Din Tai Fung at Bellevue, Seattle

Located at Lincoln Square

In Process of Making Red Bean Dumplings

Pork Buns

 A Glimpse of the Menu

Braised Beef Noodle Soup

Steamed Pork Dumplings

Pork and Glutinous Rice Shaomai

Steamed Mashed Bed Bean Buns

Steamed Mashed Red Bean Buns

Steamed Mashed Taro Buns

Steamed Mashed Taro Buns

Went for some shopping in the states a few weeks ago and was excited to hear that Din Tai Fung was opened near where I was staying! It’s famous throughout Asia, from Tapei, Hong Kong to even Japan, for their dumplings! So knowing that it was close to our hotel, we had to go give it a try. It’s located in Bellevue, Seattle in the Lincoln Square, next to Bellevue Square Shopping Centre, which on Friday night, is terrible to find parking! Took us at least half an hour to find parking…almost felt like it was Boxing Day. First thing I saw when I got to the entrance were a bunch of cooks behind a glass window rolling out flour and   forming buns. They worked as a team and was almost like an assembly line, passing each part to the next team member. After a wait for about 40 minutes, we were finally brought to our seats. And I have to say, we were already eating really late, almost 9:00pm, but this restaurant has non-stop traffic. And to my surprise, I can say half the customers there were non-Asian. More to my surprise were that many of the servers were Caucasian and even the Asian servers spoke English. Quite contrary to our Asian restaurants back in Richmond, where some servers might even have trouble speaking English. I guess there is such a large crowd of Caucasian customers, that they must hire people with fluent English. The dumplings were typical I guess, but I really enjoyed the Pork and Glutinous Rice Shaomais. And I’m a huge fan of red bean paste, so I had to try  the Red Bean Buns. They were made with such fresh red bean that you could taste the bean. Same with the taro! Tasted real good! When we left, there were still people waiting for seats. What a busy restaurant, but I have to say, it’s worth the wait!

Din Tai Fung on Urbanspoon

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  1. everydayisafoodday posted this