Din Tai Fung's Yang Bing-yi family opened the Taipei original on Yong Kang Street in 1958 — the storied Taiwanese xiao long bao house with its 1-Michelin-star Taipei flagship — and brought the brand's East Coast US debut to Times Square on July 18, 2024 as the largest US location (25,000 square feet, 450 seats). A glass-cube Broadway entry descends a winding marble staircase into a dining room arranged around the brand's signature fishbowl kitchen, where white-clad dumpling chefs fold xiao long bao in full view. The Kurobuta pork XLB anchor remains the showpiece, joined by truffle and chocolate-mochi variants, sesame noodles, dim sum extensions; the NYC-exclusive Black Sesame Espresso Martini extends the cocktail program upscale. The Taipei flagship's Michelin star is the family's own, not transferred to the NYC opening. A Brooklyn second location at 567 Fulton St (The Brook tower) is signed for 2027. For the Taipei dumpling tradition at its largest US footprint — book early or accept the line.