Renowned and Michelin Recommended Nan Xiang Xiao Long Bao Opens in Stamford

Andrew Dominick July 23, 2025

*Nan Xiang is most known for their classic pork soup dumplings, but if you want a bit of umami, these dark gray dumplings are of the pork and truffle variety.*

From Flushing, New York, Michelin Guide recommended soup dumplings have made their way to the cluster of restaurants outside of the Stamford Town Center.

Nan Xiang Xiao Long Bao, a growing Shanghainese micro chain, held its soft opening and introduction to Connecticut at the beginning of June as part of its expansion that includes locations in Pennsylvania, New Jersey, Maryland, Delaware, Georgia, Chicago, and soon, again, in our general area when they open in White Plains.

*And it’s all handmade on the premises.*

*No, really. There’s a huge window so you can see into the kitchen from the dining room.*

Co-founder and spokesperson Michael Ma first credits the original location’s customers, who came from all over New York City for a meal, then a few writeups that skyrocketed Nan Xiang’s popularity.

“A modest write-up in the New York Times brought a wave of attention and eventually led to our recognition as a Michelin Recommended restaurant, a distinction we proudly held for nine consecutive years,” Ma says. “It was an incredible honor and became a turning point, giving us the momentum to grow into what we are today.”

Also at Nan Xiang are their social media famous Lucky Six Soup Dumplings, each a different flavor. You’ll get one each of pork, pork and truffle, chicken, crab and pork, scallop and pork, and luffa and shrimp.

Ma, who opened the original Nan Xiang back in 2006 with Eddie Zheng (the brand’s CEO), mentioned that soup dumplings being at the forefront of the restaurant’s menu is all about nostalgia, growing up in Queens where soup dumplings were a big part of his childhood.

“Soup dumplings have always held a special place in my heart,” Ma says. “I still remember walking into restaurants as a kid and seeing those bamboo baskets coming out of the kitchen, steam curling up into the air. The aroma would hit instantly; rich, savory, and impossible to resist. It activated all your senses at once. I fell in love with soup dumplings from my very first bite. The delicate wrapper, the juicy filling, it was a burst of flavor unlike anything else. To this day, I still cherish that memory. Growing up, we treated soup dumplings as something truly special. We would even dress up for the occasion, turning it into a kind of ritual. It was never just a meal. It was a moment. I grew up in Queens, and over the years, I have witnessed the neighborhood grow and evolve, so did the love for xiaolongbao (soup dumplings). That connection to both food and community is something I carry with me today.”

Now, back to those dumplings. And back to what a Michelin Recommendation means.

Nan Xiang’s whole philosophy with xiaolongbao and its entire gamut of dishes is that each is made with fresh, all natural ingredients. It’s all made from scratch using old world techniques.

While a Michelin Recommendation is not a star, nor is it Bib Gourmand (which highlights high quality, typically three course meals at a reasonable price point), it does recognize places doing what Nan Xiang does by using top notch ingredients and skillful cooking techniques.

*Fried porkchops are another popular shareable dish.*

Those thin-skinned dumplings, each filled with a rich, flavorful broth, clearly fit the bill.

“Culinary training is a top priority for our brand,” Ma explains. “The chef personally trains every staff member, from dim sum makers to wok chefs. All team members must pass multiple rounds of evaluations using strict checklists before they are certified to work in the kitchen. Nothing leaves the kitchen without the chef's seal of approval.”

Named after a canal town near Shanghai, Nan Xiang is much more than handmade soup dumplings. Expect the likes of siu mai, spring rolls, scallion pancakes, pork or crabmeat buns, fried pork chops, stir fries, and soups, like their popular braised beef noodle soup that’s of Taiwanese origin, but with Nan Xiang’s own secret twist on the broth that Ma says, “makes it one-of-a-kind.”

*Your order at Nan Xiang might resemble a CVS receipt in length*

So far, in Stamford, Nan Xiang is walk-in only, every day from 11 a.m. – 10 p.m. And even as the brand expands, Ma says they’ll do what they do everywhere, by being present in the community, donating to local charities, and doing their best to recreate that special soup dumpling experience.

“We want to share that joy with people from all background and bring the warmth and comfort of soup dumplings to communities across the country,” he says. “Our hope is that Nan Xiang and its food can become a medium, bringing together people from all walks of life in a welcoming, comfortable space.”

230 Tresser Boulevard H003, Stamford
203.951.8888, nanxiangxiaolongbao.com