Din Tai Fung
Din Tai Fung in San Diego is a location of the globally celebrated Taiwanese dumpling chain, founded in Taipei in 1958 by Yang Bing-yi, which pivoted from a cooking oil shop to a full-service restaurant in 1972 after its handmade xiaolongbao (soup dumplings) became a sensation. Named one of the top ten restaurants in the world by the New York Times and recognized with a Michelin star at its Hong Kong branch, Din Tai Fung is renowned for dumplings precisely crafted to 21 grams each with exactly 18 folds.
1st in San Diego
1 Silver