Din Tai Fung (UTC, San Diego)

There’s a sizeable number of of “meh” reviews of Din Tai Fung on Google Maps, and I think the reason why is that folks don’t realize just how good these dumplings are. Go eat dumplings somewhere else (and you should), like Tasty Noodle House or Dumpling Inn, then come back here. You’ll then be able to better appreciate the fineness of the wrapper, the outstanding flavor, and the consistency. Yes the prices are a bit high, reservations that far in advance is a pain, paying for parking at UTC is a crime, and it’s outrageous to pay $5.50 for Lemon Green Tea. But the quality of the food makes it all worthwhile.

Awesome: pork Xiao Long Bao, chicken fried noodles, dumplings in spicy sauce, sautéed Spinach, sautéed bok choy.

Less than awesome: chocolate mochi XLB – not as smooth as the old XLB that tasted like a chocolate truffle in a XLB wrapper. Passion Fruit Green Tea, way too sweet. Chicken dumplings – good but too bland, the pork has more flavor.

Don’t forget to admire the dumpling makers at the front of the house, who will soon be whisking them to you at your table.

Pro tip: be aware, Chinese efficiency requires you to fill out your order sheet while you wait for a table. And save your leftover spicy sauce to put on your XLB.

Go if:

– you’ve never been to a DTF. This is not your grandfather’s Chinese place – this is a new age of high end Chinese food in SoCal. What a time to be alive. And if you like it, let this be the gateway drug that pulls you to over to Convoy, and then up to East LA/Alhambra/San Gabriel, for even more Chinese food gloriousness.

– you can make a ressie about a week in advance, or you’re willing to wait about an hour for a table

– you’ve never heard of putting vinegar and ginger on your dumplings.

– you’ve been turned off by traditionally brusque service at Chinese restaurants. They take pains to provide fully Americanized, overly cheerful Red Robin and Chotchkies-like service.

Don’t go if:

– I can’t really think of a reason not to go.