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MOCA COOKS: Pan-Fried Noodles with Wilson Tang and Chef Julie Cole of Nom Wah Tea Parlor

  • 10 Feb 2021
  • 5:30 PM
  • zoom

MOCA COOKS: Pan-Fried Noodles with Wilson Tang and Chef Julie Cole of Nom Wah Tea Parlor

Wednesday, February 10, 2021 from 5:30 - 7:00 P.M. EST

The event is FREE but advance registration is required on ZOOM here or via ZOOM ID: 894 1357 8772REGISTER 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.

REGISTER HERE

PURCHASE COOKBOOK HERE

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.


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.bo Chef Julie Cole

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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