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Din Tai Fung
Din Tai Fung originated in Taipei, Taiwan, in 1972, founded by Yang Bingyi as a cooking oil retailer before pivoting to selling xiaolongbao, or soup dumplings, and the chain grew into one of the most internationally acclaimed Chinese restaurant brands in the world, with the New York Times once naming its original Taipei location one of the world's top ten restaurants. The chain's first US location opened in 2000 in Arcadia, California, and Din Tai Fung has maintained an unusually rigorous standardization process across its global locations, reportedly requiring each soup dumpling to be pleated with a specific, precisely counted number of folds and to weigh within a narrow gram tolerance. That obsessive consistency has made Din Tai Fung one of the most reliably reviewed restaurant chains in the world regardless of location, with diners in Los Angeles, Seattle, or London reporting a nearly identical dumpling experience to the original Taipei restaurant, a level of quality control rare among any international restaurant chain. Din Tai Fung's combination of its origin as an accidental pivot from a cooking-oil shop and its internationally rigorous, globally consistent soup dumpling standardization has made it one of the most critically acclaimed Chinese restaurant chains anywhere in the world.
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Nom Wah Tea Parlor
Nom Wah Tea Parlor opened in 1920 in Manhattan's Chinatown, making it the oldest continuously operating dim sum restaurant in the entire city, and it's held that same Doyers Street location — on one of the neighborhood's oldest and most crooked streets — for over a century. The restaurant was purchased in 2010 by Wilson Tang, a nephew of the previous longtime owner, who took over specifically to preserve the restaurant's traditional dim sum format — small plates ordered individually from a menu rather than the rolling cart system many other dim sum restaurants use — while gradually modernizing operations without changing the food itself. Nom Wah's egg rolls and shrimp dumplings have become specifically celebrated individual dishes, drawing both longtime Chinatown regulars and a newer generation of diners introduced to the restaurant through extensive food media and documentary coverage of Tang's ownership transition and preservation effort. Nom Wah Tea Parlor's combination of over a century of continuous operation on the same historic street and its deliberate, family-driven preservation of traditional individually ordered dim sum has made it one of the most historically significant Chinese restaurants in the entire country.
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