In Taipei, taste lasts forever in converted cooking oil shop

You know when you bite into something so delicious, you close your eyes and think for a moment that you’ve never tasted anything so wonderful? You keep your eyes shut as you chew, just wanting the experience to draw out as long as it can.

If you don’t know what I’m talking about, go to Taipei. Specifically, Ding Tai Fung, a dumpling house in this Taiwanese city.

The pork xiao long bao at Din Tai Fung are filled with juicy, savory meat. After you fill your small dish with soy sauce, vinegar and ginger, you pick up your xiao long bao and dip it in. You then put that in your spoon, poke a hole in it, which will release the broth. Slurp the whole spoon in to get ever flavor. (Photo by Michael Danser)

There’s a lot to choose from on the menu (which is thankfully in English along with Chinese) but it’ll behoove you to first look at the xiao long bao. These are steamed dumplings: small, wrapped pillows of savory meat.

The best dumplings I had ever had before this were at Jeng Chi in Richardson, Texas. While I stand by the fact that those are good, my experience with xiao long bao isn’t extensive. But I do have experience with deliciousness, and Ding Tai Fung has that.

The spicy shrimp and pork wontons were one of the most flavorful dishes on the table. And the menu isn’t joking when labeling this one “spicy.” (Photo by Michael Danser)

The pork xiao long bao is classic and a savory taste you’ll never want to forget. If buns are your thing, there are pork, vegetarian and red bean options to choose from. Another standout is a simple staple: fried rice.

This restaurant has locations all over the world. In addition to its headquarters in Taiwan, these dumplings can be found in South Korea, the U.S and Malaysia, to name a few. It all started in Taipei in 1958 — but there were no chefs crafting dumplings back then. The business was a cooking oil retail shop. In the early 1970s, the business was having trouble and converted into a restaurant by 1972.

The restaurant has received attention: It was rated among the Top 10 Restaurants of the World by The New York Times in 1993, and its Hong Kong branch has earned one Michelin star each year since 2010. I don’t know why that location is allegedly better than the original. It’s hard to fathom something better.

You’ll have to test your patience a bit to get a small table in the joint. On a recent Saturday at 11 a.m., the wait was 70 minutes for a two-top. That being said, there’s a good chance you might not visit again soon, so go ahead and fill your table with as many boxes as you can.

There are plenty of reasons to plan a trip to Taipei — the xiao long bao at Ding Tai Fung should be at the top of that list.

The vegetarian mushroom bun had plenty of filling. The flavor seemed weak relative to the dumplings and wontons. Other bun fillings include red bean and sesame. (Photo by Michael Danser)

Digital displays let customers know how long the wait is. Waiting customers are given a number, which are also displayed for the crowd to easily see. (Photo by Taylor Danser)

Din Tai Fung has multiple locations, with its original still busy in Taipei. (Photo by Taylor Danser)

Staff members aren’t afraid to pile on the trays of xiao long bao that are in such high demand. (Photo by Taylor Danser)