Latest news with #DinTaiFung
Condé Nast Traveler
4 days ago
- Entertainment
- Condé Nast Traveler
11 Best Restaurants Near Broadway for a Pre-Show Meal
Spending time in the Theater District is not always the vibe. Forever baking under the heat lamp of Times Square, this stretch of Midtown bustles with tourists and traffic, and many a dreaded tourist trap. And yet the cultured and culture-obsessed often find themselves in the area for one big reason: If you're in town looking to see a marquee production, rather than a smaller something Off-Broadway or at BAM, this is where you'll be, and you might need to grab a bite before or after your show. To maximize leisure, it's advisable that wherever you dine be no more than a 15-minute stroll from your theater destination—and with the right information, finding somewhere convenient and worth eating at is, surprisingly, very possible. Despite the reputation of the neighborhood, there are plenty of solid establishments hiding in plain sight, at which to fill your stomach before filling your ears, heart, and mind. Read on for the best places to eat before a Broadway show in New York City—or after, who's to say. You just might be moved to stick around. Read our complete New York City travel guide here, which includes: Din Tai Fung's chaotic address is no matter once you've descended into its cool subterranean dining room. Jason Varney/Din Tai Fung The long-awaited arrival of this beloved Taiwanese restaurant in New York City could not have been a buzzier or more consummate success, starring immaculate xiao long bao: delicate soup dumplings that swell with pork and broth. The location is great: this is the perfect place to fill your stomach before or after a show, and the chaos of the neighborhood gets completely shut out by the coolness of the subterranean dining room. You must, of course, place at least one order of the kurobuta pork xiao long bao, which gets you 10 dumplings for $18.50—you can also opt for pork and crab or ground chicken as your filling. Other highlights include the deceptively simple cucumber salad ($9) and the New York-exclusive black sesame espresso martini ($22), which is made all the richer by the addition of an egg yolk. —Charlie Hobbs, associate editor For not only dinner but also a show before your show, Russian Samovar is the red-soaked room to be in. Located on West 52, just across from the August Wilson Theatre and around the corner from the Gershwin, this super Slavic spot is a drinker's delight. If you need to loosen or lighten up before whichever piece of theater you're meant to take in, sample a few of their flavored vodkas (I'm partial to sipping the dill-infused option, which tastes like fresh grass in a refreshing way) or sip your way through any number of martinis and the like. The food isn't half bad, and while it's rather pricey it's also hearty and well-portioned. The beef stroganoff, served with a heavy pile of egg noodles, is particularly fortifying. —Charlie Hobbs, associate editor If you're hitting Broadway for a quintessential NYC experience, then ducking into this storied seafood spot in the beast of the belly that is Grand Central station is an iconic starting point—and particularly convenient if your journey to Broadway takes you via Grand Central. When you push through the river of commuters to reach the restaurant, turn right, in the direction of the diner-style counters (not the left, where the seating is sit-down; vibes are just better at the counter). Plop on a stool, and treat yourself to fresh oysters, seafood plates, and chowders made the old-fashioned way (I'm not sure exactly what the old-fashioned way is, but you can see the whole operation unfolding by the shellfish-shucking station). It's not cheap, in the way that seafood you can safely eat before a three-hour performance in New York City never is, but there are filling bites to be ordered strategically if you aren't up for a big splurge. If you just want a drink, continue past the counters to the swinging doors even further to the right—the bar, which feels somewhat like being below deck on a big ship, has a personality of its own. —Megan Spurrell, associate articles director New York City's only revolving restaurant just so happens to double as prime Theater District dining. Recently reopened under the careful eye of restaurateur Danny Meyer and his trusty Union Square Hospitality Group, The View at the Marriott Marquis is a tourist's delight that locals with any sense of joie de vivre will get a kick out of, too. The primary draw here, of course, is not the food but rather the ride you and your table take around Times Square (note: it seems that the tables closest to the glass are all two-tops, with four-seaters relegated to the next row in). It helps that the food and beverage ain't half bad, with some weird martinis and copious seafood alongside more standard burgers. All of this to say, it's extremely fun without being full-send tacky thanks to some swank, sexy design. —Charlie Hobbs, associate editor
Yahoo
16-05-2025
- General
- Yahoo
Ex-Din Tai Fung chef revives grandfather's ngoh hiang recipe & offers 11 fried rice variants
Telok Blangah residents, has anyone asked you the sacred question of whether you prefer rice or noodles? If you replied 'rice', then the opening of Yi Family Dynasty Fried Rice 意家人(炒饭世家) at Telok Blangah Crescent Market & Food Centre should tickle your fancy. The hawker stall is opened by 35-year-old Joseph Khow, a PR who hails from Malaysia. Back in 2010, he started at Din Tai Fung with no experience, eager to learn from scratch. Over his 12 years there, he gradually honed and built up his culinary skills. Once he gained confidence, he partnered with a friend and became head chef at the now-defunct Ah Zhong Mian Xian, a Taiwanese oyster mee sua stall formerly located at South Bridge Road. Growing up, Joseph fell in love with his mother's fried rice and ah gong's traditional handmade five-spice meat rolls (ngoh hiang). His grandpa would only make them during Chinese New Year and other festivals. The idea of opening this stall stemmed from his longing of both these dishes. 'The reason why I used the name Fried Rice Family (炒饭世家) was because I have a strong affinity with fried rice. From a young age, I've always loved cooking. I would always help my mum season her fried rice, which uses just 3 simple ingredients: leftover rice, cabbage and soy sauce,' Joseph shared. Thus, the dish, Mommy Secret Recipe Fried Rice (S$7.90) was born, but with added ingredients like egg, sliced long beans, preserved radish, and a duo of white oyster and lingzhi mushrooms. There are other enticing fried rice options such as Golden Shrimp Fried Rice (S$6.90), Pork Chop with Egg Fried Rice (S$7.50) and Golden Fish Fillet Fried Rice (S$6.50). You can also have a taste of the Signature Fried (S$9.90), a tribute to his grandfather's beloved heritage recipe. It's battered with crushed biscuits for that extra crunch, and served with a special creamy dip — just the way his ah gong made it. The menu doesn't stop there, you can also explore other side dishes like the Golden Tiger Prawn Roll (S$8.90), Shrimp Omelette (S$8.90), and Mommy Garlic Cabbage (S$6.90). If you crave fried rice, take a trip down to Telok Blangah and visit Yi Family Dynasty Fried Rice 意家人(炒饭世家). Who knows? It might just be your new favourite spot! Mr Egg Fried Rice: Tasty fried rice with massive portions, hidden among HDBs in Bishan The post Ex-Din Tai Fung chef revives grandfather's ngoh hiang recipe & offers 11 fried rice variants appeared first on
Time Out
14-05-2025
- Business
- Time Out
You'll soon be able to stroll 3rd Street Promenade this summer with a cocktail in your hand
If you haven't been to the Third Street Promenade lately, we don't blame you. Santa Monica's outdoor shopping district has struggled in recent years to attract locals amid empty storefronts and increased public safety concerns due to the sizable increase in the area's homeless population. While the area still sees heavy tourist traffic in the summer and on the weekends, even newer restaurant openings like an oceanfront Din Tai Fung have largely failed to lure back the Promenade's pre-pandemic crowds. Now, Santa Monica will be turning the entire three-block area into an open container zone sometime in June—which means you'll be able to walk and drink freely along the Promenade from approved to-go containers between 8am and 2am. ABC 7 Los Angeles reports that the zone's borders will be between Wilshire Boulevard and Broadway. Last night, the city council voted unanimously to approve the ordinance in a likely bid to change the fate of the struggling commercial district. The move seems to dovetails perfectly with the newest occupants of the Promenade, which has seen the departure of major retailers. These days, area landlords are experimenting with ' experiential retail,' according to the Los Angeles Times, which includes pickleball and boozy art classes. Last fall, the area saw the opening of Holey Moley, a mini golf club that sells booze and offers Instagrammable courses. Apparently, per the Times, people are also live-selling on TikTok on the Promenade. The new 'Outdoor Entertainment Zone' wasn't created without guard rails, however. Businesses offering to-go alcoholic drinks must check IDs and provide customers with official wristbands, which they need to wear while they drink and walk around outdoors. The city of Santa Monica plans to monitor the program and will conduct a review after six months, with results available to the public.
Vancouver Sun
09-05-2025
- Business
- Vancouver Sun
Canada's first Din Tai Fung restaurant in Vancouver is worthy of the hype
Where: 1132 Alberni St., Vancouver When: Monday-Sunday, 11 a.m. to 9 p.m. Info: 778-508-6638 and It may be only the first week of full service, but Din Tai Fung in Vancouver is already operating like a well-oiled machine. Soft opened a few weeks prior to its May 5 grand opening date, the expansive eatery — 16,412 square feet and some 311 seats kind of expansive — the Taiwanese restaurant appears full steam ahead on operations. Located on the upstairs level of 1132 Alberni St., diners are greeted at a check-in desk for both reservations and walk-ins. Parties then receive a double-sided menu sheet and a red Din Tai Fung-branded pen while they wait to be seated by a host. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Din Tai Fung (or DTF to foodie fans) offers a selection of appetizers, dumplings, noodles, wontons and more. 'Our menu is all about consistency, quality, and handcrafted excellence,' says Jessica Chao, VP of Brand Marketing of Din Tai Fung North America. 'DTF's culinary approach is all about harmony in flavours and spotlighting quality ingredients.' But it's the famous Xiao Long Bao that most people come to eat. Xiao Long Bao, or XLB to regulars, are plump soup dumplings made individually by hand. The steamed dumplings feature a thin wrapper of dough with a soupy filling featuring premium Kurobuta pork. Each dumpling is closed at the top with precise pleats. At Din Tai Fung, that approach features a 'signature Golden Ratio' and exactly 18 folds. 'Our Xiao Long Bao is the heart of Din Tai Fung and the perfect expression of precision and artistry,' says Chao. 'What makes them so special is the meticulous care that goes into every step.' Each Xiao Long Bao weighs in at 21 grams for a perfect balance of dough, filling and broth. 'It's an art and science process that takes months to master, and the result is a dumpling that's both beautiful and delicious every time — an experience that keeps guests coming back again and again,' Chao explains. Born in Taipei as a family‑run restaurant in 1958, the popular eatery has since expanded to include several locations including London, Dubai and New York. The new Vancouver restaurant is its first in Canada. Visiting during lunch service, the spacious restaurant was buzzing. Through the dining rooms and heated patio, few empty tables could be seen. And it didn't take long into our lunch service to understand why. This restaurant is seriously efficient. As parties arrived and departed around us, tables were bused and reset for the next guests almost instantly. Din Tai Fung is clearly a restaurant that can cater to busy business lunches, family outings and lingering Instagram foodies alike. Moments after sitting down, we were greeted by our smiling server who explained the paper ordering sheet we'd been given upon arrival. Laminated menu cards were also available for a more thorough description of each dish. After placing our order — Din Tai Fung's menu is meant to be shared, so dishes are served family style — the food arrived quickly. We started our meal with the Cucumber Salad appetizer ($9.50), which featured Persian cucumbers combined with fresh garlic and mild Fresno chili peppers. The cucumbers are tossed with sesame oil and a signature Din Tai Fung chili oil. Salty, crunchy, oily and with a slight hint of spice, it was a fresh start to the meal. A nearby table ordered the Sweet & Sour Pork Baby Back Ribs, which looked like a deliciously sticky serving of sauce-covered meat. That'll be on the must-try appetizer list for next time. The famous Kurobuta Pork Xiao Long Bao ($19.50 for 10) came next, arriving in a bamboo steamer basket. Towers of similar baskets could be seen travelling around the restaurant as eagerly awaiting diners received their fresh-from-the-kitchen soup dumplings, steamed buns and more. Sometimes, when you hear about a restaurant's best-known dish it fails to live up to its promise. That's not the case with these Xiao Long Bao. They are as good as anticipated, if not better. Warm and soft, the dumplings burst open with a gingery broth and savoury pork. The suggested soy sauce/vinegar mix, punctuated with a haystack bundle of thinly sliced ginger, was nice but by no means necessary, as the flavour of the Xiao Long Bao more than stand up alone. It required little stretch of the stomach to share the basket of 10 between two diners. Shifting to noodles next, we ordered the thin, housemade egg noodles with sesame sauce ($14). Arriving as a nest of soft, stringy noodles in a slippery signature chili oil, the tangle came topped with crushed roasted peanuts and sliced scallions. The creamy sesame sauce had a kick of spice that countered the oiliness. Next time, I'll try another noodle dish. The Chicken Spicy Wontons ($18 for 8) were slippery and saucy with a nice, subtle meaty flavour and a not-too-spicy heat. Delicious in their own right, it would be hard for any dumpling or wonton to follow the XLB. Our table fairly fought over the last pillowy XLB, opting to pack most of these wontons up to enjoy later. The restaurant offers a variety of vegan-friendly dishes including Vegan Spicy Wontons ($18 for 8), Vegan Buns ($11 for 2), and more. There's also a robust selection of greens such as Bok Choy with Scallion-infused Oil ($17) and String Beans with Garlic ($18). We skipped them this time around (more room for dumplings), but will try on a future visit. The drinks menu includes a range of milk teas, iced teas, honey lemonade and more (boba is optional) along with soft drinks and sparkling water. A selection of alcoholic beverages including beer, wine and cocktails are also available. A top tip at Din Tai Fung is to save some room for dessert. The Chocolate & Mochi Xiao Long Bao ($12.50) is divine. For true chocolate fans, the dish sees a chocolate truffle wrapped in a thin skin of mochi. We followed the recommendation of our server and got the salted cream on the side 'It's my favourite!' she exclaimed. The pillowy pockets of warm chocolate burst in your mouth, and the sea salt cream dip added an extra, subtly salty richness. So very, very good. Aharris@
Vancouver Sun
09-05-2025
- Business
- Vancouver Sun
Canada's first Din Tai Fung in Vancouver is worthy of the hype
Where: 1132 Alberni St., Vancouver When: Monday-Sunday, 11 a.m. to 9 p.m. Info: 778-508-6638 and It may be only the first week of full service, but Din Tai Fung in Vancouver is already operating like a well-oiled machine. Soft opened a few weeks prior to its May 5 grand opening date, the expansive eatery — 16,412 square feet and some 311 seats kind of expansive — the Taiwanese restaurant appears full steam ahead on operations. Located on the upstairs level of 1132 Alberni St., diners are greeted at a check-in desk for both reservations and walk-ins. Parties then receive a double-sided menu sheet and a red Din Tai Fung-branded pen while they wait to be seated by a host. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Din Tai Fung (or DTF to foodie fans) offers a selection of appetizers, dumplings, noodles, wontons and more. 'Our menu is all about consistency, quality, and handcrafted excellence,' says Jessica Chao, VP of Brand Marketing of Din Tai Fung North America. 'DTF's culinary approach is all about harmony in flavours and spotlighting quality ingredients.' But it's the famous Xiao Long Bao that most people come to eat. Xiao Long Bao, or XLB to regulars, are plump soup dumplings made individually by hand. The steamed dumplings feature a thin wrapper of dough with a soupy filling featuring premium Kurobuta pork that's closed at the top with precise pleats. At Din Tai Fung, that approach features a 'signature Golden Ratio' and exactly 18 folds. 'Our Xiao Long Bao is the heart of Din Tai Fung and the perfect expression of precision and artistry,' says Chao. 'What makes them so special is the meticulous care that goes into every step.' Each Xiao Long Bao weighs in at 21 grams for a perfect balance of dough, filling and broth. 'It's an art and science process that takes months to master, and the result is a dumpling that's both beautiful and delicious every time — an experience that keeps guests coming back again and again,' Chao explains. Born in Taipei as a family‑run restaurant in 1958, the popular eatery has since expanded to include locations in London, Dubai and New York. The new Vancouver restaurant is its first in Canada. Visiting during lunch service, the spacious restaurant was buzzing. Through the dining rooms and heated patio, few empty tables could be seen. And it didn't take long into our lunch service to understand why. This restaurant is seriously efficient. As parties arrived and departed around us, tables were bused and reset for the next guests almost instantly. Din Tai Fung is clearly a restaurant that can cater to busy business lunches, family outings and lingering Instagram foodies alike. Moments after sitting down, we were greeted by our smiling server who explained the paper ordering sheet we'd been given. Laminated menu cards were also available for a more thorough description of each dish. After placing our order — Din Tai Fung's menu is meant to be shared, so dishes are served family style — the food arrived quickly. We started our meal with the Cucumber Salad appetizer ($9.50), which featured Persian cucumbers combined with fresh garlic and mild Fresno chili peppers. The cucumbers are tossed with sesame oil and a signature Din Tai Fung chili oil. Salty, crunchy, oily and with a slight hint of spice, it was a fresh start to the meal. A nearby table ordered the Sweet & Sour Pork Baby Back Ribs, which looked like a deliciously sticky serving of sauce-covered meat. That'll be on the must-try appetizer list for next time. The famous Kurobuta Pork Xiao Long Bao ($19.50 for 10) came next, arriving in a bamboo steamer basket. Towers of similar baskets could be seen travelling around the restaurant as eagerly awaiting diners received their fresh-from-the-kitchen soup dumpling, steamed buns and dumplings. Sometimes, when you hear about a restaurant's best-known dish it fails to live up to its promise. That's not the case with these Xiao Long Bao. They are as good as anticipated, if not better. Warm and soft, the dumplings burst open with a gingery broth and savoury pork. The suggested soy sauce/vinegar mix, punctuated with a haystack bundle of thinly sliced ginger, was nice but by no means necessary, as the flavour of the Xiao Long Bao more than stand up alone. It required little stretch of the stomach to share the basket of ten between two diners. Shifting to noodles next, we ordered the thin, housemade egg noodles with sesame sauce ($14). Arriving as a nest of soft, stringy noodles in a slippery signature chili oil, the tangle came topped with crushed roasted peanuts and sliced scallions. The creamy sesame sauce had a kick of spice that countered the oiliness. Next time, I'll try another noodle dish. The Chicken Spicy Wontons ($18 for 8) were slippery and saucy with a nice, subtle meaty flavour and a not-too-spicy heat. Delicious in their own right, it would be hard for any dumpling or wonton to follow the XLB. Our table fairly fought over the last pillowy XLB, opting to pack these wontons up to enjoy later. The restaurant offers a variety of vegan-friendly dishes including Vegan Spicy Wontons ($18 for 8), Vegan Buns ($11 for 2), and more. There's also a robust selection of greens such as Bok Choy with Scallion-infused Oil ($17) and String Beans with Garlic ($18). We skipped them this time around (more room for dumplings), but will try on a future visit. The drinks menu includes a range of milk teas, iced teas, honey lemonade and more (boba is optional) along with soft drinks and sparkling water. A selection of alcoholic beverages including beer, wine and cocktails are is available. A top tip is to save some room for dessert. The Chocolate & Mochi Xiao Long Bao ($12.50) is divine. For true chocolate fans, the dish sees a chocolate truffle wrapped in a thin skin of mochi. We followed the recommendation of our server and got the salted cream on the side 'It's my favourite!' she exclaimed. The pillowy pockets of warm chocolate burst in your mouth, and the sea salt cream dip added an extra, subtly salty richness. So very, very good. Aharris@
