Opened in 1920, Nom Wah Tea Parlor is the oldest dim sum restaurant in New York City. Wilson Tang is the second family to run the restaurant. They make their egg rolls the traditional way...using eggs. Unlike most dim sum restaurants that use pre-made frozen wraps. Here is the making of their famous Original Egg Roll.
"This is my go-to for dim sum. I love their egg rolls. Basically what they’ve done is take an egg crepe and then they stuff it, lightly bread it and fry it. It’s a traditional, original egg roll.” - Chef Miguel Trinidad of Jeepney, Maharlika
"Look up! The best places are on the second floor in K-town" Chef Esther Choi takes you on an insider's tour of a few of her favorite second floor restaurants in New York's Koreatown where the soju flows and flows.