Nom Wah serves dim sum with a second-generation Chinese American focus, highlighting dumplings made right in Manhattan. The brand has expanded over the last decade with outposts in Philadelphia, Nolita, Chelsea, and Shenzhen.
To celebrate the restaurant's centennial, Wilson Tang, owner and operator of Nom Wah, published his first cookbook, The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum Restaurant in 2020.
In honor of AAPI Heritage Month and Lower East Side History Month, Wilson is stopping by the Essex Market kitchen for a special edition Talk & Taste evening with his friend and collaborator Joshua David Stein. Together with Chef Annette Tomei, they will discuss the history of Nom Wah, the making of The Nom Wah Cookbook, answer your questions and show off one of the delicious recipes from the book! Your book will be signed at the end of the evening, with purchase.
If you purchase your copy of Nom Wah Cookbook you will receive your book at Essex Market on May 23.
You will not receive a physical ticket for this event. Your name will be on a list when you check in at the Essex Market Kitchen Mezzanine that evening.
Essex Market is proud to present Talk & Taste programming in partnership with Edible Manhattan magazine and Kitchen Arts & Letters bookstore.