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Bow & Truss
- Address:
11122 Magnolia Blvd
North Hollywood, CA 91601Neighborhood:
North Hollywood
- Cuisine:
Latin / SpanishPrice: $30 and under
Bow & Truss
- Dining Style: Casual Dining
- Website: http://www.bowandtruss.com/
- Phone: (818) 985-8787
- Hours of Operation:
Monday - Friday - 11:30am-Close
Saturday - Sunday - 10am-Close
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Latin American, South American, Latin / Spanish
- Executive Chef: Aaron Grissom
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Bar Dining, Bar/Lounge, Beer, Counter Seating, Full Bar, Happy Hour, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Takeout, View, Weekend Brunch, Wheelchair Access, Wine
- Special Events: Bow & Truss is available for special events! Please contact the restaurant directly to find out more!
Getting there
- Cross Street: Between Lankershim and Vineland
- Public Transit: Metro Rail and BRT service
Red Line Metro Rail service hours are approximately 5:00am until 12:45am daily.
Metro Liner Orange Line BRT (Bus Rapid Transitway) service hours are approximately 4:00am until 1:00am daily.
- Parking: Valet
- Parking Details: Valet service available every night from 5:00pm-12:30am and Sundays starting at 10:00am.
Metered street parking available on Magnolia until 6 pm, Magnolia parking is free after 6 pm and on Sundays. Non-metered, permit-free street parking available on surrounding residential streets.
A word from Bow & Truss
Bow & Truss features a small plates menu of Latin cuisine, created by our chef team. Our menu is beautifully complimented by a unique list of domestic and Latin wines, craft beers and culinary cocktails designed by Marcos Tellos and Aidan Demarest of Liquid Assets. Bow & Truss is praised for its ambiance and aesthetic, with an interior dining room boasting exposed brick and a voluminous bow ceiling. A large patio, completely walled from the street, transports you to the beaches of Spain with crushed granite sand, umbrellas, and an exterior bar. Whether dining inside or out, the Bow & Truss experience is perfectly balanced between exquisite food and cocktails made from the soul. Bow & Truss is warm and inviting, perfect for a neighborhood evening, or a trip over the hill for an exciting experience. Located in the heart of the NoHo Arts District, Bow & Truss strives to maintain an artistic approach to food and drink, while remaining approachable and relaxed.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerHot Spot
- Diners' Choice WinnerOutdoor Dining
- Diners' Choice WinnerVibrant Bar Scene
Bow & Truss - Best Restaurants in North Hollywood ›
Bow & Truss reviews from OpenTable diners
51 reviews since August 1, 2014
- Food3.8Service3.9
- Ambiance4.1Noise LevelModerate
great for outdoor dining (35)neighborhood gem (31)fit for foodies (25)vibrant bar scene (21)good for groups (17)hot spot (16)late-night find (10)great for brunch (7)romantic (7)special occasion (6)notable wine list (4)kid-friendly (3)great for lunch (3)Show More
- OpenTable Diner Since 2014Dined on 11/23/2014Met up with old friends - centrally located for all. Food choices were perfect for everyone. Price point very good. Highly enjoyable experience.Special Features:I would recommend this to a friend.
- Perfect for NOHO Arts areaTheatermanDined on 11/8/2014A bit loud for my hearing, but good food with some interesting dishes. Definitely convenient if you are going to the theaterSpecial Features:I would recommend this to a friend.
- Bow & TrussFoodAdventurerDined on 10/26/2014Really tasty brunch food and large, open contemporary space (inside & out!!) with attractive youthful and attentive servers!! I'd go again!!Special Features:
- Great food - Slow to tableFoodGuy71Dined on 10/12/2014GREAT atmosphere. Friendly service. AMAZING food. Large portions. Great prices. But very very slow. Ordered our food + 2 cappuccino's. Took about 20 minutes for the first cappuccino to arrive and another 5-10 minutes for the second one. Food didn't arrive until more than 45 minutes after ordering. And this was at lunch-time without a huge crowd in the restaurant. Once the food arrived, we were very happy. Truly original flavors, presentations, etc. If they could just get the turn-around time on the food under control, this would be a an amazing place.Special Features:
- No Dogs AllowedOpenTable Diner Since 2013VIPDined on 10/3/2014I was having a very positive 1st time experience at Bow & Truss until another patron came in with her pet dog. I have allergies to pet danger and years ago went through four years of allergy shots to combat the symptoms. I notified my wait staff of this, and the best the establishment did was to re-seat me to another part of the space farther away from the dog versus not allowing the do to enter the premises. So to me, I felt like someone's pet received more privileges and consideration than I did, a paying customer. I was sorely disappointed and honestly would not recommend this place to anyone like with pet allergies knowing that this establishment cares more about an animal than it does its paying customers.Special Features:
- Trying too hardJJayDined on 9/27/2014The NoHo Arts Districts needs some better dining options, but Bow & Truss tries too hard to be "cool" at the expense of the menu. The paella was dry and over cooked. The fig bread was really good.Special Features:
- Nice ambianceMeriTTDined on 9/23/2014The restaurant is very nice. It has a nice front patio and it's also nice inside. They have a few nice large booths and a great bar. The food is good and unique. I had wine and the cheese board, shrimp and a broccoli dish. It was very good. The way they display the food on the boards and plates make it look very appetizing. The bill was around $70 with tip which I think is a lot for 3 glasses of wine during happy hour and 3 small plates of tapas for two people. What killed it for me was the parking situation. I wasn't too happy about having to pay $8 for valet. The street parking is very limited. Would I return, yes but would try to find street parking. The price of the valet should be $5 to park in North Hollywood.Special Features:
- Great place even w/o the paella!OpenTable Diner Since 2007Dined on 9/21/2014Great place! Enjoyed the unusual food selections. Disappointed that the paella was not available till 5pm.Special Features:
- Just go hereOpenTable Diner Since 2014Dined on 9/20/2014We had real bread, fresh made, not frozen and baked, not from a bakery and reheated, but bread that is hot and steamy and smells only like when you make it by hand yourself. Just wonderful.Special Features:
- outdoor lovesantourenaDined on 9/20/2014What makes this restaurant great is the open space. The high ceilings are great. There is a great bar inside and one outside. Our group had the seafood paella which was amazing, and pork paella which was good. The portions were a bit small. They do have large plate paella and small plate make sure you specify because there was a bit of a mix up with our waitress but it was all good. Next time I'll know. :) Everything was delicious especially the seafood paella. They are a bit pricey for food and for drinks that is my only issue, which makes it difficult to go to regularly but maybe for a date or to hang out with a group where we can share everything.Special Features:I would recommend this to a friend.
- EdW1VIPDined on 9/10/2014I have been to this restaurant 3 times. Dinner far surpasses lunch. They recently changed up the menu. I ordered the paellla with sausage and unfortunately all I can say is SALTY, SALTY, SALTY, SALTY ................. Not enjoyable. I think they put the whole salt shaker in my food. They need to correct this. Was very disappointed.
- If you like outdoor dining...Lizzie42Dined on 9/7/2014Starters were good. We were especially looking forward to the paella, but we were disappointed. It's a great drinks and appetizer place. White Sangria was wonderful. Staff is exceptional.Special Features:I would recommend this to a friend.
- Officialtaster1Dined on 8/28/2014Excellent meal,excellent service. A pleasure to be thereSpecial Features:I would recommend this to a friend.
- Food was goodSCP2013VIPDined on 8/27/2014Service was very slow the bread and cheese platter was great, fish tacos very plain and chopped salad was nothing to write home about only one dessert on menu it was slow to order and slow to wait for foodSpecial Features:
- Cool Tapas Bar with outdoor tablesHappyBillyDined on 8/23/2014This is a cool bar/restaurant...even though they have a great menu - we feasted on all the "tapas" stuff - FIG BREAD OMG!!! and the tacos...and the service... everything was perfect! Gets busy after 7:00pm, but they have valet parking and plenty of tables to accomodateSpecial Features:
- Won't be going backUnhappyDined on 8/22/2014We were ther a year ago and loved it. The food was great and so was our server. We had recommended it to a friend and went last week... We were not happy. The menu had changed and the items we had liked were not available or had changed. When we left and found out that the valet service charge had gone up to $8 that did it! We won't be going back.
- Great spot!SkillsDined on 8/22/2014Nice outdoor dining area with plenty of seating. Good cocktails. We only tried a few appetizers and dessert. The corn was amazing! Service was okay. The wait person was very nice, but it took a looooong time for anyone to realize we had been sat and we almost missed happy hour prices!Special Features:
- consistently goodvalleyfoodieVIPDined on 8/17/2014interesting menu and combination of flavors....consistently good. (not great...but good!)Special Features:I would recommend this to a friend.
- Good Paella.Neighborhood4DiningDined on 8/9/2014Food was quite good, especially the Paella and the pork tacos. Next time we will ask for a booth inside.Special Features:
- AmazingLittleLatinLupeDined on 8/9/2014Everything about this place is great. Food is delicious!! Everyone must try this place at least once!Special Features:I would recommend this to a friend.
- SLOWOpenTable Diner Since 2013Dined on 8/5/2014Had a 6pm reservation and the place was half full. Took time to get a drink order in. The first couple of dishes all came out at the same time, and then we waiting almost an hour for Paella.Special Features:
- LunchEdW1VIPDined on 8/5/2014The quality of the food is very high. The taste factor was much better at dinner than at lunch. Highly recommend for dinner. Both inside and outside environments are excellent.Special Features:
- Perfect summer eveningtartangirlDined on 8/1/2014A perfect summer evening on the patio; great service and yummy food! The cheeseboard was not as stunningly artistic as they used to be - but still delicious. Fig bread was wonderful. All the small plates have great flavours - and lots of veggie choices.Special Features:
- Foodie findCandiKDined on 8/1/2014We ordered several different dishes all were shareable. It seemed like each one got better then the last one. We loved them all from the tacos to the paella. My favorite was the pork tacos they are craveable to say the least. Great food and full bar in the hood, can't ask for better.....Special Features:
- The following 268 reviews are from the Bow & Truss reviews archive.
- Bow & Truss can take a bowOpenTable Diner Since 2012Dined on 7/27/2014We went for a late Sunday brunch on our way to a 3pm show at the NoHo Performing Arts Center nearby. Felt like we were in the "gap" -- past the busy brunch hour and not in "happy hour" or "dinner" yet. The service was very friendly; the food was excellent. The decor is interesting, though spare. The atmosphere was perfect for us because the restaurant wasn't busy. But we can imagine it could be rather loud when busy. It would be fun to experience this place when it's hopping.Special Features:I would recommend this to a friend.
- Never disappointsSaruotokoDined on 7/26/2014Knowledgeable and friendly staff always gives you great information about your dishes, and what they like/don't like. Its small portions to share, so don't expect big heaping plates. The food is top notch. The presentation is appealing. The drinks are inventive and complement the food. I've been here several times, and am always happy when my sweet baby and I talk our friends into joining us there.Special Features:
- Food, Fun, and a Good FindFabFunFoodFindsDined on 7/23/2014Loved the seating arrangements, bar ambience, and comfort of the area. The food was very tasteful and good portion sizes for tapas style. The service was attentive and great. We will definitely be inside next time because of the flies, otherwise...yes, we'll be back!Special Features:
- OK ExperiencePhillyboyVIPDined on 7/19/2014This was my second visit to this indoor/outdoor Latin concept in NoHo. The space is quite nice and the patio has a comfortable feel. We found the food to be just ok. The steak was under cooked, over sauced and had a very strong blue cheese element that overwhelmed the taste of the meat. The chicken entrée was insubstantial (a very small breast and part of the wing) and not well seasoned. For the price I was expecting a bit more food on the plate. Service was reasonably attentive, but the kitchen was slow. Perhaps a good spot to grab a drink and a taco, but I believe there are better dinner choices in the area.Special Features:
- Lovely Hidden GenShutterbugMcGruffDined on 7/18/2014It was girls night out and we decided to try something new. Google'd tapas near our house and discovered this gem. We sat inside, but I recommend requesting the patio. I had a specialty cocktail called a Burnt Pepino that was very spicy and delicious! We shared the ceviche which was played beautifully but left me wanting for more seafood. The tomatoes and side sauce were out of this world, and there's another surprise to the dish that I'll leave for you to discover. We also tried the Verde Paella which was very good. The black garlic cooked into the rice really turns it up a notch. I might try a meatier version on my next go around.Special Features:I would recommend this to a friend.
- Too Cool For SchoolOpenTable Diner Since 2007Dined on 7/18/2014Maybe now Noho is just too hip? Or maybe deconstructed carrot cake is just gross? Either ways, it's too bad, I think Bow & Truss has already peaked. Our waiter was also more occupied with, from what I assume, visiting staff members to bring us our meal.Special Features:
- too much saltfoodieDined on 7/14/2014I liked the place; thought the menu was interesting (showed some imagination); host, waiter, busser competent and friendly; but take the salt away from the cooks! - - if you go to Bow & Truss I would suggest what ever you order to tell the waiter to tell the cook NO SALT. You can add salt if you want after you taste the food, of course, but at least you will be able to taste the food.I would recommend this to a friend.
- Great ambianceSamanthaWDined on 7/12/2014I wish the food was better. It used to be but I guess they got a new chef, the menu changed and some of my favorite items were gone. The drinks were mediocre too. But the restaurant has a good vibe, its a great place for catching up with friends.Special Features:I would recommend this to a friend.
- DinnerBSPRINGVILLEDined on 7/12/2014Great menu selections but food poorly prepared. Ordered all three paella options and all three were burned significantly on the bottom. Great recipe, poor execution.Special Features:
- Prior to TheatreBartDined on 7/6/2014we had a nice visit. too hot to sit on the patio. food and service were good but not memorable. Did not have the clams I had hoped forSpecial Features:
- Excellent Neighborhood JointsugarnerdVIPDined on 7/5/2014This is a great neighborhood restaurant. The vibe is cool but not sceney and the food is really inventive and excellent. Great cocktails and the service was friendly but not intrusive. Another great thing about this restaurant is that you can bring your dog. I haven't tried it but when I was there for dinner, there were several diners who had their dogs with them. If you want to sit outside, make sure you indicate this on Open Table or when you call. I had assumed we could sit outside when I reserved and even though most tables were free when we arrived, the hostess said they were reserved for people who asked for outside so we had to sit inside. At least they honor requests.Special Features:
- Excellent Tapas placeYonirVIPDined on 6/15/2014We enjoyed the food very much ! very creative ! the paella was amazing !!Special Features:
- Service + Food = Great Experiencedjy1Dined on 6/14/2014The servers were great. The new menu had some great selections. We did miss the shrimp with the cheesy grits, I think it was Shrimp Romesco, from the old menu. That was a very special dish and we'd love to see it come back. The Sea Food Paella was excellent and a real highlight. My Old Fashioned with Buffalo Trace was made perfectly as was your Sangria.Special Features:I would recommend this to a friend.
- Salty DogPlayer6464VIPDined on 6/14/2014I love Bow and Truss, but everything we tried on the new menu was so SALTY! The Clams were delicious, but broth really salty. I think the food would be very good if salt is toned down. Patio is lovely!Special Features:
- Not all thatHector08Dined on 6/13/2014First don't order the ceviche unless you like hot avocado. They need to specify on menu I order it and my girlfriend hates avocado. Food was ok but tacos were cold when they got to the table. Table for two are extremely small so get a booth. Overall I was disappointed I was place on a table near the register where I could here the employees talking about there personal life . I won't be going back unless it's for a beer. The bill was like $60 I rather go to Bj's you get your $ worth!!Special Features:
- Great Neighborhood GemTinaJVIPDined on 6/8/2014The food was unusual and delicious. Outdoor dining that provides privacy.Special Features:I would recommend this to a friend.


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8 Quick Changes for the Impatient Decorator
Tell us: Have a great lampshade design to share? Please post it below.
Quick Update: Give Your Lampshades an Edge
8 Quick Changes for the Impatient Decorator


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November 27, 2014
Posted Monday, October 28, 2013 --- 9:07 a.m.
MILWAUKEE (AP) -- The Milwaukee Police Department says reports of police using force doubled in the first six months of the year.
There were 538 incidents involving use of force in the first six months, compared to 225 in the first half of 2012.
The Milwaukee Journal Sentinel reports the increase is mostly due to policy changes, including a broader definition of what constitutes force. Officers also must report any use of force in which a person is injured or claims injury -- even if there are no visible marks.
The department changed its policies after multiple high-profile incidents in 2012, including the death of a man in the back of a squad car.
Copyright 2013: Associated Press
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Chasen Marshall/OC WeeklyDerek Peters of Team Quiksilver throws his tail. Conditions are only expected to improve by the first heat horn on Friday.Update: Jan. 5, 3:53 p.m.: Swells have started appearing at HB Pier and so too have some of the competitors for the Katin Pro/Am Team Challenge. The W ... More >>
Wikimedia CommonsAndy Irons, 1978-2010Three-time surfing World Champ and legend Andy Irons has passed away at age 32. While the cause of death is still unconfirmed at the moment, Surfer reports that family sources say he passed during a layover flight from Puerto Rico to his home in Kauai, Hawaii ... More >>
The new Nike 6.0 x Hurley x Converse store just opened its doors last Wednesday at the Irvine Spectrum, just in time for the spendy atmosphere of black Friday. Located across from the Cheesecake Factory, somewhere between Brookstone and the movie theater megaplex, the store sits on what one Hurley s ... More >>
Echo Beach, a documentary film about the contagious, raucous surf scene that rooted itself in Newport Beach in the 1980s, is finally available on DVD. We've spent a lot of time looking at the Echo Beach era of Orange County's surf culture. There was the touring schedule of last year's documentar ... More >>
Surfers are being asked to participate in an event called Surfboards in the Sand September 19th in Huntington Beach. Basically, participants will lug their boards and whatever basic creature comforts they can carry down to the sand. There, they will stand shoulder to shoulder, boards sticking nos ... More >>
Echo Beach tells the story of the Newport Beach surf scene in the eighties. Originally a reference to the steep, fast breaks between 52nd and 54th Streets, the name "Echo Beach" came to signify an entire era of Southern California surf culture. A group of innovative, extra-rebellious local sur ... More >>
Dana Point filmmaker Dana Brown returns to the surf for his next documentary, Highwater, which is scheduled to make its Orange County premiere at 7:30 p.m. Friday, July 24, in the Regency Lido in Newport Beach.As he did with Step Into Liquid and Dust to Glory, which both marked their local debuts w ... More >>
Two films make their world premieres at the Regency Lido Theatre tonight as part of the Newport Beach Film Festival's 2009 Action Sports Film Series.First, at 6:15 p.m., it's Out of the Pond, Irvine-based, action-sports clothier Billabong USA's new film from director Chris Heffner that follows the c ... More >>
If you're burning $2,000 for a VIP table at Surfer Magazine's 36th annual Surfer Poll and Video Awards ceremony Tuesday night at the Grove of Anaheim, at least you can feel warmed that you are helping two worthy causes. Proceeds from VIP table sales at the annual, invite-only event that honors the ... More >>
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Wells Fargo Holiday Heritage Parade
Date(s): 11/23/2013
Downtown Mall, Charlottesville, VA 22902
The parade features entries including marching bands, floats, dancers, living history performers, animal rescue units, celebrities, festival queens and princesses, and more! At the end of the Parade, Santa and Mrs. Claus welcome the holiday season to Downtown Charlottesville!
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As I open the Google search today, I've seen the Children's Day as Google doodle. You know what, I am a mother to one son and I do not know that there is a children's day celebration. After seeing happy children's day images, I immediately greeted my son.
When is the children's day? I look at en.wikipedia.org, I found that there are different dates of observing it. In my country it is being observed during November 20. For me, as long as the children is being recognize it still alright. We can greet our kids happy children's day quotes and wishes today from the Bible.
We can find plenty of children's day poems and cards to send them but giving our best everyday is more than any of these. I remember the children's song Jesus loves the little children. Let us love these little ones as Jesus loves them.


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For the second week in a row, Barnes & Noble are offering a refurbished NookColor ebook reader for $189+shipping. You can find the deal on B&N's outlet page on Ebay. It comes with 1 year limited warranty and 90 days tech support.
I'd like to say that this is a good deal for the 7″ ereader, but TBH I see it as the normal price for the refurbished units. They've dropped the price (it was $225) too often. If I were going to get a NookColor, I'd wait for the next time B&N dropped the price.


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I love tomatoes, and these are healthy and versatile. You can use them in sandwiches, omelets and to top broiled chicken. —Julie Tilney, Downey, California
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In the Philippines there is a disturbing practice that's gaining ground amongst the poorest of the poor.
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Terrible! Do not advise anyone to choose this hotel! We stayed here for 4 nights during the Christmas time and a service was very poor. Buffet breakfast was not a Buffet - a disgusting coffee, bread, jam & butter. It is absolutely not a Buffet breakfast for a 3* hotel. In a reception hall was very strong smell of cigarette... More
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Located near the charming fishing village of Punta Mita, the IBEROSTAR Playa Mita welcomes families, friends, couples, and singles to make the most of this all-inclusive getaway. Nestled upon the pristine shores of Riviera Nayarit, this resort offers distinctive architecture, superior service, excellent dining, luxurious accommodations, and fabulous entertainment.
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text: On May 3, 2000, at 1755 central daylight time, a Hughes 269C, N456EM, owned and piloted by a commercial pilot, received substantial damage on impact with terrain during landing at Aberdeen Regional Airport (ABR), Aberdeen, South Dakota. Visual meteorological conditions prevailed at the time of the accident. The 14 CFR Part 91 proficiency flight was not operating on a flight plan. The pilot reported no injuries. The local flight originated ABR at 1730. In a written statement, the pilot reported, "...When landing, a condition I recognized as ground resonance began to exist. I then put the collective down and the condition did not seem to improve so I tried to lift the ship off the ground but rotor speed too slow".


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Nom Wah Tea Parlor – Surprisingly Good Dim Sum at One of Chinatown's Oldest Restaurants
**For full post and pics**: http://www.lauhound.com/2011/02/nom-w...
Nom Wah is one of Chinatown's oldest restaurants; in fact it may be the oldest restaurant in Chinatown as it opened in 1920 (91 years old!!). This was the first time I've eaten here as I'd always heard it was more of a nostalgia type of place and the food was just so so. I'm not much for nostalgia if the food isn't good, but I recently read this article (http://articles.nydailynews.com/2011-...) that discusses how the nephew of the owner had taken over the restaurant and revamped it. A friend had also recently told me that the food is now good, so I decided it was time to try it out.
The décor is literally a throwback to a different time. It's got old school red booths, red and white checkered table clothes, really old school looking counters and pictures on the wall from ages ago. It doesn't look like a Chinatown place at all, but I liked the décor and it is nice and clean. It also happens to be on Doyers Street, which is one of the cooler looking streets in Chinatown. The service was very good and the owner was a nice guy. They do speak English very well here and it's probably among the most English friendly places in Chinatown.
One thing that I really liked about the place is that everything is cooked to order as opposed to having carts. Very few good dim sum places in Hong Kong have carts anymore as the dim sum is just so much fresher when you cook to order. They also kept their menu pretty short, which I think is great because the downfall of so many restaurants in Chinatown is that they try to offer everything under the sun, which is something you rarely see in Asia, but for some reason is very prevalent in NY.
Here's what we got:
- Tea: They've got an interesting tea list, we got the chrysanthemum tea and it was standard, but good.
- Parsley and Scallion Rice Roll: This was regular cheung fan (steamed Chinese rice crepe) with chopped parsley and scallions then covered in a lighter sweet soy sauce. The rice crepe was fresh and had good texture. The flavor of the parsley (tastes like cilantro, I think they're basically the same thing) and scallion with the soy sauce were great. Overall, this was quite good. 7.5/10
- Steamed Pork Bun (Cha Siu Bao): There are four items on the menu that are circled in red and these are the house specialties. The cha siu bao is one of those specialties. The bun was excellent, very fluffy with a nice slightly sweet flavor, definitely among the best buns in Chinatown. The filling was pretty decent as it wasn't too sweet and I don't like the really sweet filling that is common among Chinatown places. However, the bun to filling ratio was way off as there was way too much bun and barely any filling. If they changed that this could be one of the better cha siu bao in the city. 7.25/10
- Shrimp and Snow Pea Dumplings: These were steamed dumplings with chopped shrimp and snow pea leaves. The skins were nice as they weren't too thick, were freshly steamed and had good texture. The shrimp was very fresh and the snow pea leaves were a nice addition. Overall, these were surprisingly good. 7.5/10
- Stuffed Green Peppers: These were green bell peppers stuffed with a minced shrimp cake and covered in a black bean sauce. The shrimp cake was quite good, nice fresh minced shrimp. The green bell pepper was good, but the slight downfall of the dish was the black bean sauce while not gloppy was quite bland flavor-wise. I also prefer it in the spicy green peppers. Decent, but not amazing. 6.75/10
- Chinese Broccoli in Oyster Sauce: This was a very standard, but well prepared version of this dish. Simple boiled Chinese broccoli in oyster sauce, not much more to it than that. The vegetables were cooked well, so they retained their crunch without being over cooked. 7.5/10
Overall, I was pleasantly surprised at Nom Wah, it probably has some of the better dim sum in Chinatown right now and the environment is definitely very unique in Chinatown. I'd recommend checking it out.
Nom Wah Tea Parlor
13 Doyers St, New York, NY 10013
re: scoopG
yah it was a fun place, glad they upgraded it
re: rouxdauphine
i didn't notice it, MSG doesn't do much to me, so i'm not hyper sensitive to it, but i dont think they used alot here
re: small h
well according the article they haven't changed anything decor wise and it is still the same family's ownership, but it seems that the food is what got an upgrade
how was it back then?
re: Lau
It was definitely a cart place back then. The clientele was mostly Chinese, but Jewish families like mine ate there as well. The waiters were about a thousand years old and wore black vests. The other Chinese restaurants I'd been to were in NJ and pretty Americanized, so I can't say if what I ate at Nom Wah's then was any good by my standards now (at the time, my favorite Chinese dishes were Shrimp Almond Ding and Wor Shu Op). But I remember various kinds of steamed dumplings, clams in black bean sauce, spare ribs, and sticky rice in lotus leaves.
re: small h
ah sounds quite a bit different, the waitresses are all women and aren't that old and there are no carts. the clientele though definitely has a significant non-chinese population far more than most ctown restaurants although i guess its likely b/c of the media coverage as well as being very english friendly
re: small h
I also had dim sum at Nom Wah in 1981 or so with cousins who were regulars. It was the first time I'd ever had dim sum, and I remember being amazed when they tallied the bill by counting the plates. A curry puff was the defining bite, along with the famous almond cookies.
re: diprey11
well actually if you go to my blog and look at the pics, i actually took pics of the tea menu so u can read to see what they offer
most chinese places in NY tend to offer just hong cha (black tea) and occasionally will have something more like ju hua cha (chrysanthemum), so its just more that they offer alot more in the tea arena, i'd have to try them to see how they are
"...everything is cooked to order as opposed to having carts"
Wow. They've definitely changed. Have long stopped in here, at all times of day, weekends and weekdays, for the almond cookies, maybe a cup of tea. Loved the old school atmosphere and especially the tea tins lining the high shelves. Time definitely seems to slow down at this place, so, overall, I like it. Our few dim sum experiences, albeit several years ago by now, were, number one, of the cart variety and, number two, of the extremely greasy, almost stomach churning variety. I'm in Chinatown quite a bit, and never, ever see anyone in there either. That's not the sort of thing that bothers me - just makes me wonder how they survive.
Thanks, as always, for your report.
re: Polecat
yah i've heard similar things about the old food at this place and i also never saw anyone in there either....seems like things have changed quite a bit, nothing was greasy at all actually
btw i asked them if they have almond cookies and they said they are getting the equipment set up and they should have it in a couple weeks
re: Lau
The almond cookies and tea became their thing. Whenever I walked in, I'd see the cookies stacked in boxes, several of them. I figured all this time they did a brisk business selling a bunch of those to go, all while no one was looking. But anytime I read comments from other customers, it was almost always about the cookies. It's actually great that they've changed things up again. If the photo on your website pictures, say, 15 or so customers, that would be 15 customers more than I'd usually notice on a Saturday afternoon at 1pm. Looks like I'll be headed back for more than tea and cookies.
Nice work.
re: Polecat
actually the place was basically full the whole time i was there except when we first walked in and it was about half full....its very rare to see these types of places continue on let alone improve the quality of their food, so its certainly nice to see
re: K K
you mean the metal steamers? well u see them sometimes, actually sometimes the bamboo steamers are lined with metal, so basically the same thing, i think they're just around for aesthetics....i dont know if they make a difference, i think its unlikely it makes a difference flavor / texture wise
re: Chandavkl
well i wouldve never gone if they hadn't changed mgmt and i hadn't heard the food had gotten good. they don't actually have the cookies yet, bu supposedly they are good. the almond cookies do have a walnut on them, so maybe you're talking about the same thing? (they are called almond cookies in chinese though)
Thanks to this review I went there for dim sum the other weekend. It was quite nice not have to jostle with crowds for a table (we were able to sit down immediately) and I liked almost everything we ordered. I never went to the old Nom Wah but I thought the old diner decor was cute.
Among the things we ate:
- Shrimp & Snow Pea Leaf Dumpling
- Bean Curd Skin w/ pork & oyster sauce
- Steamed Spare Ribs
- Turnip Cake
- Turnip Cake w/ xo sauce
- Chicken & Mushroom Rice Wrap
The only two things that we didn't like were:
- Shanghainese Style Soup Bun - not bad, just nothing special. Lacked flavor.
- Crispy Taro Turnover - this was actually not good. Cold and tasteless.
re: asiansupper
glad you enjoyed!
fyi, my advice to ordering in chinese restaurants is to avoid ordering dishes from other regional cuisines other than the region the restaurants specializes in. A lot of people expect the soup dumplings to be good at a dim sum place b/c its a chinese restaurant even though the dim sum place is specializing in food from guangdong not shanghai (very different cuisines). there are always exceptions, but i think its a general good rule of thumb
crispy taro turnover is a cantonese dish, so sounds like it was just not good
Either you're an excellent food photographer or those are some beautiful dim sum. Those aren't all dishes I would ever order for myself (I lean towards the fried, and buns) but I'm impressed with the freshness of the greens in those pictures.
Your rating points seem conservative though.... who is your first pick for dim sum?
re: sugartoof
haha sometimes my photos come out good, sometimes not....my gf also has a better camera than me, so usually when the pics look really good its her camera (and her taking the photo b/c she takes better photos than me)
re: my ratings - i try to rate places on an absolute basis not on a relative basis, which can be hard sometimes. So i rate things based on how i think they should taste, i wouldn't for example give a dish a high rating b/c it's "good for new york" etc. the problem with chinese food in NY is that alot of it is just okay (to down right bad) and the "best" places are merely good (not bashing NY by any means as NY is better than most of the US except LA and SF). So these are the ratings I think are about right (don't get me wrong btw i liked nom wah).
re: what would i rate "first" - In the city, i generally like dim sum go go the best, but nom wah and chinatown brasserie are contenders as well. In flushing, i prefer jade asian and guangdong. All this said, i think the dim sum scene is NY is somewhat weak. one of the things i liked about nom wah was the dim sum was cooked to order and therefore was quite fresh, this is uncommon in NY, but the norm in HK. I think few people in the US have actually had good dim sum (not their fault obviously). I think dim sum in HK vs NY is hugely different in terms of quality, so i think people's knowledge of what it should taste like is somewhat flawed (not to say that it still can't be tasty here).
Now look i totally understand that we're not in HK and i dont expect that level of quality ever, but i still do look at it on an absolute basis as i think thats the way to judge food. If you went to HK and tried alot of american food (a burger for example) you'd be like this is crap and im not going to say its good just b/c its better than the other crappy places, so i kind of think of it the same way (although i generally just don't review places i don't like unless they really turn out something awful as people are trying to make a living and i don't want to quash their livelihood)
re: sugartoof
where exactly have u eaten on the west coast? LA is sort of weird in that historic chinatown is not very good at all b/c most of the chinese people moved out a long time ago, so everything is in the san gabriel valley (SGV) which is not close at all to where most people stay in LA (west LA). To a lesser degree there is some quite good chinese food in orange county as well (but you have to know where to go)
SF is the same way although not to the same degree (there are still some chinese people living in their chinatown), but alot of their good restaurants like koi palace are in the suburbs although im less knowledgable about the SF scene than i am about LA (i'm from socal, so i know the LA scene pretty well)
re: sugartoof
What? New York Chinese food is way behind the Los Angeles and San Francisco areas, as long as you stay out of the respective Chinatowns. Obviously there are Chinese restaurants in New York that are better than some Chinese restaurants in the LA and SF area. But as a group there is no comparison.
re: Chandavkl
re: Chandavkl
I couldn't agree more. I threw a Cantonese banquet for my mom in Flushing last year, after a lot of research, and while my family enjoyed it, I thought the food wasn't nearly as good as the Hong Kong style restaurants in the SF Bay Area.
Featured in today's NYT, under $25 column:
re: scoopG
Good, they deserve to be better known. We had some very good steamed sumplings (the assortment), salt and pepper shrimp, and the gai lan in oyster sauce there recently. The old-timey thing (reminds me of the Jackson Café as was in SF) is fun too.
re: buttertart
I wished they would have shelled out a bit more dough to re-grout the floor!
re: scoopG
Would have been a good idea, yes. I'm still thinking about the stuffed eggplant I saw on a table as we were leaving.
re: MahatmaKanejeeves
i think they're going to be on some relatively famous show, but i cant remember which one i think i read about it somewhere
Very cute decor. I think the dim sum is better at Dim Sum Go Go, but this was better than many other options in Chinatown. But one of my favorite dishes there is the turnip cake in XO sauce. A riff on home fries, the turnip cake is cut into cubes, seared til crisp on the outside, and stir-fried with XO sauce and green and red pepper. Must-order in my opinion.
Bonus points for not having a huge wait. But that may change with all the press they've been receiving lately.
re: Miss Needle
glad you enjoyed!
btw that turnip cake in XO sauce is an actual dim sum dish, but you don't see much modern dim sum in NY. i actually had it for the first time in LA at christmas, you can see it in my post about sea harbour in LA: http://chowhound.chow.com/topics/758951
i asked some HK friends and they said you can find this dish reasonably easily
re: Lau
Yeah, I've seen those turnip cakes on the West coast and they've looked like the ones on your blog -- scallions and bean sprouts or scallions only. I think the owner had a bit of a sense of whimsy when he concocted his version so they looked just like home fries -- except the XO turnip cakes taste better. And I love home fries. : )
re: Miss Needle
haha both dishes are pretty genius inventions
I stopped into Nom Wah the other day for a late breakfast (or a very early lunch), right when they opened. I was the only customer for the duration of my visit, and I didn't feel especially welcome. I got my food in a timely fashion, but I had to chase down the lone server for tea and the check, although all she was doing was gabbing with some guy at the counter. I did get a nice greeting from Wilson Tang, at least, who was dealing with vendors.
As to the food, I can't say I was overly impressed. I liked the dumplings with shrimp and snow pea leaf quite a lot; it had a very clean, fresh flavor. But the vegetable rice roll was a sticky, gluey mess. The filling had very little taste and reminded me of buddhist delight after a couple of days in the fridge. And the wrapper was a travesty. Dim Sum Go Go's rice rolls are far superior, in my opinion.
That I couldn't enjoy my third dish was my own damn non-pork-eating fault. I got confused between the bean curd skin roll (which has pork) and the tofu skin roll (which has vegetables), and ordered the wrong one. So I pried the shrimp free from the pork and ate the bean curd skin, which wasn't bad. I would be most grateful if someone would explain the difference between bean curd and tofu to me, since I use the terms interchangeably and obviously Nom Wah does not. (Neither does South China Garden. They serve tofu with seafood and bean curd with seafood, and I love one and am lukewarm on the other - and I can't remember which is which.)
re: small h
I agree. I also question whether the food is really individually prepared. I went with a small group and we asked that items not all be brought out at the same time. That's exactly what they did. I wish the renovation job would have included re-grouting the tile floor.
re: scoopG
Yeah, I agree. I think small H hit a batch carefully prepared well in advance for a group of a hundred starving tourists. Happened to us twice: well, this is a very thoughtful place. Nice decor, though.
re: diprey11
interesting, i didnt have the problem although i could see that happening...maybe re-try it when its more prime time. i think its on par with dim sum go go in general although the selection is more limited
re: Lau
I went recently and enjoyed the food quite a bit but I don't think it equaled Go-Go. The Shrimp and Snow Pea Dumplings were excellent for the reasons described above. I had the Shrimp Rice Rolls and agree with small h that they were a bit too gluey. The Bacon and Shrimp Roll was very good though, Nicely fried with a very fresh shrimp taste and texture highlighted by the bacon. I liked the Char Siu Bao too which was freshly made and had a tasty filling. My only gripe was that I wish there had been more of that sweet porky goodness but I am picking hairs. All of our order took a while to come out and seemed to have been freshly made but I was there at 4:30 or so before the rush.
re: diprey11
You may be correct, but I figured if I went first thing in the morning, I was bound to get freshly-made stuff - unless they prep the night before. I'd like to give them more credit than that.
re: small h
Nobody is making 4 dumplings at a time. They're prepping batches and cooking them to order. The difference is if they're sitting in warmers all day long.
re: sugartoof
agreed when i went a few times it was all fresh to order, but you are right in that i bet it is made in batches and then steamed to order. however, its totally possible the initial batch is a big batch and therefore wouldnt be really made to order
Lau I've been reading some of your posts on Chowhound and on Lauhaund and I have to say I absolutely love that you out ratings at the end of every dish description! Fabulous! I like knowing which dishes are seemingly better as compared to others (subjectively, of course). I wish all reviews, even in the newspapers, were like that.
re: citykid426
haha thanks, i figured it'd be easier for people to figure out what dishes i really thought were good vs what i thought was just decent rather than a subjective description
re: Lau
Our parents used to take us to Nom Wah but we never ate there, only purchased boxes of delicious almond cookies. Years later, as an adult, I wonder if my parents avoided eating there because of the fast-paced mahjong tiles clacking nearby. Recently walked by and saw that it was still there and even asked my sister if it could have survived all these years just selling cookies? When she visits from Kansas next, we will definitely try it. I had lived in HK as an ex-pat and had an opportunity to try some incredible dim sum, both "local" and "high end"...so am looking forward to trying Nom Wah! Thank you, Lau! By any chance, has anyone tried the hand pulled noodles place located at 1 Doyers St?
Tasty Hand-Pulled Noodles
1 Doyers St, New York, NY 10013
re: samjam101
well i think the food has changed b/c as i wrote in the original post the food was supposed to be pretty bad prior to the new owner re-vamping it (well semi-new owner since still related).
I believe they started selling the almond cookies again (they weren't selling them at the beginning)
Also, if you're comparing this to HK then you'll be disappointed b/c NY does not have great dim sum even the "best" places in NY wouldn't even be average in HK. However, Nom Wah serves decent dim sum that is much better than alot of the other places in manhattan ctown which are serving garbage (i generally like dim sum go go and nom wah the best in manhattan ctown).
i havent tried the one at 1 doyers since i usually go to super taste or lan zhou at 144 east bway, but i heard that one on doyers is pretty decent
Super Taste
26 Eldridge St, New York, NY 10002
Lam Zhou Handmade Noodle
144 E Broadway, New York, NY 10002
re: Lau
I did see photos from shortly after they opened where the cases appeared to be filled with the stacks of almond cookies. The difference being that it was the new brighter decor, and you could see they had customers. What did they have in the cases without the cookies? I've seen them empty, but only when the restaurant itself was empty.
re: sugartoof
the owner told me they didn't actually have the machine to make them, but i believe they do now
Had lunch here today and thought it was great! Loved the decor and was pleasantly surprised by the quality of the dim sum. My favorites were the shrimp and snow pea leaf dumplings, the turnip cakes (both kinds), also liked the salt and pepper shrimp and a vegetarian dish of fried dough in rice rolls. Scallion pancakes are to be avoided, however. We ordered chinese broccoli in oyster sauce but they never brought it out for some reason, though we saw it on lots of other tables and it looked good. We enjoyed the chrysanthemum tea as well, and thought it complemented the almond cookies nicely for dessert.
Nom Wah Tea Parlor
13 Doyers St, New York, NY 10013
re: Westminstress
glad you enjoyed!
i actually think they dim sum has gotten better, i ate here for the first time in a while recently and i think they actually may have taken mine (and others) recommendations into their food. im going to re-review it soon
fyi, scallion pancakes aren't cantonese dish, so in general i wouldn't order them at a cantonese restaurant
Thanks for the review! I just read through this thread. I remember playing with the owner's son at the restaurant when I was 4 in 1969. He was the same age as me. Like many New Yorkers, I had my first dim sum at Nom Wah, and I probably haven't been there since the 70s. I do look forward to going back. My girlfriend needs an experience of this historic interior.
When it comes to Chinese restaurant reports I always rely on Lau for spot on info. However, on Nom Wah i can't totally agree. I haven't been to Nom Wah in ages . It used to be one of the only places in Chinatown to get a Cha Siu Bao, and those were the steamed ones.. The outside sign is still the original, the inside has changed somewhat but it still is a very nostalgic place.
The service was excellent, the clientele was mostly Caucasian. We had Chinese speaking people at our table, so perhaps that helped our service.
The fried turnip cake in XO sauce was my favorite dish. It was quite tasty, not greasy, and very fresh. I highly recommend that dish, but it is quite a large dish. The pieces are much thicker and softer than the typical grilled turnip cakes.
The soup dumplings were terrible. Not fresh, most likely frozen and very thick skins. Not recommended, and maybe since Nom Wah is Cantonese, it was a bad ordering decision.
The Shrimp and pea leave dumpling was good.
The Salt and pepper spare rib, was really deep friend breaded pork chop. Thick breading , not wok fried. Unlike you would see in HK. A large portion and not recommended.
The rest of the dim sum was OK, nothing special. My friends used a word in Chinese but I don't want to misquote or misspell the word , so basically it meant "common food". Nothing special.
I recently was in queens at Lake Pavillion and found the dim sum way better there.
re: foodwhisperer
interesting, i havent been in a while (probably 6-9 months), but the fried turnip cake in XO sauce is probably their best dish.
i mean i can't vouch for the soup dumplings or salt and pepper ribs...i wouldnt order those things there
what other dim sum did you order?
re: foodwhisperer
juk is how is phonetically said in cantonese although i usually dont get it at dim sum places, find it usually kind of sub par
so im assuming you didnt like the lo mai gai, har gow and the taro dumpling?
re: Lau
I've had good juk at dim sum places, but i'm curious as to where you would get it otherwise, unless you mean homemade. It's mostly a breakfast thing so I assume most restaurants don't have it. The Lo Mai gai was Ok not special, the had gow was fine, the shrimp quality was good. Unlike Jing Fong who uses inferior 'iodine" tasting shrimp, some of the thinner skinned dim sum was tough getting out of the tray without destroying them. The taro dumpling was thicker skinned and the filling was finely chopped, it was ok.
As far as juk I also like good Filipino arroz caldo or goto which is quite similar. The Juk at Lake Pavillion is pretty good.
re: foodwhisperer
i usually get it places that specialize in it more, so in NY that tends to be BBQ places in chinese they usually say zhou mian fen fan or something like that in chinese on the outside which means congee noodle noodle rice. in HK they are a little more specialized than here, but its the same thing
cool, well it sounds like the duds were the non-dim sum dishes mainly although some of the dim sum was just whatever
re: foodwhisperer
i usually get it at NY Noodletown or Hing Huang on Lafayette. i almost always get the pork and pidan (thousand year egg) although my GF prefers beef, also don't forget to add white pepper and maybe some chili oil. Also get a you tiao (fried crueller) to dip in it
re: foodwhisperer
you can specify what you like to be in it, pork and pidan is my favorite, but beef is good as well (nice and silky). another one that i love, but i never get in NY bc i dont like the fish they use is fish congee (there are actually specialists of this in HK)
here's a specialist of fish congee back in CA that i go to (its very good): https://www.lauhound.com/2011/12/cant...
re: foodwhisperer
haha thanks...if you ever happen to be in OC in CA you would love this place
the fish should be very clean tasting (literally not even remotely fishy); ill find pics of this one really good spot in sheung wan in HK and post it back tomorrow when i have some time
i have not tried the Filipino version although ive heard of it, i need to try more Filipino food...too many things to try and not enough time
re: foodwhisperer
Tried the Goto at Krystal's (Woodside) recently, with tripe. Thicker than Cantonese juk, with a side dish full of fried tofu squares immersed in a vinegary dark sauce. If you don't dig that sour, vinegar thing - I do - then this isn't for you. I liked the thickness of the porridge and the way the vinegar played off the savory and funk of the other flavors.
re: Polecat
cool sounds great
re: Polecat
I haven't had goto at Krystal's but I'll try it. I tend to like it better than arroz caldo, which is made with chicken. Homemade versions tend to have more ginger than the restaurants put in.
Thickness tends to vary with all of the porridges even the Cantonese juk is thicker in some places than others.
Jeepney has "arroz caldo" but it really is goto, and a bit too thick.
re: foodwhisperer
here's the place im talking about in HK, they specialize in fish belly congee
re: foodwhisperer
yah its really nice although i will say that congee is one of NY's strong points, i think if u have a bowl of good congee here its not all that different than the standard bowl in HK, they don't have some of the stuff like great fish congee, but just your standard bowl at the better places like NY Noodletown is made pretty well here, XO kitchen has surprisingly good congee as well (and freshly fried you tiao!)
re: Lau
Those are indeed nice appetizing pictures of Congee you have linked. They look like the consistency of the soup I get at Congee Village in the small earthenware pots.
Admittedly, I have not had Congee at NY Noodletown is some time, but I always feel it's a little too thin....same with Big Wong(?) on Mott.
re: fourunder
hmm i find it good consistency at first, but if u let sit around it starts to get thinner, so i always eat it straight away
Hing Huang on lafayette also does decent congee (they change their english name like every other day btw haha)
lau i see this is an old thread, but i am very surprised you had never eaten here before, at least randomly (although it is a nostalgia place). i miss the days when it was just me eating dim sum and a few older guys playing cards. my spouse likes it now but its too scrubbed clean for me. thats ok tho, im ok with it as it had to be done and the son i think who took over seems like a friendly and good guy. the food and tea offerings are pretty much the same thankfully. however, the egg rolls are a remarkable upgrade, its really the new signature order here. its in good hands to last another 100yrs i hope.
re: mrnyc
With the continuous evolution of Chinese food, a good rule of thumb is that a Chinese restaurant that has been open more than 20 years probably should be avoided, or at least unless until you've tried everything newer. Consequently, nostalgia or curiosity aside, Chinese places open this long are usually not at the top of places to try.
re: scoopG
ha were you in there before it was renovated?
re: mrnyc
well i actually thought about it and i had eaten here once when i first moved to NY for college, but it was bad so i literally didn't eat here again for like 10 years...i dont care about nostalgia very much, so the fact that they upgraded the food is a major positive in my mind and i really don't like places that are built on reputations built a long time ago, but are not good now (i.e. veniero's etc). As you said this probably means the place will stay in business a lot longer than if they had been serving up bad food
re: Lau
thats just it, outside of the terrific eggrolls i dont think the rest of the food is significantly better at all from the old days. i never found it to be good or bad, just ok. the tea choices, the turnip cakes, har gow, sui mai, tofu meatballs, greens and the other dumplings, desserts and other unabashedly standard dim sum items are all pretty much the same quality as i recall. i know because i made a point to go there like 3-4x/yr over 20yrs or so just because i found it so laid back and relaxing, a vibe it has definately lost now (although that is a fair tradeoff for it to continue to remain open). anyway it would not surprise me if some of the other same family members also continue to work there.
re: sugartoof
lol i know - i hate eggrolls. i never had them here in the old incarnation either. but thats how different and transporting these are in the new nom wah. someone knows their way around batter and a deep fryer. its promoted as the house specialty and definately get one here, they really are special.
re: sugartoof
well from my experience it improved alot and you're actually the only person who's told me it hasn't improved in a fairly drastically, maybe try it again and let me know? you ate the old place alot it sounds like so you have a better point of comparison than me
it shouldn't make a difference, but I've also never eaten there at night (force of habit, i find dim sum at night bizarre since i grew up eating it in the morning as its traditionally eaten)
re: Lau
I'm with your force of habit or force of knowledge, dim sum is a morning/afternoon food, not something that is made fresh for the evening. I did make the mistake of going to DSGG at night, it was a big mistake. As far as Nom Wah, I ate there in the 60's, at that time they were only open for dim sum on Sunday morning and afternoon. It was one of the few places to have cha siu bao ( only the steam ones). They have added many dishes since the "old days". But again I was not overwhelmed by the dishes I had recently. I have to go back to 30 Pell formerly Hong Gung, and several names after that. They had the best dim sum years ago, I'm curious to see how good it is these days. Although it is under new ownership and management.
re: sugartoof
Ate there a few times in the old days, and also in recent years following reports of improvement.
The dim sum did improve. But it's also been inconsistent (never went @ night, only late morning/ trad dim sum times). So, while I've liked the egg roll a lot, I'm not surprised to hear that it's been overly greasy at times.
I ate there several months ago and was impressed. Then I returned a few months later and had a decidedly mediocre meal with thick, sloppy wrappers and nothing-special taste. I haven't been back since then. Jade Asian in Flushing was much better, though in fairness I've been there only once so far (a couple of weeks ago).
I hit Nom Wah over the weekend. I liked it. I can't say that the food was exceptional, but enjoyable. The steamed pork bun was really, really dough-y, but good. Steamed dumplings were fine. Rolls also fine, though a bit oily. The ambience is really quite nice, though. Staff was friendly and service was prompt.
re: foodmonk
i need to go back, its been a while since ive gone back...it sounds like it mightve gone downhill a bit
I think Nom Wah does certain things well and others badly. I always order the dumplings for which they make their own wrappers. Shrimp and snow pea, rice crepes, shrimp and chive. I tried the radish cakes and they were fried in old oil and served with nasty ground meat, inedible. I still love Nom Wah, the tea, dumplings and pleasant manager.
re: chervil9
yah the owner guy is a really nice guy
re: chervil9
wrappers have a tendency to be pretty gummy and thick, with a starchy taste.
Went there today, w/ someone from Guangdong...pretty awful food...thick-skinned hargow w/ gummy filling...ultra-greasy shrimp/snow-pea-leave fried dumpling w/ barely any shrimp...open shrimp dumplings bad too...eggplant w/ fish paste and the rice crepe w/ shrimp were edible but that's the best i can say...my Guangdong friend found it all very poor (substantially worse than even the so-so dimsum at 88 Palace)...will not be back...
re: fourunder
haha thx
re: Simon
had a relatively recent weekday lunch here and felt like it was pretty mixed - the good things were mainly those praised in Lau's original post - i liked the steamed pork buns (large, great bun, good filling, and i did not think they were remotely stingy with the filling to bun ratio), rice noodle roll, and the shrimp and snow pea dumpling. can't particularly recommend the fried or pan-fried items but i distinctly remember thinking to myself as we left that id return again for only the three items we enjoyed most.
would i make a special trip or wait in line for it? no probably not, though i do appreciate the english-friendly service and distinctive decor.
youre definitely paying for the service and atmosphere (and, i suppose, the fact that they are cooking to order instead of letting things sit on carts), with the large char siu bao going for $1.95 and the other dumplings considerably higher priced than other chinatown dim sum spots.
re: tex.s.toast
ah ok well glad you had a decent experience
this is kind of sad but ive become so disenchanted with dim sum in NY that I literally never go, maybe Hakkasan every now and then. I don't think I've had dim sum in almost 6 months (the last time I was at home in CA)
re: Lau
Interesting article by the owner of Nom Wah. If his top picks are Yee Li, Ping's, and Sing Kee, this supports the naysayers more than his rebuttal.
I would say that Golden Unicorn's dim sum is comparable to second tier L.A. area (cart) places like Ocean Star and NBC, so if I lived in NY I'd hit it up once in a while.
re: Chandavkl
yep, and despite his cautions about OTHER places, my friend ordered for us in Cantonese at his place and the food was still awful :)
re: Chandavkl
That's quite a list of top picks.
It's a bit like saying the best Italian in Manhattan are Carmine's, Tony's, and Olive Garden ...
re: ipsedixit
some enterprising entrepreneur should open a good dim sum places in the northern part of chinatown / southern part of chinatown, charge high prices, but have actual good dim sum in a nice setting. i bet that would do well
re: Lau
People have looked into it and the demographics just would not support it.
Maybe when all those 20-something's paying $5 for boba at all those Taiwanese joints sprouting in/around Chinatown (and now Midtown), get high paying jobs, marry, have kids, then maybe.
But, alas, by then they'll all probably move to the other Boroughs like Brooklyn or Queens (Flushing).
re: ipsedixit
haha your demographic would be me, i live in the area and would pay high prices for good dim sum...i think its become mainstream enough where non-asian people would go (i.e. momofuku pork buns), but ive never owned a restaurant so who knows
re: Lau
Places like momofuku noodle are such a ripoff but manage to be extremely popular due to stellar marketing and hitting the right tone, I think there's viability for expensive dim sum if marketed properly. Redfarm is packed and expensive, and a good example of competent marketing although not quite as skilled as David Chang's team.
re: Pookipichu
red farm is what i was thinking of actually
most of my friends (who are not even remotely foodie-esk) love all dumplings, buns etc and they would love something like this as they love pretty poorly made dumplings, buns etc. if they had something good im sure it would blow them away
re: Lau
I don't know if I am more saddened or shocked that RedFarm is the standard to which NYC dim sum aspires to be.
When I think of "good dim sum in a nice setting" there were images of Sea Harbour or Elite (LA), Koi Palace (SF), Fisherman's Terrace (Vancouver) or Casa-Victoria (Ontario) flashing through my head.
The last thing that would've occurred to me was fancified fusion dim sum that someplace like Buddakan puts out.
re: ipsedixit
you're misinterpreting what i said completely.
My actual point is that if a place of redfarm's quality can prosper, why can't a place that serves good dim sum?
also, when i said "nice setting" that's not what im meant either. if you're going to have a place in say northern ctown / soho hoping to attract the non-chinese clientele then you're probably going to need to be a little more trendy that than although this is sort of a side note
buddakan is not what im talking about bc thats really the over the top meat packing thing that is really more of a scene
re: Lau
Do you think a place like RedFarm prospers b/c of it's dim sum offerings? Granted, I've only been to RF a couple of times (and not the new UWS location), but the times I've been the dim sum has been more of a "side dish" to the entrees that people were ordering. It's sort of the same deal at place like Hakkasan or Buddakan.
Those places aren't really doing dim sum service at one particular meal (be it lunch, or some other time) as the only menu items.
Would a place like that thrive? In other words, if RF only offered dim sum items for lunch, would it still be packed? I dunno.
But I think we've digressed too far. Let's just say that I'll save my dim sum NYC dollars for Hakkasan, and the rest of my NYC dollars for other cuisines. :-)
re: ipsedixit
that works for you bc you dont live here...i havent eaten dim sum in 6 months, so this is not working for me! haha
re: ipsedixit
asian jewels is not that good, in fact i find it pretty bad...if it was just a matter of me trekking to flushing i'd be good
re: Peter Cuce
i have not, i heard sort of mixed things about it although i should try for myself
re: ipsedixit
The main dishes at RedFarm are awful, if that's why people are going there then, that's just a shame.
You should try Decoy, the food is actually better than the sister restaurant.
re: ipsedixit
I personally don't mind "fusion", food is always evolving so much, every time I go to Shanghai, Taipei and Hong Kong, etc., that as long as the change makes sense, adds some value to the dish, I'm for it. Cream cheese in dim sum, not so much.
If it sticks, eventually it won't be fusion. Tomatoes are non-native to Italy and were only popularized in the late 1700's, now they're practically synonymous with Italian cuisine. :)
re: Lau
I'm in that demographic too, I used to goto Chinatown Brasserie often because of the quality and could also bring my dog to the patio.
re: Shirang
There are fans of Chinese food who are willing to pay a premium for higher quality. I think the failing of restauranteurs attempting to bring higher priced Chinese food to the NY market is multifold.
They try to be everything to everyone as opposed to being focused. For example, Le Bernadin or Marea have a focus on seafood while offering a more limited selection of alternative items. Keeping the menu tight and focused. Teach people not to expect every Chinese dish they've ever encountered, on one menu, same way I wouldn't automatically expect pizza at Marea.
Hitting the right notes with the menu. E.g. seasonality, that's a buzz word right now. The trick to many successful restaurants in NYC seems to be that they pander to the egos of well-heeled people in non-obvious ways that suggest "you are so smart, you chose to eat here because you have excellent taste and are so wise". Memes change (foams, foie gras, smears, molten chocolate cake) but tasting menus and seasonality are consistently popular.
Marketing.... Redfarm and Mission Chinese have been excellent in this respect, but I've yet to see a "high end" Chinese restaurant with a marketing team that is on point. Shang was a mess, Hakkasan's marketing and market study of NYC was abysmal, etc.
re: Pookipichu
Why does it need to be high end or with some brand marketing nonsense?
NY currently lacks good, fresh, dim sum on at any price point, but the idea that it can only be done as a premium product. How about we simply stop championing bad dim sum like what Nom Wah has been selling for a long time now. They're capable of making better dim sum if they want to, but they have no incentive to when they can serve crap, and win raves for it. The chefs aren't trained for it, and they're serving to people who either don't care, give them a pass, or don't know better. If someone made real dim sum, with good ingredients, sold fresh, they could open a walk up window, and would sell out of most items like they do in other cities.


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Tyson to present Holyfield during induction into Nevada Boxing Hall of Fame: Report
Mike Tyson will get another chance to chew on the ear of Evander Holyfield when he will present Holyfield at his induction into the Nevada Boxing Hall of Fame next month.Tyson, who famously took a bite of his opponent's ear during a 1997 title fight and was disqualified, is sure to lay on the shtick when his most famous opponent is inducted at the Tropicana on Aug. 9.Since then...
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A lot has changed in the 17 years following the infamous heavyweight championship bout when Mike Tyson bit off Evander Holyfield's ear. They've starred in commercials together, helped each other in their business endeavors and now Tyson will be presenting Holyfield at the Nevada Boxing Hall of Fame in Las Vegas. Tyson said that it's going to be a "privilege and high honor"...
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If the cold weather this winter hasn't got you down yet, here's another reason not to like it. The low temps are behind the higher-than-normal heating bills.
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Check out Miss Oklahoma posing with a Big Chill for the Holiday 2011 Issue of "Brag Book Magazine".
We got the refrigerator and do we love it! Even the delivery guys had to comment on how "cool" it was. When my husband got home he said he wanted to drive it around the block a few times (our car is a '53 Chevy and they've much in common). Thanks so much for making an amazing, top-rate product that gives folk like us an alternative to the gigantic, ugly, silver fridges on the market today.
San Francisco, CA
It's no wonder why Big Chill continues to impress professionals around the world with our bold colors, whimsical designs, andContinue reading >
Posted on December 13, 2011
Big Chill brings you the latest technology and innovative design in home appliances with its modern made classics.