Ding Tai Fung is street food for the fashionista. This Taipei chain serves a dressed-up version of Shanghai’s beloved xiaolongbao; it’s a place where the greasy goodness of bamboo steamers and juicy dumplings meets the marble-slicked sterility of Xintiandi. As you enter the restaurant, bubbly waitresses ask you your name, and escort you to cushy booths separated by shiny slabs of rock. Caricatures of dumpling-munching celebrities decorate the walls, with garish smiles and funny haircuts. They’ve got good reason to smile. If you crave juicy xiaolongbao, ground pork cradled in a delicate, paper-thin wrapper, flavoured with a hint of ginger and plenty of pork fat which melts into a unctious soup, you won’t be disappointed here. The restaurant, which was once named as one of the world’s ten best by ‘The New York Times,’ focuses on stuff from the steamer, although they offer a range of cold dishes, fried greens like dou miao, and hairy crabs when in season. Our double boiled chicken soup had the rich intensity of a consomme and was a perfect accompaniment to a vinegary salad of smoked tofu, seaweed and beansprouts, but, as predicted, the xiaolongbao (both the pork and the crab) stole the show. The perfectly formed morsels, with a wrapper just strong enough to withstand being peeled off the steamer, leave you with a mouthful of juice and an intesely flavorful filling. Rest assured, you’ll be back for more.