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Din Tai Fung

Even Jackie Chan lines up to devour the hsiao lung bao, or soup dumplings, at the original 30-year-old outlet of this Taiwanese chain that exports to Tokyo, Los Angeles and Sydney's George Street. Lack of ambience does not deter dim sum aficionados who order off an affordable menu, presented in chinese and English. The bite-size standard bearers boast an outer flour skin of precisely five grams stuffed with 16 grams of pork or crab then folded 18 times. Balance the palate with sweet red bean or taro dumplings for dessert.