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!
It was cooked to a perfect medium rare, loved the beefiness. I was told this is grass fed beef, so I expected it to be more toothsome. The cauliflower was delicious; at least that's what the Missus said as She quickly poached them all from the plate. The jalapeno mashed potatoes were quite creamy and not really spicy at all.
It's very tender, moist, with a pleasant porkiness, the panko breading crisp and perfect. To us, the fillet is better than the loin when dining in. We usually don't order any rice or soup with this. As we want to keep on going!
I don't know who thought of this one, but to me it's a winnah! Love the creamy, rich, and mild liveriness of the Ankimo paired with the crunchy, smoky, pickled-sour daikon. And adding a bit of the shiso brought out even more complexity. As with the Wagyu Nigiri; I'll be sad when this is no longer on the specials menu.
And life is good! It seems we found a keeper for a casual date night spot.
And our dinner at chef-driven Origen was our favorite of the trip.
The variety of flavors in the greens was amazing, peppery – anise – bitter – nutty as were the various textures. The hoya santa "pesto" had a nice peppery-minty tone.
While the duck was a bit drier than we prefer, the mole was quite good, not overly sweet and complex in flavor. The tortillas for the enchiladas were really good, fantastic corn tones, which went so well with the local cheese and the gaminess of the duck.
This mole was a bit thinner than others we've had. It had a nice spice to it and went well with Beef Tongue. We loved all the veggies here, they were so full of flavor!
I wish I took notes on the cheeses. That bleu was fabulous! And like I mentioned earlier the Sommelier was fabulous. When I asked for a "Spot of Port" to go with the cheeses, he selected an amazing Tawny that was perfect with the bleu!
So, how did this 
We had requested to sit on the patio again. Same relaxed and friendly service. A lot of the Servers were wearing "Franch" t-shorts…..Bell's say they serve Fr(ench R)anch cuisine. 
Just the perfect cut, the beef was super tender, like the night before, all items were perfectly seasoned. Perfect amount of capers, and that egg yolk, oh my! This was just so clean tasting and refreshing.
