Came here for the famous soup dumplings. The Truffle ones were great the pork ones were good. Chicken buns are just regular. For dessert we ordered the moon dumplings with taro, egg yolk and another flavor I can't remember. Honestly I was not a fan of them.
Highlight: you see all the cooks making the dumplings. Impressive.
Nevertheless, the price for the portions you get are a little high. £15 for ten small dumplings that should be an appetizer, not sure it's worth it. Paid £70 and we're still hungry.
The food honestly incredible. When I tell you that we were emotional about it, I’m not lying. It was an experience.
I highly recommend the Mushroom and Edamame Noodles. The Shiitake Mushrooms were heavenly!!
The atmosphere of the restaurant is also amazing, it looks authentic and the servers make it even better. Everything seems so well organised that you just cannot not appreciate it.
The prices, for the location of the restaurant, are amazing. We had a meal two for £50 which for central London standards is honestly rare.
Definitely recommend!!
![4]( "Recensione")
After a detour at Milroys, we finally headed straight to Din Tai Fung. We didn’t make any reservations in advance; luckily, we were told that if we were able to finish our meal within an hour, we could get a table.
The menu offers the same items as Din Tai Fung elsewhere. It’s akin to an upscale McDonald’s. We quickly placed our order for the iconic Xiao Long Bao (XLB), along with the steamed jiaozi and wonton. My personal favorite was the stir-fried pea shoots with shrimp. This dish struck a perfect balance between the crisp, fresh greens and the succulent shrimp, all enhanced by the aromatic touch of garlic. It was a symphony of flavors that danced on the palate.
A hidden gem on the menu was the fried squid. Bursting with flavor, it's worth noting that this delectable dish is exclusively found on their drink menu. The taste was exquisite, leaving us eager to explore more of their offerings.
Overall, Din Tai Fung in Covent Garden offers a great dining experience at Ding Tai Fung standard.
Ps. Reservations are recommended as when we were finished there was a quite long line during the peak hours.
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