Highly acclaimed and Michelin Guide recognised Taiwanese dumpling hotspot Din Tai Fung has announced it is expanding its London footprint, launching its third restaurant in the capital this September.
It’s a dish that has prompted queues of up to four hours in Covent Garden, but London’s most famous dumpling is now going vegan.
The eatery had humble beginnings but has become an international phenomenon.
So we missed this when they launched last week - but think it's well worth bringing to your attention as a public service announcement. When we first visited Din Tai Fung, among the things we really wanted to try were the salted egg yolk custard lava buns - made with duck egg yolk. We'd heard talk of them, they sound amazing and they LOOK amazing. But were, alas, not available. Until now.