian heritage while embracing a polished, contemporary look. The space is outfitted with wood-panelled walls, soft overhead lighting, and a neutral palette that keeps the focus on the dining experience. Tables are a mix of round group settings and intimate booths. The environment feels calm but active—ideal for leisurely meals, special occasions, or simply enjoying well-made dumplings in good company.
With a menu that balances traditional comfort dishes and contemporary dim sum-style offerings, the Vancouver opening lives up to its anticipation.
Din Tai Fung 鼎泰豐 is located 1132 Alberni St Suite 200, Vancouver, BC.