Din Tai Fung S’pore on why legacy is about people, not just recipes

Matthew Quek doesn’t like talking about himself, as evidenced by the lack of media interviews and online presence.

There are hints of the 28-year-old’s influence through Din Tai Fung’s growth in the past three years, even if you may have never heard of his name.

Among them are Din Tai Fung’s beloved chocolate mochi dessert and the addition of its signature Xiao Long Baos to food delivery platforms, just to name a few.

Preferring to stay behind the scenes, Quek focuses on what he calls “the small details that add up”, from the folds in a dumpling to the way staff greet each guest.

Those early experiences, along with guidance from mentors, have shaped how Quek leads today.

The young general manager has dedicated much time and effort to preserving Din Tai Fung’s legacy while also building affinity with younger customers who may have different preferences from the brand’s long-time regulars.

He shared with Mothership how he plans to take Din Tai Fung to the next level and sustain its success for years to come.

Keeping the brand relevant while protecting the legacy

After graduating from NUS Business School, Quek joined the BreadTalk Group, where he learnt frontline service, operations, and what it means to deliver consistently under pressure.

He officially joined Din Tai Fung Singapore in 2022 and slowly built himself to become the general manager of the restaurant chain.

With a brand as well-established as Din Tai Fung, it’s easy to think that one would feel content with the status quo.

Yet, Quek is well aware of how volatile and competitive the F&B industry is.

“Because of how terrible [the Covid-19 pandemic] was, we are never complacent anymore; we are always hungry,” he said.

One of Quek’s key initiatives was bringing Din Tai Fung Taiwan’s Chocolate Mochi Xiao Long Bao to Singapore, ensuring the recipe could be perfectly executed and scaled locally.

While one may assume it to be as simple as just swapping out the fillings for something sweet, there’s actually a lot more to it than meets the eye.

The process of wrapping molten chocolate inside delicate Xiao Long Bao skin required extensive coordination and refinement before it met the brand’s exacting standards — but it has since become one of Din Tai Fung Singapore’s most popular desserts.

The team went through countless rounds of experimentation before perfecting it, but for Quek, the effort was more than worth it.

This year, Quek and his team also came up with Steamed Kaya Buns in celebration of SG60, which quickly became a local favourite.

“It reminded me that innovation isn’t about shortcuts. It takes patience, a lot of trial and error, and respect for the craft,” Quek said.

For him, the success of dishes like this shows that tradition and innovation can co-exist.

“Innovation for us isn’t about chasing trends. It’s about finding new ways to honour the DNA of Din Tai Fung. We respect tradition, but we’re not afraid to adapt when the market shifts.”

Quek was also the one who advocated for Din Tai Fung to put their Xiao Long Baos on food delivery platforms.

However, the main concern was the quality of the Xiao Long Baos.

It was clear to Quek that the taste of the Xiao Long Baos on delivery would never match having them freshly made and steamed in the restaurant. But if there’s a demand, why not give it a shot?

While Quek understands the importance of maintaining consistent, high-quality standards, he is also keenly aware that Din Tai Fung must adapt to the changing preferences of its customers.

After creating strict SOPs to ensure that the quality of the soupy Xiao Long Baos would be maintained, Din Tai Fung’s Xiao Long Baos became available for food delivery from February 2023.

Today, food delivery contributes up to 30 to 40 per cent of the revenue for some restaurants.

Key takeaways from his mentors

Being a young successor means that he has big shoes to fill, a pressure Quek is well aware of.

He is quick to acknowledge all the kindness and generosity others have shown him to allow him to drive such an established and well-loved franchise, from strong partners to a dedicated team of staff.

His mentors have also played key roles in shaping his perspective on leadership and discipline, each one leaving an indelible mark as he observed how they guided the company’s growth in their own distinct way.

From Din Tai Fung Taiwan's owner and CEO, Yang Ji Hwa, he learnt that even the smallest detail, like how to fold a dumpling, comes down to patience and humility.

From former BreadTalk Group CEO Cheng William, he gained a deeper appreciation for patience and precision.

He also counts his father, BreadTalk Group founder George Quek, among those mentors.

“I’ve learnt a lot just from being able to observe him,” the younger Quek remarked. “But he’s given me the space to make my own decisions and grow into the role.”

Quek said the mix of influences taught him that leadership is not about being the loudest voice in the room.

“Good ideas don’t just come from the top. They come from chefs, managers, and service staff. My job is to empower and trust them,” he told Mothership, adding that he liked to encourage his team to test new ideas and take ownership.

He recounted how one of his chefs, JH, created a seasonal Dry Noodles Tossed in Scallion Oil with Shredded Pork, and how YM, an area manager, spotted customer interest and proposed making the Geneo outlet pet-friendly.

To Quek, leadership means giving his teams the trust and tools to thrive and turning their ideas into reality — without ever compromising the brand’s standards.

Resorts World Sentosa WEAVE restaurant, opened on Jun. 25, 2025, is another labour of love by his team, and the first Din Tai Fung in Asia to feature a cocktail tea bar.

This restaurant also introduced exclusive premium dishes such as the Premium Lobster Dry Noodle in Chef’s Seafood Sauce and Steamed Beef Tenderloin Xiao Long Bao, offering diners a more refined and experiential way to enjoy the brand.

“It showed we could evolve with the environment while staying true to our roots. Each of these moments reinforced our philosophy: respect tradition, but don’t be afraid to take bold steps when the market shifts,” Quek added.

That sums up what Quek hopes to achieve, and explains why, when asked whether he feels anxious about the entry of international franchises, he remained unperturbed.

What keeps him grounded as he navigates through the ups and downs of leadership is his team and his faith, he added.

Quek said few brands inspire as much imitation as Din Tai Fung (though few have matched its consistency), seeing it as a sign of how deeply its identity is woven into dining culture.

The next chapter

In just this year alone, Din Tai Fung opened five new restaurants. In total, there are 30 restaurants in Singapore now.

But the next chapter isn’t about chasing more restaurants, but providing better service, better systems, better support for our people, Quek said.

In its latest effort to adapt to customers’ preferences, Din Tai Fung has recently introduced a Ready-to-Heat Frozen series, which lets customers enjoy Din Tai Fung at home.

“The launch is a natural extension of the brand, bringing Din Tai Fung into new moments of customers’ lives and creating greater everyday affinity with the brand,” Quek explained.

With the new launch, customers can now enjoy their favourite dishes—including Steamed Pork Bun, Steamed Custard Bun, and a larger Steamed Chinese Style Layered Cake—right in the comfort of their own homes.

Quek credited the launch to close cross-team collaboration, led by senior team members CY and Chloe, who leveraged their expertise in product innovation and brand development to create the series.

After 22 years of consistent quality and innovative launches (maybe even some merchandise next year… but you didn’t hear that from us), it’s hard to imagine what more could be done.

For Quek, Din Tai Fung Singapore is not just a survivor in the fiercely competitive F&B industry but a trailblazer — whether it’s creating dishes that Taiwan later adopted, developing premium offerings like the one at RWS, or proving that delivery can work for Xiao Long Baos.

The next chapter, he said, is about balance: protecting what makes Din Tai Fung special while finding ways to stay relevant to new lifestyles.

“Every generation has to add something new without losing what came before.”

No matter what the future holds, one thing is clear: Din Tai Fung Singapore’s decade-long legacy lives in the hands of the people — not only the founders who paved the way, but also the new generation who continue to innovate while preserving the traditions that define the brand today.

This branded article by Din Tai Fung made this writer crave Din Tai Fung’s Xiao Long Baos.

All photos courtesy of Din Tai Fung