Din Tai Fung — Restaurant in Arcadia

Din Tai Fung: Disrespectful to Loyal Customers, Inconsistent, and Poorly Managed

My partner and I have been loyal customers at Din Tai Fung for years. We’ve eaten here once, sometimes twice a week, always at the bar, and have spent enough to cover an employee’s salary. We’re not casual visitors — we’re long-term regulars whose faces and orders are well known to the staff.

I don’t drink. I always order jasmine tea. And in all this time, not once have I ever been asked for ID to sit at the bar. That changed abruptly this week, when I was suddenly told I couldn’t be seated without an ID — despite explaining that I wasn’t planning to drink, just like every other time I’ve come in.

I rely on bar seating because I have low blood sugar, and waiting two or more hours for a regular table just isn’t an option for me. The bar has always been the faster, more accessible choice — until now, when management decided to enforce a policy they’ve never mentioned or applied before.

When I called to speak with a manager, I was told, “We always check ID.” That is simply false. If that were true, they’ve been ignoring their own policy for years. And if it’s not true, then it was selectively enforced against me — and selective enforcement isn’t just unprofessional, it borders on discrimination.

Unfortunately, this isn’t the first time we’ve felt that way at this location. We’ve previously had to speak to management about being overlooked or poorly treated, in ways that felt connected to our ethnicity. If you don’t look like their “typical” customer, good luck getting consistent, respectful service.

The issue isn’t the policy — it’s the way it was suddenly used to deny a regular customer service without any explanation, consistency, or basic courtesy. No apology. No accountability. Just a cold dismissal from a manager who clearly didn’t care that they were turning away someone who’s supported this business for years.

I left hungry, embarrassed, and completely unsatisfied. And honestly, I won’t be back.

If upper management wants to reach out, I’m open to a conversation. I’d be happy to explain directly how deeply disappointing this experience was, and how Din Tai Fung lost a loyal customer not because of an ID policy — but because of how they chose to enforce it, and who they chose to enforce it against. For the future, and if upper management has any sense, learn that experiences like this don’t just cost business — they damage...

Diminished Delight: Undercooked Xiao Long Bao Disappoints at Din Tai Fung, Arcadia, CAMy recent visit to Din Tai Fung in Arcadia, CA, once a cherished dining destination, unfortunately fell short of expectations, primarily due to a critical flaw: undercooked Xiao Long Bao.As a connoisseur of Taiwanese cuisine with four decades spent in Taiwan and a history of frequenting Din Tai Fung establishments, encountering undercooked Xiao Long Bao was deeply disappointing. Despite my familiarity with this renowned dish, the dumplings served were unmistakably underprepared, an unexpected deviation from the perfected craftsmanship typically associated with Din Tai Fung.Despite several attempts to address this concern with the attentive staff and managerial interventions – which I genuinely appreciated – the issue persisted. This oversight in the preparation of their signature dish raised significant doubts about the kitchen's attention to detail and adherence to traditional cooking methods.The art of preparing Xiao Long Bao, with its delicate balance of flavors and perfectly cooked filling, is integral to the Din Tai Fung experience. However, the undercooked state of this iconic dish not only compromised its taste but also challenged the restaurant's commitment to preserving the authenticity of Taiwanese culinary heritage.I sincerely implore Din Tai Fung's management and headquarters to give urgent attention to this matter. Ensuring the proper preparation and quality of their signature Xiao Long Bao across all branches, including the Arcadia location, is essential for retaining the trust and loyalty of patrons who seek the genuine flavors of Taiwanese cuisine.It is my fervent hope that Din Tai Fung rectifies this issue promptly, guaranteeing that undercooked Xiao Long Bao never eclipses the exceptional dining experience they are renowned for. This will allow patrons, both local and international, to savor the true essence of Taiwanese gastronomy...

Most of the time: 4 stars

Can't complain about juicy pork dumplings at DTF but it does lack the "juice" part. Nothing can really compare to the original Shanghai juicy pork dumplings in Shanghai. I've had better tasting ones even in Hong Kong but Din Tai Fung still makes it great. The bad part is that it's expensive compared to Mama Lu's in Monterey Park or even newly opened Dan in Pasadena. What I do enjoy having here that complements every dish I order is their chili oil. I douse their grind up chili on every single dish and by the end of my meal, my plate is bloody red.

Most Recently: 2 stars are for this date

I did just come here recently and noticed they changed their menu names of their dumplings. On 2/1, I came here after work with coworkers and after being seated, we waited for 10 freaking minutes and no server came to our table. I had to walk up to the hostess and complain about why they seated us at a section where no server would take care of us. We saw several walk by our table without a slightest greeting but it was a busboy that was more attentive than any other server. That day was the worst time I experienced poor customer service from this location. Eventually a server came and said "He'll be taking over the other server" when there was no server to begin with. We even saw managers deliver our food but NOT ONE OF THEM, including the servers, apologized for this mishap. Total disrespect and we would rather have the busboy be our server since he tried to help us and we would've gladly tipped him instead...