Din Tai Fung originated in Taiwan but has expanded across Asia and beyond and now operates over 130 restaurants worldwide.
The group is renowned for the quality of its xiaolongbao soup dumplings, which are offered alongside steamed buns, soups, and rice and noodle dishes. Despite its wide ranging and affordable menu two of its Hong Kong restaurants have held Michelin stars.
As previously flagged up by BigHospitality’s sister publication MCA, Breadtalk Group, the operator of the concept, is understood to have now exchanged on a site in Centre Point, a 60s skyscraper which is currently undergoing a major redevelopment. Din Tai Fung is expected to open mid next year.
London’s Chinese restaurant market is booming. This year has seen the launch of a number of specialist dim sum concepts including Ugly Dumplings and Bun House and Xu - an upmarket Taiwanese restaurant from the trio behind Bao - was one of 2017’s most anticipated openings.
Andrew Wong - who won a Michelin-star for his modern Chinese cooking at Victoria's A.Wong yesterday - is understood to be opening a more relaxed Chinese restaurant at the Bloomberg Place development in the city next year.
A number of international players have also opened or are planning to open Chinese restaurants in the capital. P. F. Chang’s recently made its London debut in Covent Garden and Red Farm - another US import - is expected to open later this year just down the road while Hong Kong restaurant Duddell’s will open in London Bridge in November.