Nom Wah Tu

03/05/2018

02/15/2018

Celebrate Lunar New Year with a little fun and pizazz either with us or at these other great joints!

Special hot pots, noodles, and more.

02/14/2018

Looking to make your own Lunar New Year Feast? Start off with Chef Wu's steamed fish.

This delicate, flaky fish dish is a Lunar New Year specialty. It's steamed whole and covered in dried orange peels, star anise, ginger, and douchi.

02/10/2018

We'll have three specials to welcome in the Lunar New Year for you next week!

In New York City, restaurants will usher in the year of the dog with their own interpretation of holiday dishes.

01/27/2018

"Though [Jonathan] doesn’t speak Chinese, and some of his dishes... have a cross-cultural vibe, what you taste, Lam says, is a different kind of authentic sensibility."

The author, cookbook editor and new host of “The Splendid Table” applies his parents’ sense of dislocation to his own drive for storytelling.

01/19/2018

ICYMI: get funky with Feast Meets West! Chef Calvin talks about the fermented flavors in his fridge.

Photo credit: Paul Wagtouicz and Calvin Eng While you may be familiar with some fermented Asian food staples, like soy sauce and kimchi, in this episode we explore some of the less well-known flavors from the Chinese pantry with help from Calvin Eng of Nom Wah. Learn about all the fermented and pres

01/18/2018

For the season premiere of Feast Meets West, GM Sophie and bartender Phil discuss pairing booze and Chinese food at Heritage Radio Network.

As the landscape for Chinese food matures in New York with more specialized and regional options, it’s time we talk about what we can expect in the alcohol department that matches and compliments the food. What exactly pairs well with the many flavors and spices found on the contemporary Chinese m...

01/17/2018

Happy birthday to our co-owner and chef, Jonathan!

Photo: QuallsBenson

01/03/2018

"chase your little helpings of spring rolls and pan-fried chicken dumplings, like I did on a jolly evening not long ago, with happy swigs of an excellent cocktail"—Adam Platt, Grub Street

An agenda for eating (and drinking) the very best New York has to offer right now.

12/28/2017

A man of many talents: we whipped up dumplings and noodles alongside former Jets player and current WFAN Sports Radio host Bart Scott for SNY.

12/24/2017

Whipping up a storm with Gennaro Pecchia and The Beach—thanks for stopping by!

12/22/2017

Cheers to Thrillist on dubbing us the "Best Small Plates" in Chinatown!

There's more to Chinatown than just dumplings.

12/19/2017

Starting today through Christmas Eve, we will be serving ours and SEAMORE'S Chinese-Italian version of the Feast of the Seven Fishes!

Check out the menu: http://nomwah.com/tu

Photo: Saint Urbain

12/14/2017

Don't worry, SEAMORE'S and us have your back this holiday season!

These New York City restaurants are open on Christmas (or Christmas Eve) and are ready to serve you a holiday meal that rivals anything you'd find at your in-laws.

12/08/2017

We'll be teaming up with SEAMORE'S later this month for a spin on the Feast of the Seven Fishes, serving up shrimp dumplings, General Tso’s squid, fish fry with pickled ginger, and more!

Some of the city’s best chefs are making the most of the Christmas Eve tradition.

11/28/2017

Earlier this year, we had a wonderful time with Junzi Kitchen, curating and sharing a 7-course dinner salon.

On April 8th, Junzi Kitchen Chef Lucas Sin and Jonathan Wu of Nom Wah Tu took a deep dive into New York’s longstanding relationship with Chinese foodways. Inspired by a poem found in a 1890s menu from at Mon Lay Won (billed as “Chinese Delmonico”), we curated a 7-course dinner salon, tracing the evolution of Chinese food in New York from the 19th century until today. Thanks Haven's Kitchen for hosting with us!

11/15/2017

Thank you to Grub Street on sharing a love for dumplings, specifically pork soup ones!

New manti, soup dumplings, and more.

11/14/2017

"Chinese American food has become its own distinct entity, so it was fun to play with the definition of Chinese food in America to raise its profile."—Jonathan Wu, interviewed by Giant Robot Magazine

America's New Chinese American food Chef Jonathan Wu, the creative food genius living inside Nom Wah Tu, an amalgamation of the Nom Wah Food Group and Fung Tu. So much of the farm to table movement has been focused on Western food. Many people forget Asian food has been farm-to-table since the d