Din Tai Fung is synonymous in China with xiaolóngbao, or soup dumplings. Originally from Taiwan, the restaurant has been lauded for its dumplings for over twenty years and now has branches across Asia. The dumplings are hand-rolled and filled with pork, crab or vegetables, which are then steamed to create the sizzling broth inside. The trick to eating soup dumplings is to wait until they are slightly cooled and then pop the whole thing into your mouth at once. Don’t be shy, everyone makes a mess. You can also try the mini xiaolóngbao, which is served with a side of broth and meant to be eaten in one bite. There is also a host of great soups, noodles, fried rice, stuffed buns and zòngzi (sticky rice wrapped in lotus leafs). The friendly service and the contemporary décor rounds out Din Tai Fung’s appeal. Not to be missed