Slideshow
First Look: Din Tai Fung
The Din Tai Fung training suite. Employees train for four months before they’re speedy enough to staff the giant dumpling house. That’s a lot of training.
A Taiwanese master chef shows the new rollers how its done.
In addition to soup dumplings, the restaurant will offer these Gyoza-shaped steamers as well as the little round parcels known as shiaomai.
I have to admit, I was kinda hoping someone would slip me a soup dumpling when I visited the construction site/training facility of Din Tai Fung yesterday. No such luck. In fact, there was no cooking happening at all.
When I arrived at dumpling class—held in a suite down the hall from where the second-floor Lincoln Square restaurant is being built—about 25 members of the 80-person staff were hovered diligently over butc...
Filed under
Share
Show Comments
