Wilson Tang has owned and operated the famed Nom Wah Tea Parlor—New York’s first dim sum restaurant—since 2010. Since taking over the family business, Tang has grown the restaurant group’s footprint to encompass fast-casual and full-service concepts, along with partnerships, in New York, Philadelphia, and Shenzhen (China). His entrepreneurial spirit has been recognized and featured in various national print and cable media, including: Bon Appétit, The New York Times, “NBC News,” AMC, Food Network, and Travel Channel. Tang lives in the Financial District—a few blocks away from the original restaurant—with his wife, Mae, and his children, Ryan and Lucy.
The event is FREE but advance registration is required on ZOOM here or via ZOOM ID: 894 1357 8772. REGISTER EARLY to secure your spot! It will also be recorded for on-demand viewing on MOCA’s Vimeo channel: vimeo.com/mocanyc by Friday, February 12.
Join MOCA virtually and learn how to prepare your own delicious Pan-Fried Noodles in Superior Soy Sauce. Pulled from the critically-acclaimed Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum Restaurant, this recipe for four was crafted by Julie Cole, the Operations Manager and Chef at Nom Wah Tea parlor, and Wilson Tang, owner and operator of the Nom Wah restaurant group. Chef Julie will walk the audience through the process of making these fragrant, satisfying noodles which embody Cantonese cooking’s high-wire act during the first portion of the event.
Once the dish has been fully prepared and everyone is ready to dig in, Wilson Tang will begin the discussion segment with Nancy Yao Maasbach, MOCA President, and talk about the experience of writing their new cookbook. There will also be an opportunity at the end of this segment for questions from the audience.
Please note that you will need to have a pot or a wok on hand, and your ingredients should be pre-measured before the beginning of the session. The ingredient list and detailed preparation steps will be accessible in a downloadable link in the registration email or directly here. If you would like to purchase an autographed copy of the cookbook, please visit nomwah.com/shop/cookbook and use promo code MOCA10 to receive 10% off (expires 2/28/2021).
Curated with values of prosperity, longevity, and wealth in mind, Nom Wah is also offering an at-home LNY menu for you to enjoy from the comfort of your home, which comes with reheat instructions and a quick explainer on the symbolic values of each dish. Dinners for two or four are only available by pre-order, and will be ready for pickup at the Nolita location (10 Kenmare St.) on February 10th and 11th from 11 AM–2 PM. No-fee deliveries can also be arranged for February 11th between 2–6 PM. Email email@example.com to get started—orders must be received by February 7th! Check out the menu here.
Chef Julie Cole is currently the Operations Manager and Chef at Nom Wah. Drawing from her experiences at various New York kitchens, Julie defines her cooking style as one that is balanced in flavor and spices, accented with low- and high-brow Japanese influences. Prior to joining Nom Wah, Julie was the Executive Chef at the highly acclaimed Greenpoint Fish and Lobster Co. in Brooklyn. She has also held posts at Neta, Kin Shop, and Ippudo. She holds a BA from New York University with a major in sociology and a minor in business studies from the Stern School of Business. In her spare time, Julie prefers to carb load… while reading her many cookbooks.
For the last 100 years, Nom Wah has been slinging some of the world’s most known dim sum dishes from New York’s Chinatown. Now Wilson tells the story of how the restaurant came to be—and how to prepare the legendary dishes in your own home.
But this isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes. It’s the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City. (Who now struggle, flourish, cook, and eat with abandon in New York City.) It’s a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle.
In this book, Wilson takes you into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more. We paint a portrait of what Chinatown in New York City is in 2020. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays a culture at a crossroads. Written with Joshua David Stein, the book features photography by Alex Lau and An Rong Xu, and illustrations by Maral Varolian.
MOCA has not skipped a beat since its temporary closure in March 2020. We’ve been converting our programs to online offerings and creating new digital content through multiple platforms, always free of charge—because history matters. We are facing tremendous financial losses due to COVID-19. We hope you’ll consider making a gift to become part of a continuing lifeline for MOCA. No amount is too little and we greatly appreciate your generosity. Your contribution helps sustain our beloved institution and supports the creation of new, online programming that will bring comfort and inspiration to more communities.
This program is brought to you by MOCA friends and partners, including Bloomberg Philanthropies.