August 19, 2011
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(image from Joe’s Shanghai)
Joe’s Shanghai in New York City is a popular lunch spot with white collar workers and out-of-towners, but don’t be fooled by the lack of locals. It’s worth the fifteen minute wait to get inside. In an area focused on cooking from Canton (the sweet and sour sensibility that gave you well, sweet and sour pork), this Shanghai-ese nonconformist boasts what few in the neighborhood can: really good xiao long bao, or the veritable soup dumpling (technically, bun) that’s tricky to eat, but so good going down.
Joe’s serves two types – pork vs. pork with a crab garnish. There’s barely a difference between the two (the crab tastes a bit more fishy), but at low prices at eight steamed dumplings per order, it’s less than wallet-breaking to go with both instead of just the former. The skins are thick, and the pork and soup contained within are non-greasy and very tasty. However, bite carefully, or the broth will dribble down your chin instead of your throat. The bright side? You’ll be so focused on your task that the noisy communal tables, brusque wait staff, and plain décor won’t even register.
9 Pell Street
New York, NY 10013
www.joeshanghairestaurants.com (Multiple Locations)
Pork Steamed Buns $4.95
Crab Meat with Pork Steamed Buns $6.95
Writer’s Tip: Make sure to order water. The tea that’s automatically served to patrons is strong to even many habitual drinkers.