Where Design, Craft, and Dumplings Meet.
Our fourth London location, now open for three months in Canary Wharf, is a love letter to our Taiwanese origins, traditions, and design. To mark World Interiors Day on the last Saturday of this month, we’ve written a little story celebrating every bamboo panel and every beam of light that has been carefully considered. And of course, there are dumplings. Enjoy.
From Din Tai Fung Canary Wharf to you
Like many, you find yourself a little lost in Canary Wharf. But then you spot it. The bold red signage you’ve seen before, nestled by the Crossrail Place Elizabeth line exit. You read it again. “World’s Greatest Dumplings,” said Forbes. Tempting, isn’t it?
Step inside, and you feel more than just warmth. There’s a sense of familiarity. Not the kind of home you sleep in, but the kind that lives in memory. Designed by Mr. Song Yih and his studio, who have designed many of our spaces around the world, including those in Taiwan and Singapore. It is designed with precision and always a touch of quiet theatre. The foundation anchoring the Canary Wharf location is bamboo. More than just a material, it is a philosophy symbolising resilience and heritage. It climbs the walls, filters the light, and anchors the space with elegance. You’re invited to slow down and stay a while. Perhaps enjoy a basket of Xiao Long Bao, or two.
As you walk deeper into the restaurant, you’re welcomed by the open show kitchen. You see our dim sum chefs working in rhythm, pleating xiao long bao with care no machine could replicate. Each dumpling weighs exactly 21 grams and has 18 folds. Precision is at the heart of Din Tai Fung.
You take your seat. The room hums with gentle chatter and the soft clink of chopsticks. Nearby, a first-time diner lifts a pork xiao long bao, dips it in the three-to-one vinegar and soy sauce mix, and catches the golden broth in a spoon. They take the perfect one-bite wonder. A quiet sigh of comfort follows. You get it. Though you know you’d have added a shred of ginger to cut through the richness.
You’re hungry and order xiao long bao, naturally. You also start with a refreshing oriental salad and a side of locally grown dou miao (pea shoots), each cut to the same length and stir-fried to perfection. A good way to get your five a day. To drink, you consider a roselle iced tea, served over pure tea ice cubes that never dilute the flavour. You think about keeping this discovery to yourself. Or perhaps you’ll try a signature cocktail like the Din, named after the ancient Chinese cauldron. Delicate but complex, it combines jasmine, lychee, and strawberry with gin and lemon, all served in a din-shaped glass crafted just for it. You choose the latter.
As the dishes arrive, you savour familiar flavours that are always light, balanced, and never overpowering. Just like last time when you treated your parents to DTF when they were in town. You taste every layer, every intention. All the while, the décor around you gently tells its own story. Guardian lion sculptures watch over the bar, symbols of protection. Columns inspired by horse hitching posts recall the courtyards of old Chinese homes. A red-tiled façade weaves tradition with architectural modernism. Even the books and antiques tucked behind the bar and along the back of the restaurant are not just there to decorate. They’re there to be discovered.
Plates are cleared, and nature calls. You head upstairs in search of the toilets, take a wrong turn as you find yourself in the middle of our kids’ dumpling masterclass, taking place in our private dining room. Guests laugh and fold their stories into dough as you notice our dian xin chef guiding a child on how to craft dumplings with care and encouragement. The child beams with pride. It’s a small moment, but one that speaks of patience and heart. You smile and find the right stairs.
Outside the toilets, black and white photos line the walls. There’s our original Taipei store in 1960s and a portrait of our founder, Mr. Bing-yi Yang, with his head chef at the XinYi store. Their legacies live in every bite. Just a few steps further, a framed pair of limited-edition Canary Wharf silly socks catches your eye. Made from quality bamboo and embroidered with xiao long bao mascots, they’re a playful nod to our roots and a wink to those who notice the details.
Back at your table, dessert arrives. You enjoy a bowl of refreshing mango sago, and alongside it, our cult favourite Custard Lava Bun. It’s hot, it’s rich, and yes, it’s sometimes a little messy, but entirely worth it.
Soft yet eclectic music plays in the background. You finally feel ready to leave. Almost. You smile at your server. “Can I get the bill, please… and a pair of Bao Bao socks to go?”
Today, Canary Wharf is a marvel of modern London. Glass towers, mossy sculptures, and floating gardens designed for urban wellbeing. But its roots lie in maritime trade and transformation. We’re honoured to be part of its evolution, offering a little more variety in Chinese cuisine and cultural elements, shaped with the same care as always.
Din Tai Fung Canary Wharf is now open. Have you visited yet? The steamers are stacked. The tables are set. The only thing missing is you.
Love,
Din Tai Fung Canary Wharf