Din Tai Fung Eight Thonglor — Restaurant in Khlong Tan Nuea Subdistrict

Why can't DTF get it right in Thailand? I have eaten at DTF in Taipei, 3 locations in Shanghai, Singapore, and Kowloon. All were equal in presenting DTFs best in their sanitary, process approach to Dim Sum and other offerings. Not the best yet high level consistency and satisfying. The staff in Thailand are friendly and helpful but the food is so mediocre. Bland tasteless fare which is way overpriced. I have visited 3 of their shops, one of which has closed, and they are all terrible compared to other geographies. As an example, how can they screw up Dan Dan Mian. Order it at Shanghai Center or the Kowloon branch and it tastes good, not Chengdu good, yet still authentic and tasty. Here in Thailand it's done with fresh noodle (good) and a bland mix of peanut tahini. I had to ask for lajiao to add as there was no spice and no spring onion greens. Embarrassing in my view. Another example would be their Niu Rou Tang. The meat is ok but since Taiwan is famous for excellent Niu Rou Mian how can they serve this version in Thailand? Why am I being so hard on DTF? Because they can do so much better. Get some Taiwanese chef's over here and spend a few years working alongside and mentoring Thai's. Or sponsor some Thai chef's to work in Taipei or Singapore for a year or so. Chef's have to know the culture, flavor, tips and tricks, and trial by fire for the food to be authentic. Excellent Dim Sum is not the product of a standard practice manual with sanitary codes, recipes, and measures. The dumplings have no feeling, no spice, no flavor. I take people to DTF for relatively good and consistent standard of service and good food. I have yet to have that experience in Thailand. I will no longer frequent their shops here. They know how to do much better than this. Their over priced offerings in Thailand are really disappointing and uninspired. It's like eating a Lego version of food you know could be really good since you have eaten in at their shops in other countries. What a disappointment. DTF DO BETTER! I know you can. Let the good Thai people know the truly great flavor of Taipei food. As a clearly processed based kitchen remember the Lean adage, "the market sets the price, you...

One of the worse Ding Tai fung which I have ever eaten compared to all others in Singapore, Taiwan, Hong Kong and even BKK- Embassy branch.

Spinach came with on a plate filled with water ... clearly the chef is not motivated or is a very careless person. The plate was just a lump of spinach with so much water...sigh...

Next, my order was wrongly taken by the Supervisor herself.. first my fried prawn cake came as a oriental wanton dish... then my order for fried prawn paste chicken wings was completely overlooked - all these were correctly marked by me - but somehow it manifested into another dish or completely overlooked.

Next came my pork chop on dry noodles. The whole bowl was covered in pepper - black pepper could be seen all over the dish. When I requested for a change - never seen this pepper dish in Ding Tai Fung - the supervisor said this was Thai Din Tai fung version !!!! It was apparently not stated that it was a Thai peppery version of the original best selling Din Tai Fung pork chop on noodle dish..... The same supervisor did not want to change the dish for me - and I told her I will just review it on the google review...

Horrible experience .... Dont think I will ever...

Din Tai Fung, one of the favourites for the family, where we don't usually look at the menu before deciding what to order (as our dishes are pretty much fixed). We ordered their salad, 2 types of Dimsum - Pork and Pork+ Shrimp, their wantons served in chilli oil, their fried rice served with Pork chops, and the variant was their special sauce noodle instead or the regular Dan Dan noodles This visit to DTF was after a gap of over 5 years, the last one being at the HKG restaurant. There were minor tweaks that we could notice to be menu and the flavor as against what we know from the Singapore and HKG establishments and that may be due to the unavailability of some specific ingredients, but the soul of the meal remained intact. The taste difference was noticeable most in their hot and sour soup. The standard pork dimsum serving also seemed to have little less stock/juice oozing out than it normally does. But for anyone who doesn't worship this brand would probably know what we are talking about. We walked out happy as ever, and getting lined up for the next visit before we leave the city of BKK in a few...