Inside the next generation of leadership at din tai fung

Taiwanese restaurant chain Din Tai Fung is not seeking to go fast and furious, even as it continues to blitz past competitors and rack up long lines of diners hungry for its globally renowned xiao long bao soup dumplings.

Instead, Aaron and Albert Yang, co-chief executives of the company’s North America business, are adamant on where their focus should lie: staying disciplined.

It’s been the guiding principle of each decision made since the Yangs – brothers only a year and half apart in age and grandsons of the brand’s founder – in August took over as the third generation of the family to run the Arcadia-based operation.