There’s an all-star team behind a quirky new Chinese-American spot on the border of the Lower East Side and Chinatown: Nom Wah Tea Parlor owner Wilson Tang, Per Se vet Jonathan Wu, Mas (farmhouse)’s John Wells, and beverage director Jason Wagner (most recently of Nellcôte in Chicago). Their “creative and personal interpretation” of American-Chinese food has resulted in funky dishes like smoked-and-fried dates stuff with duck, sweet-potato rice cakes, and Parker House steamed buns stuffed with sunchokes, shitake mushrooms, and glass noodles. Take a look at some of the food, straight ahead.
Silken-fish doufu with dried beef and seaweed.Photo: Melissa Hom
Smoked-chicken and cilantro salad with masa-scallion pancake and cashews.Photo: Melissa Hom
Naked soybean-curd dumplings with celery-mushroom broth.Photo: Melissa Hom
Raw bok choy with house-made shrimp paste.Photo: Melissa Hom
Peanut butter and chocolate ganache sesame balls.Photo: Melissa Hom
Wu’s wife, Jane D’Arensbourg, helped design the restaurant.Photo: Melissa Hom
Fung Tu, 22 Orchard St., 212-219-8785
