Din Tai Fung opens new outlet at Chinatown Point Part 1

Back in 1927, a man named Bingyi Yang in Shanxi, China migrated to Taiwan in search of better opportunity. He found found work as a delivery man at Heng Tai Fung - a store that markets cooking oil. After Bingyi worked for two years at Heng Tai Fung, the owner of Heng Tai Fung was rather impressed with his hard work, and placed Bingyi in charge of the accounts.

Unfortunately Heng Tai Fung was forced to close its business after the owner suffered other business losses, leaving Bingyi out of work. 

Despite this setback, Bingyi started his own oil shop with wholesale oil sourced from Din Mei Oils. As a mark of respect to his first boss at Heng Tai Fung, Bingyi named his new store Din Tai Fung.

However, around 1980's when tinned oil went on sale, sales at Din Tai Fung plummeted. Bingyi sought  advice from a friend and together with his wife, converted half of their shop towards making and selling steamed dumplings. 

Many customers were drawn to the quality and exceptional taste of Din Tai Fung’s steamed dumplings. The business took off thanks to its strong word-of-mouth. From then on, Bingyi stopped selling oil at Din Tai Fung, and concentrated in the steamed dumpling business and over the years, turned Ding Tai Fung into the full-fledged restaurant it is today.

This was the humble and inspiring beginning of an international brand – Din Tai Fung.

In 2003, BreadTalk Group obtain franchise rights to run Din Tai  Fung Brand of restaurants, and opens its first Din Tai Fung at Paragon Shopping Centre. To date there are 14 Din Tai Fungs in Singapore with its latest two outlets opened at Chinatown Point & Parkway Parade.