MOCA COOKS: Pan-Fried Noodles with Wilson Tang and Chef Julie Cole of Nom Wah Tea Parlor
MOCA
COOKS: Pan-Fried Noodles with Wilson Tang and Chef Julie Cole
of Nom Wah Tea Parlor
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Photo by
Natalie Chitwood
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Wednesday, February 10, 2021
from 5:30 P.M. - 7:00 P.M. EST
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The
event is FREE but advance registration is required on ZOOM here or
via ZOOM ID: 894 1357 8772. REGISTER EARLY to
secure your spot! It will also be recorded for
on-demand viewing on MOCA's Vimeo channel: vimeo.com/mocanyc by Friday,
February 12.
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Join MOCA virtually and
learn how to prepare your own delicious Pan-Fried Noodles in
Superior Soy Sauce. Pulled from the critically-acclaimed Nom
Wah Cookbook: Recipes and Stories from 100 Years at New York City's
Iconic Dim Sum Restaurant, this recipe for four was crafted by Julie
Cole, the Operations Manager and Chef at Nom Wah Tea parlor, and Wilson
Tang, owner and operator of the Nom Wah restaurant group. Chef
Julie will walk the audience through the process of making these
fragrant, satisfying noodles which embody Cantonese cooking’s high-wire
act during the first portion of the event.
Once the dish has been
fully prepared and everyone is ready to dig in, Wilson Tang will begin
the discussion segment with Nancy Yao Maasbach, MOCA
President, and talk about the experience of writing their new cookbook.
There will also be an opportunity at the end of this segment for
questions from the audience.
Please note that you will
need to have a pot or a wok on hand, and your ingredients should be
pre-measured before the beginning of the session. The ingredient list
and detailed preparation steps will be accessible in a downloadable
link in the registration email. If you would like to purchase an
autographed copy of the cookbook, please visit nomwah.com/shop/cookbook and
use promo code MOCA10 to receive 10% off (expires 2/28/2021).
Curated with values of
prosperity, longevity, and wealth in mind, Nom Wah is also offering an
at-home LNY menu for you to enjoy from the comfort of your home,
which comes with reheat instructions and a quick explainer on the
symbolic values of each dish. Dinners for two or four are only
available by pre-order, and will be ready for pickup at the Nolita
location (10 Kenmare St.) on February 10th and 11th from 11 AM–2 PM.
No-fee deliveries can also be arranged for February 11th between 2–6
PM. Email catering@nomwah.com
to get started—orders must be received by February 7th! Check out the
menu here.
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Wilson Tang has
owned and operated the famed Nom Wah Tea Parlor—New York's first dim
sum restaurant—since 2010. Since taking over the family business, Tang
has grown the restaurant group's footprint to encompass fast-casual and
full-service concepts, along with partnerships, in New York,
Philadelphia, and Shenzhen (China). His entrepreneurial spirit has been
recognized and featured in various national print and cable media,
including: Bon Appétit, The New York Times, "NBC
News," AMC, Food Network, and Travel Channel. Tang lives in the
Financial District—a few blocks away from the original restaurant—with
his wife, Mae, and his children, Ryan and Lucy.
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Chef Julie Cole is
currently the Operations Manager and Chef at Nom Wah. Drawing from her
experiences at various New York kitchens, Julie defines her cooking
style as one that is balanced in flavor and spices, accented with low-
and high-brow Japanese influences. Prior to joining Nom Wah, Julie was
the Executive Chef at the highly acclaimed Greenpoint Fish and Lobster
Co. in Brooklyn. She has also held posts at Neta, Kin Shop, and Ippudo.
She holds a BA from New York University with a major in sociology and a
minor in business studies from the Stern School of Business. In her
spare time, Julie prefers to carb load... while reading her many
cookbooks.
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About The
Nom Wah Cookbook
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For the last 100 years,
Nom Wah has been slinging some of the world’s most known dim sum dishes
from New York’s Chinatown. Now Wilson tells the story of how the
restaurant came to be—and how to prepare the legendary dishes in your
own home.
But this isn’t simply the story of dumplings, though there are many
folds to it. It isn’t the story of bao, though there is much filling.
It’s not just the story of dim sum, although there are scores and
scores of recipes. It’s the story of a community of Chinese immigrants
who struggled, flourished, cooked, and ate with abandon in New York
City. (Who now struggle, flourish, cook, and eat with abandon in New
York City.) It’s a journey that begins in Toishan, runs through Hong
Kong, and ends up tucked into the corner of a street once called The
Bloody Angle.
In this book, Wilson takes you into the hardworking kitchen of Nom Wah
and emerges with 75 easy-to-make recipes: from bao to vegetables,
noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and
more. We paint a portrait of what Chinatown in New York City is in
2020. A book for har gow lovers and rice roll junkies, The Nom Wah
Cookbook portrays a culture at a crossroads. Written with Joshua David
Stein, the book features photography by Alex Lau and An Rong Xu, and
illustrations by Maral Varolian.
MOCA
FEST GOES VIRTUAL IN 2021!
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Artwork
courtesy of Dingding Hu who collaborated on this series of
Manhattan Chinatown illustrations with MOCA. Thank you
Dingding! GET THE ZOOM BACKGROUND
HERE.
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MOCA has not skipped a
beat since its temporary closure in March 2020. We've been converting
our programs to online offerings and creating new digital content
through multiple platforms, always free of charge—because history
matters. We are facing tremendous financial losses due to COVID-19. We
hope you'll consider making a gift to
become part of a continuing lifeline for MOCA. No amount is too
little and we greatly appreciate your generosity. Your contribution
helps sustain our beloved institution and supports the creation of new,
online programming that will bring comfort and inspiration to more
communities.
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This program is brought to you by MOCA friends and
partners, including
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