According to all the foodie websites, Din Tai Fung was “indisputably” the most hyped London restaurant opening of 2018. The first European outlet of a 60-year-old Taiwanese chain with more than 150 outlets across Asia, Australia and North America, Michelin stars in Hong Kong and Macau, a New York Times listing as one of the “ten best restaurants in the world” and universally acknowledged to serve “the best xiao long bao on Earth”, it opened in London in early December to mass hysteria and rumours of five-hour queues. So you won’t be surprised to hear that, until yesterday, I had never heard of it. I was standing in a muddy field in Northleach, Gloucestershire, watching my boy, Sam, playing football with an under-sevens group from…

Source: The Times December 29, 2018 00:00 UTC