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On July 17, a new three-level restaurant and bar called Tin’s opens on the Lower East Side, promising to bring Shanghai’s beloved pan-fried soup dumplings to downtown Manhattan while folding in New York cocktail culture. The launch matters because Tin’s seeks to fill a gap for authentic sheng jian bao in the city—and it does so with an ambitious, layered concept that mixes dining rooms, bars and a private event space.
Tin’s is located at 109 Ludlow Street, a multi-floor venue crafted by co-owners Mercury Tin and Philip Dizard, who draw on their respective ties to Shanghai and New York. The restaurant will open its bar service immediately, but full kitchen operations are delayed because building utilities—specifically the gas hookup—have not yet been activated; the team expects a complete menu rollout after Labor Day, on or around September 7.
What to expect on each level
| Floor | Size | Main focus |
|---|---|---|
| Ground | 1,300 sq ft | Restaurant and bar with Shanghai-diner styling |
| Basement | 1,400 sq ft | Bar program and food service with Art Deco touches |
| Sub-basement | 900 sq ft | Private dining room for events |
The space was designed so guests literally descend into different atmospheres—a deliberate progression meant to mirror the couple’s idea of a New York–meets–Shanghai experience. Overall capacity is about 80 people, and the design leans on early 20th-century details: stained glass, vaulted ceilings and a palette that nods to Shanghai’s Art Deco era.
Menu highlights and timing
The kitchen’s centerpiece, once full cooking begins, is the sheng jian bao—pan-fried, soup-filled dumplings primarily offered with a pork filling on both public floors. Until the gas is live, Tin’s will operate as a limited bar menu, serving snacks such as shrimp cocktail and spiced (mala) Caesar spears while saving the main dishes for later this summer.
- Planned dishes: scallion oil noodles; Shanghai-style fried rice with guanciale; chrysanthemum greens and bok choy; and a Chinese-style chicken brodo.
- Signature dumplings: pork sheng jian bao available on the ground floor and in the basement once the kitchen opens fully.
Drinks and the thinking behind them
Beverage director Bowen Kirwood worked with Dizard to craft cocktail lists for each level, with every drink priced at $21.88—a number chosen for its cultural resonance (eight is traditionally lucky in Chinese numerology). The program blends references from classic New York and international bars with Shanghai influences: think coffee-based creations with pandan or pistachio, and riffs on neighborhood East Village textures using roasted buckwheat tea and banana milk.
Examples from the opening menus include a frozen coffee cocktail layered with pistachio milk and pandan-tinged cream, and a rum-and-yogurt frozen drink evoking South Asian flavors. Downstairs, cocktails incorporate savory elements and Chinese pantry staples, such as a Boulevardier-style drink finished with Shanghai Worcestershire.
Who’s behind the food and drink
Chef Justin Choung leads the kitchen; he arrives from Bōm, the Flatiron Korean tasting-menu restaurant where he served as chef de cuisine. Dizard’s background includes beverage leadership at Noda and launching Shinji’s, plus a stint in wine-brand management at Moët Hennessy—experience he applied to Tin’s layered cocktail program.
Practical details
- Opening date: July 17 (bar service starts; full menu expected after Sept. 7)
- Address: 109 Ludlow Street, Lower East Side, New York
- Hours: Bar: Sun–Wed 5 p.m.–midnight; Thu–Sat 5 p.m.–1:30 a.m. Restaurant (when fully open): Mon–Thu 5 p.m.–midnight; Fri–Sat 11:30 a.m.–1:30 a.m.; Sun 11:30 a.m.–midnight
- Reservations: Mostly first-come, but reservations available on Resy
For readers tracking New York dining trends, Tin’s arrival is notable for two reasons: it signals continued interest in regionally specific Chinese fare presented in elevated, cross-cultural formats, and it reflects a practical reality of post-pandemic restaurant openings—partial launches while waiting for final building approvals and utilities.
Whether Tin’s will change how New Yorkers perceive sheng jian bao remains to be seen, but the combination of a targeted dumpling focus, a distinct beverage identity and a layered physical design gives the restaurant a clear point of view heading into its first month of service.
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