The perfect way to finish a dim sum meal at Nom Wah. The bun is impossibly soft and the egg custard filling is both sweet and creamy. Multiple reviews call it the ideal closer to a meal.
The signature dim sum item at Nom Wah. Reviewers note the shrimp is fresh but the wrapper skin is just slightly thicker than perfection. A classic that comes steaming and ready to dip in soy sauce.
A refined and visually beautiful dim sum piece. The wrapper is thin and translucent, encasing large pieces of sweet poached shrimp and vibrant, earthy snow pea leaves. It is a brilliant example of Cantonese balance, where the greens provide a refreshing lift to the rich seafood. They are steamed precisely to order to maintain their delicate structure.
Tips from diners
These are lighter than the pork-based dumplings. They're the best way to judge the quality of their seafood sourcing. Dip them lightly in the ginger-soy sauce.
The dish that defines Nom Wah. Unlike standard commercial egg rolls with thin wrappers, the 'OG' uses a thick, savory egg crêpe that is breaded and fried to a massive crunch. It is filled with a mixture of chicken, shrimp, and vegetables. It is much larger and more substantial than a typical egg roll, consistently cited as the best version in the city. Reviewers often mention its unique texture and historic recipe.
Tips from diners
One order comes with two giant rolls—it's enough for a table of four to share. The wrapper is the star here, don't peel it off!
A traditional dim sum staple. The cake is golden and slightly crispy on the outside with a tender, savory interior. Dipped in sweet soy sauce. Less celebrated than the buns but still worth ordering.
Nom Wah's version uses fresh shrimp combined with pork in these classic open-topped dumplings. Made to order, so they arrive steaming. A reliable choice on any dim sum spread.
A textbook char siu bao. The bun is remarkably soft and pillowy, filled with a generous amount of tender roast pork in a rich, glossy honey and soy glaze. It's a classic dim sum staple executed with better ingredients than most neighborhood spots. Reviewers often highlight the bun-to-meat ratio as being particularly generous.
A favorite for texture lovers. Shredded radish and rice flour are formed into cakes and pan-fried until they have a dark, crispy exterior and a soft, savory center. They are served with a side of Nom Wah's own XO sauce—a potent, spicy condiment made from dried seafood and chilies. The heat from the sauce transforms the mild cakes into a bold, addictive snack.
Nom Wah Tea Parlor originally opened as a tea parlor and bakery in 1920. Now over 100 years old, it is an essential part of Chinatown's history. Under the leadership of Wilson Tang, the restaurant has balanced its vintage charm with modern quality standards, serving dim sum a la carte rather than from trolleys to ensure everything is made fresh to order. The interior, with its original checkered floors and orange booths, is a time capsule of old New York.
The line on Doyers Street can be legendary on weekends. They take reservations for certain times via Yelp, but they are limited. Your best bet is to go for an early lunch at 11 AM on a weekday.
Doyers Street is one of the most interesting streets in NYC, known as the 'Bloody Angle' for its dark history. Take a moment to look at the bend in the street and the architecture before you head in.
They use an a la carte ordering system with a paper menu and pencil. Don't rush—mark a few things to start and you can always add more as you go. Dim sum is best when everything arrives hot and fresh.
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