Nan Xiang Soup Dumplings – the Shanghainese restaurant concept founded in Flushing, Queens, in 2006 and known for its Michelin-recommended soup dumplings — opened its first Connecticut location on June 14 at Stamford Town Center’s Restaurant Plaza. Another location, at 27 Mamaroneck Ave. in White Plains is slated to open in the fall.
With two branches already well-established in Manhattan, two others in Flushing and Westbury, New York, one apiece in New Jersey and Pennsylvania and seven upcoming launches stretching from Georgia to the Midwest, Nan Xiang is on a nationwide roll. But closer to home, we asked partner and shareholder Michael Ma why Nan Xian Xiang had settled on Stamford and, for that matter, White Plains, interested to learn how Nan Xiang tests a new market.
Stamford, he said, is a city that has grown and evolved over time, transitioning from a historic shipbuilding town to a modern hub for finance, media and technology. The city’s vibrancy and inclusiveness, he added, make it a perfect match for the brand, and Nan Xiang is proud to be part of what made the community so special.
“When we explore new markets, we look for places with strong local culture, culinary curiosity and a shared appreciation for authentic food experiences. Both Stamford and White Plains reflect these qualities, and we see great potential to grow with these communities.”
We were keen to know, too, whether all Nan Xiang branches looked the same. How much thought was given to design and to what extent does the group feel that design contributes to the success of the restaurant?
“Starting with our Cherry Hill, New Jersey, location, we have embraced a consistent design approach we call a “Modern Interpretation of Eastern Elegance,” Ma explained. “The goal is to blend recognizable Eastern elements with modern materials to create a warm, immersive and culturally rich dining environment.”
He said in suburban markets, where thoughtful design is often overlooked, Nan Xiang believes attention to atmosphere sets the restaurants apart and plays an important role in creating a memorable dining experience.
Asked specifically about the upcoming White Plains opening and whether Nan Xiang is expecting a demographic/clientele similar to the 189-seat Stamford locale, Ma said there are some similarities, but noted that “Stamford attracts a younger crowd, with a strong presence of professionals and transplants from New York City, especially in the evenings and weekends,” while White Plains, although still diverse, “leans a bit more suburban and family-oriented,” with steady traffic from nearby offices, schools and local residents.
Moving to the food itself, and the question of how guests respond to some of the more exotic-sounding items, Ma said that for ingredients that might be less familiar to non-Asian guests, Nan Xiang’s front-of-house staff is trained to describe them in an approachable way. “For example, we might introduce luffa as a ‘light and tender gourd, similar to cucumber,’ or sea cucumber as a ‘traditional seafood rich in collagen.’” He said the restaurants also support this with strong menu visuals and table-side recommendations to help guests feel more comfortable exploring new dishes. “In general, we find that guests are increasingly open to trying authentic items, especially when they are explained in a relatable and appealing way.”
As to finding staff – a major concern in the hospitality industry since Covid-19 – Ma acknowledged that staffing remains a challenge for suburban locations, especially when it comes to local team members for weekday and off-peak shifts. To address this, he said, Nan Xiang continues to invest in employee training through platforms like Testcard and is focused on building a stable, locally based team to support long-term growth.
Asked lastly about what percentage of turnover takeout and delivery business is likely to account for in the new restaurants, Ma said that whether on weekdays or weekends, dine-in remains the group’s primary service model, accounting for approximately 80% of orders, with takeout and delivery making up about 10% each.
In Stamford, he said, the pattern is similar to Nan Xiang’s other locations outside of New York City.
“Dine-in remains the primary focus, supported by third-party delivery platforms for off-site orders.”
Dine in or dine out, Nan Xiang is here to stay.
