When current CEO Warren Yang joined the business in 1996, Din Tai Fung had already been hailed by the New York Times as one of the top ten restaurants in the world. The flourishing chain’s beginnings were quite humble, starting out as a cooking oil store that Yang’s parents, Yang Bing Yi and his wife Lai Penmei, converted to a dim sum eatery when the original business fizzled out. A chef the Yangs hired brought the xiao long bao concept from China, and the family kept on refining the process until Din Tai Fung became the restaurant that arguably made xiao long bao world-famous.

Din Tai Fung has received numerous awards worldwide, including being ranked second in CNN’s list of the world’s best chain enterprises and being selected as one of the World's 50 Best Restaurants by Monocle magazine. In 2010, its first Hong Kong branch at Silvercord in Tsim Sha Tsui, was awarded one Michelin star, making it the first Taiwanese restaurant to have earned the distinction. Din Tai Fung’s Xinyi Store has also been consistently recommended by the Taipei Michelin Guide for five consecutive years since 2018. In 2022, the chain announced that it was opening a Manhattan Exhibition store as it ranked 28th—the second in Asia—on the list of the World’s Top 100 Best Traditional Restaurants by TasteAtlas.

Din Tai Fung has expanded globally and now has branches in Australia, China, Hong Kong, Indonesia, Japan, Macau, Malaysia, the Philippines, Singapore, South Korea, Thailand, the United Arab Emirates, the United Kingdom and the United States.