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Din Tai Fung

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From Travel + Leisure, Dec 2005

“We watched through plate glass as a crew of chefs composed the golf ball–sized dumplings in a spotless kitchen, rolling out small circles of dough with a wooden dowel, spooning minced crab and pork into them along with a spoonful of gelled consommé, pinching them into place, and gathering them in round steel steamers—10 to a serving....” MORE>>

–Matt Lee, “Dim Sum and Then Some”

Last updated December 2005 lastArticle = 12/2005 and lastAward =