Bea Ferrao

in the last week

"Went one hour before closing, place was quiet, lights were dim and it felt magic. A gem that thankfully hasn’t been changed, it was dining inside a museum full of history. The pieces of art were the food. Would fly all the way back just for the shrimp and snow pea dim sum- a must try! Give the stuffed aubergines a go and the pork soup dumplings. Servers are rude but I guess that’s part of the authentic charm."

daniela mendoza

2 weeks ago

"the food was soo good! Tried so much from the menu and everything was delicious, line was long but definitely worth the wait! everything felt very homey, like comfort food your mom or aunties make. Definitely recommend, can’t wait to return"

George Fine

3 weeks ago

"Nom Wah Tea Parlor is the oldest continuously operating dim sum restaurant in New York City's Chinatown. It offers a classic Cantonese dining experience, specializing in dim sum and Chinese pastries. The restaurant is located on the famously curved Doyers Street, which contributes to its vintage, old-New York aesthetic. Unlike many traditional dim sum spots that use circulating metal carts, Nom Wah has transitioned to a made-to-order system under its current ownership, ensuring that all dishes are served fresh and hot. Signature items include "The Original" egg roll, roast pork buns, and almond cookies. 1920 Opening: Nom Wah Tea Parlor opened at 13–15 Doyers Street as a tea parlor and bakery. Doyers Street's Past: The street itself, Doyers Street, is famous for its distinct, sharp bend. It was historically nicknamed the "Bloody Angle" due to its past association with gang violence among rival tongs (gangs) in the early 20th century, as the curve provided a perfect blind spot for ambushes. The Choy Family Era: In the 1940s, the Choy family became the first known operators, running the business primarily as a bakery and selling fresh pastries, steamed buns, and dim sum. Wally Tang Takes Over: Wally Tang, the Choy family's nephew, started working at Nom Wah in the 1950s and purchased the restaurant in 1974. He transformed it into a full-scale dim sum restaurant, and his mooncakes, in particular, became legendary, drawing long lines of customers. The Modern Era: In 2010, Wally Tang's nephew, Wilson Tang, took over. He revitalized the space, updating the kitchen and transitioning the service model to made-to-order dim sum while carefully preserving the restaurant's vintage charm—keeping the Art Deco touches, red vinyl booths, and overall historic aesthetic. A very history Dim Sum House I have never attended due to the crush of tourists that attend this establishment, I don't think i ever will since there are many compatible Dim Sum shops throughout Chinatown."

Adriana De Pitkin

2 months ago

"We’ve visited this restaurant multiple times and we love it! It’s one of the best dim sum restaurants in New York City. Our favorites are the Roast Pork Bun, Scallion Pancakes, Spring Rolls, Shrimp and Bacon Rolls. While it can get busy with a long waiting line, the food is served incredibly quickly. Love the old diner-style ambiance and decor. There’s plenty of both indoor and outdoor seating. The staff is always friendly and welcoming. I highly recommend dining here!"

Natalie Krause

2 months ago

"Great vibes and yummy dim sum! My favorite were the soup dumplings and shrimp dumplings. Excellent value for the price, just make sure you have cash :) Beautiful interior and they served us very quickly."