Din Tai Fung Pavilion KL Bukit Bintang 

Din Tai Fung Pavilion KL Bukit Bintang

Words: Stella Therond & Monica Tindall
Photos: Peter Tan

Din Tai Fung in Pavilion Kuala Lumpur is an exciting place to be. In a period when many food and beverage establishments are struggling to maintain customers, it’s refreshing to see the crowds still flocking to this celebrated dumpling shop. We have no trouble finding a seat at 11 am, but by the time we leave, tables are full, and there is a line out the door waiting to enter.

Din Tai Fung Pavilion Kuala Lumpur

The joy of sharing food with loved ones lies at the core of Din Tai Fung’s philosophy. Founded in 1958 as a modest cooking oil business, the restaurant transformed out of economic necessity into a humble three-table eatery in the 1970s.

Mr. Yang Bing Yi and his wife, Madam Lai Pen Mei, employed a Shanghai-trained chef, and together, they introduced the restaurant’s now-legendary speciality—steamed soup dumplings or Xiao Long Bao. This dish became the cornerstone of Din Tai Fung’s success, propelling it from a small family-run business to a globally renowned institution.

The Taiwanese Singaporean owner of the Malaysian franchise grew up with a deep connection to the eatery. She recalls fond childhood memories of return visits to Taiwan and the tradition of eating dumplings at Din Tai Fung with her family. Her personal love for the brand ensures its legacy continues with the same dedication to service and quality that made it famous. We met her, and she’s amazing!

Drinks Menu & Prices

To begin our morning at Din Tai Fung, we sampled four of its best-selling beverages. The chilled ruby-red Roselle Juice (RM12.26), crafted from hibiscus flowers and lightly sweetened, brought delicate floral notes to the table. The Lemongrass & Lime Juice (RM12.26) was equally refreshing. The Pur Er Milk Tea (RM12.26), available hot or cold, surprised us with its subtle sweetness and rich creaminess. However, the standout for me was the Ginseng Tea with Red Dates (RM13.21). Served in a tall glass cup, it looked like Chinese medicine with the long ginseng roots intertwined with the red dates.

Furthermore, Din Tai Fung has recently introduced a new selection of espresso-based coffee. Options include Espresso (RM10.85), Café Latte (RM15.57) and Matcha Latte (RM16.04). The restaurant offers a Buy 1, Get 1 Free promotion on weekdays between 3 pm and 6 pm (excluding public holidays) as an introductory incentive. Oat milk is available, too.

Menu & Prices

Thirsts quenched, we moved on to food. The Oriental Salad (RM15.09) recipe has been passed down from the founder’s wife for over 60 years! It was on the original Taipei menu and has remained unchanged. With seaweed, glass noodles, tofu and bean sprouts tossed in a vinaigrette mixture, it was a nice crunch to begin.

A surprise for me was the Shimeji Mushroom with Salted Egg (RM32.55)—crispy, golden bites bursting with rich umami. These were great bites alongside springy Prawns with Mayonnaise (RM45.28) with a paper-thin batter and mayo sweetness. The Crispy Prawn Cake (RM20.75) was a nostalgic reminder of how simple, traditional dishes can deliver the most memorable flavours.

The Pork Chop and Shrimp Egg Fried Rice (RM41.98) was a filling treat—a mound of golden, fluffy rice with several generous strips of tender pork lain over the crown. The Spicy Fried Chilli Chicken (RM35.85) had a satisfying crunch, and we kept scooping off the dried chilli topping to add to other dishes – super yum.

We appreciated the chance to balance decadence with a tangle of Organic Pea Sprouts with Garlic (RM27.36) before moving on to Din Tai Fun’s signature Xiao Long Bao.

A highlight of any visit to Din Tai Fung is witnessing the chefs craft delicate Xiao Long Bao soup dumplings from behind the glass-walled kitchen. People don’t seem to mind the queue to enter if they have a view of the action. Each soup dumpling is meticulously folded 18 times. It’s quite the small motor control to achieve so many folds in a single dumpling!

Served with a flourish of steam from the bamboo steamer, the Shrimp and Pork Xiao Long Bao (RM17.92/6pc or RM29.72/10pc) and the decadent Pork Xiao Long Bao with Truffle (RM58.49/6pc or RM97.17/10pc) took centre stage on our table. The suggested way to eat them is to place one gently on your spoon, release the broth, and savour the entire bite in silence until the table collectively smiles in satisfaction.

We ended on a sweet note with Mini Lava Custard Buns (RM16.51/4 pc) and Cutie Panda Chocolate Buns (RM24.06/4 pc). We recommend quickly snapping photos of these cuties, as they are best eaten warm and gooey.

Din Tai Fung Pavilion Kuala Lumpur Review

At Din Tai Fung, food is not just prepared—it is “felt.” The art lies in understanding the desires of the clientele and maintaining consistent quality through unwavering dedication. The commitment to ingredient excellence is a core value. Many of the finest ingredients are specially sourced from Taiwan, and much research goes into perfecting each dish before it’s presented on the menu. The Pavilion Kuala Lumpur branch serves pork, but several pork-free outlets are around the city.

Reasons to visit Din Tai Fung Pavilion Kuala Lumpur: this branch serves pork, so it is closest to its original in Taiwan; you must try the soup dumplings; we also loved the lava custard buns shrimp egg fried rice; stay tuned for an upcoming vegan menu.

Din Tai Fung
Lot 6.01.05, Level 6, Pavilion Kuala Lumpur
68 Jalan Bukit Bintang
51000 Kuala Lumpur, Malaysia
www.dintaifung.com.my @dintaifungmy
+603 2148 8292
Link to Din Tai Fung on Google Maps

Underground parking in the shopping mall
* Some vegetarian options (new vegan menu coming)
** Child-friendly but not pet-friendly
*** Non-halal – serves pork and beer (see other Din venues for halal offerings)

Din Tai Fung Pavilion KL Opening Hours
Monday to Friday: 11.00 am – 9.30 pm
Weekends: 10.30 am – 9.30 pm

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