From Jewels to Dumplings: David’s Mission to Bring Authentic Shanghai Cuisine to New York
Discover authentic Shanghai cuisine at The Bund, iShanghai, and Shanghai Times in NYC. Enjoy fresh daily dumplings and shengjianbao, a must-try pan-fried soup dumpling!
For New Yorkers craving authentic Shanghai cuisine, The Bund, iShanghai, and Shanghai Times are must-visit destinations. These restaurants, owned by David—a former jeweler turned restaurateur—are redefining Chinese food in the city with their focus on authentic flavors like shengjianbao, the iconic pan-fried soup dumpling.
David’s culinary journey began not in a kitchen but in the luxurious world of fine jewelry. “I worked for Van Cleef & Arpels, Tiffany, and Harry Winston,” he shared. Born in Shanghai and raised in Forest Hills, Queens, David found himself longing for the flavors of his childhood. “Whenever I visited Shanghai, the food reminded me of home, especially the shengjianbao. It’s so much more than just a soup dumpling.”
The Bund: Where It All Began
In 2019, David opened The Bund in Astoria, just blocks away from where he grew up. “I wanted to create a place that served authentic Shanghai dishes,” he explained. The restaurant quickly became a local favorite, offering dishes that blended tradition with modern twists.
Running a restaurant wasn’t without challenges. “I thought good food and a strong team were all it took, but it’s so much more than that,” David said. “You have to be hands-on every single day.” He left his career in jewelry to focus entirely on his restaurants, a decision that paid off as The Bund gained a loyal following.
iShanghai and Shanghai Times: Expanding the Vision
David’s success with The Bund inspired him to open two more restaurants:
Shanghai Times, specializing in dumplings and Shanghai comfort food.
Ishanghai, his newest venture in Bayside, Queens, designed as an homage to his aunt’s Michelin-starred restaurant in Shanghai.
“Ishanghai is my pride and joy,” David said. Opened in mid-2023, the restaurant features Art Deco interiors reminiscent of 1940s Shanghai and a menu focused on intricate, labor-intensive dishes like roast pork hock and river shrimp sautéed fresh daily.
The Star Dish: Shengjianbao
One dish unites all three restaurants: shengjianbao. “This is the most popular dish in Shanghai, but it’s so hard to make,” David explained. Unlike traditional soup dumplings, shengjianbao are pan-fried, creating a crispy bottom while keeping the filling juicy. “Every dumpling has to be made fresh daily—you can’t freeze them, and the preparation requires special pans and skilled chefs.”
David spent months perfecting the recipe, training in Shanghai and experimenting in his kitchens. Today, his shengjianbao are a crowd favorite, often featured in viral TikTok videos and Instagram reels. “When customers try it for the first time, they’re amazed by how much soup is inside. It’s a flavor explosion,” he said.
Authenticity and Freshness in Every Bite
David’s commitment to authenticity sets his restaurants apart. “We make everything fresh daily, from the dumplings to the seafood,” he shared. This attention to detail has earned his restaurants a reputation for quality and authenticity.
Post-pandemic, David faced new challenges, including rising costs and labor shortages. “It’s harder now to find skilled chefs, especially for traditional dishes like dim sum,” he said. Despite these hurdles, David remains dedicated to keeping his menus affordable and true to their roots.
What’s Next for The Bund, iShanghai, and Shanghai Times?
David’s goal is simple: to introduce more New Yorkers to the authentic flavors of Shanghai. “We’re constantly updating the menu and adding traditional dishes,” he said. His focus remains on sharing Shanghai’s culinary heritage while making it accessible and enjoyable for all.