We were a bit sad to be leaving Chiayi. We'd had such a fun time, wonderful people….and that turkey rice! But it was time to move on. We made good time on our return to Taipei. I picked interesting accommodation in Taipei. Since we had upcoming travel and staying in the vicinity of Taipei Main Station would be beneficial; I elected to stay at Sky 19 Hotel as it was right along an exit of Taipei Main Station….we really never figured the Main Station out, but the locale was great. The "hotel" was actually located on a single floor (the 19th of course) of a high rise. It was actually a great location for us. We were staying in Taipei for 1 night before heading to our next destination, then returning two nights later.
So, here we were back in Taipei when the question arose, "what's for dinner"? Actually, we had kinda planned things out. We had always wanted to dine at the original location of Din Tai Fung and this 
was our opportunity. So, we walked to Xinyi, and got to the original DTF on Xinyi Road.
And of course, this being Taiwan, there was a line. Which in this case is a good thing!
We checked in and provided our cell phone number; we'd be called when there was a table available and went for a walk.
After a bit we returned and even though we hadn't been called, when the Missus asked, we were told that there was a table available.
As with all the locations of DTF I've been to; you can watch dumplings being made.
This shop has multiple floors and we were seated on the third floor.
The service was very efficient and professional, without being "stuffy". You are provided with a order sheet which you fill out and hand to the Server.
There is actually an "instruction card" on each table with directions, in 3 languages no less, on how to devour your XLB.
In the blink of an eye, a little dish of soy sauce-vinegar and ginger is provided. The Missus also requested some black vinegar which was provided as well.
Soon enough our dishes started arriving. We had really been enjoying the veggies in Taiwan; it's usually perfectly blanched and simply flavored. I've always loved Warabi/Pohole back home in Hawaii, so when I saw stir fried Bird's Nest Fern on the menu, I just had to have some.
For me, when it comes to fern shoots and such, it's mostly about the texture and these did not disappoint. So tender; a mild sweetness, lightly seasoned with soy and a bit of garlic. Man, this was so good. From this point on, I'd make sure to order this if I saw it on a menu.
Speaking of having to order something……well, like the Missus said regarding my fondness of a certain cut of swine in Taiwan, "you didn't meet a pork chop you didn't like." And the version here was no different.
Nicely seasoned; just enough soy-five spice-white pepper, with a mild sweetness. A slight crispness, nice pork flavors. Yes, the streak continued.
And then our first XLB arrived, the version with Green Squash and Shrimp.
First thing I noticed was how delicate the wrappers were; quite light. The filling had a mild "crunch" to it courtesy of the shrimp, along with a slight briney-sweetness from said crustacean. Just on its own, it tasted a bit lacking in the sodium department; but that's what the soy-vinegar-ginger condiment was for.
The wrappers for the Spicy Pork and Vegetable won tons were equally as delicate and light.
They've really got a handle on creating a pork filling here; it's very tender, just perfect amount of flavoring to add a touch of savory and sweetness, which highlights the oinkiness of the filling. That spicy sauce was a bit too mild for us…probably because we're used to Sichuan ma-la. Still, this was quite good.
Then the pièce de résistance arrived; the Pork Xiao Long Bao and I've got to say, in my opinion, the "DTF reputation" is totally earned.
I thought the wrapper looked a bit thick; but it was soft and delicate. The filling had a wonderful pork flavor and was quite tender. The dumplings were very "juicy", the soup wonderfully flavored. These were easily the equal of the amazing Guan Tang Baozi in terms of wrapper and seasoning, but possibly a step above in refinement. It's certainly the best XLB I've had to date.
Last up was the Crab Roe and Pork XLB.
Same wonderful wrapper, tender filling, perhaps a bit on the sweeter side, and less "juicy".
In the end, the food was wonderful, though we'd definitely go with the "OG" pork XLB all the way. The Service was efficient, and we had a memorable meal. I'm sure we'll be hitting up DTF whenever we're in Taipei in the future.
Din Tai Fung Xinyi Restaurant
No. 194號 Xinyi Rd.
Da’an District, Taipei City, Taiwan 106
After dinner we wandered around the area a bit; then took a nice leisurely walk back to the hotel. We'd be heading to Hualien the next day; but not before exploring a bit more.
Thanks for stopping by!
No, this wasn't cheap, but the meat, while being a tad more chewy than I prefer was quite beefy, the broth had a nice beefiness, was decently rich, with good five-spice tones, not overly salty, with a mild spice to it.
The dumplings were quite large; the wrappers too brittle and chewy. The filling for the jiaozi were very beefy, with nice celeri tones, seasoned quite well, but quite tough. We were surprised that the black vinegar-soy dipping sauce was not half bad. This was our least favorite dish of the meal.
Yes, that's what the plate looked like. Man, those…in very loose quotes "won ton" were like a cardboard gau gee, time didn't do the wrapper any favors as it was quite chewy.
The chicken wings were still a crisp-crunchy when I got back to the office, but had way too much MSG and had me gulping down water in no time at all.
It seems that I had a "shift" in the tomatoes on the drive back to the office. I was just happy to have tomatoes on my dog which were MIA on my last visit. The fries, which were crisp on my last two visits, were soggy and dry this time around; though I kinda liked the pieces that had celery salt on them.
All the chicken, both the karaage and the wings were nice and crisp and very moist; nicely seasoned, a hint of soy, but not overly salty. The best I've had from Tenkatori thus far.
Decades ago, this location was the first restaurant where The Mister and I had Dim Sum (carts and all). The area at the front door had a window counter display case of roast ducks and roast pork; we would stop here for some roasted treats to take home if not going to Woo Chee Chong down the street.
Fried squid appetizer ($8.99). This came out last and was freshly fried to a nice, light crunch, not oily and was an excellent version, with garlic and peppers. This could have been my meal, but we shared.
House Special Pan Fried Rice Noodle ($17.95). Beef, pork, chicken, vegetables, egg, rice noodles all stir fried with a smoky wok hey comfort flavor. A nice plate that we enjoyed.
Combination Platter-Choice of Two roasted meats from the window display at the back of the eating area ($19.95). Roast duck and roast pork belly. Juicy, fatty, crisp skin with moist, flavorful, meaty goodness. Enough left over for a nice dinner. 
Prices are in line with other Cantonese style restaurants. Quality is great. Service is excellent. We will try again.
See-the hanging ducks and pork are back in the corner display case.
to kick back and enjoy things. So, a visit to our favorite little spot on Rue Montorgueil, 
The wrapper was too thick and chewy, the filling tender but on the bland side. The black vinegar provided was really weak. These weren't very good.
The dough was too rubbery, though the pan fried portion was better. It was fairly yeasty in flavor and not overly sweet. The filling here was more tender and juicy, but still on the bland side, in need of a ton of the watery black vinegar.
