Tossed Salads and Scrambled Eggs

Joe’s Shanghai – Midtown, New York

Posted on: Thursday 19 April 2012

Listed alphabetically by state, Joe’s Shanghai (鹿鳴春) was in the New York section of CNN’s ‘50 best Chinese restaurants in the United States‘. In the same block as Momofuku Má Pêche and Momofuku Milk Bar in Midtown, Joe’s Shanghai is a double storey ‘centre of exotic specialties’.

I signalled a table for one and was ushered upstairs. Bronze deer and potted bamboos decorated the bay window. A tiered sparkling gold and crystal chandelier was suspended above the vestibule.

A curious specials menu included New Zealand mussels, T-bone steak and rack of lamb.

A mound of cold egg noodles was drizzled with sesame dressing, topped with julienned cucumber and served in a scallop shell shaped dish. I slurped the cold sesame noodles (芝麻冷麵), a simple but appetizing celebration of Chinese carbs.

The traditional trio of ginger slivers, soy sauce and vinegar were stirred in a bowl for dipping.

Joe’s Shanghai is famous for their soup dumplings. Six crab and pork xiao long bao (蟹粉小籠包) were on a bed of shredded Napa cabbage (黃芽白) in a steaming bamboo basket. The delicate morsels were juicy and meaty, although the skin was a little doughy.

Noodles and dumplings were requisite sustenance for shopping in Manhattan!

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