From Queens to Chicago: Nan Xiang Soup Dumplings Makes Its Midwest Debut

The Queens-born restaurant that earned Michelin Guide recommendations for nine consecutive years brings its celebrated soup dumplings and Shanghainese comfort food to Chicago’s River North

Nan Xiang Xiao Long Bao, the Michelin-recommended New York restaurant celebrated for its handcrafted soup dumplings and authentic Shanghainese cuisine, will open its newest location in Chicago this summer at 33 W Ontario St in River North.

Founded in Flushing, Queens in 2006, Nan Xiang Xiao Long Bao has grown from a neighborhood favorite into one of New York City's most celebrated Chinese restaurants, earning Michelin Guide recommendations for nine consecutive years and drawing guests from around the world for its signature soup dumplings, regional Chinese specialties, and dedication to traditional craftsmanship.

The opening marks Nan Xiang's first location in Illinois and its debut in the Midwest, bringing one of New York's most celebrated Shanghainese restaurants to one of the country's fastest-growing and most diverse metropolitan regions. Located within the River North neighborhood, Nan Xiang’s arrival introduces a deeply heritage-driven concept to Chicago’s dynamic and competitive dining landscape, meeting growing demand and filling a longstanding dearth of authentic Chinese restaurants in the city.

"Opening our first restaurant in the midwest is an exciting milestone for Nan Xiang," said Eddie Zheng, CEO of Nan Xiang Xiao Long Bao. "For nearly twenty years, guests have traveled to Queens to experience our soup dumplings. We’re proud to bring those same recipes, traditions, and hospitality to Chicago and become part of a community that shares our love of gathering around great food.”

The menu will feature many of the dishes that have earned Nan Xiang national recognition such as the Lucky Six Soup Dumplings, a colorful assortment of six signature soup dumplings featuring distinct fillings and naturally colored wrappers, including Pork, Crab & Pork, Chicken, Pork & Truffle, Luffa Shrimp & Pork, and Scallop & Pork. 

While Nan Xiang is best known for its soup dumplings, the menu extends far beyond the steamer basket. Designed for family-style dining and sharing, it showcases the depth of Shanghainese cuisine alongside regional Chinese specialties, from comforting noodle dishes and wok-fired stir-fries to crispy pan-fried pork buns, scallion pancakes, dim sum favorites, vegetarian offerings, and house-made fruit teas. Guests can also enjoy traditional breakfast specialties served throughout the day, including fried dough sticks paired with warm soybean milk, Northern-style pastries, and other comforting dishes that celebrate the rich flavors and traditions of Chinese cuisine.

The new 6,667 sq ft-square-foot restaurant will seat 135 guests. Designed to accommodate everything from casual lunches and family dinners to celebrations, and group gatherings, the space blends contemporary design with traditional Chinese influences to create a warm and welcoming dining experience. Guests will also be able to watch chefs handcraft soup dumplings in the restaurant's open kitchen throughout the day, offering a glimpse into the craftsmanship behind every basket.

An official grand opening celebration, featuring a traditional lion dance performance and community festivities, will be announced in the coming weeks.

For updates, menus, and opening information, visit https://nanxiangxiaolongbao.com/ or follow @nanxiangsoupdumpling on Instagram.

ABOUT NAN XIANG XIAO LONG BAO

Founded in Flushing, Queens in 2006, Nan Xiang Xiao Long Bao is one of the nation's most recognized Shanghainese restaurant brands. Inspired by the traditions of Nan Xiang (南翔), the birthplace of Xiao Long Bao, the restaurant is dedicated to introducing communities across the United States to handcrafted soup dumplings and the rich flavors of Shanghainese cuisine. Recognized by the Michelin Guide for nine consecutive years, Nan Xiang has grown from a neighborhood favorite into a celebrated dining destination while remaining committed to craftsmanship, hospitality, and meals designed to be shared.

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