"There are a million ways soup dumplings can miss the mark, and Din Tai Fung, which opened its first location more than 50 years ago in Taipei, has thought through nearly all of them. The chain has finally brought its decades of mastery to New York City, now home to the biggest location in the world. The skin is delicately thin, even at the point where the 18 folds meet. The meat is tender and gristle-free, the soup is flavorful without being too oily, and most importantly, each order of 10 is served piping hot — no languishing in the kitchen here. Some prefer to eat the dumplings with vinegar and ginger, but they’re best in the purest form, without any extra frills. Versions here include the signature pork, a pork and crab mixture, chicken, and a dessert version filled with chocolate. — Stephanie Wu, editor-in-chief" - Robert Sietsema
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