Nom Wah was founded in 1920 as a bakery and tea parlour in New York by Ed and May Choy, immigrants from Guangdong province, the same region of southern China where Tang’s family came from. Photo: Nom Wah
Wilson Tang was getting ready to celebrate the 100th anniversary of his restaurant, Nom Wah Tea Parlor, last winter and launch his first-ever cookbook. Then Covid-19 arrived, and Chinatown’s lively restaurant scene shut down, along with bars and eateries across New York City.
Suddenly, Tang was scrambling to make sure his staff was safe, source his ingredients, and figure out a new retail landscape of frozen foods, meal kits and online classes.
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