Went here with my Exectuive Chef, JC. He's a white dude, tatted from the neck down. So as soon as we stepped in to Joe's Shanghai, he automatically became the only white dude, in the restaurant, tatted from the neck down. I didn't think it was a big deal, but the thirty minute wait was pretty awkward with everyone staring. When we finally sat down with another group of non-English speaking Chinese people, it got even more awkward. When I forgot to warn him about the essential cool down period of the XLB, and he eagerly took his first molten hot-lava bite, it got even more...awkward.

Anyway, Joe's Shanghai isn't as good as Din Tai Fung, or Mei in Montreal (which is my favorite), but it's up there. The skin is a little doughy though. I do like the traditional napa cabbage they lay on the bottom to soak up all the excess juices. Not many places do it, but it's something I grew up having with xiao long bao, and it's one of the best things about eating these dumplings.