Dumpling Dynasty

Din Tai Fung makes its hotly anticipated debut at Scottsdale Fashion Square

By Alison Bailin Batz

The Scottsdale restaurant scene has been on a tear over the past year, with splashy openings arriving at a steady clip. April was no different, bringing the highly anticipated opening of Din Tai Fung.

But while the culinary sensation arrives with a global following and serious buzz, its story begins far more humbly. Din Tai Fung began in 1958 as a modest husband-and-wife-owned cooking oil shop in Taiwan. In the 1970s, the owners pivoted the shop into a dumpling and noodle house that quietly redefined precision in dining and popularized xiao long bao, often called “soup dumplings,” which are handmade parcels filled with savory broth and meat wrapped in delicate dough. In the years since, the Michelin-awarded brand has grown to more than 165 locations worldwide. Now, Scottsdale Fashion Square is home to the brand’s first Arizona location.

The 10,000-square-foot space, with seating for approximately 340 guests, is both expansive and inviting. Designed to honor Taiwanese heritage while embracing its Sonoran Desert surroundings, the restaurant layers warm woods, creamy neutrals and golden accents with stone and glass. A sculptural tree anchors the dining room, creating a natural focal point. The bar, framed by a coved wood ceiling and lantern-inspired lighting, gives a subtle nod to Arizona’s amber tones.

Still, the real centerpiece is the show kitchen. Behind glass, a team of highly trained chefs fold dumplings filled with pork, shrimp, chicken, cod, truffle, crab, and vegetables with near-surgical precision, each one crafted with exactly 18 pleats and weighed to exacting standards. It is equal parts theater and craftsmanship, offering a transparent look at the labor behind every bite while reinforcing the brand’s unwavering commitment to consistency.

Beyond dumplings, the menu offers savory wontons, bao buns, greens, noodles and wok-fired specialties. Standouts include the shredded Kurobuta pork fried rice, chicken fried noodles, Persian cucumber salad, string beans with minced garlic, Shanghai rice cakes with shrimp, and black pepper beef tenderloin.

Dessert leans playful without losing precision. There are both bao buns and dumplings filled with ingredients such as chocolate, red bean paste, and taro, some paired with mochi for added texture.

The beverage program follows suit, designed to complement without competing. Cocktails are bright, balanced and thoughtfully composed, with a clear nod to Asian flavors and ingredients. The pear lychee martini leads the way, lightly floral and fruit forward, while other offerings – including an Asian twist on both a margarita and an old-fashioned – incorporate tea, yuzu and subtle spice. There is also a vast and varried selection of wine, beer and sake.

Din Tai Fung is open seven days a week from 11 a.m. to 9 p.m. Reservations are required.

Din Tai Fung, 7014 E. Camelback Road, Suite 608, Scottsdale; 480.256.8683; www.dtf.com.