Brief Description of Din Tai Fung
Having originally been founded as a cooking oil retail business in 1958, Din Tai Fung reborn as a steamed dumpling and noodle restaurant in 1972. Din Tai Fung was awarded the Michelin Star in 2010, which came as a special honour as they are the first and only Taiwanese restaurant to receive such international recognition.
3 Highlights from Visit to Din Tai Fung
- Speed. Fast, fast, fast. Things happened instantaneously in the restaurant. It created a vibrant atmosphere that is fast-paced and aggressive. Food was promptly served just minutes after orders were placed. Tables were cleared immediately after diners left the tables. New diners takeover the tables almost immediately, or just minutes after the tables were cleared. Not only that, employees walk and talk in a fast-pace that seemed to suggest everything is truly driven in the restaurant.
- Language. Staff members were prompt in serving and easy to communicate with. To cater to customers from different countries, staff members who were able to speak more than one language had the privilege to gain extra recognition by pinning the representative national flag below their nametags. For example, a staff member who could speak Japanese had a Japan flag pinned against her uniform. This system not only allows customers to quickly recognise their home language, but also creates the opportunities for staff members to yearn for learning and grow within the organisation.
- Expectation. It’s amazing to see how similar the kind of food and service provided in Din Tai Fung are across Singapore and Taipei. I believe all of us entered Din Tai Fung with a level of expectation that was established by our individual experiences in Singapore. Indeed, our visit to its Taipei flagship outlet did not disappoint. It was a dinner rush hour, yet food was served timely. The vibrant atmosphere definitely created an environment that suggests to customers or passerby that says, “Look, we are so busy because a lot of people are coming in to dine with us.” Perhaps this is their way of targeting consumers’ behaviours because this sets an expectation in every customer who walks in; high crowd flow = good food. And when Din Tai Fung is able to satisfy these people through its cuisine, people naturally return for their second round of steamed dumplings.
Facets of Taipei 