Joe opened his first Shanghai restaurant in Queens, but buoyed by the accolades accorded his steamed soup dumplings -- magically filled with a rich, fragrant broth and a pork or pork-and-crabmeat mixture -- he saw fit to open in Manhattan's Chinatown, and then here in midtown. Menu highlights include turnip shortcakes and dried bean curd salad to start, and succulent braised pork shoulder, ropey homemade Shanghai noodles, and traditional lion's head -- rich pork meatballs braised in brown sauce -- to follow. Subway: F to 57th St.