Giles Coren reviews Din Tai Fung for The Times Magazine

29 Dec, 2018

“But are they worth it? Are they worth the 60-year wait to come to Britain, the year-long wait to build the place and the five hours spent standing in the rain? Well, let me tell you, I have never seen or tasted the like.”

“Inch-long chunks of cucumber, stacked high on a square white plate and dressed with garlic and chilli oil, were crisp, cool, crunchy, with a nutty follow-through, like a Jewish pickled new green plus a kung fu kick.”

“At these prices, and in these volumes, the delicacy… is nothing short of a miracle.”

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