AT the Din Tai Fung, I received an education into the fine art and tradition of the dumpling restaurant.

To be honest, I have never been a huge fan of the dumpling. However dining at the Din Tai Fung has completely changed my opinion. The dumplings produced at this restaurant rate amongst the best Chinese food I have ever tasted. The dumplings (xiaolongbao), in particular, were divine.

The Din Tai Fung first opened in Taiwan in 1972. It quickly grew in reputation as a place of quality produce and dedicated dumpling craftsmanship. In 1993 the New York Times rated the Din Tai Fung as "among the 10 best international restaurants."

The restaurant chain is located in a number of countries, including China, Japan, Singapore and the United States. It first opened its door on the mainland in 1993 and opened in Shenzhen last week. Incredibly the day we went was the second day it was open and the restaurant was completely packed.

Quality counts

The taste of the dumplings at the Din Tai Fung is out of this world. Why are they so good? One reason is because of the strict adherence to quality throughout all the restaurants. The Taiwan-based head chef, the legendary "Ah Biao," has been with the restaurant since the beginning. His cooking experience is now part of the strict quality control regulations that goes into producing the dumplings.

For example, the chicken used in the chicken noodle soup is only purchased from Qingyuan. This area in Guangdong produces the country's finest chickens. All the chickens used are free-range. Ah Biao also insists that only hens that have just laid eggs can be used. They taste better!

The pork used in the dumplings also goes through a strict quality control procedure. The restaurant only purchases from approved suppliers and a Din Tai Fung representative is on hand in all parts of the delivery process. The flour used costs twice as much as ordinary flour because of the exacting demands that the Din Tai Fung places on its suppliers.

The training of its cooks is rigorous, after three months' training they acquire the basics of dumpling preparation and only after six months' training are they considered qualified to prepare the dumplings. The amount of juices in each dumpling, the thickness of the flour and the weight of the dumpling are all strictly controlled.

The results make for dumplings that are astonishingly good.

Standout dishes

On the night we had a number of wonderful dishes, here are some of the best. The restaurant specializes in the little dragon dumplings and they were absolutely wonderful. Make sure you dip in the vinegar and add a bit of ginger.

Steamed crab meat and pork dumplings

These literally melted in my mouth, the juices were cooked to perfection. Taste Heaven!

Green vegetables and pork dumplings

Again the delicate flour skin was astounding and the taste exceptional.

Chicken noodle soup

The best chicken noodle soup I have ever had.

Why will I be back?

The Din Tai Fung provides an exceptional dining experience. The dumplings are made in full public view. The d¨¦cor is superb, which took over a year to finalize the design.

The food is exceptional; I really appreciate the amount of effort that goes into ensuring the quality. The menu is in Chinese, English and Japanese.

The Din Tai Fung is more expensive than your average dim sum restaurants (about 40 yuan per head). It's worth every cent. If you haven't been to this dim sum restaurant then, you don't know what you're missing. 

Editor: Wings