Nom Wah

The original egg roll at Nom Wah is a craggy, golden-brown icon of New York’s dim sum history, its thick, egg-crepe wrapper providing a substantial, satisfying crunch. Inside, a savory mixture of pork and vegetables is steamed to perfection before being encased and fried, a technique that has remained largely unchanged since 1920. The shrimp and snow pea dumplings offer a delicate counterpoint, featuring translucent, pleated skins that reveal plump morsels of seafood. The aroma of toasted sesame oil and steamed ginger fills the vintage, red-boothed dining room, creating a sensory link to Chinatown’s past. Technical mastery is evident in the rice rolls, which are silky and tender, draped over spare ribs that have been braised until they fall from the bone. Each bite is a balance of sweet and umami, from the fluffy roast pork buns to the pan-fried turnip cakes. It is a timeless exploration of Cantonese technique, served with historical authority and sensory precision.