Dumpling chain Din Tai Fung has gone from humble beginnings in Taiwan some 40 years ago to a presence in 10 countries, including Singapore, the United States, Australia, and Japan. The secret of its success lies in one item—xiaolongbao—a type of bun that, in Din Tai Fung's case, weighs 21 grams and has 18 folds. The signature xiaolongbao filling includes a pork ball and gelatin, made from meat stock, that melts when the bun is steamed and in turn creates a "soup" inside. Delicious! There are other variations, including crab roe and pork, black truffle and pork, and seafood. Also try the fried rice with pork and shrimp, and the red bean desserts. Din Tai Fung also boasts contemporary decor, professional service, and cleanliness. Yes, it's more expensive than other dumpling restaurants, but in this case you get what you pay for.