POPULARITY
2 episodes with wilson tang
2 episodes with wilson tang
3 episodes with wilson tang
3 episodes with wilson tang
4 episodes with wilson tang
2 episodes with wilson tang
TechSpective Podcast Episode 139 In the latest TechSpective Podcast, I had the pleasure of speaking with Wilson Tang, a Machine Learning Engineer on Adobe's threat hunting team. Our conversation delved into one of the most exciting and critical areas […] The post Unlocking the Power of AI in Threat Hunting appeared first on TechSpective.
Host: Mary Katherine Cheeley, PharmD, BCPS, CLS, FNLA Guest: Wilson Tang, MD Many different artificial sweeteners are being consumed by patients; however, this discussion will focus on research around one that has been used in the food industry for a long time, called erythritol. Interestingly, it was found that patients with cardiac problems had the highest levels of erythritol levels in their blood, which prompted further studies on this association. So to learn more about the impact of artificial sweeteners on heart disease and how we can guide patients into consuming less, join Dr. Mary Katherine Cheeley as she speaks with Dr. Wilson Tang, Professor of Medicine at the Cleveland Clinic Lerner College of Medicine of Case Western Reserve University and Co-Author of the article, titled “The Artificial Sweetener Erythritol and Cardiovascular Event Risk,” published in Nature Medicine in February 2023.
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.
World expert cardiologist Dr. Tang of the Cleveland Clinic, takes us into the universe of the gut microbiome and describes the little-known ways that food impacts the heart. Find out how you can make meaningful, tangible, durable improvements to your health at cprhealthclinic.com (Below is the AI-generated transcript, if you want the whole thing sign up for the newsletter at cprhealthclinic.com) Dr. Tang: the small molecules that float in our body and we know of course we've got cholesterol and sugar, but there are many other things Dr. Sagar: I am honored to have with us Dr. W h Wilson Tang, to share just a portion of the knowledge that he has with us. Dr. Tang is a leading researcher and cardiologist practicing at the Cleveland Clinic and the Lerner Research Institute. He studied neural and molecular sciences prior to attending medical school at Harvard, and then did residency training at Stanford and a cardiology fellowship at the Cleveland Clinic with further fellowship there into heart failure and cardiac transplantation. His research work focuses on finding and understanding the underlying mechanisms that lead to heart disease, and for his significant work, he was awarded the Distinguished Scientist Award from the American College of Cardiology in 2022 . So thank you for coming on today. Dr. Tang: Thank you for having me. Dr. Sagar: Before we get into. The real details. This is a very specialized area of research, or at least it seems that way to me, being on the outside. How did you get from just thinking about going to medical school, to finding yourself here doing cardiac transplantation, medicine, and researching poop? Dr. Tang: Well if you say it that way, it's kind of interesting, but truly it was just like most things is serendipity. I've always long to , be a good doctor and be a good cardiologist. And I was fortunate enough to come here to the Cleveland Clinic where I learned a lot, and I stayed here as staff and specialized in heart failure transplant. That's my day job. But as we continue to see our patients they are more questions than answers. I think most doctors would recognize that and is really the patients that got us to think about, , or rechallenge what we are doing and what are the things that get them sick and continue to let the disease progress. And if you think about a heart failure transplant is really the, the common final pathway to, , progressive heart diseases, whatever you've got, coronary disease or valve disease or arrhythmia, or the heart just get weak got hit by a virus or whatnot. And what we have continued to really struggle with is, How the different organs interact with each other in terms of promoting disease. So I had the fortunate to work with many very brilliant minds both in terms of people working with me , and people that we trained and have explored various different ways. I was I jokingly called a closet nephrologist before. I wanna, I've always liked the physiology of kidney so as most trainees and so, and one of my favorite areas also endocrine. So what would combine cardiology, endocrine and nephrology? We heart failure. And so what we have is a lot of people who are continually congested, patients with progressive cardiorenal problems. And one of the well known, you know, facts of renal dysfunction is progressive accumulation of uremic toxins. Dr. Sagar: To translate from science to English. Heart failure is linked to not just the heart and vessels, but hormones and the kidney. Cardio means heart renal means kidney nefro also means kidney. You remove toxins are things that will do harm. If not eliminated by the kidneys. Also you're about to hear the term metabolite and that's just a tiny molecule made in the process of metabolism. Dr. Tang: And that area actually got us interested early on in look at metabolites that are accumulating in the body that causes problems that lead to cardiovascular disease.
Eating healthy can be tricky. Food labels can be challenging to read and understand. Dr. Stan Hazen and Dr. Wilson Tang recently spoke about erythritol and the link to heart health. Natalie Salvatore, RN and Julia Zumpano talk about more about food choices and how to spot artificial sweeteners.
Sugar-free diets and foods are a popular choice for people trying to watch calories and blood sugar, but are the alternatives safe? Dr. Stanley Hazen and Dr. Wilson Tang discuss one artificial sweetener, erythritol, from their recent study. They also provide tips for healthy grocery shopping.
Wilson Tang of Nom Wah Tea Parlor in NYC's Chinatown talks about taking over the nearly 100-year-old restaurant from his uncle. He managed to keep it true to its roots while attracting a whole new demographic of young and hungry patrons. After that, BA Food Stylist (and ace cook) Sue Li reminisces about her mom's chive pockets and dumplings--and tells us how to make scallion pancakes at home. Learn more about your ad choices. Visit podcastchoices.com/adchoices
A writer, editor, illustrator, cookbook author, children's book author, and really fun guy to get to know, Joshua David Stein really has all the goods. In this truly epic episode we cover Joshua's long and interesting career, from the early days of Gawker and the New York Observer to writing cookbooks with Kwame Onwuachi, Wilson Tang, and Joe Campanale. We talk about why writing about restaurants is such a compelling act of cultural anthropology, and why writing cookbooks was the natural progression for Joshua. And how the years-long process of writing a cookbook is the type of project, a huge one at that, that is both satisfying and an exercise of letting go. We also talk about the hustle required to hack it in food writing today. This is an amazing talk with one of our favorites.More from Joshua David Stein:When Jacques Pépin Made All the World an Omelet [TASTE]Chef Michael White's New York Comeback [Esquire] This Is the Story of the Rainbow Room [PUNCH]Buy: Vino: The Essential Guide to Real Italian Wine
How to have five careers in one? How to start creating in one area and end in another? How to bridge working for a renowned Japanese architect, Shin Takamatsu to Anime, Star Wars, and Need for Speed racing games? How to start your own video game company? Want to know more? Listen to what concept designer, art director, and entrepreneur, Wilson Tang has to say! In this episode of Radical Strategies, Wilson and our host, Rod Chong, deep dive into all aspects of his career and critical lessons learned along the way.
Cardiac Consult: A Cleveland Clinic Podcast for Healthcare Professionals
Dr. W.H. Wilson Tang provides an overview of the Multigenerational Care for At-Risk Family Members of Patients with Inherited Cardiomyopathies Tall Rounds® session.
On today's episode of All in the Industry®, Shari Bayer's guest is Joshua David Stein, a Brooklyn-based, prolific writer and the author of many books, cookbooks and children's books, including his latest and first solo cookbook, Cooking for Your Kids: At Home with the World's Greatest Chefs (Phaidon). Joshua is the co-author of Notes from a Young Black Chef with Kwame Onwuachi; The Nom Wah Tea Parlor Cookbook with Wilson Tang; and Il Buco with Donna Lennard; as well as Can I Eat That?; What's Cooking?; The Ball Book; and The Invisible Alphabet, and more! Formerly the editor-at-large at the parenting site Fatherly, he is also the author of To Me He Was Just Dad. Today's show features Shari's PR tip to be prolific; Speed Round; Industry News Discussion about the future of outdoor dining in NYC; and Solo Dining experience at Dame in Soho, NYC. Image courtesy of Joshua David Stein.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.
In this third chapter of our special documentary series “86'd: How A Global Pandemic Rocked The World's Culinary Capital,” Rob Petrone discusses the anger so many in the industry were feeling this time last year, and how much of that anger centered around inequality. (Interviews are time capsules, recorded at various points between April of 2020 and July of 2020.) Plus, Rob makes a big announcement about the documentary.Thanks to (in order of appearance) Ellen Sledge of Penny Lick Ice Cream; Jerry DeJesus of North End Tavern; Joanna Prisco of The Good Witch Coffee Bar; Dale Talde of Goosefeather; Chip Wade of Union Square Hospitality Group; and Wilson Tang of Nom Wah Tea Parlor.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=1000512379270For chapter two of 86'd (Adapt & Pivot): https://podcasts.apple.com/us/podcast/chapter-2-adapt-pivot-86d-how-global-pandemic-rocked/id1497368408?i=1000518031134
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.
Elvis Duran and the Morning Show kick off your weekend with a PACKED show! AJR joins the show to give us an incredible performance and talk about their new #1 album. The one and only Anthony Ramos also joins the show to talk about his new music out TODAY and the future release of 'In The Heights' and of course his Calvin Klein ad! Elvis shared a dream he had that involved dating TAYLOR SWIFT! We introduce you to Wilson Tang , owner of the iconic Nom Wah Tea Parlor in Chinatown! Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
In this first installment of 86’d: How A Global Pandemic Rocked The World’s Culinary Capital, Rob Petrone takes us back to the beginning of COVID-19 in New York -- and how the restaurant industry was responding in those early days last March. Take a trip to “Ground Zero,” New Rochelle, to see how one restaurant in the containment zone -- Jerry DeJesus’s North End Tavern -- fared before the government-mandated shutdown.Meet a mom-and-pop ice cream shop owner, Ellen Sledge of Penny Lick Ice Cream Co., who believed she had the virus.Go to Chinatown to learn how the virus impacted businesses -- and life -- there before the rest of New York through the eyes of Wilson Tang of Nom Wah Tea Parlor.Visit with one restaurant industry leader, Chip Wade of Union Square Hospitality Group, grappling with safety concerns.And hear from a celebrity chef, Dale Talde, whose Goosefeather restaurant hasn’t even been open a year as he grapples with what feels like “nuclear warfare.”Rob also speaks with The New Yorker staff writer Helen Rosner about the events of last March -- where we were and what we’ve learned.
Self proclaimed restaurant guy and owner of Nom Wah Tea Parlor, Wilson Tang invited Will and Norm to his humble office in the Lower East Side and gave a glimpse of his life as a CEO, running the oldest Dim Sum eatery in New York City's Chinatown. Wilson shared his journey from starting a failed business to building a celebrated brand and restaurant group that expanded in New York to Philadelphia and internationally in China. Listeners are invited to support our Patreon for special features and early access to the podcast here: www.patreon.com/oldkidproductions Check out the Merch: https://teespring.com/stores/lucky-boys-store Check out the video version of the podcast at youtube.com/luckyboyspodcast You can follow Lucky Boys Podcast on Instagram @luckyboyspodcast, Will Hue @iamwillhue, Norm Lam @nlam25 --- Support this podcast: https://anchor.fm/luckyboys/support
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
Cardiac Consult: A Cleveland Clinic Podcast for Healthcare Professionals
Dr. W.H. Wilson Tang provides an overview of novel approaches defining HFpEF and management strategies.
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.
Wilson Tang of Nom Wah Tea Parlor talks about the future of the QR code menu system and how the cell phone has taken over ordering and paying at his restaurants in China. Amanda and Dan talk ferris wheel dining, delivery, and Whole Foods trend forecasting. Follow the hosts! Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices
This week, Liberty and Tirzah discuss Plain Bad Heroines, Snapped, Foreshadow, and more great books. This episode is sponsored by Book Riot Insiders, the digital hangout spot for the Book Riot communit; Sophie Escabasse’s Witches of Brooklyn, from Random House Graphic; and Fence: Striking Distance. Pick up an All the Books! 200th episode commemorative item here. Subscribe to All the Books! using RSS, iTunes, or Spotify and never miss a beat book. Sign up for the weekly New Books! newsletter for even more new book news. BOOKS DISCUSSED ON THE SHOW: Plain Bad Heroines by Emily M. Danforth Foreshadow: Stories to Celebrate the Magic of Reading and Writing YA by Nova Ren Suma and Emily X.R. Pan Shit, Actually: The Definitive, 100% Objective Guide to Modern Cinema by Lindy West Snapped (The Playbook) by Alexa Martin Ex Libris: 100+ Books to Read and Reread by Michiko Kakutani Dark Archives: A Librarian’s Investigation into the Science and History of Books Bound in Human Skin by Megan Rosenbloom My Heart Underwater by Laurel Flores Fantauzzo A Walk Around the Block: Stoplight Secrets, Mischievous Squirrels, Manhole Mysteries & Other Stuff You See Every Day (And Know Nothing About) by Spike Carlsen Together, Apart by Erin A. Craig, Auriane Desombre, Bill Konigsberg, Erin Hahn, Rachael Lippincott, Brittney Morris,Sanji Patel, Natasha Preston, and Jennifer Yena WHAT WE’RE READING: The Return by Rachel Harrison The Hollow Ones by T Kingfisher The Searcher by Tana French The Turnout by Megan Abbott MORE BOOKS OUT THIS WEEK: This Book Will Make You Kinder: An Empathy Handbook by Henry James Garrett Eva’s Man by Gayl Jones Among the Beast and Briars by Ashley Poston Dracula, Motherf**ker by Alex de Campi, Erica Henderson Death and the Maiden (Mistress of the Art of Death Book 5) by Samantha Norman and Ariana Franklin Alexandria: A Novel by Paul Kingsnorth The Dark Library by Cyrille Martinez and Joseph Patrick Stancil Writing Politics: An Anthology (New York Review Books Classics) by David Bromwich Sorrow by Tiffanie DeBartolo Jump the Clock: New & Selected Poems by Erica Hunt Dying is Easy by Joe Hill, Martin Simmonds Red Ants by José Pergentino, Thomas Bunstead (translator) A World Beneath the Sands: The Golden Age of Egyptology by Toby Wilkinson The Silence: A Novel by Don DeLillo The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum Restaurant by Wilson Tang and Joshua David Stein Greenlights by Matthew McConaughey A Place for Everything: The Curious History of Alphabetical Order by Judith Flanders Red Comet: The Short Life and Blazing Art of Sylvia Plath by Heather Clark Finding Latinx: In Search of the Voices Redefining Latino Identity by Paola Ramos Other Fires: A Novel by Lenore H. Gay Discovering the True Self: Kodo Sawaki’s Art of Zen Meditation by Kodo Sawaki and Arthur Braverman Tinderbox: Soldier of Indira by Lou Diamond Phillips Funeral Diva by Pamela Sneed The Girl in the Mirror: A Novel by Rose Carlyle The Purpose of Power: How We Come Together When We Fall Apart by Alicia Garza Nose Dive: A Field Guide to the World’s Smells by Harold McGee Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by Michael Brenner, Pia Sörensen, David Weitz The Adventures of Isabel: An Epitome Apartments Mystery by Candas Jane Dorsey The Mirror Man: a novel by Jane Gilmartin The War of the Poor by Eric Vuillard and Mark Polizzotti Midwinter Murder: Fireside Tales from the Queen of Mystery by Agatha Christie Cary Grant: A Brilliant Disguise by Scott Eyman Fugitive Atlas: Poems by Khaled Mattawa Max Jacob: A Life in Art and Letters by Rosanna Warren Poisoned by Jennifer Donnelly Bones: Inside and Out by Roy A. Meals The Fourth Island by Sarah Tolmie The Cookbook Club: A Novel by Beth Harbison Make Me Rain by Nikki Giovanni Flying Over Water by N. H. Senzai, Shannon Hitchcock To Hold Up the Sky by Cixin Liu The Last Mirror on the Left: A Legendary Alston Boys Adventure by Lamar Giles, Dapo Adeola (Illustrator) When Life Gives You Mangos by Kereen Getten The Last Druid (The Fall of Shannara) by Terry Brooks The Encyclopedia of New York by The Editors of New York Magazine Where the Wild Ladies Are by Aoko Matsuda and Polly Barton Ana on the Edge by A.J. Sass Tequila & Tacos: A Guide to Spirited Pairings by Katherine Cobbs See omnystudio.com/listener for privacy information.
Rob Petrone chats with Nom Wah Tea Parlor owner Wilson Tang about running one of New York’s most iconic restaurants during COVID-19, whether the city’s move to allow indoor dining at a quarter capacity at the end of September will be enough to save restaurants and all the (premature) obituaries being written about their city. Rob and Wilson also debate whether federal bailouts are the answer to the industry’s problems. Plus … are Sesame Chicken and General Tso’s Chicken the same thing? Are soup dumplings the best dumplings? The two share hot takes on Chinese food.
Nom Wah Tea Parlor is a Chinatown mainstay in New York, celebrating its centennial this year. When Wilson Tang took over as owner and proprietor ten years ago, he breathed new life into the establishment, taking it from bakery to vintage dim sum parlor, opening new locations, and branching out into new forms of customer engagement. Opportunities were endless. And then COVID happened. Wilson talks about what this period has meant for him as a caretaker of a business and its employees, a mentor and investor in other hospitality ventures, and as a parent and model for his children. Photo credit Natalie Chitwood.
Since the first coronavirus infections hit the US in January, the nation has changed dramatically. Stores and restaurants closed as students and employees transitioned into remote work. We are shut inside, wear masks and stand six-feet apart when at the store. This is the new normal – at least for now. This week we will dive deep into a world of change, from preparing for a post-pandemic future and the evolving habits of composters, to learning from history to make way for a better future.We hear from Stephen Satterfield, co-founder of Whetstone Magazine. Bryce Buyakie reports on how two restaurants from two different states are preparing to reopen. Will Hartman learns about the benefits of composting and how quarantine has changed the way people recycle food waste. Kevin Chang Barnum takes us to California where an antiquarian gastronomy bookseller has experienced customers’ newfound interest in food writing up to seven centuries old. Finally, A Taste of The Past host Linda Pelaccio explores the history of soup kitchens.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.
Brooklyn born and bred, Calvin Eng is the Chef de Cuisine at Win Son. Win Son is a Taiwanese-American restaurant in Williamsburg, Brooklyn. Calvin's first encounter with food occurred in the family kitchen and soon working at a neighborhood deli. An abundance of Chinese cooking at home led to an initial disinterest drift from his Cantonese heritage, only to arrive at a newfound appreciation for his heritage and culture. We share Calvin's insights and experiences leading up to his current position via his time in culinary school at Johnson & Wales, being one of the first Sous Chef hires at fast-casual chain Dig Inn, and opening up a quick-service outpost of a legendary dim sum parlor, Nom Wah Nolita with Wilson Tang.
Wilson Tang began to see a downturn in his business as the world was getting its first reports about the coronavirus in China. He runs Nom Wah Tea Parlor in New York City's Chinatown. The unassuming restaurant is an anchor of the neighborhood and will celebrate its 100th anniversary this year. Wilson opens up about how his staff, and the neighborhood, have been affected by the pandemic and what it will take to move forward. Learn more about your ad choices. Visit podcastchoices.com/adchoices
COVID-19 is here, and as of this week, plans for reducing its impact are starting to affect Americans’ day-to-day lives. Hundreds of events have been cancelled or suspended, including SXSW and the remainder of the NBA’s season. The stock market is basically a financial roller coaster due to global uncertainty in the face of COVID-19, and President Trump instituted a ban on travel from Europe, with the exception of the UK. However, the virus continues to spread in communities across the country.In a public health crisis, it can sometimes feel like the food system is being reshuffled before our eyes. That’s why this week we are taking a look at how outbreaks, both past and present, shape the way that we eat.We have stories about COVID-19's effects on NYC's Chinatowns, how World Central Kitchen mobilized to provide emergency food logistics for the Diamond Princess in Japan, the locust plague wreaking havoc in East Africa and South Asia, and why food fraud is so dangerous and hard to detect.Meat and Three is powered by Simplecast.
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/
In this podcast, Wilson Tang, MD, discusses his research on the gut-heart axis, the role of the gut-heart axis as a potential new target for atherosclerosis therapies, and potential therapeutic implications. More at: www.consultant360.com/cardiology.
This episode, Jessi gets out of the office and heads downtown to eat at a 99-year-old Chinese restaurant. Hear her conversation with Wilson Tang of Nom Wah Tea Parlor, as the two talk about what it’s like to inherit a family business, how Wilson added his own modern touch, and how he grew a small family restaurant into a global brand.
In this episode of Nutrition Rounds – we do our second deep dive into the gut microbiome. On this episode - we discuss how certain metabolites produced in the gut are associated with cardiovascular disease. Your gut microbiome is made up of trillions of microorganisms, including at least 1000 different species of known bacteria with more than 3 MILLION genes! (150 x more than humans!) Could what we eat change the diversity and species of bacteria that reside in our gut? Could this change our risk for cardiovascular disease? And what IS TMAO? It is one piece of a massive, complicated puzzle. We have barely scratched the surface as to what is yet to come in gut microbiome research, but the work from Dr. Tang, and Dr. Hazen, and their colleagues at Cleveland Clinic is a fascinating beginning. About Dr. Tang W. H. Wilson Tang, MD, is Director of Cleveland Clinic’s Center for Clinical Genomics; Research Director, and staff cardiologist in the Section of Heart Failure and Cardiac Transplantation Medicine in the Sydell and Arnold Miller Family Heart & Vascular Institute at the Cleveland Clinic. Dr. Tang is Professor of Medicine at the Cleveland Clinic Lerner College of Medicine of Case Western Reserve University.
Cardiac Consult: A Cleveland Clinic Podcast for Healthcare Professionals
Dr. Steven Nissen, Chief Academic Officer, Chief Academic Officer, Sydell and Arnold Miller Family Heart & Vascular Institute talks about cardiomyopathy with Wilson Tang, MD, Director of Cleveland Clinic’s Center for Clinical Genomics; Research Director, and staff cardiologist in the Section of Heart Failure and Cardiac Transplantation Medicine – from the basics to the newest innovations. Types of cardiomyopathy, how genetic testing can play a role in clinical management of the patient with cardiomyopathy, and the latest drugs and new research are discussed.
Dr. Steven Nissen, Chief Academic Officer, Sydell and Arnold Miller Family Heart & Vascular Institute talks with Wilson Tang, MD, Director of Cleveland Clinic’s Center for Clinical Genomics; Research Director, and staff cardiologist in the Section of Heart Failure and Cardiac Transplantation Medicine – about cardiomyopathy. How to care for yourself if you have dilated cardiomyopathy; What is your outlook? What should you know about genetics? What should you know if you have other types of cardiomyopathy such as hypertrophic cardiomyopathy or amyloidosis?
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
Elaine Chen of The New York Times and Wilson Tang of Nom Wah Tea Parlor join us to talk about the evolution of Chinatown -- one of the few historic immigrant working class neighborhoods left in Manhattan. We dive into Elaine’s experience writing her Times article “As Manhattan’s Chinatown Changes, Food Vendors Keep a Bit of the Old with the New”, Wilson’s experience running the iconic Nom Wah Tea Parlor in Chinatown, and we discuss the broader cultural trends of a changing neighborhood. We attempt to get to the essence of what makes Chinatown, Chinatown. Photo by Mary Inhea Kang for The New York Times Feast Meets West is powered by Simplecast.
Wilson Tang was working in the World Trade Center on 9-11. Like many survivors, those attacks lead him to reassess what he wanted to do with his life. Tired of sitting behind a computer screen, Tang devoted himself to the restaurant business -- taking over the famed Nom Wah Tea Parlor. Now he's innovating ways to introduce the brand into new venues.
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
Creative instigator Wilson Tang joins us this week to discuss some of the films he's worked on including Steven Spielberg's A.I., Lemony Snicket, and Star Wars, as well as dig into the future of creativity, and the wide-open vastness of the unknown. GUEST LINKS: Wilson's Website: http://wilsonjtang.com/ Wilson on IMDb: http://www.imdb.com/name/nm1196633/ A.I. Artificial Intelligence: http://www.imdb.com/title/tt0212720 Lemony Snicket: http://www.imdb.com/title/tt0339291/ ------------------------------ The Collective Newsletter: http://www.thecollectivepodcast.com/newsletter Subscribe on iTunes: http://www.thecollectivepodcast.com/itunes Subscribe via RSS: http://www.thecollectivepodcast.com/rss Like us on Facebook: http://www.facebook.com/thecollectivepodcast Follow us on Twitter: https://www.twitter.com/thecpodcast ------------------------------ SHOW NOTES: Tekkonkinkreet: http://www.imdb.com/title/tt0831888/ Hulk: http://www.imdb.com/title/tt0286716/ Attack of the Clones: http://www.imdb.com/title/tt0121765/ The Adventures of Tintin: http://amzn.to/2suDa74 Steven Spielberg: http://www.imdb.com/name/nm0000229/ David Fincher: http://www.imdb.com/name/nm0000399/ Kyoto: https://en.wikipedia.org/wiki/Kyoto Le Corbusier: https://en.wikipedia.org/wiki/Le_Corbusier Epcot: https://en.wikipedia.org/wiki/Epcot The views and opinions expressed in this podcast are solely those of the speakers and do not necessarily reflect the views of their employers.
Wilson Tang of Nom Wah Tea Parlor in NYC's Chinatown talks about taking over the nearly 100-year-old restaurant from his uncle. He managed to keep it true to its roots while attracting a whole new demographic of young and hungry patrons. After that, BA Food Stylist (and ace cook) Sue Li reminisces about her mom's chive pockets and dumplings--and tells us how to make scallion pancakes at home. Learn more about your ad choices. Visit megaphone.fm/adchoices
Caroline: Welcome to Circulation On The Run! Your weekly podcast, summary, and backstage pass to The Journal and it's editors. I'm Doctor Carolyn Lam, Associate Editor from the National Heart Center in Duke National University of Singapore. What does the gut microbiome have to do with Cardiovascular Disease? Well to find out you'll just have to stay tuned for our featured discussion debate. First, here's our summary of this week's journal. The first paper seeks to answer the question "does first trimester screening modify the natural history of Congenital Heart Disease?" To answer this question Doctor Jasinskyl and colleagues from the University Hospital in Masaryk University in the Czech Republic, analyze the spectrum of congenital heart defects and outcomes of 127 fetuses diagnosed with congenital heart defects in the first trimester compared to 344 fetuses diagnosed in the second trimester screening. All of these analyzed between 2007 and 2013. They found that the spectrum of congenital heart defects diagnosed in the first versus second trimesters differed significantly with a greater number of comorbidities, defects with univentricular outcomes, intrauterine deaths, and terminations of pregnancy in those diagnosed in the first compared to second trimester. They further analyze 532 fetuses diagnosed with congenital heart defects in the second trimester but in an earlier period of 1996 to 2001, which is the period before first trimester screening was introduced. In this group they found significantly more cases of defects with univentricular outcomes, intrauterine deaths, and early terminations of pregnancy. In comparison to fetuses also diagnosed with congenital defects in the second trimester but in the later period of 2007 to 2013. Thus, the authors concluded that first trimester screening had a significant impact on the spectrum of congenital heart defects and on the outcomes of pregnancies with defects diagnosed in the second trimester. Early prenatal cardiac ultrasound screening may therefore, in some countries, reduce the number of children born with severe cardiac abnormalities and associated comorbidities. The next study sheds light on the use of intravenous recombinant tissue plasminogen activator, or "RTPA," in patients with acute ischemic stroke also receiving no wax or the newer oral anticoagulants. Doctor Sienne and colleagues from the Duke Clinical Research Institute in Durham, North Carolina use data from the American Heart Association "Get With The Guidelines" stroke registry in 42,887 ischemic stroke patients treated with RTPA at 1,289 hospitals in the United States between 2012 and 2015. They basically found no statistically significant differences in the risk of symptomatic intracranial hemorrhage between patients who were taking Noac, Warfarin, or not taking any anticoagulant before the stroke. This largest clinical experience of stroke thrombolysis in patients receiving Noac before the strokes thus suggest that RTPA is reasonably well tolerated without prohibitive risks for adverse events amongst selected Noac treated patients. However, the authors are quick to say that their observations must be considered as preliminary due to the absence of coagulation parameters, timing of the last Noac intake, and whether or not non-specific reversal strategies may have been applied. The next paper provides experimental evidence of the unique effects of plasminogen activation and Alpha 2 antiplasmin inactivation on the fibrinolytic system in pulmonary embolism. In this paper from Dr Sing, Hong, and Reed from the University of Tennessee Health Sciences Center in Memphis, Tennessee the authors use mouse models of experimental pulmonary emboli to show that monoclonal antibody inactivation of Alpha 2 antiplasmin, which is an endogenous inhibitor of plasmin, effectively dissolved pulmonary emboli with similar potency to high dose RTPA. Alpha 2 antiplasmin inactivation synergize with low dose RTPA to enhance thrombus dissolution. And like RTPA, Alpha 2 antiplasmin inactivation alone or in combination with low dose RTPA, did not cause fibrinogen degradation or increased bleeding. The authors therefore concluded that Alpha 2 anti plasmin is a dominant regulator that prohibits thrombus dissolution in vivo. Therapeutic modulation of Alpha 2 antiplasmin activity may therefore prove an effective strategy to enhance fibrinolysis without significantly increasing the bleeding risk. These results are discussed in an accompanied editorial by Doctor Yurano from Hamamatsu University School of Medicine in Japan. More exciting experimental data in the next paper showing that novel beta arrestin signaling pathways may be viable targets in dilated cardiomyopathy. First author Doctor Reba, corresponding author Dr Solaro, and colleagues from University of Illinois at Chicago treated a dilated cardiomyopathy mouse model expressing a mutant tropomyosin for three months with either a beta-arrestins two biased ligand of the entertance and receptor or losartan and angiotensin receptor blocker as control. Treated mice showed improved cardiac structure and function associated with myofilamins that had significantly improved myofilament calcium responsiveness. Which was depressed in the untreated mice. These functional changes were mediated through beta arrestin which may have a novel role in increasing MLC2V phosphorylation through a previously unrecognized interaction of beta arrestin localized to the sarcamore. Thus, long term beta arrestin 2 biased agnonism of the angiotensin receptor may be a viable approach to the treatment of dilated cardiomyopathy. Not only by preventing maladaptive signaling but also by improving cardiac function by altering the myofilament calcium response via beta-arrestin signaling pathways. The concept of a two in one angiotensin receptor blocker and calcium sensitizer is discussed in accompanying editorial by Doctors Wu, Ju, and Siao from Peking university in China. The final paper asks the question "are three arterial graphs better than two coronary artery bypass grafting?" Doctor Galdino and colleagues from Weill Cornell Medicine in New York performed a meta analysis of eight propensity score matched observational studies on more than 10,000 matched patients comparing the long term outcomes coronary artery bypass grafting with the use of two verses three arterial graphs. They found that the use of a third arterial condo et in bypass grafting is a associated with superia long term survival irrespective of sex and diabetes status and without a higher operative risk. These results therefore support a strategy of the use of a third arterial graph and really deserve confirmation in prospective randomized trials. Well, that's it for the summaries. Let's welcome our guests. Our topic for discussion today is so exciting. In fact, I am going to read from the paper describing it as an exciting, new, and important field of investigation where we start to understand how nutrition, our gut micro-community composition, and our genetics actually all play a part in Cardiovascular Disease. And to discuss this paper I have the first and corresponding author Doctor Wilson Tang from Cleveland Clinic Foundation as well as Doctor Nikhil Munshi, Associate Editor from UT Southwestern. Welcome Wilson and Nik! Nik: Thank you. Wilson: Thank you. Caroline: Wilson, please set the stage for us! What does our gut microbiome have to do with cardiovascular disease? I agree it's a hot area but, you know, could you just describe what it actually means. Wilson: This has been somewhat of an accidental discovery from our group when we start encountering different types of metabolites that we measure to kind of associate them with Cardiovascular Disease. And unbeknownst to us, some of them are produced by the bacteria that live inside us to which we convert and try to eliminate. So one such metabolite that we identify is, which in many of the foods that we tell our patients, advise our patients that have high risk of Cardiovascular Disease. So all these connections come together to form a scientific basis to which how one of the biggest environmental exposures that we have which is what we eat every day is filtered by trillions of bacteria that live inside us and many of these metabolites become hormones that effect our every day function and activity. And, in many ways, can actually lead to diseases that are so remote from the gut but such as Cardiovascular Disease, Atherosclerosis, and we further identify these process and they impact downstream organ function like heart function and kidney function. So these are all very excited areas and this is just one of several metabolites. There are other metabolites that also impact blood pressure and even brain function and so all these areas become kind of a new avenue for us to look at potential therapeutic targets. Caroline: Yeah I think it's so completely fascinating that we can actually each experience a given meal differently based on the different types of gut microbial communities in our bodies isn't it? And that that actually can effect things all the way from atheroscleroses, to obesity, insulin resistance, and so on. Could you give us a specific example from your research? Wilson: We actually identified a metabolite, a very small molecule called Trimethylamine N-oxide, we abbreviate it as TMAO. And TMAO is actually formed from the bacteria from a precursor called Trigosamine which is, you know, gas. In other words, the bacteria taken substances of nutrients such as choline and connetine which is actually common in many foods but particularly in red meats, in egg yolks, and many other foods that we know are potential contributors to Cardiovascular Disease. And actually converted into this gaseous compound that our liver converted into a neutral compound, that we think is neutral for a long time and nitrogenous waste, except that when we have both animal studies and human studies patients with high levels of this TMAO metabolite has been associated with a high risk of Cardiovascular Disease. And in fact in animal studies we have direct evidence that show its contributing to the mechanistic compartment. Caroline: Now extrapolating from what you just said so vegetarians, for example, or vegans even more so, would have less TMAO levels then? Wilson: Yeah, obviously there are wide variation in these levels actually change almost by the minute because obviously we eat different times of the day and it comes in and out of our bodies. But in general, yes, in other studies that we actually identified a higher level of in carnivores which are meat eaters verses vegans and vegetarians who do not eat meat. Wilson: Yeah and we actually use... I sort of labeled choline and connetine to actually directly show that the synthesis of TMA and TMAO by a labeled connetine is higher in meat eaters, carnivores, verses vegetarian or vegans. Caroline: Oh, I really have to ask both you Wilson and Nik the following question then. What do you think is the, you know, take home message? How do you apply this clinically and even more cheeky, perhaps, how are you applying this in your own life? I mean with this knowledge have you become vegetarian? I'm putting you on the spot here. Wilson: I think this is basically a very scientific demonstration of how what we eat does impact our every day bodily function. And I think many cultures have this identification. Obviously many Asian cultures have seen the impact of food. In fact, it actually opens entire insight into how different medicinal food may actively be impacting the gut microbiome that actually creates different effects in the body. But in terms of diet and nutrients, yeah I have totally have eaten less meat in my every day dietary habits. I definitely think it's something that is certainly quite insightful and probably very impactful. That being said, I think different cultures also have different populations of microbiome and I think it's not a one size fits all. In fact I think every individual has his own dynamic ranges and we are still in the very very first early stage of understanding how this impact helps in disease. So there's a lot of excitement and there's a lot of technology that hopefully can help us to unravel this mystery. Caroline: Exactly, a new and important field just like you said. Nik, what do you think? Nik: From my standpoint, I'm actually not a big meat-eater so this was very welcomed news when this all came out. But, you know, from another standpoint it really opens up a lot of new questions. You know, it kind of blurs the line between sort of genetics and environmental factors. You know, so the questions of maybe a family who shares certain genetic traits may also share certain environmental traits. In other words, they share certain gut microbial components and maybe this sort of complicates how we're going to disentangle some of these risk factors going forward. I'm interested to get Wilson's take on this. Wilson: Yeah it gives us a lot of insight to the I guess what happens is the microbiome is isolated in the family lineage because the lifestyle exposure are very similar in each household. So, what we thought is inherent is being inherited from both the genomic but also a microbiome perspective. Caroline: Nik, you manage this paper. I really love, for example, that figure which I think everyone should get ahold of the journal and have a look at. Could you tell us a little bit more about this category of papers? Wilson: I'm sort of charged with this task of bringing sort of basic Science across the aisle to clinicians so that we can all sort of talk the same language and perhaps interact on a higher level. And so I was really excited reading some of Wilson's work and you know I really wanted to bring that to some of our broad readership just so that we could sort of appreciate what sort of science was going and I really think that this is a really great example of something that's on the verge of being translated. You know you can imagine that by either effecting certain metabolite compositions or maybe by treating certain subsets of bacteria we may be able to influence long term cardiovascular risks not to mention obesity, diabetes, and some of these other diseases that Wilson is actively working on. So I really read this with a lot of excitement and I wanted to bring this to a broader audience and you know we have a number of other articles that are in the pipeline that I think will serve to bridge this gap and put us on the same field so that we can kind of speak the same language. Caroline: Wilson, did you have a good time sort of writing something like this its not long. Wilson: It's actually very difficult. In fact, its just like writing poetry. You know it's hard to write in simple and short sentences. So it actually was a big challenge for me and I really thank the opportunity to be able to do that but I also want to emphasize I think it was a very insightful experience for me too. Because as a practicing physician and a commissioned scientist don't always merge these too few, these two areas in a way to actually see the importance we like to learn the science and try to explore I think clinicians really need to take charge and learn exciting science that's occurring. I think this is a wonderful avenue and I applaud [inaudible 00:18:10] for setting this radio [inaudible 00:18:11] Caroline: Well listeners you heard it first here on Circulation On The Run it is poetry by Wilson Tang. So please, please pick up a copy of today's journal and don't forget to tune in again next week!
Platty and the Admiral investigate new frontiers of Chinese cooking at Fung Tu. Joined by owner Wilson Tang and chef Jonathan Wu, they taste eggrolls, noodles, and chicken that push the boundaries of what American Chinese food can be.
Food Talk is back this week with a brand new episode as Mike Colameco welcomes Chef Jonathan Wu and Wilson Tang talking about their partnership on the new restaurant Fung Tu. With Wilson in charge of the legendary Chinatown staple, Nom Wah Tea Parlor, and Jonathan hot off fine-dining kitchens like Per Se, the duo chat about the 50-seat establishment that houses their own brand of creative and personal interpretations of American Chinese food. Next up, Mike chats with Ryan Sutton, food critic at Eater about the highs and lows of the 2015 food scene in New York City and detailing his more recent reviews. Author of the new book, “Food Whore,” Jessica Tom rounds out the show talking about the inspiration behind the book which is full of wit and mouth-watering cuisines, the novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential. With a fresh movie deal on the books, Jessica and Mike hash out why her generation is all about photogenic, well reviewed food. “I wanted to write a novel that was like reading Eater or Grub Street!” [59:30] –Jessica Tom on Food Talk
© 2020-2025 Ivy Podcast Discovery LLC
