Din Tai Fung is located in a very busy place. They just opened a new building, which is slightly bigger than their older location (just a few feet away). Both buildings are open to eat, so now there is more room for customers. This equals a small wait (unlike before where you needed to wait 1 hour or more, like other reviewers said).
The ambiance is good- bright rooms and elegant dark wood chairs and tables. The new building has blueish glass and orchids- a nice touch.
The main hype about Din Tai Fung is simply the "xiao long bao" ,which in english translates to mini pork buns. The XLB is a steamed dumpling which inside has fillings of meat, or crab. This is their biggest seller and most popular dish. Din Tai Fung's XLB has a very thin skin, unlike the frozen ones you can buy or most other restaurants. In addition, there is a fair amount of juice. However, they are very delicate, and if you are not careful, the skin of the dumpling will break. The XLBs do taste good! It's depends on what kind of person you are. Some people don't like, while others love it.
Another great dish at Din Tai Fung is their red bean dumpling, which is similar to the XLB. It as well, has a thin skin, but has red bean paste inside. Although simple, it's a good dessert and also tastes very nice and sweet- a big difference after all the things diners eat before.
A not so good dish however, like many other people say (online, etc.) is their fried rice. It is not well seasoned, and is not very tasteless. In addition, the pork chop we had on the fried rice was always too spicy and dry. Not a great dish.
I would recommend Din Tai Fung to people who haven't tried xiao long bao. It is a good place to have it ( as it is one of the most famous in the whole Los Angeles County). A great restaurant!

world class dumplings

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unique and family favorite