I wouldn’t call that food mediocre, and I agree it’s a good bang for your buck. But a dumpling is a dumpling and the novelty wears fast, and they are not so good as to queue for hours to have them (and I know you covered this point already, couldn’t agree more about avoiding peak hours).
In both instances I’ve been invited by peoples who really wanted to treat me so I pretended I was really having the dim sums of my life, but then again what I love about these foods is the variety, so focusing on dumplings that all had the same texture and MO (bite, let the soup flow, slurp, eat) was kinda boring tbqh. And the sides they ordered (including some tofu rolls with herbs that I really didn’t like) were not the best I’ve had either.
My understanding is that DTF has what Michelin calls a «macaron» which is not a star but a kind of recognition from people who are not official Michelin tasters? To me a Michelin award rewards the skills, research and general pursuit of culinary excellence of a chef and his crew, and hardly applies to a generic, easy to replicate recipe.
I realize this long winded rant makes me sound more salty about DTF than I really am, I’m actually just *not impressed*, so didn’t feel the hype.
Yet I’ve seen people in Shanghai line up for hours at a Magnum Ice cream shop. There would be up to 1,5 hour waiting time at any time of the day when they opened the first Burger King where I live. Why people would line up for hours to try something that
- is mass produced
- is not in limited supply
- will still be available in days/weeks/months
is beyond me.
Anyway by all means keep enjoying DTF!