Canada’s First Din Tai Fung: Does Vancouver’s New Spot Live Up to the Hype?

Anyone who’s ever travelled to Taiwan has likely dined at Din Tai Fung—and for good reason. The beloved Taipei‑born chain started as a family‑run shop in 1958, and it’s been perfecting its xiao long bao (soup dumplings) since 1972. With over 160 locations in 14 countries—including the U.S.—Din Tai Fung has finally opened its first Canadian outpost in Vancouver.

It’s a savvy move: Vancouver boasts one of the country’s largest Chinese communities (and a serious appetite for dumplings).

I’m a self‑confessed superfan. Over the past 15 years, I’ve hunted down DTF in Singapore, Tokyo and Taipei—and my friends and I once splurged on baskets of ten xiao long bao as a post‑finals ritual. Needless to say, I was thrilled when Vancouver got its own location.

Of course, DTF’s reputation extends beyond soup dumplings. But could this kitchen live up to my Asia‑seasoned memories?

First Impressions

Perched on the second floor of 1132 Alberni St., the global dumpling and noodle chain spans 16,400 sq ft—seating over 300 guests indoors, plus room for 88 more on the patio—and immediately feels worlds apart from its Asian counterparts. Dark marble countertops and embroidered wallpaper mingle with a subtle, lingering peach scent in the air—proof you’re in for a peachy‑keen experience. Beyond the host stand, floor‑to‑ceiling windows reveal the signature dumpling kitchen, where chefs weigh pork filling and use circular guides to craft impeccably uniform skins: precision you can both see and taste.

An expansive bar serves bespoke cocktails and non‑alcoholic creations. I sampled the DTF Old Fashioned—Kavalan single malt with housemade oolong syrup, orange bitters and a luxardo cherry—and the pear lychee martini, where Grey Goose La Poire meets lemon and lychee.

But don’t skip the milk tea. Taiwan claims bubble‑tea origin, and DTF honours it with premium Assam black tea imported from Taiwan, brewed and hand‑shaken in‑house. The result: a rich brew that’s never overpowering. Brown sugar tapioca pearls were perfectly chewy and not too sweet— earning the ultimate Asian dessert praise.

The Food

Our meal began with the classic cucumber salad and sweet‑and‑sour pork baby back ribs. The salad was crisp and refreshing, with just a hint of chili‑spiked sesame oil. The ribs, coated in housemade sauce, were fall‑off‑the‑bone tender with the ideal tang‑to‑sweet ratio.

For dumplings, I tried four varieties: chicken xiao long bao, vegan dumplings, chicken spicy wontons and the signature pork xiao long bao. The pork reigned supreme—each bite delivered a comforting broth and melt‑in‑your‑mouth kurobuta pork. The spicy chicken wontons, drenched in chili oil, packed a satisfying kick.

The pork chop fried rice was another standout. Each grain was plump and flavourful, and the chop itself was crispy outside, juicy inside. Yes, it’s the oiliest dish of the night—but thanks to balanced seasoning, it never felt greasy, only indulgently satisfying.

On to dessert: I’ve tried DTF’s chocolate and mochi dumplings before—and remained unconvinced. The chocolate filling was rich but not cloying; the mochi skin, however, felt too thick. The sesame‑mochi xiao long bao fared better: nutty black sesame paste hit the sweet‑savoury sweet spot, and though the skin was still substantial, it evoked the glutinous rice balls of my family’s Winter Solstice.

Final Thoughts

Verdict? Vancouver’s Din Tai Fung exceeded my expectations. It isn’t an exact replica of its Asian siblings, but it delivers on comfort, quality and that communal spirit. Every dish is meant to be shared—and between debating favourites and eyeing the last dumpling, I found myself genuinely connecting with my tablemates.

Well done, DTF Vancouver—expect to see me back soon.

Officially opening May 5—reservations are live, and you’ll definitely want one to lock down a table.

Details

Location: 1132 Alberni St., Suite 200

Hours: Daily 11 a.m.to 3 p.m.; 5 to 8:30 p.m.

More Info: dtfrestaurant.ca