Mr Bing-Yi Yang, the founder of Din Tai Fung, was born in 1927 in China’s Shanxi Province. He moved to Taiwan at a young age in search of better prospects.
His first job was as a deliveryman at a store called Heng Tai Fung, which sold cooking oil. Impressed with his hard work, the owner of the store put him in charge of the oil store’s accounts after only two years of service. Unfortunately, due to other business losses, the oil store was forced to shut down, leaving Mr Yang unemployed.
The Birth of a Heritage Brand
Consequently, Mr Yang decided to open his own shop selling wholesale oil purchased from Din Mei Oils. To show appreciation to his first boss at Heng Tai Fung, he named his new store Din Tai Fung.
However, when tinned oil went on sale around 1972, sales at Din Tai Fung plummeted. Taking advice from a friend, Mr Yang and his wife adapted half of their shop toward making and selling Xiao Long Bao (Steamed Pork Dumplings)
The quality and exceptional taste of Din Tai Fung’s Xiao Long Baos attracted many customers and the business took off thanks to its strong word-of-mouth.
Attaining International Acclaim
Encouraged by the great success of the culinary arm of his business, Mr Yang stopped selling oil and gradually transformed Din Tai Fung into the full-fledged restaurant that it is today.
With delectable signatures including Xiao Long Baos and Steamed Chicken Soup, the brand has since won numerous awards, including the prestigious one Michelin star, and enjoys an international celebrity following.
Such is the humble and inspiring beginnings of an international brand – Din Tai Fung.
The Xiao Long Bao of the East have moved out from Taiwan. Having travelled halfway across the world, in 2018 they arrived in Europe; the cradle of modern Western civilization, to meet for the first time.
After more than 60 years of devotion, Din Tai Fung has become the center of attention in global culinary circles as it gracefully makes its entrance onto the European stage.
Unlike traditional restaurants, Din Tai Fung’s approach is that of an artist.
From food preparation to service, all aspects are held to strict standards, in order to redefine Chinese cuisine, allowing customers not simply a taste of fine dining, but a taste of Eastern.