Wilson Tang
Contributor
Wilson Tang is the owner of famed dim sum spot, Nom Wah Tea Parlor—the oldest continuously running restaurant in Manhattan's Chinatown, with additional locations across New York City, Philadelphia, and Shenzhen, China—and the co-author of The Nom Wah Cookbook.
Pan-Fried Chicken and Cabbage Dumplings
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City. The chicken gives the dumplings body, while the cabbage gives them volume.
Shrimp Cheung Fun (Rice Rolls)
The slightly sweet but mostly textural wrapper of the rice roll is the canvas for the sweetness of the shrimp.
Cantonese-Style Taro and Pork Belly Casserole
This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.