From Humble Beginnings to Vancouver’s Dumpling Stage
After months of preparation, Din Tai Fung is set to open its doors on Alberni Street with a sprawling 311-seat dining room dedicated to the art of soup dumplings. Albert Yang, part of the family behind the global chain, has traded sightseeing for hard work, alongside relatives who are training staff and overseeing the kitchen’s heart-the dumpling room.
A Family Tradition Rolled Into Every Dumpling
Growing up in his parents’ modest Arcadia, California restaurant, Yang learned dumpling-making as a child, mastering the delicate craft of Xiao Long Bao by age 12. The dumplings, known for their signature 18 folds and thin, resilient skin, trace back to his grandfather, Yang Bing Yi, who started the first Din Tai Fung in Taiwan in 1970 as a way to serve beloved home-style dishes.
Craftsmanship Meets Hospitality
Din Tai Fung’s Vancouver location blends Taiwanese heritage with West Coast charm, featuring a serene rock garden and jewel-toned interiors. Behind the scenes, 40 dumpling makers perfect the dough’s thickness and soup filling daily, ensuring every bite bursts with flavor and tradition.
More Than Food: A Family’s Commitment to Guests
Albert recalls his grandfather’s humility and dedication-carrying a disabled guest up narrow stairs to dine together-setting a standard of hospitality the new Vancouver restaurant aims to uphold. Din Tai Fung promises not just exquisite dumplings but a welcoming experience that makes every diner feel like family.
Ready to savor Vancouver’s newest culinary gem? Discover how tradition and skill come together in every delicate dumpling at Din Tai Fung.
