Tin’s is a love story brought to life, born from a simple desire to share the flavors of home and the life built between co-owners Mercury Tin and Philip Dizard.
What began as a personal quest to bring Mercury’s favorite Shanghainese comfort food—the Sheng Jian Bao—to New York City, evolved into a deeper celebration of their shared cultures. After training in a renowned Shanghai dumpling shop to master the craft of these pan-fried soup dumplings, the couple combined their backgrounds—Mercury’s heritage and eye for beauty with Philip’s hospitality experience—to create a space that feels both deeply personal and globally inspired.
The restaurant’s name, TIN’s, stands for “Things I Need,” reflecting the founders’ ambition to build a sanctuary filled with the elements they cherish most: exceptional food, thoughtful drinks, and meaningful human connection. Designed as a cinematic dialogue between Shanghai and New York, the three-story space guides guests through a layered experience. From the casual ground-floor dumpling counter to the intimate, Art Deco-inspired "Dream Room," every corner of the venue is designed to evoke nostalgia, romance, and the evolving relationship between two of the world’s greatest cities.
At its core, TIN’s is a conversation between tradition and evolution. The culinary program, led by Executive Chef Justin Choung, honors Shanghai’s Yin Shi Dian culture with a focus on disciplined, handcrafted technique, while the narrative-driven cocktail program reimagines familiar formats through a cross-cultural lens. With a team of veterans from Michelin-starred establishments, TIN’s delivers fine-dining precision in an approachable setting. Whether it is the Sheng Jian Bao or a cocktail rooted in a personal memory, every detail at TIN’s is calibrated to feel both instantly recognizable and entirely new, welcoming guests into a world of shared history and discovery.
