Din Tai Fung

Premium Angus beef tenderloin, shimeji mushrooms, assorted bell peppers, and onions seared together in a fiery wok and tossed in our house-made black pepper sauce.

With house-made egg noodles and hearty flavors, our Braised Beef Soup is carefully cooked for hours to bring out its signature mildly spicy and aromatic flavors.

Tender chicken, delicately-scrambled egg, freshly-chopped green onion, premium California-grown rice—plus a touch of salt and seasoning—are tossed together over high heat, enhancing the light flavors and carefully-selected textures.

A classic reinvented, with fresh chicken, ground daily in-house, sweet notes of carrot, celery and hints of aromatic ginger and green onion.

This delicious twist on our traditional Xiao Long Bao is filled with juicy Kurobuta pork and crab. The pork’s rich flavor is enhanced by the natural sweetness of crab, for a seafood flavor that’s rich but mellow.

Our orange juice is made with navel oranges that are famous for their sweetness and freshly squeezed-in house every day.

Our delicious, thick Hot & Sour Soup is chock full of fresh ingredients, including sliced bamboo shoots, silky eggs, crunchy wood ear mushrooms, and buttery-soft tofu. Topped with fresh green onion and our house seasoning, it’s perfect for any occasion.

Our signature Kurobuta pork filling is tucked into a soft, fluffy bun.

Ceremonial matcha layered with Taiwanese jasmine milk tea for a delicate balance of floral sweetness and bright earthiness - refreshing, aromatic, and beautifully smooth.

Our house-made thin egg noodles coated in a nutty sesame sauce. Topped with our signature chili oil and crushed roasted peanuts.

Crisp bean sprouts, smooth glass noodles, springy beancurd, and thin strips of seaweed tossed in our traditional vinegar dressing. A light touch of our signature DTF chili oil gives this appetizer layers of flavor and texture.

Tender strips of marinated Kurobuta pork, delicately-scrambled egg, freshly-chopped green onion, premium California-grown rice, and a touch of salt and seasoning are tossed together over high heat.

Freshly-peeled shrimp combine with high-quality Kurobuta pork for a taste and texture that are hard to beat.

Succulent shrimp, delicately-scrambled egg, freshly-chopped green onion, and premium California-grown rice are tossed together with a touch of salt and house seasoning over high heat.

Thin sheets of tofu are carefully sliced to mimic noodles and tossed with julienned carrots and celery for a bit of crunch.

A light and delicious steamed beef broth with tender slices of beef short ribs.

Choice cuts of chicken are steamed for hours with fresh ginger and green onion. This signature Din Tai Fung dish is light, but packs a rich aroma.

Savory sticky rice is seasoned with soy sauce, bits of earthy shiitake mushroom, and rich Kurobuta pork for full-bodied flavor.

A classic Shanghainese appetizer, these fresh, tender baby back ribs are evenly coated with our house-made sweet and sour sauce.

Little bundles of taro-filled joy. Silky smooth taro filling wrapped in our signature delicate Xiao Long Bao skin—perfect for those who prefer their desserts nuanced and subtly sweet.

This delicious, healthy take on our classic fluffy bun is filled with bean curd, baby bok choy, shiitake mushrooms, wood ear mushrooms, glass noodles, and jicama.

Filled with a carefully balanced mixture of bean curd, baby bok choy, shiitake mushrooms, wood ear mushrooms, glass noodles, and jicama. Freshly squeezed spinach juice is rolled into our signature dumpling skin to give these savory dumplings their vibrant, verdant hue.