Tuesday, June 28, 2011

Nom Wah at Last!

Turnip Cake with XO Sauce

Three years ago when Mei Lei Wah went out of business (before reopening as Mei Li Wah), I went on a Chinatown pork bun quest. On that quest, Lawman-in-law and I paid a visit to Nom Wah, one of Chinatown's oldest dim sum restaurants. We had high hopes, but alas when we got inside all that we found was a large table of elderly Chinese men playing mah jong, a case full of stale looking almond tea cookies. We waited several minutes to see if anyone would notice us and take our order, but it was clear they were either closed for the evening or not interested in our business. Flash forward 3 years and Nom Wah has reopened and this time we got to eat the food!

Nom Wah Menu

Wilson Tang, nephew of long time owner, Wally Tang, has taken over the joint and is restoring the place to it's former glory. The restaurant wasn't overly crowded when Lawman and I went for a late lunch the other day. They serve dim sum to order, a big plus if you can't deal with the weekend Chinatown dim sum scene.

Har Gow from Nom Wah

The Har Cheung (shrimp in rice noodles) was very pleasant and the fried turnip cake with XO sauce was worth a return trip. The interior of the renovated shop is quite charming. It's a pleasant place to nibble tea cookies and shumai and while away the afternoon with a pot of tea. I'm looking forward to try some of the other menu items.

Nom Wah Interior

Nom Wah
13 Doyers Street
New York, NY 10013


Steve said...

Yvo has been raving about this place. I didn't know they had English on the menu, that helps a lot!

Will go soon!

Mo Diva said...

i was here the other night. I loved it! And it was definitely nice having my dim sum made to order!

Max Falkowitz said...

I've wanted to go for a while, if only for the historic value. Encouraging to hear the food's on the up, too!

Hungry said...

Hey Brownie,

Glad you had a good experience.

Btw, that's Har Cheung pictured. Har Gow are steamed shrimp dumplings.

BigAppleNosh said...

Have you tried the roast pork bun from Hop Sing yet? (Or Chatham Restaurant as it's now called, I believe). It's the baked variety, not the steamed, but I think it's heads and tails the best in the city!

Kelly | Eat Yourself Skinny said...

Mmm this looks absolutely delicious! Loving your blog and so glad to be your newest follower! :)

Brownie said...

@Steve: yes! Not sure if they had English on the menu on that first failed trip, menus weren't actually anywhere in site. Looking forward to hearing what you think!

@Mo Diva: what did you have?

@Max Falkowitz: They did a nice job with the renovation, I does feel like stepping back in time.

@Hungry: Oh, thank you! Fixed! I ordered both, but I liked this pic best.

@BigAppleNosh: I haven't tried Hop Sing! They were on our list when we were searching for a perfect pork bun, but were out of buns when we stopped by. Are they better than the baked bun at Mei Li Wah? I think Mei Li's baked buns are better than in their Mei Lai Wah incarnation, but that their steamed buns aren't quite as good as they used to be...

@Kelly: Thanks for the follow!

BigAppleNosh said...

I much prefe them to the Mei Li Wah buns, especially on weekends when there's a high bun turnover - they constantly bring out fresh ones from the oven. You need to go early though!

Anonymous said...

Looks wonderful! I have yet to explore Chinatown, so I think I'll start with this restaurant. Gotta admit that every time I look at that picture, though, I wonder whether I can make it at home with quick and easy replacements. I think I've gotten spoiled by Onion Crunch! It's just so convenient as a finish for almost every dish.

Nom Wah Tea Parlor said...

Thanks for coming by Blondie and come back soon!

christina thomas said...

Oh my...this has inspired me to make a dish of scalloped potatoes, steak and peppers tonite. Granted; it's not the real thing, but it'll do until our next visit to a Chinese restaurant serving this delectable dish