Joe’s Home Of The Soup Dumpling Opens In Midtown
Joes Home of the Soup Dumpling has arrived at a posh new location in Midtown. The space with towering columns and dumplings bar that spans the width of the restaurant offers prime views of the dumpling-making process.
Start with signature crab and pork dumplings filled with a rich broth. They are eaten by poking a small hole, sipping the broth and then consuming the rest of the dumpling. Just watch out, they arrive piping hot. You can also get them filled with chicken or pork. There are also traditional steamed or fried pork dumplings.
The menu is full of other interesting items along with classics Chinese dishes. Look for things like Hong Kong Hot & Sour Soup, Five Spice Braised Beef , Eggplant in Spicy Garlic Sauce, Sauteed Crystal Shrimp, and Crispy Duck with Peppery Salt. Among the classics are Orange Beef, General Twos Chicken and Moo Shu Pork. Looking to splurge? Try the Lobster or Dungeness Crab in ginger-scallion sauce, or the Peking Duck.
Most dishes are also available for lunch with choice of rice starting at just under eleven dollars. We found the service to be friendly, knowledgable and accommodating.
Joes is the perfect spot for locals and visitors alike or for a meal before or after a show once Broadway resumes, hopefully in the fall. Joe’s Home of the Soup Dumpling is located at 7 East 48th St, New York, NY 333-3868 Website
Joes Home Of Soup Dumplings
- Given the COVID-19 pandemic, call ahead to verify hours, and remember to practice social distancing
- Great food, friendly service and spotlessly clean. Whats not to love?Upvoted 1 week ago
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Balanced Soup Dumplings And Much More At 3 Times
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- 3 Times
Gently lift the dumpling, slowly carry it to your spoon, open the skin and then drink the soup. So goes the translation of a Chinese proverb explaining how to eat xiao long bao, the wildly popular dumplings known for their soupy filling. How you choose to get to the soup by piercing the wrapper or biting off the dumplings topknot is immaterial it all leads to the same end.
Xiao long bao are commonly linked to Shanghai specifically Nan Xiang, the town where some believe they originated. These dumplings are thriving in New York City: Two longtime specialists, Nan Xiang Xiao Long Bao in Flushing and Joes Shanghai in Manhattan, recently reopened with glitzy, expanded dining rooms.
The latest entrant is 3 Times, on the Lower East Side , where the chief executive and co-owner, Jason Zhu, is confident that he has something better.
At both locations, the characteristically intricate pleats of each xiao long bao are tight and neat. The dough is supple enough that the bottoms sag under the weight of the soup, but sturdy enough to prevent breakage. Mixed-grain dough is also available, with a touch of buckwheat that makes the skins tanned and speckled.
Equipped with a bigger kitchen and gas burners, the Lower East Side location also offers a variety of entrees . I enjoyed the pillowy texture of basa fillets in the braised fish with green peppercorns, but ultimately, preferred making a meal of assorted small plates.
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