Let us know what you think by rating us on iTunes and leaving us a review, or hit us up on Facebook, Twitter or Instagram. Great dim sum, huge dining hall, relatively short wait at peak time (15 mins for 2 at noon Saturday). Keep in mind that this is a lunch-oriented restaurant it gets a bit desolate later in the day. That has become increasingly unseen." - Wilson Tang on modern day dining. Jing Fong’s at its busiest around 11:30am, and it’s best to go a bit earlier to avoid the lines. We forget that people come together at a dining room table with food, and you talk, and you converse, and you eat.
"I feel like we're in an age where communication is lacking. Wilson mentions his concerns with modern day dining and how we're consumed by electronics, even at the dining table. But Wilson is doing something right as Nom Wah opens their 3rd location in Nolita, and he gives us a preview of what the future of dim sum and Nom Wah might be like.īut as we mentioned in "The Story of Dim Sum, And Then Some", the tradition of yum cha is almost less about the food and about the weekly gathering of family and friends to break bread together. He then discusses the challenges of running a dim sum restaurant business as making dim sum is becoming a bit of a dying art. Who says you can't enjoy dim sum at night with a beer or a nice glass of wine? Jing Fong, which opened in 1978 and moved to its former, two-story home on Elizabeth Street in 1992, was largely recognized as Manhattan Chinatown’s largest dim sum hall. He also talks more about Nom Wah and the varied clientele of the original restaurant in Chinatown thanks to its history (bloody angle!), location (jury duty!), and Wilson's use of social media and all-day dining concept. In the full-length interview, Wilson tells us about how he left a white collar career to follow in his family's footsteps, pursuing his passion for hospitality and food. If you've heard our episode, "The Story of Dim Sum, and Then Some", you may remember hearing clips from him as the owner of NYC's oldest dim sum restaurant. Today we're sharing one of our favorite interviews with you: Lynda's chat with Wilson Tang of Nom Wah Tea Parlor.
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