Nom Wah

Recap: Night Market at Old Bowery Station

Nom Wah Tea Parlor — Tue, 02 Apr 2013 03:08:33 +0000

Over the course of two evenings from dusk and well into the evening, foodies came out to see Night Market at its new location at The Old Bowery Station. Served up with great jams and music mixes, we doled out bites of our famous snowpea dumplings and traditional siu mai to eager guests. In case you missed out on the fun, check out some of the great photos below!

Welcome to Night Market

Wilson with the delicious eats

Siu mai galore

Photo credit: Carson Yiu

Join us for an exotic Night Market experience at The Old Bowery Station

Nom Wah Tea Parlor — Wed, 20 Mar 2013 16:30:41 +0000

The night market experience that you’ve all grown accustomed to on Elizabeth Street is moving to a new home at The Old Bowery Station! Over the course of two days, nine local vendors – Nom Wah Tea Parlor (us!), Macaron Parlour, Spur Tree, Imperial Woodpecker Sno-balls, Hong Kong Street Cart, Filled With Sweets, Asia Dog, Best Summer, Taicken – will be highlighted along with Taiwan Beer.

The event will take place on March 29th and 30th with tastings at 1 hour and 15 minute intervals between 6:00PM through to 9:45PM.

Night Market at The Old Bowery Station

Hurry and get your tickets now as they’re of limited quantity. Click here to secure your spot for $40 for tastings and drinks.

2nd Annual Chinatown Restaurant Week

Nom Wah Tea Parlor — Mon, 18 Mar 2013 19:08:46 +0000

After the success of the first ever Chinatown Restaurant Week, we’re proud to say that we’ll be participating in the second annual Chinatown Restaurant Week festivities.

To celebrate, we’ll be providing a free beverage to anyone that mentions the codeword “CRW” or “Chinatown Restaurant Week” (we like to keep it simple) between March 16th and March 31st.

But that’s not all! There will be a contest where you tweet a picture of your meal and mention @chinatownrw and @nomwah on Twitter. Get all the details online.

Tweet your meal at Chinatown Restaurant Week!

Happy eating!

Just “Smashing!”

Nom Wah Tea Parlor — Wed, 13 Mar 2013 15:17:34 +0000

We briefly mentioned way back that we were getting ready for our cameo in NBC’s “Smash,” and here it finally is! Albeit, you don’t spot us until the very end in this week’s episode, titled “Fringe,” but there we are in all our glory. Check out the screen caps below and if you are a fan of the show, check out the episode embedded below.

Riding up to Nom Wah

Smash, Season 2, ‘Fringe’

Come to Where Asians and Italians MeEAT!

Nom Wah Tea Parlor — Mon, 04 Feb 2013 18:57:10 +0000

Tomorrow evening we will be hosting, alongside The Young Executives Committee of the Italy-America Chamber of Commerce and AsianInNY a MeEAT (meet + eat)! From 6:30 to 9PM, we’ll be offering a cross-cultural networking opportunity with tasty dim sum. To purchase tickets, head on over to AsianinNY.com.

Where Asians and Italians MeEAT!

Essential? Wahoo!

Nom Wah Tea Parlor — Mon, 14 Jan 2013 19:08:50 +0000

We came across a pleasant surprise on Twitter the other day when several of our fans sent us a link to Eater NY’s “38 Essential New York Eats.” We’re just super stoked and honored to be in such great company.

Thanks to all of our patrons and for supporting us over the past two years, as we re-launched and revitalized the restaurant.

Check out the whole list on Eater NY.

You’ve been waiting… So here it is!

Nom Wah Tea Parlor — Thu, 10 Jan 2013 19:42:36 +0000

There’s been a lot of talk about what our collaboration – The Old Bowery Station – with Openhouse Gallery will host that we are finally ready to host our first pop-up dinner -Abode! From January 17th to 19th, you will have the opportunity to experience a seven course meal with complementary wine pairings.

Abode features Chef Gregg Drusinsky and homecook Sarah Ashley Schiear, who met one another on another food project in Los Angeles. Together, they share a vision for a unique dining experience, taking the finesse of fine food to a more casual, yet intimate, atmosphere of homestyle entertaining.

Reservations are limited to 20 persons per seating (7PM and 9PM). To purchase your tickets, head on over to the Eventbrite page (hurry, because they’re selling out fast – two tickets are left as we write this)!

Want a sneak peak of the menu? Here’s a sample of what we have on our plates currently:

Prepping the dishes

Amuse Bouche

Mozzarella, Caviar, Lemon-marinara

Scallop Sashimi

Shaved Scallop, Frisee, Radish

Baby Kale Salad

Crispy Cauliflower, Satsuma, Castelvetrano

Whole Wheat Pasta

Buckwheat noodle, Guanciale, Egg, Brussel sprouts

Fisherman’s Stew

Baby Cuttlefish, Razor Clam, Blue Shrimp, Mussel Jus

Steak and Onions

Butcher Steak, Cippolini, Beurre Rouge

Chocolate Tart

Apologies, we cannot accomodate any substitutions or vegetarian options.

Comfort dish at Abode

2012: A Look Back

Nom Wah Tea Parlor — Thu, 03 Jan 2013 16:41:28 +0000

We hope that everyone had a safe and enjoyable new year! The past year has brought us a lot of fantastic moments, with film/video spotlights and community sponsorships. We wanted to take a brief moment to look back at 2012 (in a not so chronological order) to see how far we’ve come and how much we have to look forward to for 2013.

SMASH. We found ourselves hosting the cast of NBC’s SMASH as they filmed parts of an episode along Doyers St.
Method Man. Nothing like having a hip hop icon come and dine on some great dim sum, as well as film a music video!
Wong Fu.The California boys came all the way to the East Coast to shoot for the first time in NYC, and we were glad to be a part of their process.
Eat Out Time Out. Kelly Choi from Time Out NY hosted an interview with us last January, which was definitely one of the first highlights of 2012!
Linsanity. One of the biggest moments of the year was definitely the Knicks viewing party, which was picked up by the New York Times, as well as one of the photos as a highlight of 2012.
Community Building. Part of being a member of a community is giving back. We spent time this year sponsoring events that were important to us – culturally, inspirational, and close to our hearts.
Conversations. Being invited to talk on panels about what we do and how we got on this path has been fantastic, not only because we got to share what we love, but also because we got to meet new friends and listen to their stories, and more importantly, learn from them too.
Nocturnal Signs.To end the year, it was a delight to see James and Karla Murray’s photograph of our vintage sign make it in the last Sunday Times of the year, as a celebration of their latest book – New York Nights.
Baby Ryan. And for the finale, the Nom Wah family welcomed Ryan Tang this past year! Wahoo!

What is 168 Bowery?

Nom Wah Tea Parlor — Sat, 22 Dec 2012 16:23:27 +0000

If you’re a foodie or a fan of either us or Openhouse Gallery, then you’ve been hearing a lot of buzz about this pop-up space at Bowery and Kenmare from local sources and even Zagat!

So scroll on below to take a look at some exclusive photos of the space inside to see what we’ve been up to over on the Lower East Side.

But before you do, we want to take a moment to say that if you are interested in staying “in the know” and want to receive updates from us about the space and Nom Wah, then be sure to sign up for our mailing list!

Wilson’s Guide to Doyers Street

Nom Wah Tea Parlor — Mon, 26 Nov 2012 12:01:49 +0000

What is there to do on Doyers street (aside from dim sum, of course)? Nom Wah’s Wilson shares three of his top picks of the Bloody Angle.

As a restaurant owner in Chinatown and a lifelong Lower Manhattan resident, I wanted to write a few words to encourage people to dine downtown in the upcoming days and weeks — and especially to come check out Chinatown, a place that’s dear to my heart.

Now more than ever, Chinatown needs customers in its restaurants and shops. Speaking from personal experience, I can tell you Hurricane Sandy really did a number on the neighborhood’s commerce. Long after the storm passed, businesses continued to suffer. The losses from spoiled produce and seafood were in the thousands for places like my restaurant, which uses a lot of shrimp. The worst part is that the residual effects are still being felt by most businesses, since rent, utilities and labor costs just keep accumulating. It would not surprise me if some restaurants don’t make it in the upcoming months.

To read more, head on over to The Lo-Down.

Photo by Vivienne Gucwa