This popular chain from Taiwan now boasts more than 20 restaurants across Singapore, many of which draw a queue of diners at mealtimes. An efficient numbered queuing system keeps the flow of diners moving even at the busiest hours, and happily, the food and service remain consistently good throughout the day. Its flagship restaurant at Paragon has three private dining rooms available for reservations with aminimum spend of $300.

Every restaurant has a glass-walled kitchen that allows guests to witness Din Tai Fung’s famous broth-filled pork dumplings, aka xiao long bao, being made. The team of chefs adroitly forming dumpling after dumpling—each with 18 exquisite, uniform folds—is a rather mesmerising sight. Naturally, these xiao long bao are must-haves. When bitten into, each dumpling releases the flavourful broth cradled within, along with a luscious mound of minced pork that is best enjoyed dipped in vinegar and fresh ginger.

While the menu at every restaurant is the same, there are a few dishes available exclusively at this Paragon branch. These include steamed cod fillet with superior soy sauce, and deep-fried handmade tofu with water chestnut and mushrooms. One particularly noteworthy special here is the steamed assorted mushroom dumplings infused with truffle oil. Each fragrant parcel is filled with a variety of mushroom kissed with the earthy perfume of truffle oil. Another classic that shouldn’t be missed is the Oriental salad in special vinegar dressing, comprising beansprouts, vermicelli, and strips of beancurd and seaweed.