Nom Wah Tu, the latest dim sum restaurant in Wilson Tang’s growing restaurant empire, opened its doors for the first time last night at 22 Orchard St.
At the end of August, Tang and chef/co-owner Jonathan Wu closed their critically-acclaimed restaurant, Fung Tu, and reimagined the space as a new generation version of Nom Wah Tea Parlor, the Tang family’s Chinatown classic.
The interior has been stripped down and refashioned as a more casual, affordable space. High/communal-style tables have been added to go alongside the bar. There are new light fixtures and wall hangings salvaged from the shuttered Kelley & Ping in Soho. For the soft opening, Wu has put out an abbreviated menu that draws from both the Nom Wah Tea Parlor and Fung Tu. There are pan-fried chicken dumplings, shrimp & snow pea leaf dumplings, hot & sour mushrooms and duck wings with crushed peanuts and cilantro. There were also a couple of chef’s specials on last night’s menu, including a Jonathan Wu-signature dish: pan-fried thick noodles with clams and fermented black beans.
Nom Wah Tu has a full bar. There’s a good selection of beer, wine and sake, plus specialty cocktails. The restaurant will be open from 6-10 p.m. tonight. It’ll be closed Monday but open for dinner next week. Weekend brunch is planned at a later date.
Nom Wah is definitely in expansion mode. In addition to the original Doyers Street location, Tang has opened outposts on Kenmare Street and in the Canal Street Market, and recently signed onto the Market Line, the big shopping pavilion that’s part of the Essex Crossing project.
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