Podcasts about nom wah

On today's episode of All in the Industry®, Shari Bayer's guest is Wilson Tang, owner and operator of Nom Wah, the century-old New York City brand, who has overseen the brand's expansion over the last decade with outposts in Philadelphia, Nolita, Chelsea, and Shenzhen. To celebrate the restaurant's centennial, Wilson published his first cookbook, The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant (October 2020), which celebrates his restaurant and the local businesses around it. Today's show also features Shari's PR tip to celebrate lasting brands; Industry News Discussion on The New York Times' The 25 Best Restaurants in Los Angeles Right Now, by Tejal Rao; plus, Shari's Solo Dining experience at the legendary Zingerman's Deli in Ann Arbor, MI, which has been championing local farmers and food purveyors for over 40 years; and the final question. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #CHEFWISEBOOK), now available at Phaidon.com, Amazon.com and wherever books are sold! ** Join Shari in Philadelphia on Monday 10/9 for Happy Hour at El Merkury presented by Cookbooks & Convos where she'll be reading passages from her book and signing copies, and small bites and drinks by Delola will be served; tickets available at OpenTable. ** Shari is also celebrating the 20th year of her company, Bayer Public Relations, which she founded in October 2003. Happy Anniversary! **Photo Courtesy of Nat Chitwood.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

I chat about BBCAN10, in this episode: Live Feed Updates & Spoilers where Gino the Greek is in charge of his HOH and at the POV ceremony, he renominates a HG for eviction. #BBCAN #BigBrother #BBCAN10 #BigBrotherCanada You can find me on YouTube: bit.ly/chatteroutloudyt

We're steaming (and pan-frying!) a lot of frozen dumplings, and we're recommending a lot of Thingies. Come along with us, huh?   But first: latke cookies.    A dumplings-as-an-aesthetic episode of this very podcast.   Frozen dumplings we're into: Fly by Jing and Nom Wah.   Stunning rainbow dumplings we're into: Sandita's rainbow dumplings.   Three things that make a big difference when cooking up dumplings at home: a bamboo steamer, Chinkiang black vinegar, and these Wing on Wo soup spoons. Another helpful resource: Lucky Peach Presents 101 Easy Asian Recipes.   Ok, Thingies!! Kevyn Aucoin Beauty The Volume Mascara (Claire) and Lily Lolo Natural Vegan Mascara (Erica), Saint Olio cleaner (plus hand sanitizer), Wolford tights (start with Velvet De Luxe 50 or 66), Zicam lozenges, Maldon salt (see: this Bon App article), Kewpie Deep-Roasted Sesame Dressing, Lo & Sons The O.G. 2 carry-on (plus a charming video), Kinto kids' dishes, and Trader Joe's Roasted & Salted Marcona Almonds with Rosemary.   Secret Menu gift subscriptions are ready and waiting.    Hit us with your feedback, your Thingies noms! 833-632-5463, podcast@athingortwohq.com, or @athingortwohq!   Download the (free!) Zocdoc app and book that doctor's appointment you've been putting off. Take a break with Dipsea's hot ‘n heavy audio stories—you get a free 30-day trial when you use our link. Get your romance-movie fix with Redeeming Love, out in January. Treat the skin on your body right with Esker and get 20% off with the code ATHINGORTWO. YAY.   Produced by Dear Media

SURVEY SAYS!!! Grab your keys to unlock some super fun, exciting and only heard on The Big Fat Joey Show convos, because today we are speaking with one of the stars of Million Dollar Listing New York, Tyler Whitman. Tyler talks all about NYC and Hamptons real estate as well as his appearance, and win, on Family Feud (MDLNY v. MDLLA). SURVEY SAYS!!! What a fun time talking with Tyler and having him play everyone's favorite radio game, 'This or That' with Cyn. To keep up with all that Tyler's doing, follow him on IG at: @tylerwhitman   Also today, we speak with Rohan Mehra, Co-Founder and Principal of The Prusick Group, who developed The Market Line. The Market Line is a Lower East Side marketplace and eatery that opened just a few months prior to the Covid-19 pandemic and with Rohan's 'out of the box' thinking and financial acuteness, The Market Line is once again ready to reopen. July 22nd marks its triumphant return with more vendors than it had before. This underground market was created as a way to support the multi-cultural small businesses that make up this Lower East Side neighbor. Think local favorites like the Pickle Guys, Tap NYC, Veselka, Nom Wah, Peoples Wine Shop, Que Chevere and more with new additions like fourth-generation Balducci and the Pecking House.  The Market Line is a gastronomic wonderland that will tantalize your taste buds and reward your ravenous food fantasies! So sharpen your teeth, adjust your belt and get your Eat On!!! To follow and keep up with all that Rohan and The Market Line are up to, check them out on the web at: prusikgroup.com marketline.nyc @theprusickgroup @themarketline Be sure to listen to all your favorite Big Fat Joey Show episodes on your favorite podcast platform.   Thank you for listening!!!

India interviews Wilson Tang, owner of Chinatowns oldest dim sum restaurant, Nom Wah Tea Parlor. Jennifer 8. Lee, the acclaimed writer and filmmaker speaks to the unique history of Chinese-Americans and their infamous cuisine. This episode explores dim sum culture and origins on the Silk Road, Wilson’s family’s immigration story from Guangzhou and how he is reinventing the traditional meal. Jaqueline Wang, Head of Commutations at Welcome to Chinatown tells us about the grassroots initiative and how it’s managed to raise $2 million for Chinatown businesses since the start of the pandemic.To visit Nom Wah’s website click here and to order the cookbook click here. You can follow Wilson on instagram @dimsumnycTo learn more about Jennifer 8. Lee and her films and books click here.To donate and purchase merch from Welcome to Chinatown click here. You can follow them on Instagram @welcome.to.chinatownListen, see photos, and read recipes and transcripts at eatingamericawithindia.com and follow us on Instagram and Twitter. Subscribe to the Eating America with India newsletter. Support the show via PayPal.Created and produced by India Witkin @spicymasalamamaOriginal composition and sound mixing by Kilcool @kilcoolbeatsCover art by Suzanne Borderies @art_bysuz and graphics by @graceashworth.designConsulting produced by Dylan GansSupport the showSupport the show (https://www.paypal.com/donate?hosted_button_id=8CYUK3HB9XYAQ)

[REBROADCAST FROM NOVEMBER 25, 2020] Wilson Tang, the owner and operator of Nom Wah Tea Parlor, joins us to discuss The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant.  

In this second chapter of our special documentary series “86’d: How A Global Pandemic Rocked The World’s Culinary Capital,” Rob Petrone discusses with various New York restaurateurs and others connected to the restaurant world the main theme of this time last year: adapting to a new normal and pivoting to whatever they needed to do to survive. (Interviews are time capsules, recorded at various points between March of 2020 and June of 2020.)Thanks to (in order of appearance) Allison Buckingham of Perelandra Natural Foods; Dale Talde of Goosefeather Restaurant; Andy Nusser of Casa Mono; Joanna Prisco of The Good Witch Coffee Bar; Wilson Tang of Nom Wah; Sheena Garcia of Mariachi Mexico; Bruce Botchman of White Plains Linen; Mimi Edleman of I & Me Farm; Eric Korn of Monteverde at Oldstone; Christian Petroni; and Marc Glosserman of Hill Country Barbecue Market.For chapter one of 86’d (Ground Zero): https://podcasts.apple.com/us/podcast/chapter-1-ground-zero-86d-how-global-pandemic-rocked/id1497368408?i=1000512379270If you liked what you heard, please subscribe to and rate Hot Takes on a Plate.

Author and narrator Wilson Tang adds history and personality to New York’s Chinatown with his heartfelt dive into the neighborhood. Host Jo Reed and AudioFile’s Michele Cobb discuss this cookbook that also offers a connection to the community. The audiobook is both a collection of lovely stories from the Chinese community in New York and Tang’s personal story of coming to own the Nom Wah restaurant and all those who supported him along the way. The stories are interspersed with chapters that help you tap into Tang’s enthusiasm for the food, walking listeners through the history of rice, noodles, and bao, definitely making you hungry with his engaging narration. Listen while you cook--or daydream of visiting Chinatown. Published by Harper Audio. Find more audiobook recommendations at audiofilemagazine.com Support for AudioFile's Behind the Mic comes from Dreamscape Media, publishers of bestselling audiobooks from classics like THE GREAT GATSBY to suspenseful mysteries, to indulging romance to essential non-fictions that make your ears happy! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Nom Wah Cookbook Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum RestaurantBy Wilson Tang with Joshua David Stein Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.Wilson Tang: Hi my name is Wilson Tang. I'm the owner and operator of Nom Wah Tea Parlor in Manhattan's Chinatown and I have just released our first cookbook, The Nom Wah Cookbook celebrating 100 years in Chinatown with stories and recipes from my family's restaurant.Suzy Chase: My goodness. It's such a thrill to have you on my podcast. I remember coming to Nom Wah in 2010 because my son was in nursery school at the time. And we'd drop by for dumplings, which were his favorite thing after I picked him up in Tribeca. Nom Wah holds such a special place in my heart. We go there for family celebrations and when the lockdown happened here in the city, we stocked up on frozen dumplings. So enough about me now onto you. Growing up as a son of immigrants, your parents expected you to have a white collar job. Can you describe your time at Morgan Stanley in the World Trade Center?Wilson Tang: Yeah, absolutely. I kind of enjoyed my time there. I love the fact that it was very structured. I loved having a set schedule of sorts and getting up in the morning, putting on my suit and my shirt and my trousers, my leather shoes, and being part of a bigger machine. And I think that was a great prerequisite for me to ultimately becoming an entrepreneur and a restauranteur as I am now, but it was definitely a rite of passage it was something that I needed to prove to my immigrant parents that, hey, your kid has made it. I went through the schooling system, graduated with my degree and here I am first born in the U.S. from my mom and dad and working in a prestigious company in the World Trade Center and just kind of breaking the stigma of immigrants, having low level jobs and not knowing the language and I proved to them that I made it happen and it was a really good experience. You know I did enough of it just to learn the ropes and I was ready to move on and to do my own thing.Suzy Chase: Talk about how your parents didn't want the restaurant life for you.Wilson Tang: The restaurant life was definitely not something that they wanted me to do. My dad had ran restaurants, had his own restaurants, did his own restaurant supply distribution and he knew that it was really hard work. I mean it's a seven day operation, breakfast, lunch, and dinner and he did not want, you know I'm his only son, I'm the only child, to be getting into, the restaurant business, especially when they work so hard to put me through school and, wanted all the spotlights that living in the U.S. can bring. And going back into the restaurant business. You know, this is more than 10 years ago, but they were not happy about it.Suzy Chase: So it's the quintessential story of the American dream, Uncle Wally Tang worked his way up from dishwasher to cook, to waiter, to owning Nam Wah. I am dying to hear about Uncle Wally.Wilson Tang: Uncle Wally is a man of few words. He is where I kind of learned about patients and kind of seeing things through and just putting your head down and work hard and the fruits of your labor will come eventually and he's the perfect example of that starting from, you know, like you said, dishwasher to ultimately owning the business and the real estate. So I look up to him a lot. He really taught me a lot growing up about just what hard work can do. I think that's a very similar story for first-generation immigrants. People that came in the 50's, 60's, 70's and 80's especially when they don't know the language, they don't know the American culture and just trying to learn and work and make a living to support their own families.Suzy Chase: In the summer of 2010 you met up with him at The Red Egg. Can you tell us about that conversation?Wilson Tang: Absolutely. My uncle knew that I had hospitality in my DNA. You know, he sat me down at this place. It's closed now called The Red Egg on Centre Street and it was kind of like your modern take of dim sum. And he presented Nom Wah as potentially looking like Red Egg, meaning just a more modern decor. And my answer to him was like, wait a second this is not actually what I want to do. I mean, I would keep Nom Wah the way it looks now, it's kind of like a throwback. It looks like a Chinese diner of last century. And I was, no, I would just keep it the way it is because I think it is one of my jobs to keep old New York old and, and this was my opportunity to do so. So, you know, he pitched me to taking over the restaurant 10 years ago. My response to him was like I actually would be honored to take on this new role in good ole Nom Wah, just the way it is, you know, a little, a little elbow grease, we clean it up a little bit, fresh coat of paint. Uh, you know, we put in like a computer terminal and like an upgraded the air conditioning unit and we were ready to go.Suzy Chase: The old cash register. Isn't that still there?Wilson Tang: It's still there. I mean, it serves as a memory of the past and we have it on display at the restaurant next to our old chamber stoves. And it's, a kind of a throwback, walk down history or memory lane for a lot of our customers. And it's just very intriguing for our new customers to see that, wow, this place has been here for a long time with the old cash register and the old stove and the old steamers behind the register,Suzy Chase: And the tin ceilings and the light fixtures and the floor. I cannot tell you how many photos I've taken for Instagram of the floor.Wilson Tang: Yes, it is. It's quite an elaborate tiling. And you know, to this day, I'm not sick of seeing it because it's, they just don't do it like that anymore. There's no replica of, of that anywhere. And it's just a memory of what old New York looked like. And these things are vanishing as we speak so it's really an honor to run an old restaurant and, and keep it going until who knows maybe my son wants to take it over, but as for now, I'm just a gatekeeper and, hopefully it lasts another hundred years.Suzy Chase: So I want to ask you about one more thing inside the restaurant that built in cabinet, where you store glasses and teapots. It's the most beautiful shade of baby blue. I always take a picture of that when I'm there too.Wilson Tang: Yes. It used to be green, to be honest with you and through the decades, the color has been change a couple of times. In 2010, I had an interior designer, friend of mine that basically told me, hey, you should paint it this color it'll kind of match the stools where the counter seating is. And I just kind of went with that. And that's probably one of the more modern upgrades is the actual color of the tea cabinet.Suzy Chase: So tell us a little bit about the rich history of Doyers.Wilson Tang: Yeah. Doyers Street is one of the original streets of Manhattan's Chinatown. The other two that intersect it are Pell and Mott street. That's really where Chinatown began and through the decades it grew outwards from those three main blocks. And, you know, from just stories of that, my uncle has told me it's seen a lot through the past hundred years from being the core of Chinatown, to being a place where rival gangs would meet to do their work to being...Suzy Chase: To do their work!!Wilson Tang: How do I say that nicely, right? Or to kill each other, but to it being a post office later on in the 1900's to kind of like a nightlife destination, pre-COVID, with our neighbors Apotheke and now Chinese Tuxedo. So it's gone through a lot of different variations, but I love going to Nom Wah really early in the morning where time is almost at a standstill it's quiet, you'll see moms dragging their kids along, taking them to school. You'll see the men with their hand trucks of meat and vegetables going from the distributor to the restaurant and to when the sun hits people are just going about their business and it's kind of like a short cut through Chinatown. It's really a special block. It's one of the shortest, most unique blocks in New York city, I would say.Suzy Chase: And I love how during COVID you were just able to block it off.Wilson Tang: Yeah. So that was actually very key for us when the city and the department of transportation came up with their open streets and open restaurant programs. I was definitely one of the first to sign up. Doyers Street was the first street in Chinatown to be closed off to vehicle traffic and then we were able to apply for the open restaurant component, which allowed us to set out tables and chairs and umbrellas and it made it really look like as the kids would say a vibe. And it really kind of gave us some hope with COVID through the summer. We did decent amount of business people knew we were around and it was great for the summer and into the fall.Suzy Chase: So this cookbook, isn't just about the stories and recipes from the restaurant. It's also a legacy piece for yourself and a love letter to Chinatown. You have so graciously shared stories of various business owners in Chinatown, and I'd love for you to chat about Paul Eng of Fong On. One of those places that's been on my to-do list for years.Wilson Tang: Again, like what you said about the cookbook. It's not about the restaurant, it's not just about the restaurant or about my legacy, but really about the mom and pop stores that make Chinatown unique. And Paul and David of Fong On is definitely a key component in the fabric of Chinatown. And, you know, now Paul, the youngest brother has taken it over and has quite the setup on Division street in Chinatown where they do fresh soy milk and fresh tofu and rice cakes. And it really is a treat to go and check it out to try their savory tofu. And you can see all of the machinery in the background on how they make the tofu and the soy milk so it's definitely a nice little trip to take down to Chinatown and visit.Suzy Chase: So every time I'm at the restaurant, I'm always trying to take a peek into the kitchen to catch a glimpse of where the magic happens. I'd love to hear about your dim sum chefs.Wilson Tang: Absolutely this component of the business near and dear to me, you know, the dim sum profession is really a dying art and not many people are entering this line of work because it's just a lot of components from some hand to all the different types of marinades, to the art, of working a wok, to the steam station and to make rice rolls. It's just a very complicated profession. The guys in the kitchen really have been with me since the beginning. You know my head chef has been with my uncle actually back in the 80's and right now we make a lot of stuff on premise, but we've also, the business has grown where we have a secondary, a commissary kitchen to produce all the varieties of dim sum that we have and to also supply our second and third stores in Nolita in New York and also Philadelphia, it's a work of art. It's a labor of love. That's really what dim sum means a touch of heart. And you know, they're also getting older and we're figuring out innovations on how we can keep this art alive. Part of it is going to mass production with machines. We have machines and make them some potstickers and dumplings now but also just like training, like constantly looking for new people to come in and learn and help out, sad but, you know, it's also hard to find like young folks to learn it. So anyone listening to this podcast, that's interested in learning the art of dim sum, or is in the restaurant world wanting to change gears, please send me a message or find me on Instagram and send me a DM something, because we are constantly looking for people to join our team and to keep the art of dim sum alive.Suzy Chase: I think this is one of your favorite dishes, the original egg roll.Wilson Tang: Yes.Suzy Chase: So your uncle swears, he invented it and it's not like any other egg roll I've ever eaten. Can you describe it and tell us why it's one of your favorites?Wilson Tang: It's one of my favorites because it is indeed a labor of love. We have stopped making it at the current time, just because we're not doing the volume that we were doing and this is one of the items that is very labor intensive, because it involves making crepes of egg. And we're talking about hundreds of them every day with a 10 inch skillet. And we would take the beaten eggs and ladle a scoop of the egg into a skillet to form the crepe. And we would just smack the crepe of eggs out of the pan onto a paper towel. And we would just watch these crepes pile up until they're like a foot high. And then once these crepes are cooled down, we will wrap our chicken and vegetable filling into the crepe of egg. And when an order comes in for that, we gently batter the egg roll and we kind of just pop it in the fryer real quick and then pull it back out. And the result is a very aromatic, crunchy, and just full of flavor and textures. You can put like hot oil, you can put plum sauce, but it's just a very special item that my uncle swears that he invented the egg roll and we've had another menu since he's been working there. You know, it, it's just that one very special item and we call it the OG egg roll. Um, if you get an egg roll at any kind of Chinese takeout, restaurant is typically made with a prefabricated wrapper, almost like a spring roll and they just roll in the filling and then just drop it in the fryer, so this multi-step production is really what makes this special and tasty and a top seller for us for many years.Suzy Chase: Ok, this is a dream come true for me. So I want to go over my top dishes at Nom Wah. And can you give a really short description of these? And I might add these are all in the cookbook, too. Awesome. Okay. The shrimp shumai.Wilson Tang: Shrimp shumai, amazing product and if you were reading the cookbook so this is part of the shrimp master filling. And this is basically shrimp, there's a little bit of squid and our proprietary marinade, and it is beaten in a mixer into a pasty consistency. And we use a yellow wrapper, and I think there's illustrations in the book on how to turn and twist the shumai into the shape of the cup of your hand and patting down with a butter knife on top to get the filling into the wrapper really tight and squeezing your hand into a fist and really pressing the shrimp mixture into the wrapper until it looks like an open face dumpling.Suzy Chase: And then there's a little green pea on top.Wilson Tang: Exactly. Then you put a little green pea on top just for color and contrast, and also something that is a reminder that that was the shrimp one, versus like the chicken one or the pork pork and shrimp one.Suzy Chase: I did not know that. So second on my list is the chicken shumai.Wilson Tang: The same kind of way we make it, all made by hand this one, we take ground chicken with our marinades and ginger. This is actually one of the top sellers for us at the restaurant. Our dim sum is primarily shrimp and pork so having a chicken one is really cool and it kind of breaks up the normal a little bit for us.Suzy Chase: Okay. The next on my list... Your wait staff is always like are you sure you want four orders of this? Because we have a 14 year old now. And we're like, yeah, I swear to God, we want four orders. The crystal shrimp dumplings, har gow, is that how you pronounce it?Wilson Tang: Har gow yeah. You know, like most dim sum restaurants are judged by the quality of their har gow and this is because the skin is super hard to perfect. Your formula has to be precise, to enable the skin to be translucent. So we used to make this by hand and we sold so much of it that we finally in 2015 ordered a machine that makes it.Suzy Chase: Yeah. I think my kid pushed you over the edge.Wilson Tang: Yea if you order four orders, you know, can you imagine rolling dough and then marinading the shrimp mixture and then the dough, literally it is cut into pieces, a couple of ounces per piece, and with a cleaver, it is pressed against the table to form the rapper skin.Wilson Tang: And this is one of the hardest things to perfect, but we had exhausted the way we made it by hand because we had so much volume that we finally went into making it by machine.Suzy Chase: Okay. Steamed spare ribs.Wilson Tang: Yeah. I love that Chinese steam ribs are more like riblets and through the marination with the black bean sauce and the salt, and the sauces that we use this item is so special because it's tasty, is juicy and I just love being able to kind of gnaw the cartilage and some of the meat falls off the bone. I grew up eating this and I remember. And we have this at the restaurant also is like a plate of this spare rib tips over like some rice noodles where the oil and the black bean sauce, like soaks up into the rice noodles. It is just so tasty. It is actually making me salivate right now talking about it. But it's another classic, it's up there with the shrimp dumplings and the shrimp shumai, these are your OG just classics from back on the Silk Road where people were kind of just getting these dim sum snacks through their travels. Like this has a really, really long history. These are the items that really are our signature when we talk about classic dims sum.Suzy Chase: Okay. I have a couple more the shrimp rice roll.Wilson Tang: So shrimp rice roll. I mean like any rice role is fantastic because it's basically rice that is broken down into a liquid form. We lay this liquid onto a steaming sheet to form the noodle and inside, you know, shrimp is one of my favorites because the shrimp that we use from Louisiana, has great texture and it's just got a good snap when you bite into it. But, you know, for those who don't like shrimp, it works well just on its own. The rice roll on its own, very silky smooth, and it tastes incredible with just some sweet soy sauce and chili oil, if you like, and even scallion and cilantro is a good choice for rice rolls, but shrimp is my favorite. The look of it is beautiful because the orange-y shrimp actually, you can see the shrimp inside the noodle when it comes out fresh. It looks amazing to me once you put the sweet soy sauce on it, and a little bit of a chili oil, I can't even, I'm speechless. It's so tasty, the texture, the silkiness of the, of the noodle is just a really good item.Suzy Chase: Okay. Something that I got so hooked on probably a couple of years ago is your salt and pepper pork chop.Wilson Tang: That's actually not your classic dim sum item. And the story for that is we wanted a bunch of items that can work for like dinner time too. And because dim sum traditionally is breakfast, lunch, brunch, and we incorporated that item, it's very Chinese American, to be honest with you, it's literally a fried pork chop cut to manageable pieces. And a little bit of a salt and pepper and secret ingredient a little bit of cinnamon. But I think that's the secret ingredient in that dish. This is definitely not dim sum item, but it made it onto our menu to add depth to a menu that never changes, but that could work for breakfast, lunch and dinner.Suzy Chase: Okay. So the last thing, every time we go there, we have to order, well, it's my husband and son, and they have to order like five of these, your sesame balls,Wilson Tang: You know dim sum restaurants and Cantonese cuisine in general are not big on desserts. So this is definitely a top seller because it's literally one of like three items that we have that are in the dessert realm, but how can you go wrong? Right? Like it's basically a fried ball of flour with sweet lotus paste inside. So it's crunchy chewy, sweet, the sesame seeds on the outside, give it an extra layer of texture. And I mean, those are all the keywords, right? Sweet, gooey, crunchy, golden brown color looks amazing. And this is, this is classic. I mean, that's a treat when we as a child growing up for dessert and even something that I would, that was served, um, when I got married, you know, that this was part of the dessert component of my Chinese banquet when I got married. So always forever in my thoughts this classic chewy sweet crunchy item.Suzy Chase: Now to my segment called Last Night's Dinner, where I ask you what you had last night for dinnerWilson Tang: We had tacos last night. Yeah, we do it actually once a week and pretty simple. We make a quick guac, pan tossed peppers and onions and ground chicken with some taco seasoning and then the hard shell tacos, some lettuce, tomato, and then we kind of do our own taco, fix it, taco bar. So the kids love that it's actually very easy for us to do we just mise everything out, and then we lay everything on the dining room table. And we just kind of take turns like almost like a taco buffet. And my daughter loves breaking the shell apart, almost making a taco salad. And my wife is more no shell. She just puts everything on a plate. And my son and I are just trying to pile up our tacos as high as we can. We'll challenge each other to see who finishes first. So yeah, taco night last night, tonight's hotpot. We've got hotpot going on tonight. Yeah. We've got all the different vegetables, all the sliced meats and, and a good broth going right now. So we went from tacos to hotpot.Suzy Chase: Okay. I'll be right over. So where can we find you on the web social media and in New York City?Wilson Tang: Our website has all the information of all our locations in New York, Philadelphia, even in Shenzhen, China, we have two locations there and you're able to purchase all sorts of gift cards, merchandise, our cookbook is all available online, to purchase at NomWah.com. If you follow us on Instagram, it's just @NomWah or you can follow me personally, my Instagram handle is @DimSumNYC. Tea parlor is located at 13 Doyers Street in Chinatown Manhattan and our sister location in Nolita, is more fast casual option is at 10 Kenmare in the heart of Nolita.Suzy Chase: This has been a complete thrill for me. Thank you so much, Wilson for coming on Cookery by the Book podcast.Wilson Tang: Thanks for having me. I had a great time.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Wilson Tang, the owner and operator of Nom Wah Tea Parlor, joins us to discuss The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant. From The Nom Wah Cookbook by Wilson Tang with Joshua David Stein. Copyright 2020 Wilson Tang. Excerpted by permission of Ecco, an imprint of HarperCollins. Turnip CakesSERVES 6 5 dried shiitake mushrooms2 medium daikon (Chinese radishes), approximately 21/2 pounds1/2 teaspoon kosher salt2 tablespoon neutral oil, plus more for greasing1 link Chinese sausage, roughly chopped1 tablespoon dried shrimp, soaked in warm water for 30 minutes, dried, then roughly chopped1/2 teaspoon sugar1/2 teaspoon chicken powder 11/4 cups rice flourGround white pepper1 tablespoon cornstarch 1 scallion, finely chopped Hoisin sauce for serving SUBMERGE mushrooms in hot water for 20 to 30 minutes until tender. Drain and roughly chop. PEEL the daikon and grate it on the largest holes of a box grater. Transfer to a large bowl along with the salt and mix together lightly. Cover with plastic wrap and let sit for 20 minutes. WRAP the daikon in a kitchen towel and squeeze it over a bowl. Set the dry daikon aside. If you have less than 31⁄3 cups of daikon water in the bowl, add enough warm tap water to reach that amount. IN a large pot, preferably with a wide bottom, heat 1 tablespoon of the neutral oil over medium heat. Add the sausage, along with the hydrated shrimp and mushrooms, and cook, stirring constantly, until you see fat releasing from the sausage and it becomes slightly crisp, approximately 2 minutes.USING a slotted spoon, transfer the sausage, shrimp, and mushrooms to a small bowl. Leave the fat in the pot. Stir in the dry daikon, sugar, and chicken powder. Cook, stirring constantly, for 2 minutes. Do not brown. Add the daikon water and bring to a boil, stirring frequently, then lower the heat to medium-low. IN a small bowl, whisk the rice flour, white pepper, and cornstarch, then whisk in just as much water as needed to form a slurry. Add the slurry to the pot and stir constantly for 2 minutes, or until a thick paste has formed. Turn off the heat. Return the sausage, shrimp, and mushrooms to the pot and stir to combine. STEAM according to instructions on page 10. Oil a 9 x 13-inch baking dish, and use a rubber spatula to distribute the mixture evenly into the dish. Place the dish in the steamer and steam for 45 minutes to 1 hour, until cake is pearlescent and holds its form. Let cool in the refrigerator overnight. TO portion, remove the turnip cake from the baking dish, either by cutting it into pieces and removing with a spatula or, preferably, turning it out whole. If the latter, cut in half, then lengthwise in thirds, again lengthwise in thirds, and then across in thirds to form flat squares. HEAT the remaining 2 tablespoons neutral oil a large nonstick skillet over medium heat. Place the turnip cake slices in the pan, working in batches if needed. Cook, without stirring or moving them, for 3 to 4 minutes, until the turnip cakes are crispy on one side. Flip and repeat on the other side. Transfer to a paper towel–lined plate to drain excess oil. TO serve, place the slices on a serving platter, garnish with the scallion, and serve with hoisin sauce.

In the wake of the Covid-19 pandemic, small businesses including Asian restaurants have been facing setbacks. Danny Bowien, chef and founder of Mission Chinese Food, closed his restaurants in Bushwick and the Lower East Side earlier this month. Now, he’s bringing his skills to the home kitchen, offering easy recipes and focusing on his upcoming vegan cookbook, which he talks about with host Jian DeLeon on this episode of ‘Vibe Check.’ Mission Chinese Food is in solidarity with other neighborhood Asian restaurants like Nom Wah and Woo’s Wonton, all of which experienced a considerable drop in business during the month leading up to the outbreak (2:00). Self-isolating at home has allowed Danny to spend more time with his six-year-old son, who’s motivating him to learn Korean. Still, Danny can’t help but worry about how things will change for his son and other Asian families in the aftermath of the pandemic. The transition from working up to 90 hours a week to becoming a home teacher and work-from-home chef has also been difficult, even grievous for the drop in productivity (9:24). Despite a lack of culinary epiphanies, Danny is recontextualizing his daily meals to discover ways of incorporating them into his upcoming cookbook. Danny runs through the recipe, one of his son’s favorites, which has taken on different forms since its conception (13:45). In addition to being the ideal breakfast soup, it’s also the perfect opportunity to sneak in all kinds of vegetables for picky eaters: Remove seeds from the kabocha before dicing into large pieces Chop up either Japanese leeks or scallions into one inch pieces (use scallions in a 3:1 ratio with the kabocha) Warm up a pot containing olive oil Add scallions, one peeled and diced potato, and kabocha into the pot Pour in Korean kelp soup stock or a vegan bouillon alternative Cover the ingredients with water and bring to a boil Add in two quarts of water, 1 1/2 tablespoon of red miso, and 1 1/2 tablespoon of Korean miso or white miso Continue to boil until potatoes and kabocha are thoroughly cooked and soup turns into an orange color Skim the top to remove foam Add a handful of chopped white kimchi, and serve with rice While it’s important to eat healthy, Danny ends by talking about his frequent indulgence in ice cream during the quarantine, staying optimistic, and as Jian puts it, approaching the new lifestyle as a blessing in disguise. Stay tuned for new episodes of ‘Vibe Check’ every Tuesday and Thursday. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the wake of the Covid-19 pandemic, small businesses including Asian restaurants have been facing setbacks. Danny Bowien, chef and founder of Mission Chinese Food, closed his restaurants in Bushwick and the Lower East Side earlier this month. Now, he’s bringing his skills to the home kitchen, offering easy recipes and focusing on his upcoming vegan cookbook, which he talks about with host Jian DeLeon on this episode of ‘Vibe Check.’ Mission Chinese Food is in solidarity with other neighborhood Asian restaurants like Nom Wah and Woo’s Wonton, all of which experienced a considerable drop in business during the month leading up to the outbreak (2:00). Self-isolating at home has allowed Danny to spend more time with his six-year-old son, who’s motivating him to learn Korean. Still, Danny can’t help but worry about how things will change for his son and other Asian families in the aftermath of the pandemic. The transition from working up to 90 hours a week to becoming a home teacher and work-from-home chef has also been difficult, even grievous for the drop in productivity (9:24). Despite a lack of culinary epiphanies, Danny is recontextualizing his daily meals to discover ways of incorporating them into his upcoming cookbook. Danny runs through the recipe, one of his son’s favorites, which has taken on different forms since its conception (13:45). In addition to being the ideal breakfast soup, it’s also the perfect opportunity to sneak in all kinds of vegetables for picky eaters: Remove seeds from the kabocha before dicing into large pieces Chop up either Japanese leeks or scallions into one inch pieces (use scallions in a 3:1 ratio with the kabocha) Warm up a pot containing olive oil Add scallions, one peeled and diced potato, and kabocha into the pot Pour in Korean kelp soup stock or a vegan bouillon alternative Cover the ingredients with water and bring to a boil Add in two quarts of water, 1 1/2 tablespoon of red miso, and 1 1/2 tablespoon of Korean miso or white miso Continue to boil until potatoes and kabocha are thoroughly cooked and soup turns into an orange color Skim the top to remove foam Add a handful of chopped white kimchi, and serve with rice While it’s important to eat healthy, Danny ends by talking about his frequent indulgence in ice cream during the quarantine, staying optimistic, and as Jian puts it, approaching the new lifestyle as a blessing in disguise. Stay tuned for new episodes of ‘Vibe Check’ every Tuesday and Thursday.

Wilson Tang is the owner of Nom Wah Tea Parlor on 13 Doyer Street. The restaurant has been around since 1920 and seen different iterations as a bakery, tea parlor and it’s New York’s premiere dim sum parlor. Wilson grew up in Queens but spent much of his childhood in Chinatown, where Doyers Street was one of the most dangerous streets in the neighborhood due to gang violence. His parents immigrated from China and quickly settled in the restaurant and bakery industry. Wilson grew up helping out his family and attended college at Pace University. In 2011, he left his career in finance and took over for his uncle at Nom Wah. Ever since then, he has kept so much of the restaurant’s history in the Chinatown community alive. One step in there and you can immediately feel that history. The restaurant now has more locations in Manhattan, Philadelphia and China. When he’s not at his restaurants, Wilson is running for fun and frequently runs the New York City Marathon. He started off using the sport as a means to get healthy and lose weight. Now he’s just happy to be a part of it as one of the key members of Old Man Run Club. Catch Wilson on a run and he’s likely smiling. We think you’ll catch some of that in this conversation that we had when he hosted us at the original restaurant. ▶ Follow Wilson on Instagram: https://www.instagram.com/dimsumnyc/ Recommended Read: Chinese Restaurants Are Closing. That’s a Good Thing, the Owners Say | New York Times https://nyti.ms/2V236rl New York’s Oldest Dim-Sum Restaurant Just Might Be the Future of Dumplings | GrubSrreet https://www.grubstreet.com/2017/10/wilson-tang-profile.html Support for this episode comes from FICS NYC (206 West 23rd Street, 3rd Floor) a fitness recovery and wellness studio. They have curated the top fitness recovery and wellness machines and combined them with classic techniques to elevate each individual’s pursuit of natural performance and overall physical and mental wellbeing. FICS will concierge you through their modalities and provide you a space to relax, recover, and unwind at their modern-day athlete's spa. Use code RUNNERSOFNYC to get 20% off all services, packages and memberships (only for first month). First-time users also get their choice of one modality for free on their initial visit. | https://ficsnyc.com/

New York's Got Talent:  Episode 19 - The Chinatown Episode With Wilson Tang, Tommy Jewels and Joshua David Stein   Nico chats with a couple iconic Chinatown personalities: Wilson Tang, owner of Nom Wah Tea Parlor on Doyers St, Tommy Jewels, owner of Oro Latino Jewelry on Bowery, and special guest Joshua David Stein, co-author of the Nom Wah centennial book.    New York's Got Talent is a podcast hosted by New York Nico (@newyorknico) that highlights the unique individuals that make New York the best city on earth.   @Newyorknico @dimsumnyc @tommyjewels88 @joshuadavidstein

Nom Wah Tea Parlor is an iconic NYC establishment which has been a part of Wilson Tang's family for nearly 50 years. After trying his hand at the corporate life as well as running cafes, Wilson took the Nom Wah reins over from his uncle and has been focused on expansion ever since. Nom Wah's brand holds a special place in patrons' hearts given its long history on Doyers Street. We get some insight into the restaurant world as well as different avenues available to grow... and, by different, we mean multiple avenues but also unique routes to grow the business. https://instagram.com/dimsumnyc

As the landscape for Chinese food matures in New York with more specialized and regional options, it’s time we talk about what we can expect in the alcohol department that matches and compliments the food. What exactly pairs well with the many flavors and spices found on the contemporary Chinese menu? To help us answer the question is Sophie Maarleveld and Phillip Szabados of Nom Wah Tu. Feast Meets West is powered by Simplecast

You may be familiar with some fermented Asian food staples, like soy sauce and kimchi (see past FMW episodes!). Today, we're exploring some of the less well-known flavors from the Chinese pantry with the help of Calvin Eng of Nom Wah. Learn about all the fermented and preserved funky goodness you've been missing out on as the chef guides us through the "oddities" in his fridge! Feast Meets West is powered by Simplecast

On today's show, we welcome the owner and operator of Nom Wah Tea Parlor and several other NYC restaurants. Wilson Tang took over the flagship Nom Wah in 2011 from his uncle Wally and infused with new life and excitement and a few hints of modernity while maintaining the classic elements of the menu dining room and vibe. In addition to Nom Wah which opened nearly 100 years ago, Wilson operates Nom Wah Nolita and Nom Wah Kuai, both fast-casual concepts; and Nom Wah Tu. In this episode We discuss defying parents wishes and getting into the restaurant business, how a business degree can be helpful in the epic competition of NYC and and navigating the world of expansion. The Line is powered by Simplecast

  Dr. Megan Rossi is a gut health doctor from AUSSIE! She's an extremely hard worker-- she is a research associate at King’s College London, a nutrition consultant for various companies, and leads her own gut health clinic in London. We really get into a lot in our convo. We cover poop, irritable bowel syndrome (IBS), artificial sweeteners, supplements, fermented foods... and then some.   Megan's social links:   IG: @theguthealthdoctor Twitter: @theguthealthdoc FB:The Gut Health Doctor Website: www.drmeganrossi.com/ Intro/outro music by Ellis Delta: soundcloud.com/ellisdelta Transition music: Modern Romance by ärtsē: soundcloud.com/foreverartse/ Follow me on Instagram: @runningvegannyc Tweet at me: @wildmanna Email me: runningvegannyc@gmail.com Read my blog: runningvegannyc.com/ SHOW NOTES: People/places/things mentioned in episode Megan's Dim Sum tour, in order of preference:  Lam Zhou: www.yelp.com/biz/lam-zhou-handmade-noodle-new-york-2 Nom Wah: www.yelp.com/biz/nom-wah-tea-parlor-new-york Mei Li Wah www.yelp.com/biz_photos/mei-li-wah-bakery-new-york US probiotics guide: www.usprobioticguide.com/