The story
Din Tai Fung Centre Point London anchors its acclaimed Chinese cuisine in Fitzrovia, situated atop the Centre Point Arcade Food Hall. The kitchen demonstrates the brand's sixty-year heritage through steamed soup dumplings crafted in an open view, where chefs fold dough into exactly eighteen pleats per parcel. The classic pork xiao long bao arrives uniform in shape with a delicate skin holding rich broth and bounce, validating the standards behind the Good Food Guide accolade.
The menu extends beyond the soup parcels to feature Huaiyang dishes prepared with similar precision. Guests start with the crispy prawn pancake or a crunchy oriental salad combining beansprouts, tofu, and vermicelli under a tangy sesame oil dressing. Heavier plates offer noodles paired with silky pork and prawn wontons finished with spring onions and a sharp Szechuan chilli sauce. Garlic stir-fried pea shoots provide a seasonal vegetable note, while dessert presents warm buns filled with oozing salted egg-yolk custard or sweet red bean paste.
The dining room accommodates more than two hundred guests in a bright layout defined by velvety blue banquettes, marbled tabletops, and grey metallic chairs with black leather seats. Floor-to-ceiling windows cast light over the space while offering views toward Tottenham Court Road. The bar complements the food with the Origins of Craft cocktail series, including the Legacy Highball made with reduction syrup and Yang's Old Fashioned, both drawing inspiration from founder Mr Bing-Yi Yang's life. Weekly Negroni Nights introduce 135°East Hyogo Gin, adding a layer of mixology to the established Chinese kitchen.
Recognition
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