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Din Tai Fung Restaurant Review: Renowned for its intricate, delicate soup dumplings, Din Tai Fung is one of only a few stateside locations of the well-known Taiwan-based chain. Although the hype surrounding the Lincoln Square hotspot doesn’t quite deliver, it’s worth the 30-minutes max wait time for a table. To skip waiting altogether, sit at the bar where you can observe the dumplings being made. Basically a dim sum house minus the carts and offering a variety of small plates --- soups and noodle dishes are also available --- a laminated menu presents pictures of steamed dumplings (10 per order), which arrive fast, hot and fresh in bamboo baskets. Order the signature xiao long bao, soup dumplings filled with hot broth; Shanghai rice cakes with chicken, shrimp and pork shu mai; wok-fried noodles and sautéed seasonal vegetables. Skip the disappointing plain, doughy bao. Desserts are limited to soft-steamed buns filled with sweet filling such as taro, red bean or sesame paste. Enjoy the dumplings with a bottle of Chinese beer or a creative cocktail. There’s a sizable selection of sakés. Service is efficient and friendly.