Flushing Dumpling House Expands to Staten Island Nan Xiang Xiao Long Bao, the Flushing-based Shanghainese restaurant recognized by the Michelin Guide for nine consecutive years, will open its newest location in Staten Island in 2027 at 280 Marsh Avenue in New Springville, adjacent to the Staten Island Mall. The 8,500-square-foot restaurant will seat 200 guests and feature an open kitchen showcasing the handcrafted dumpling-making process. Every xiao long bao will be rolled, filled, and hand-pleated to order before steaming, according to the restaurant.

Menu and Concept The menu will center on the restaurant's signature soup dumplings, including the Lucky Six offering—six varieties featuring distinct fillings and naturally colored wrappers: Pork, Crab & Pork, Chicken, Pork & Truffle, Luffa Shrimp & Pork, and Scallop & Pork. Beyond dumplings, the space will serve family-style Shanghainese and regional Chinese cuisine, including noodle dishes, wok-fired stir-fries, crispy pan-fried pork buns, scallion pancakes, dim sum, vegetarian offerings, and house-made fruit teas. The restaurant will also offer traditional breakfast specialties throughout the day, such as fried dough sticks with warm soybean milk and Northern-style pastries. The design blends contemporary elements with traditional Chinese influences to accommodate casual lunches, family dinners, celebrations, and group gatherings.

Background Founded in Flushing in 2006, Nan Xiang Xiao Long Bao has built recognition as one of the nation's most established Shanghainese restaurant brands. "For nearly two decades, guests have traveled to Queens to experience our handcrafted soup dumplings and Shanghainese comfort food," said Michael Ma, Co-Founder. "Every new restaurant gives us the opportunity to introduce another community to the tradition of Xiao Long Bao and the joy of sharing a meal together. We're excited to become part of the Staten Island community and welcome guests around our table with the same recipes, craftsmanship, and hospitality that have defined Nan Xiang since 2006."

Why It Matters

The expansion marks a significant test of the Michelin-recognized brand's ability to replicate its success beyond Queens. For Staten Island operators and the broader NYC dining landscape, the arrival of an established Shanghainese concept signals growing demand for regional Chinese cuisine beyond traditional Chinatown clusters and reflects continued interest in handcrafted, family-style dining formats.

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Written by FBM Publications Editors