We’re at Din Tai Fung’s first East Coast location in New York City, tasting their iconic menu items! Here’s what we tried:

Cucumber Salad: Light, refreshing, with a hint of spice. Crisp Persian cucumbers, mild Fresno chili peppers, fresh garlic, sesame oil, and Din Tai Fung’s signature chili oil.

Chicken Xiao Long Bao: A classic reinvented with fresh chicken ground daily, sweet carrots, celery, and aromatic ginger and green onion.

Chicken & Mushroom Buns: Fluffy, savory buns with a peppery kick. Premium chicken seasoned with carrots, celery, and oyster mushrooms, wrapped in a soft bun.

Sliced Chicken Noodle Soup (Boneless): House-made egg noodles in delicate chicken broth with tender chicken breast, bok choy, carrots, and bamboo shoots.

Chocolate & Mochi Xiao Long Bao: A taste of happiness. Decadent chocolate truffle in a thin mochi layer, wrapped in signature 18 folds. A burst of chocolate lava in every bite. May contain peanuts.

Chocolate Buns: A must for chocolate lovers. Chocolate truffle in a soft, fluffy bun. A burst of chocolate lava in every bite. May contain peanuts.

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