Nom Wah Tu closed for good this past weekend. The restaurant at 22 Orchard St. never found an audience after a revamp six months ago.
In 2013, Wilson Tang of Nom Wah Tea Parlor on Doyers Street and chef Jonathan Wu opened Fung Tu in this space. In spite of glowing reviews, the modern Chinese restaurant struggled. About six months ago, they relaunched the Lower East Side spot with a more casual concept, featuring creative takes on Nom Wah’s classic dim sum favorites.
Eater first reported the news earlier today.
Tang has several other ventures. In addition to the original Nom Wah in Chinatown, he operates fast casual shops in the Canal Street Market and on Kenmare Street. There’s a full service dim sum parlor in Philadelphia, and a stall is coming to the new Market Line project on the Lower East Side.
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.
Fung Tu, 22 Orchard St. Photo taken in 2015.
Fung Tu, the modern Chinese restaurant at 22 Orchard St., is closing at the end of August. It will relaunch in September as, “Nom Wah Tu.”
The restaurant was opened in November of 2013 by chef Jonathan Wu and Wilson Tang, owner of Nom Wah Tea Parlor, purportedly Chinatown’s oldest dim sum restaurant. According to the New York Times, the new concept will emphasize dim sum and other sharable plates. Jonathan Wu will continue to run the kitchen, adding modern twists to classic dishes. The owners say the new spot will be more casual and more affordable.
In the past year, Tang has expanded the Nom Wah franchise beyond its longtime Division Street headquarters, opening outposts on Kenmare Street and in the Canal Street Market.
Fung Tu, the new creative Chinese spot at 22 Orchard St., officially opened last week. Mitch Weinstein’s already checked it out, and has some early thoughts.