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In a city filled with delicious Chinese restaurants, it's hard to stand out. Upon The Palace, a new eatery by the multimillion-dollar Mogao Hospitality that opened in Tribeca at the end of 2024, has managed to do so in more ways than one.
Specializing in contemporary Chinese dishes, the restaurant takes over two floors of the massive 7,000-square-foot space at 317 Greenwich Street. The interior feels like an ode to Chinese culture: expect gold leaf copper columns, quilted red leather chairs and handcrafted wood paneling, among other details, to define the 90-seat dining room and the subterranean speakeasy-like lounge, where guests will be treated to occasional live jazz performances while sipping on craft cocktails, rare sakes, wines and premium spirits, like the colorless Chinese liquor baijiu.
The name of the eatery itself conveys the kind of opulence that is sure to define your visit. "Drawing from the legacy of the First Empire, Upon The Palace takes its name and spirit from the Epang Palace in Xi’an, China—an architectural marvel symbolizing imperial power and prestige during the Qin Dynasty," reads an official press release.
But it's a specific item on Upon The Palace's menu, helmed by head chef Xueliang Yu, that really makes an impression. Among traditional Chinese offerings—think crab eggs tofu, stir-fried whole lobster and pan-seared foie gras—diners will notice the rare Shanghainese Tang Bao, a xiao long bao that is quite literally the size of your face and is meant to be slurped down with straws. According to the restaurant itself, Upon The Palace is the only spot in Manhattan serving the treat.
Often called a soup dumpling in English, the dish's name translates to "small basket bun" from the Chinese and is a popular street food in the region.
Keep in mind that the dish weighs a whopping 6 pounds, so if you're planning on heading down to Tribeca to try it you might want to bring some friends along for the experience.