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CEO Albert Yang On Taking Din Tai Fung’s Precision Coast to Coast

Under his leadership, the Taiwanese dumpling house has become the highest-grossing U.S. restaurant chain across locations while expanding faster than ever across North America. He credits patience, investment in people and an unwavering commitment to consistency.

Albert Yang is opening restaurants in North America faster than ever, but he’s quick to point out Din Tai Fung’s standards haven’t changed. “Every xiao long bao is made to exact specifications,” the CEO told Observer: 18 folds and a weight of 21 grams. “Achieving that consistency across every restaurant takes an enormous investment in training and craftsmanship… and we’ve found a way to accelerate the learning curve without compromising the craft.”

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In 2024, the company opened two restaurants in the U.S., then two more North American locations—in Santa Monica and Vancouver—in 2025. This year, Din Tai Fung opened three: Irvine in March, Scottsdale in April and Brea in August. The Taiwan-born chain now has 21 locations across California, Arizona, Nevada, Oregon, Washington, New York and British Columbia. The Brooklyn Din Tai Fung will open its doors in late spring or early summer of 2027, with Chandler and Topanga to follow in the fall.

Din Tai Fung’s U.S. locations averaged $27.4 million each in 2024, the highest of any U.S. chain, according to Technomic. Yang credits accessibility and the aforementioned consistency. Locations are hard to find because a full Din Tai Fung needs 10,000-20,000 square feet in a place that already draws crowds, and Yang says the company will wait years for the right space rather than settle. The 25,000-square-foot Manhattan........

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