Issue link: http://digital.copcomm.com/i/188061
David Wasielewski, owner, and Mark Davis, Bar Manager pose with The Dumpling Man while dumplings are made by hand in the background. Mark Davis, Bar Manager, and David Wasielewski, Owner, Din Tai Fung Bellevue I t's 10 a.m., and the rows of workers expertly wrapping dumplings in the window in front of Din Tai Fung evoke a Chinatown feel—if Chinatown were housed in a suburban shopping mall that's also home to corporate offices for Microsoft and Eddie Bauer. But if you've never heard of Din Tai Fung, rest assured: It is to dumplings what Microsoft is to computers and Eddie Bauer is to sensible casualwear, with more than 80 locations worldwide and a reputation as the best dumpling house in the world for a half century. Originally founded in Taipei, the Bellevue location, owned by foundingfamily friend David Wasielweski, is the first of the dumpling empire's outlets to feature a bar program, a fact, according to Wasielweski, born out of competitive necessity. "There's more to it than just opening a restaurant in this area," says Wasielweski. "I wanted to open a restaurant that serves Chinese food, not a Chinese restaurant. We are offering an international experience" , he continues, mentioning that the cocktail program mirrors the restaurant's Asian roots. "The food is a light and delicate menu," chimes in Bar Manager Mark Davis. "So we work hard to create a cocktail program that complements the food and classic Asian flavors." From lychee to plum blossom to ginger, Asian flavors are at the forefront in the glass but one drink and flavor won , our hearts: the popular Hibiskus Punch, a perfect pair with any of these famed dumplings. —Rachel Burkons Hibiskus Punch ◗ 1½ oz. ABSOLUT Hibiskus ◗ ½ oz. house-infused ginger liqueur ◗ ½ oz. cranberry juice ◗ ½ oz. pomegranate juice ◗ Top with soda and shaved lime peel. 104 / the tasting panel / october 2013 TP1013_066-107.indd 104 9/23/13 10:37 PM