Courtesy of Nan Xiang
The Mall of Georgia might not be the first place you’d think of for the opening of a once Michelin-recommended restaurant, known for its handmade soup dumplings and pan-fried pork buns, but for Nan Xiang Xiao Long Bao’s co-founder Michael Ma, it was an obvious choice.
“We were like, ‘This is perfect for our first location coming into Georgia,’” Ma says. “What really made us intrigued about the area is just how diverse it is. It almost feels like Queens, where our original location first opened.”
The restaurant’s first location in New York gained a cult following after it opened in 2006. It was Michelin recommended in 2009 and held the recommendation for nine consecutive years.
Courtesy of Nan Xiang
The Buford location, which opened quietly at the beginning of July and had its official launch event on Aug. 3, is the brand’s 13th across the country. The restaurant took over a 6,000-square-foot space, formerly a Buffalo Wild Wings, next to the Regal Mall of Georgia theater. The Georgia location is one of the brand’s largest so far, with seating for nearly 200 guests.
“We’re so used to New York City, where everything’s so compact. Here the space is huge,” Ma says of the spot in the state’s largest shopping mall. “It’s really exciting—we’re able to serve more customers in a more comfortable manner than some of our other locations.”
The restaurant’s name is a nod to Nanxiang, a canal town in greater Shanghai recognized as the birthplace of modern soup dumplings, known as xiao long bao.
The refreshed space includes the brand’s signature maroon color palette and a mountain-themed mosaic on the walls that is immediately recognizable for brand devotees. There’s also a six-foot-tall art installation of a soup dumpling steamer basket and a pair of chopsticks.
Courtesy of Nan Xiang
“I’m hoping people will make it a point to come and take a picture,” says Ma. “It’s great for Instagram, TikToks, and stuff like that.”
Another point of entertainment? The open kitchen that showcases the brand’s signature soup dumplings and buns being made by hand.
The current menu is consistent with other locations, featuring fan favorites such as the Lucky Six basket: a half-dozen soup dumplings in a variety of flavors including truffled pork, chicken, pan-fried pork and crab. Shanghai-style wontons are served with a spicy peanut sauce.
“When you think about Southern food, you think comfort foods and barbecue,” Ma says. “We’re excited to see what kind of customer feedback we get. It’s possible we may incorporate it into future items within our brand.”
Courtesy of Nan Xiang
Management plans to add a full bar, with signature cocktails, wine, and beer, later this year, pending liquor license approval.
No matter what you’re keen to try, Ma suggests coming with a group.
“It’s a lot of food, so the best way is to come with people who like to eat and order a little bit of everything to share,” he says. “Family style is really big in Asian cuisine, and I think that’s the best way to experience our restaurant.”
Courtesy of Nan Xiang
