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.
At the end of this month, Din Tai Fung – the Taiwanese dumpling chain that warranted jaw-dropping waiting times when it opened in London last year – will be adding a vegan version of its signature pork xiao long bao dish to its London menu.
In honour of World Vegan Day, fans of the precisely designed dumpling will be able to try a truffle mushroom version of the dish. The dumpling will be filled with a mixture of shiitake, shimeji, enoki and eryngii mushrooms, dressed with white truffle oil and truffle salt.