nom wah tea parlor
“The new Nom Wah is what you hope for every old New York restaurant.
The menu exhibits no pretensions about being “artisanal” and makes no boasts about creating “exciting riffs” on the classics. These are the actual classics. A spring roll is just a spring roll—it’s not Pistachio-Infused, “Hand-Rolled,” nor Stuffed with Fresh Maine Lobster and Duck Confit, and it certainly isn’t Drizzled with anything citrusy, truffly, or olive oily.
For everyone who insists that places like Nom Wah need to “change with the times” in order to survive, here is your answer for how it can be done. This is what can happen when the new generation values the old, rather than being hellbent on destroying it.” (JVNY)
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