There has been Din Tai Fung in Hong Kong for many years, but under the hegemony of property tycoons, for every meal you spend, a significant portion of it will become rental for the shop in tourist districts such as TsimShaTsui or Central, which has seen rentals ratcheting up in multiples in recent years. There is Din Tai Fung in China too, but for the reason of food safety and hygiene, I can do nothing but dismiss it out of hand.
I think Din Tai Fung in Taiwan has taken a more humble way of doing business, 5 pieces of their chef d'oeuvre Pork XiaoLongBao in a take-away paper box cost just around HK$20, think of what you could have with HK$20 in a Hong Kong restaurant? That said, it is no longer just a matter of food, poor governance of a place by the authority will actually result in deprivation of the hoi polloi in many aspects of life, good food might just be the tip of an iceberg!
Each Pork XiaoLongBao is like a piece of art work, the immaculate 18 folding on the top, the translucent wrapper through which you can see the meat and the hot soup settled down at the bottom, all so delicate and meticulously integrated. Put one in your mouth, wow! It’s heaven, so savoury with intense taste of fresh pork. The meat are grinded with a fine rather than chewy texture, you haven’t lived till you have tasted that!
I’ve also tried the Steam Shrimp and Pork Dumplings with the same price as the Pork XiaoLongBao, it is also a top order thing by any standard but still nothing to compare with the Pork XiaoLongBao. A cup of tea for every take-away customer (the queue of people waiting may put you off joining them), great services by friendly, helpful and enthusiastic waitresses.