Din Tai Fung Menu

Persian cucumbers with fresno chili and sliced garlic, dressed with sesame oil and DTF chili oil.

Bean sprouts, glass noodles, beancurd and seaweed strips in vinegar dressing with a touch of DTF chili oil.

Thin sheets of tofu sliced like noodles, tossed with julienned carrots and celery.

Wood ear mushrooms in vinegar dressing with goji berries, shredded ginger, sesame oil and lemon juice.

Shanghainese-style baby back ribs coated in house-made sweet and sour sauce.

Thick hot and sour soup with bamboo shoots, egg, wood ear mushrooms and tofu, topped with green onion.

Bone-in chicken steamed for hours with ginger and green onion.

Steamed beef broth with slices of beef short rib.

Hand-folded soup dumplings with 18 folds, filled with marinated Kurobuta pork, ginger and green onion.

Soup dumplings filled with Kurobuta pork and crab.

Soup dumplings filled with chicken ground in-house, carrot, celery, ginger and green onion.

Hand-folded dumplings filled with chicken and sweet onions.

Spinach-juice dumpling skins filled with bean curd, baby bok choy, shiitake and wood ear mushrooms, glass noodles and jicama.

Dumplings filled with Alaskan and Atlantic cod, Taiwanese cabbage, celery and water chestnuts.

Dumplings filled with freshly peeled shrimp and Kurobuta pork.

Dumplings filled with Korean kimchi, chives, glass noodles and Kurobuta pork, with kimchi juice in the dough.

Shanghainese open-topped dumplings with a thicker skin, filled with Kurobuta pork and topped with a shrimp.

Shao mai filled with sticky rice seasoned with soy sauce, shiitake mushroom and Kurobuta pork.

Soft steamed buns filled with Kurobuta pork.

Steamed buns filled with seasoned chicken, carrots, celery and oyster mushrooms.

Steamed buns filled with bean curd, baby bok choy, shiitake and wood ear mushrooms, glass noodles and jicama.

Handmade shrimp and Kurobuta pork wontons in house spicy sauce, topped with garlic and green onion.

Handmade chicken wontons in house spicy sauce, topped with garlic and green onion.

Handmade vegetable and Kurobuta pork wontons in house spicy sauce, topped with garlic and green onion.

Spinach-juice wontons filled with bean curd, baby bok choy, mushrooms, glass noodles and jicama, in house spicy sauce.

Shrimp and Kurobuta pork wontons in a light chicken and clear broth with green onion and sesame oil.

Chicken and celery wontons in a light chicken and clear broth with green onion and sesame oil.

Kurobuta pork and bok choy wontons in a light chicken and clear broth with green onion and sesame oil.

Spinach-juice wontons with a bean curd and vegetable filling in kombu broth, with green onion and sesame oil.

Fresh-cut string beans tossed over high heat with minced garlic.

Broccoli sautéed over high heat with sliced garlic.

Bok choy lightly stir-fried with green onion oil.

Spinach stir-fried with minced garlic and garlic-infused oil.

Taiwanese cabbage tossed over high heat with sliced garlic.

Curly kale stir-fried with sliced garlic and garlic-infused oil.

Pan-fried dumplings filled with Kurobuta pork and shrimp, served with house-made potsticker sauce.

Kurobuta pork soup dumplings with slices of truffle imported from Italy.

Angus beef tenderloin wok-seared with shimeji mushrooms, bell peppers and onions in black pepper sauce.

House-made thin egg noodles in sesame sauce, topped with chili oil and crushed roasted peanuts. Contains peanuts.

House-made thin noodles made with a plant-based egg substitute and spinach juice, in sesame sauce with chili oil and crushed peanuts. Contains peanuts.

House-made thin egg noodles in the house spicy sauce.

House-made thin noodles made with a plant-based egg substitute and spinach juice, in the house spicy sauce.

Thin egg noodles topped with minced Kurobuta pork sautéed with tomato, beancurd, green onion, edamame and cucumber.

Thin egg noodles topped with diced Angus chuck roast, tomato, beancurd, edamame, cucumber, cilantro and Szechuan peppers.

House-made egg noodles in a mildly spicy braised beef soup, topped with baby bok choy. The beef contains tendon.

Egg noodles in chicken broth with sliced chicken breast, bok choy, carrots and bamboo shoots.

Egg noodles in a light clear broth, topped with slices of Shanghainese-style fried pork chop.

Glass noodles in a light clear broth with Kurobuta pork rolls, tofu puffs and green onion.

Fried rice with chicken, scrambled egg and green onion.

Fried rice with shrimp, scrambled egg and green onion.

Fried rice with strips of marinated Kurobuta pork, scrambled egg and green onion.

Egg and green onion fried rice topped with a Shanghainese-style fried pork cutlet.

Fried rice with Taiwanese cabbage, shimeji mushroom and corn.

Wok-fried noodles with skirt steak, napa cabbage, spinach and green onion oil.

Wok-fried noodles with chicken, napa cabbage, spinach and green onion oil.

Wok-fried noodles with shrimp, napa cabbage, spinach and green onion oil.

Wok-fried noodles with strips of Kurobuta pork, napa cabbage, spinach and green onion oil.

Wok-fried noodles with napa cabbage, spinach and green onion oil.

Fried pork chop cutlet garnished with coarse ground pepper.

Sticky rice stuffed with stewed Kurobuta pork belly, wrapped in bamboo leaves.

2 oz pour. Grey Goose La Poire vodka, St-Germain, lemon juice and lychee.

2.5 oz pour. Bacardi light rum, lychee liqueur, lime juice and mint.

1.75 oz pour. Patron Silver tequila, yuzu juice and Grand Marnier.

2.25 oz pour. Roku gin, St-Germain, lime juice, cucumber and mint.

2 oz pour. Kavalan Taiwanese single malt whiskey, house-made Oolong tea syrup, orange bitters and a Luxardo cherry.

Shaved snow made with whole milk, topped with fresh mango, mango sauce and condensed milk.

Dessert dumplings filled with chocolate truffle wrapped in a thin layer of mochi.

Dessert dumplings filled with red bean paste and a thin layer of mochi.

Dessert dumplings filled with smooth taro.

Dessert dumplings filled with black sesame paste and mochi. May contain peanuts.

Soft steamed buns filled with chocolate truffle.

Soft steamed buns filled with sweet red bean paste.

Soft steamed buns filled with smooth taro.

Black sesame steamed buns filled with sesame paste.

Sweetened red bean paste in sticky rice, wrapped in bamboo leaves.

Hand-shaken milk tea made with Assam black tea from Taiwan, also available with Jasmine green tea.

Ceremonial matcha layered with Taiwanese jasmine milk tea.

Hand-shaken Assam black tea, plain or sweetened with a fruit flavor. The honey version is not vegan.

Hand-shaken Jasmine green tea, plain or sweetened with a fruit flavor. The honey version is not vegan.

Lightly sweetened green or black tea topped with hand-whipped sea salt cream.

Jasmine green tea with freshly hand-squeezed orange juice.

Jasmine green or Assam black tea with fresh-squeezed lemon juice.

Hand-shaken lemonade with crushed ice, fresh lemon juice and honey.

Hot Taiwan-grown tea: Jasmine or Oolong.

Navel oranges squeezed in-house every day.