Nan Xiang Xiao Long Bao, the Shanghainese restaurant known for serving some of New York City’s best soup dumplings, is opening its third NYC location at 15 St. Marks Place in the East Village, a stretch that has become something of a satellite Chinatown. This new location is the first of several planned as the company continues to expand its burgeoning Shanghainese restaurant empire beyond its humble roots in Flushing, Queens.
Guests can select from a diverse array of fresh xiao long bao, or Shanghai soup dumplings, from traditional varieties like Crab Meat & Pork to signature creations like Ham & Pork, made with aged ham that packs a wallop of umami, all crafted from scratch in an open kitchen. Beyond the soup dumplings, the menu offers traditional Shanghainese fare like Four Happiness Sponge Tofu with braised tofu, bamboo shoots and wood ear mushrooms and Rice Cake with Shredded Pork and Potherb Mustard. The East Village location will add two desserts– Ube Red Bean Bao and Black Sesame Custard Bao–to the lineup.
Nan Xiang Xiao Long Bao first opened in Flushing, New York, in 2006 and was able to succeed in the highly competitive Chinatown market, and eventually expanded to Midtown Manhattan and New Jersey. The restaurant is named for Nan Xiang County in Shanghai, China, where soup dumplings were first introduced.
The sleek two-level space interweaves tradition and modernity, a departure from the decor of Nan Xiang’s other New York City locations. From the artful lighting fixtures inspired by the Song Dynasty to the historic murals on the wall, the space is contemporary yet remains grounded in tradition.
In addition to the St. Mark’s location, forthcoming openings including the King of Prussia Mall, Pittsburgh, and the American Dream Mall in New Jersey are anticipated.
