Joe’s Shanghai Leads the Post-Pandemic Revival of NYC’s Chinatown - Eater NY
"Joe’s Shanghai, founded in Flushing in 1994, established a Chinatown branch on Pell the next year. It’s often credited for introducing New Yorkers to xiao long bao, also known as soup dumplings. The new location is exceedingly modern looking with three interconnected dining rooms and space age light fixtures. Signature dishes include soya duck, shredded eel with yellow chives, chicken pan fried crispy noodle, and the braised pork shoulder. The soup dumplings have a thicker skin but are a bargain, and the braised pork shoulder is a standout dish. The Shanghainese food often has an old-fashioned quality about it, but it is often very good." - Robert Sietsema
