The fast-casual Chinese restaurant, Nan Xiang Express, is looking to open two new New York City locations soon.
Nan Xiang Express is the sister spinoff concept of Nan Xiang Xiao Long Bao, which opened its flagship in Flushing in 2006. The original concept is known for serving its speciality Shanghainese soup dumplings, which have earned the restaurant a Michelin-recommendation for nearly a decade. Nan Xiang Express is considered its next evolution, offering similar high-quality food in a more convenient and accessible setting. It currently has two operations in Forest Hills and Williamsburg, as well as a location in Ellicott City, Baltimore. It expects to open its first Manhattan shop at 654 9th Avenue in Hell’s Kitchen this fall, as well as a downtown Brooklyn shop at Fulton & Lawrence Street and Boston’s Chinatown, Manager Jia Hua Liang confirms.
The Hell’s Kitchen outpost expects to seat 23 people and will be open from 11 a.m. to 11 p.m. daily. It will offer the same menu as its flagship with beer, wine and cider on the premises, according to its liquor license application.
Considered one of the best soup dumpling spots in the city, it uses time-honored Shanghianese cooking techniques to cook their speciality dishes. It is known for its Xiao long bao, also known as Chinese soup dumplings, which are small steamed buns stuffed with meat steeped in savory soup. It is traditionally stuffed with pork but the restaurant also offers seafood and vegetarian fillings. It also offers Shanghai-style dim sum, spring noodles, dumplings, potstickers and scallion pancakes.
