We came here because we didn’t want to line up at Din Tai Fung, but that plan might have failed—because there was still a line. You still have to take a number and wait. Right after opening, there were already many customers waiting outside, and more people kept arriving by taxi. While standing at the entrance, you can hear many different languages being spoken. There are lots of tourists visiting, which is why the menu is multilingual, with photos as well, so foreign visitors can easily understand it.
The food comes out very quickly, and people also eat fast, so the waiting time is still acceptable. That said, this place is not suitable for group gatherings or long chats. You come, eat, and leave—don’t expect to sit and talk for a while. While you’re eating, staff will come by to clear empty plates. Honestly, I personally don’t like this kind of atmosphere. Even though I understand they want to speed up turnover and are subtly encouraging customers to leave, it just doesn’t feel very relaxed or comfortable. On top of that, there’s a slight sense of impatience in their attitude.
Tableware and condiments are self-service. As for cleanliness, you can judge that for yourself.
The drunken chicken tasted okay, but the rest of the dishes were rather average. You absolutely have to eat the food while it’s hot—once it cools down even a little, the flaws become more obvious. The xiao long bao isn’t bad, but it’s not exceptionally good either. Maybe it just doesn’t suit our taste. If the price were only slightly higher, I’d probably choose Din Tai Fung instead. In the end, the idea was simply: we hadn’t tried it before, so we gave it a try to see whether it suited our taste. With so many customers, it’s clear that there are plenty of people who really like their food.
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