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Din Tai Fung Centre Point: A New Culinary Jewel in London's West End

Din Tai Fung has finally opened its third London restaurant at Centre Point, the iconic West End landmark. Known for its Michelin Guide-recognised Taiwanese cuisine and signature Xiao Long Bao, Din Tai Fung is a popular destination for foodies around the world.

Din Tai Fung Centre Point

Seating up to 218 diners, the new Centre Point location offers an unrivalled dining experience that is sure to impress even the most discerning palate. The restaurant features a separate bar area where guests can enjoy a range of cocktails, including the famous Din, Tai and Fung.


Of course, no visit to Din Tai Fung is complete without trying their famous Xiao Long Bao. The restaurant's dim sum chefs prepare each dumpling by hand, ensuring that every dish meets the high standards that the brand is known for. The Centre Point location also offers a range of other classic dishes, including the Salted Egg Yolk Custard Lava Bun - a must-try!

We were fortunate to visit the restaurant before Easter to sample their new Easter Hot Cross buns, a tasty twist on the traditional hot cross bun, filled with a delicious chocolate filling that the Easter Bunny would be proud of. Available from 24 March to 10 April, these sweet treats will definitely hit the spot when you’re craving a sweet treat this Easter!

Din Tai Fung's commitment to culinary craftsmanship is evident in everything they do. With over 60 years of experience serving authentic Taiwanese cuisine, the brand has become a household name in many parts of the world.


The open kitchen at Centre Point is a highlight for many diners, providing a behind-the-scenes look at the artistry and skill that goes into each dish. The restaurant's floor-to-ceiling windows create a cosmopolitan vibe, making it the perfect location for pre-dinner cocktails or a post-work night out.


With its innovative approach to food and commitment to quality, this new location is sure to become a cult favourite among foodies and diners alike.



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