Coast to Coast—Din Tai Fung in the West

In 1958, Bing-Yi Yang and his wife founded a cooking oil shop in Taipei—eventually dedicating a portion of it to making and selling soup dumplings. These were so popular, they became the focus of the business and eventually a restaurant empire with devoted followings in thirteen countries around the globe: Din Tai Fung.

The still family-owned business approached Tag Front Architects to create a more modern look—ultimately reflected in the design of their Santa Monica location, pictured. “We integrated traditional Chinese elements, infusing them with a modern edge,” explains Heidi Tay of Tag Front Architects. “As you walk in, past the oversized wood facade door, traditional Chinese motifs and artwork are subtly integrated into the design, paying homage to Chinese heritage without overwhelming the modern aesthetic.”

To create a long, beautiful bar, the team wanted a material that had the look of travertine without its susceptibilities. “Due to the fact that this is a high traffic restaurant with sauces that would stain natural stone, we decided Cambria quartz would be a great fit here. The MonTaaj [design] was an excellent choice because it has subtle gray and white veining with a nice light beige that matched the aesthetic of the restaurant.”

“We also used quartz on the wall panels of the show kitchen where the soup dumplings are made because it is highly resistant to staining, bacteria, and moisture damage,” Tay adds. She refers to the kitchen as the dining room’s focal point but also appreciates the whimsical shape of its banquettes. “The design of this space is a nod to the dumpling steamers which play an important role in the cuisine.”

Tay says the teams at Din Tai Fung and Tag Front were both pleased with the results. “Our mission was to cultivate an upscale dining experience for our clients, customers, and staff,” she says. “With all the design decisions we made, we were able to bring that experience to life.”