On May 22, the Museum of Chinese in America’s food series MOCAEATS presents “Touch the Heart” with Nom Wah & Fung Tu. Wilson Tang, next generation proprietor of Nom Wah Tea Parlor, and Jonathan Wu, chef/partner at Fung Tu will talk about their appreciation for Chinese cuisine, their collaboration together, and the direction of Chinese/Chinese American cuisine. The talk will be curated by The Wall Street Journal‘s Jeff Yang and will be followed by dim sum samples from Nom Wah. This is sure to be a popular event; so, reserve your tickets quickly!
Opened in 1920, Nom Wah Tea Parlor was the first dim sum restaurant in Chinatown. In 2010, Wilson Tang left the finance and insurance industries to take over the establishment from his uncle who bought it in 1974. Wilson restored the restaurant and made some updates, but The New York Times recognized the revived Nom Wah Tea Parlor for staying true to its roots and reaffirmed its status as a Chinatown institution: “Nom Wah is still here. Let’s keep it that way.”
Fung Tu has been opened for less than a year, but Jonathan Wu is no newcomer to the culinary world. Prior to opening the restaurant with John Matthew Wells and Wilson Tang, he was the executive sous chef of Geisha before working as a chef de partie at Per Se. The well-received restaurant crafts modern and creative Chinese food sometimes incorporating techniques and ingredients typically associated with other cuisines. The New Yorker suggested that “Wu’s ideas could go a long way toward redefining American Chinese food.”
Thursday May 22, 7 – 9 PM
Museum of Chinese in America, 215 Centre Street
$15/Adults / $10/Members, Seniors & Students
Image courtesy of Museum of Chinese in America