Tuesday, July 16, 2013

Tuesday Nights: Nom Wah

Towards the end of  one year, my friends thought that we weren't hanging out enough. It's true, we weren't. So they started Tuesday night get-togethers. Every Tuesday, we'll pick a bar to drink, eat, and hang out for a couple of hours. Whoever can make it will attend. If you're busy, it's okay. There's always next week. So this is Tuesday Nights on Tasty Eating where you will find bars that serve food and how we like them.

On this recent Tuesday Night, we headed out to: Nom Wah
Dim sum is a wonderful type of food that is best shared among a group of friends/family. Unfortunately, most dim sum restaurants serve these delectable morsels in the morning or early afternoon. What's left during the day is what has been sitting around. Meaning, it's not very tasty. Nom Wah, however, serves freshly made dim sum all day and all night (minus their closing hours). Their made to order dishes allow people like me to enjoy dim sum on any day of the week. So long weekend only dim sum!

The above is fried daikon cake (it sometimes contains bits of Chinese sausage and dried shrimp). This version was a bit soft but passable. The below is vegetarian rice noodles with scallions and cilantro. A good douse of soy sauce completes it. I really enjoyed this lighter version of rice noodle rolls.
The egg roll is apparently special here. All egg rolls are deep fried but this version seemed like it was battered then fried creating an even lighter version of this dim sum staple.
 Inside, we found a good medley of meat and vegetables wrapped in what seems like tofu skin.
The char siu baos here are humongous. Enough to share (if you're into that).
Inside the soft fluffy bun are medium sized chunks of roast pork in a sweet, salty sauce.
The shrimp rice noodle roll is a good staple here. You'll find about 2-3 large shrimp in each roll.
The lotus leaf wrapped glutinous rice are always ordered.
Each packet holds a generous amounts of sweet glutinous rice encasing ground pork and chicken. It's hearty so don't try to eat all of this on your own.
These fried chive dumplings are one of my favorites. Chopped chives and minced shrimp wrapped in a tapioca/rice wrapper then pan fried until crispy on the edges. Beware of nasty burps.
To feel slightly healthier, we ordered Chinese broccoli (gai lan) with oyster sauce. With this type of vegetable, the stems/stalks are the most coveted.
Steamed pork, shrimp, and mushroom shumai (dumplings) are a staple at any dim sum restaurant.
The black bean and garlic pork spare ribs could use a bit more black bean and garlic flavor but the meatiness of the ribs were nice.
 Here is a shrimp only version of the shumai. I prefer the pork and shrimp version.
 Soup dumplings are on the menu but it's usually a do not order for me. Dim sum restaurants don't usually do these well. And that was the case at Nom Wah. The chefs lack the delicate fingers to make these just perfect meaning hot soup and pork filling encased in a thin dough wrapper. These lacked the soup.

Tofu skin wrapped pork dumplings may seem strange but that wrinkly tofu skin absorbs so much flavor from the brown gravy. It's a savory person's delight.
And finally, the beef balls. The dim sum version of meatballs. There's filler in there so don't assume the meat heavy Italian version. The texture in this one can err on the rubbery side.
I enjoyed Nom Wah again. Although there were some hits and misses, the staples were just fine. I'll go back again when I'm craving dim sum and don't want to go during the normal weekend trip. Otherwise, my favorites in the NYC (Queens and Brooklyn) still stand strong.

To see my previous Nom Wah experience, please click here.

Nom Wah Tea Parlor
13 Doyers Street
New York, NY 10013
(212) 962-6047


  1. Ooooh. I think I'd really enjoy those tofu wrapped pork dumplings a heck of a lot, but other than that I think we've had all of those dishes on excursions to dim sum.

    We need to organize another meet-up when it gets cooler fo sho.

    1. Yeah, I feel like I need to hit up a really good place (outer borough, of course) to relieve this dim sum craving that I have right now.


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