Twenty AWC members filled two long tables in Din Tai Fung, known for its dumplings, cult status and long queues to get in, last Thursday at noon. Many of us had never been there before, so it was a treat to have the whole thing organized by Eva, our longtime AWC activity leader and foodie friend.
The Covent Garden outpost of the Taiwanese restaurant chain did not disappoint! Along with dozens and dozens of xiao long bao, its famous Chinese soup dumplings, we enjoyed a variety of dim sum dishes.
At the end, Eva insisted we all try Din Tai Fung's signature dessert: salted egg-yolk custard lava buns. We're glad she did! They were amazingly good.
Stay tuned to the AWC Activities Calendar for upcoming Let's Do Lunch dates and locations.
Din Tai Fung to introduce its signature salted egg yolk custard lava buns to its London menu / Evening Standard, 8 May 2019
(includes a video of the making of the buns)
"The buns, which are decorated with a yellow stamp symbolising good fortune, are filled with a slightly salted, vibrantly yellow custard made with duck egg yolks. They get their unusual name from the way the warm liquid supposedly flows like lava when they are pulled apart."
Din Tai Fung London: Cult dumpling restaurant to serve vegan version of its xiao long bao / Evening Standard, 15 Oct. 2019
SquareMeal Review of Din Tai Fung Covent Garden / Bronze Award
"Din Tai Fung was the most-searched restaurant on SquareMeal in 2018 – not bad for somewhere that didn’t open until December. The Taiwanese dumpling specialist is famous for making what many say are the world’s best xiao long bao, for its Michelin-approved Hong Kong outpost and for having 150 outlets spanning Asia, Australia, North America – and now London, where it has become famous primarily for the size of the queues. It’s worth noting, though, that if you arrive off peak (4pm on a Monday in our case) you'll be able to walk straight in, with only Asian students and curious tourists for company."