Ube Crunch vs. Chocolate Lava: Our Verdict on Din Tai Fung’s Limited-Time Dessert Xiaolongbao

Xiaolongbao Day calls for a basket of dumplings, and Din Tai Fung is marking the occasion with something sweet. Its limited-edition Birthday Basket brings together two Philippine Original dessert creations: the new Ube Crunch Xiaolongbao and the much-loved Chocolate Lava Xiaolongbao.

The Ube Crunch Xiaolongbao is the newest addition to Din Tai Fung Philippines’ dessert dumpling lineup. It has a creamy ube filling with biscuit bits for crunch, all wrapped in the restaurant’s signature 18-fold dumpling wrapper.

The rich, sweet ube filling gets a pleasant crunch from the biscuit bits, while the warm, chewy wrapper has a texture reminiscent of Filipino kakanin. It’s an enjoyable combination, particularly for ube lovers, though those who prefer less-sweet desserts may find one or two pieces just right.

A Manila-born chocolate favorite

The Chocolate Lava Xiaolongbao is a Philippine original first developed at Din Tai Fung’s SM Megamall branch. Its chewy, mochi-like wrapper encases warm truffle chocolate with a familiar taste reminiscent of Milo. Sweet but not cloying, it’s easy to see why it has become a favorite.

There’s a nice local story behind this dumpling, too. According to The Moment Group founder Abba Napa, the Chocolate Lava Xiaolongbao was developed by the Manila team and has since been introduced in Din Tai Fung restaurants in other markets. It’s a Filipino creation that has made its way beyond our shores, something worth celebrating.

Chocolate Lava Xiaolongbao | Photo: Din Tai Fung PHA Filipino twist on a Taiwanese favorite

Founded in Taiwan in 1958, Din Tai Fung began as a cooking oil business before becoming known for its xiaolongbao in the 1970s. It arrived in the Philippines in 2015 through The Moment Group, which has since introduced locally developed creations such as the Chocolate Lava Xiaolongbao.

Today, Din Tai Fung has 179 restaurants across 15 countries. Its original shop on Taipei’s Xinyi Road was named one of the world’s top 10 restaurants by The New York Times and the number one restaurant in Asia by The Daily Meal. Its xiaolongbao have also been called “The World’s Greatest Dumplings” by Forbes and described as “small miracles” by Pulitzer Prize-winning food critic Jonathan Gold.

For XLB Day, Din Tai Fung puts the spotlight on two creations developed in the Philippines. The limited-edition Birthday Basket features two Ube Crunch and two Chocolate Lava Xiaolongbao. Available for dine-in, takeaway, and delivery, it will be offered at Manila branches until December 6, 2026, and at Clark and Cebu branches beginning November 9. The Ube Crunch Xiaolongbao will also be available separately in a three-piece serving.