For dinner, we met up with Victoria in Flushing, NY, where another Chinatown is located. However, Flushing’s Chinatown appears to be more of a Taiwanese and Mainland China community.
Also, Flushing’s Chinatown resembles Chinatowns in Toronto, and unlike NYC Chinatown, you don’t see nor sense any history.
Victoria took us to Nan Xiang Dumpling House. Based on the exterior and signage, you may not be sure what they serve, except you’ll know it’s a good place based on the crowd waiting outside for a table.
Nanxiang is a town in Shanghai known for the creation of soup dumplings (xiaolongbao), it’s no surprise that Nan Xiang is the place to go to in Flushing for soup dumplings. Also, it has been recommended in the New York Michelin Guide.
Based on the crowd, you can expect to wait for a table. Do go inside to get a number and wait for it to be called. We waited for about 15 minutes for our table.
We got the Crispy Egg Noodle with Pork and Mushroom. It was overloaded with vegetables and not much meat. However, whenever I get egg noodles in
Chinese restaurants, it tends to be skimpy on the sauce, meat and vegetables.
We ordered one each of Steamed Pork Buns ($5.95 for 6) and Steamed Crab Meat and Pork Buns ($6.95 for 6).
The skin is not as thin, but the filling is the winner for the pork dumplings. Delicious, flavours are very prominent and quite a bit of soup inside. I didn’t taste much crab in the pork and crab one, so best to save that $1.00 and get more of the pork dumplings instead.
Nan Xiang Dumpling House
38-12 Prince St.
Flushing, NY 11354