Nom Wah first opened its doors on Doyers Street in 1920, and is thought to be perhaps the very first dim sum parlor in Chinatown.
After a modest renovation a few years ago, Wilson Tang reopened Nom Wah in 2011, but with a few important changes. Instead of the classic dim sum carts, the dim sum is now made to order, and the menu is written in both English and Chinese.
Although the popular dim sum spot often requires a long wait that will result in crossing paths with several groups of tourists exploring historic Chinatown, Nom Wah is worth the wait.
In Philadelphia, Tang (who also owns Fung Tu) will set up shop on North 13th Street, “just off the beaten path in Chinatown.” Tang is expected to announce an opening date in the fall.
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.