Let's talk about some of the unique tastes Taiwan has brought to the world.
I'm standing outside of Din Tai Fung restaurant, one of the most popular dumpling restaurants in Taiwan.
Its dumpling became an international success pretty much by accident.
In Chinese they call them xiaolongbao, delicate steamed dumplings filled with pork and broth.
Taiwanese restaurant chain Din Tai Fung has turned the art of making these little dumplings into the key ingredient for international success.
Din Tai Fung never intended to be a restaurant.
Forty years ago, owner Chi-hua Yang's father originally sold vegetable oil and started selling dumplings as a way to make extra money. The dumplings became more popular than the oil.
Now, there are 71 restaurants across the United States, Asia and Australia.
"I think it's the taste which makes Din Tai Fung different from others," Yang says.
He also credits the chain's commitment to service with chefs and waiters from Taiwan sent to regularly to the other locations.
There are so many dumpling and noodles shops in Asia. So what makes this particular chain a runaway success? The customers say consistency.
I have been coming here for a couple of years, and it's excellent every time.
All my friends, whenever they go to Sydney, they all go to Din Tai Fung.
Each restaurant features an open kitchen where you can watch the chefs prepare the trademark dumplings and a relatively simple menu that varies little country to country.
Another trademark of the award-winning restaurant, the lines.
Here in Hong Kong there are two locations and the wait for a table can be as long as two hours.
Now, Din Tai Fung saw a big boost in business ever since they got their Michelin star.
Both Hong Kong locations now have a single star in the French restaurant guide, a rare honor for restaurants that are part of a large chain.
"Of course having a Michelin star is the pride of a brand," says Yang. "But now we feel much more pressure to make things the best."
The humble dumpling has already proven it can impress the toughest critics, as Din Tai Fung continues to expand beyond its Asian roots.