Yes, Filipinos Created Din Tai Fung’s Chocolate Lava Xiaolongbao
Fans of Din Tai Fung, the world's widely recognized xiaolongbao brand, probably know that it originated in Taiwan. Its maiden shop along Xinyi Road in Taipei was in fact named one of the top ten restaurants in the world by The New York Times, and the number one restaurant in Asia by The Daily Meal. Meanwhile, its xiaolongbao (or soup dumplings) have been called “The World’s Greatest Dumplings” by Forbes magazine, and described as “small miracles” by Pulitzer Prize-winning food critic Jonathan Gold.
But did you know that Filipino chefs from The Moment Group developed the dessert version of the famous soup dumpling, which is now a staple in Din Tai Fung branches around the world? We’re talking about the Chocolate Lava Xiaolongbao. Think molten chocolate sauce encased in a mochi-like wrapper. Many diners say it’s best enjoyed with a side of rock salt and cheese. The dessert continues to pull in crowds in many Din Tai Fung branches, as can be seen on social media.
Many diners swear by rock salt-and-cheese hack.
The Moment Group co-founder Abba Napa explains that the brand’s Taiwanese principals trusted her team to adapt the concept for the local market while staying true to its DNA.
“The Din Tai Fung product is always going to be about the highest quality of ingredients that you can find, and the cleanest flavor profile that you can bring forward because it's all about technique and letting the honest flavors of the ingredients shine.”
Din Tai Fung Salted Egg Yolk Prawns
Napa says that this philosophy runs through every aspect of their work. As Filipinos, she notes, there’s also an inherent love for bold flavors. The team tries to weave some of these local tastes into the menu while staying true to Din Tai Fung’s roots.
Aside from the Chocolate Lava Xiaolongbao, Din Tai Fung’s Philippine original dishes include the Crispy Beef Strips and the Salted Egg Yolk Prawns.
The hard work that goes into perfecting each dish is only part of what defines Din Tai Fung’s enduring appeal, says the Moment team. The brand’s success also lies in its commitment to craft and hospitality—values passed down from its Taiwanese origins and embraced by its local team.
A Din Tai Fung shifu in action
Before The Moment Group brought Din Tai Fung to the Philippines in 2015, its founders and staff underwent an intensive six-month immersion in Taipei, training as both shifus and front-of-house crew. Fifteen Filipino team members joined that first residency, learning the meticulous art behind every dumpling.
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The Moment Group co-founder Eliza Antonino recalls how grueling yet gratifying the process was. “Getting the first xiaolongbao in that basket doesn’t mean that you got it. It’s really like muscle memory,” she says. “I still remember the day I was first successful. I was jumping up and down like a crazy person in the front kitchen. And then I texted everyone—my family, [Moment co-founder] Jon [Syjuco], and Abba. I said, ‘I finally did it!’”
Din Tai Fung's famous Pork Xiaolongbao
What began as a learning experience for the Filipino team would eventually ripple through Din Tai Fung’s global operations.
Back then, the brand’s open kitchens, where guests could watch the dumpling-making process, were staffed exclusively by men.
“Before us, there were no women in the front kitchen,” says Antonino. “Today, you can see women in the front kitchens of Din Tai Fung in Taipei and in many other shops around the world. Team Philippines was the first country franchise to have a woman shifu in its front kitchens. Because of our team, Mr. [Warren] Yang, [the chairman of Din Tai Fung], saw that women have great talent for this craft and can persevere in the same way.”
The Moment Group founders Jon Syjuco, Abba Napa, and Eliza Antonino.
Marking its 10th year in the Philippines, Din Tai Fung continues to expand nationwide. Its tenth branch is set to open later this year at SM City Clark in Pampanga, alongside an XLB Day celebration honoring its signature soup dumpling. As The Moment Group brings the brand to more Filipino diners, Napa notes that the team remains focused on preserving the joy that defines every Din Tai Fung experience.
“That diners still line up after 10 years, after what is going to be 10 locations, is an enormous deal to us,” she says. “We don’t take that lightly, and we see it as a big responsibility.”
