Din Tai Fung is primarily a bao / dumplings specialist place but in order to make more money in the overseas markets they also have a much wider and expansive menu including appetizers and various dishes that are adequately portioned to share in a small group of 4 to 6 people, and so you might need at least 6 to 12 different things in order to be full. And then they also do boba milk tea and have a wine list. It’s not the same as what I described for Shanghainese style small plates but I guess better than nothing.
You could choose whether to share or not, there isn’t any rule specifically. Other than the beef noodle soup and some random dishes, I don’t really see most of the DTF dishes as large plates (unless you are dining alone) and for one particular item/dish you might need to order more than 1 if the group is larger than four. With three or more people to share, everyone gets a tapas style sampling which gives you that faux feeling of tapas. Either way it’s worth trying if you haven’t been (I honestly think there are a few dishes that are very solid, but not everything is great) and want to get an idea. It’s just not loved and in some cases hated by Taiwanese expats (at least by the community up here in NorCal) for brand dilution/expansion and poor value for money at the expense of efficiency, fame, the false sense of semi fine dining, and some level of consistency beyond the food’s more humble origins.
There may be some smaller bites type dishes in the higher end banquets at some Sichuan and Northern restaurants but those are specific courses in the banquet itself. And of course street food in all those regions as well as in Taiwan / SE Asia, but once they make it into the US brick and mortars, the portions increase, as does the price, and the quality decreases as the menu expands.