Although DTF is a Taiwanese company, it made some sense to me to try the famous restaurant in Shanghai. After all, it is the xiao long bao (or Shanghai dumplings) that DTF is most well known for.
This branch also happened to have a special black truffle dumpling of which I didn't feel had distinct truffle flavour and was no better (but more expensive) than the standard high quality dumplings.
I've since eaten at the branches that subsequently opened in Sydney (http://eatlikeushi.posthaven.com/din-tai-fung-sydney-06-2014) and Melbourne. XLB aren't my favourites but the chilli oil wontons certainly are.