Finally made it to Din Tai Fung this weekend and wanted to share my experience.
We went around 6pm on Saturday and the wait was about 45 minutes (not bad considering how packed it gets). Ordered:
Everything was solid as usual. The XLB skin was thin but didn’t break, broth was flavorful, and service was efficient. Prices have definitely crept up though — dinner for two was around $85 before tip.
A few notes:
Curious — do you think it’s still worth the hype and price?
Also, how does this location compare to the Irvine one?
Would love to hear others’ recent experiences.
We went around 6pm on Saturday and the wait was about 45 minutes (not bad considering how packed it gets). Ordered:
- Pork Xiao Long Bao (of course)
- Shrimp & Pork Shao Mai
- String Beans with Garlic
- Spicy Wontons
- Chocolate & Mochi Xiao Long Bao for dessert
Everything was solid as usual. The XLB skin was thin but didn’t break, broth was flavorful, and service was efficient. Prices have definitely crept up though — dinner for two was around $85 before tip.
A few notes:
- Portions feel slightly smaller than I remember.
- Ordering via tablet was smooth.
- Parking at South Coast Plaza was surprisingly manageable.
Curious — do you think it’s still worth the hype and price?
Also, how does this location compare to the Irvine one?
Would love to hear others’ recent experiences.