MOCAEATS: “Touch the Heart” with Nom Wah & Fung Tu

Thu, May 22, 2014 @ 7:00pm - 9:00pm

Tickets: $15 for Adults / $10 for Members, Seniors & Students

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Wilson Tang, renowned dim sum place Nom Wah Tea Parlor’s next generation proprietor, and Jonathan Wu, chef/partner of Fung Tu, a modern restaurant on the Lower East Side featuring creative Chinese American cuisine, discuss their creative partnership, love for comfort food, and the evolution of Chinese-American food in the 21st century. This talk is moderated by writer/columnist Jeff Yang (Wall Street Journal), and includes a sampling of Nom Wah’s delectable dim sum.
 

As part of Asian-Pacific American Heritage Month and Lower East Side History Month, MOCA pays tribute to generations of Asian and Pacific Islanders in the United States and salutes their contributions.

 

This program is part of MOCAEATS, MOCA’s signature public program series that mines the rich field of New York’s local, regional and global cuisines and culture with food writers, restaurateurs and chefs.

 

The Panelists

Wilson Tang is the owner of the historic Nom Wah Tea Parlor, a Chinatown institution that he restored and reopened in 2010. He is also an owner/partner of The Bowery Station in Nolitam an event space specifically made for incubating food concepts and Fung Tu in the Lower East Side, a Chinese American restaurant that opened in November 2013. Wilson is currently building out his next Nom Wah Tea Parlor in Philadelphia which should open at the end of 2014. Wilson holds a degree in Business Economics from Pace University and worked for Morgan Stanley and ING Direct.
 

With a passion for food and the food service industry, Wilson left a career in finance and insurance to take over the Nom Wah Tea Parlor, an establishment that has been in his family for a half century. Previously, Wilson operated his own bakery on the Lower East Side. In the past three years, Wilson has been featured on many television programs and in newspapers, magazines and web sites. The New York Times featured the Nom Wah Tea Parlor twice in a three-month period in 2011. Wilson has sought to modernize the business while honoring the traditions established long ago in Chinatown’s first dim sum restaurant. Wilson hosted a high profile New York Knicks viewing party (the first event of its kind in Chinatown) and was a founding participant in Chinatown's first Restaurant Week.

Jonathan Wu received a degree in English from the University of Chicago in 2001. Upon graduation he decided to pursue his passion for food and embarked on an intense period of culinary study. He attended The French Culinary Institute and has worked in France, Span, and Italy. In New York, he was previously the executive sous chef of Geisha before working as a chef de partie at Per Se. At Fung Tu, Jonathan Wu serves food that combines home-cooked Chinese flavors with seasonal, regional ingredients.

The Moderator

Jeff Yang writes the weekly column "Tao Jones" for The Wall Street Journal Online, and can be heard frequently on public radio, both on New York's WNYC and as a regular contributor on NPR's "Tell Me More." Prior to The Wall Street Journal, he wrote "Asian Pop," a biweekly column on Asian and Asian American media, entertainment and culture for the San Francisco Chronicle. He was the founder of A. Magazine, the nation's largest Asian American publication until it ceased publication in 2002, and is the author of several bestselling books, including Eastern Standard Time; I Am Jackie Chan: My Life in Action; Once Upon a Time in China; and two graphic novel collections, Secret Identities and Shattered.