Din Tai Fung’s Chocolate Lava Buns Return for Christmas 2026, with Festive Plushies and Dining Promotions

Christmas is approaching, and Din Tai Fung is bringing back one of its most anticipated seasonal treats. The restaurant’s Steamed Chocolate Lava Bun returns to its Singapore outlets from 1 November to 31 December 2026, marking another year of a festive offering that has become familiar to fans of the Taiwanese restaurant chain.

While Din Tai Fung is best known for its xiao long bao, fried rice and other traditional Taiwanese and Shanghainese dishes, the chocolate bun offers something different for those looking to end their meal on a sweeter note.

This year’s return also comes with promotions for OCBC cardmembers and the comeback of the restaurant’s Bao Zai and Shao Mai plush Christmas ornament set.

We visited Din Tai Fung at Paragon to try the festive bun alongside several of its familiar menu offerings.

The main attraction is undoubtedly the Steamed Chocolate Lava Bun (S$3.80 for one piece or S$11 for three pieces). At first glance, the bun looks fairly understated, with its soft brown exterior giving little indication of what is inside. However, breaking it open reveals its chocolate filling, which flows out from the centre.

The contrast between the soft steamed exterior and the rich chocolate filling makes this an interesting alternative to the usual custard buns commonly found at Chinese restaurants. The chocolate is indulgent without requiring an elaborate dessert presentation, while the warm molten centre gives it its appeal.

It is also a dessert best enjoyed while still warm. Allowing it to cool for too long means missing out on the flowing chocolate centre that makes the bun distinctive.

There is an additional reason to order the buns this Christmas.

OCBC credit and debit cardmembers can enjoy 10% off both the single-piece and three-piece options when paying with an eligible card. The promotion runs from 1 November to 31 December 2026, while servings last. The discount is applicable for dine-in orders and is subject to the restaurant’s terms and conditions.

Beyond the chocolate buns, Din Tai Fung is also bringing back its Bao Zai and Shao Mai Plush Ornament Set from 16 November 2026. Priced at S$28.80, the limited-edition set features the restaurant’s familiar characters and can be used as Christmas tree decorations or bag charms.

For diners planning a larger meal, there is an opportunity to receive the set without purchasing it separately. It is available as a complimentary gift with a minimum spending of S$100 before GST and service charge, inclusive of a three-piece Steamed Chocolate Lava Bun set. The promotion is available at 15 selected Din Tai Fung restaurants, while stocks last.

The festive activities do not stop there.

Din Tai Fung’s mascot Bao Zai is also scheduled to make appearances at selected outlets on several dates in December, with diners having opportunities to win complimentary dish vouchers or S$50 dining credits. The restaurant is also planning an Instagram giveaway campaign featuring dining credits, food and merchandise.

Of course, there is more to Din Tai Fung than its seasonal dessert.

During our lunch visit, we started with the Steamed Pork Xiao Long Bao, the restaurant’s most recognisable dish.

Each dumpling is carefully pleated and steamed, with a thin wrapper encasing the pork filling and savoury broth. The key is to handle the dumplings carefully, as the delicate skin can break easily. A little ginger and vinegar help complement the savoury filling, making this a familiar favourite that remains an essential order for first-time visitors and regular diners alike.

The Original Shanghainese Drunken Chicken provides a different flavour profile. Served chilled, the chicken is accompanied by the distinctive aroma and taste of its wine-based marinade.

Its appeal lies in the contrast between the refreshing serving temperature and the savoury flavour of the chicken.

Another comforting option is the Steamed Chicken Soup.

This is a dish that relies on the natural flavours of its ingredients rather than complicated seasoning. The broth is the main attraction, offering a warm and soothing start to the meal.

For something more indulgent, we had the Dry Noodles with Chef’s Premium Crab & Roe Sauce.

The combination of noodles with crab and roe brings a seafood element to the meal, with the sauce providing the richness and flavour. It is a worthwhile alternative for diners who want something beyond the restaurant’s usual dumplings and fried rice selections.

The Fried Rice with Pork Chop and Eggs is another familiar Din Tai Fung favourite.

The fried rice is prepared with individual grains that are separated rather than clumped together, allowing the fragrance of the egg and seasoning to come through. The pork chop provides a more substantial accompaniment, making this a satisfying main dish.

We also tried the Steamed Strawberry Mochi Xiao Long Bao, which offers a sweeter interpretation of the restaurant’s signature dumpling format.

Instead of the traditional savoury pork filling, this version combines strawberry flavours with a mochi-inspired texture. It provides an interesting contrast to the conventional xiao long bao and is worth considering for those who enjoy experimenting with different dessert dumplings.

Overall, the selection demonstrates why Din Tai Fung continues to appeal to diners looking for a combination of familiar Chinese comfort food and more distinctive menu offerings.

Din Tai Fung (Paragon)

Address:
290 Orchard Road, Paragon, #B1-03, Singapore 238859

Opening Hours:
Monday to Thursday: 11.30am to 9pm
Friday: 11.30am to 9.30pm
Saturday: 11am to 9.30pm
Sunday: +65 6836 8336

[Review] PUTIEN’s 26th Anniversary Menu Brings Back Old Favourites and Fond Family Memories