{"id":321808,"date":"2025-10-21T18:27:13","date_gmt":"2025-10-21T18:27:13","guid":{"rendered":"https:\/\/www.europesays.com\/us\/321808\/"},"modified":"2025-10-21T18:27:13","modified_gmt":"2025-10-21T18:27:13","slug":"taiwans-din-tai-fung-is-opening-another-location-in-nyc-in-2027","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/321808\/","title":{"rendered":"Taiwan\u2019s Din Tai Fung is opening another location in NYC in 2027"},"content":{"rendered":"

To say that there was a craze surrounding the arrival of Taiwan’s Din Tai Fung to New York<\/a> was an understatement. And it seems there is soon going to be another one, as the dumpling chain is bringing more of its xiao long bao to NYC.\u00a0<\/p>\n

Yesterday, Time Out received word that the Michelin-starred Taiwanese restaurant would be opening a second location to New York, this time in Brooklyn. The restaurant officially signed a lease at The Brook, one of Downtown Brooklyn\u2019s newest luxury developments. The eatery is set take over 20,000 square feet of the ground floor of the apartment rental complex, introducing its beloved Taiwanese dishes of garlicky string beans, wontons and perfectly pleated xiao long bao to a new neighborhood. A massive introduction to the scene, the Brooklyn location will be slightly smaller than the Times Square locale, which is actually the world\u2019s largest at 25,000-square-feet.\u00a0<\/p>\n

While the restaurant now operates on a global scale, Din Tai Fung came from humble beginnings. <\/p>\n

The business founded by Mr. Yang Bing Yi and his wife, Madam Lai Pen Mei, Din Tai Fung initially started as a cooking oil retailer in 1958. After the tinned cooking industry overtook the cooking-oil business, the couple decided to pivot their strategy, using half of the shop to sell soup dumplings. By 1972, the business had been converted to a full-fledged restaurant, its biggest draw being its xiao long bao and its \u201cgolden ratio\u201d of 18 folds. <\/p>\n

Now enjoying\u00a0international acclaim, including stars and recommendations from the Michelin Guide, the restaurant currently operates 165 locations worldwide, with 18 shops in America alone. <\/p>\n

In addition\u00a0to its global tried and true favorites, the New York outpost also\u00a0features location-specific dishes on the menu,\u00a0including the Black Sesame Espresso Martini and\u00a0delightfully chewy Chocolate & Mochi Xiao Long Bao. It is too early to say what the new creations the Brooklyn location will be serving.\u00a0<\/p>\n

Before hounding Resy for a table, keep in mind that the location won\u2019t open for another two years.\u00a0While patiently waiting for 2027 to roll along, get your fill of dumplings and buns in midtown Manhattan.<\/p>\n","protected":false},"excerpt":{"rendered":"To say that there was a craze surrounding the arrival of Taiwan’s Din Tai Fung to New York…\n","protected":false},"author":3,"featured_media":321809,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,10633,10784,405,403,10634,5226,5225,5228,5227,988,67,586,132,5230,68,2969],"class_list":{"0":"post-321808","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-categories-restaurants","10":"tag-good-for-good-for-going-in-a-group","11":"tag-new-york","12":"tag-new-york-city","13":"tag-news-eating","14":"tag-newyork","15":"tag-newyorkcity","16":"tag-ny","17":"tag-nyc","18":"tag-restaurants","19":"tag-united-states","20":"tag-united-states-of-america","21":"tag-unitedstates","22":"tag-unitedstatesofamerica","23":"tag-us","24":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115413571511407076","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/321808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=321808"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/321808\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/321809"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=321808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=321808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=321808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}