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Nom Wah Tea Parlor
House Special Roast Pork Bun
Egg Rolls
Har Gow
Shanghainese Soup Dumplings
Siu Mai
Shrimp Dumpling (Har Gow)
Steamed wheat flour bun stuffed with caramelized pork and onions — the dish that made this place famous.
The signature of the house — thick, golden, shatteringly crispy shells packed with a savory pork and vegetable filling that's been made the same way for decades
Steamed shrimp dumplings with thin, translucent wrappers and a clean, sweet shrimp filling — a reliable benchmark of Cantonese craft
Thin-skinned xiao long bao with rich pork broth inside — surprisingly good for a Cantonese shop.
Open-topped pork and shrimp dumplings, steamed to order and topped with a dot of roe — textbook Cantonese execution
Translucent wrappers filled with snappy, sweet shrimp — a dim sum essential done properly.
Lo Bak Go
Pan-fried radish cake with a crispy exterior and soft, savory interior — a dim sum staple done with satisfying consistency here
Pork and Shrimp Siu Mai
Open-topped dumplings packed with pork and shrimp — classic dim sum done right.
Pork Spare Ribs
Steamed black bean and garlic pork ribs — tender, deeply savory, and one of the more reliably praised dishes on the menu
Shrimp and Snow Pea Leaf Dumplings
Delicate dumplings with a green-flecked wrapper, filled with shrimp and tender greens.
Spare Ribs over Rice Rolls
Tender spare ribs piled on slippery cheung fun rice noodle sheets — a textural playground.
Jin Deui
Chewy fried glutinous rice ball coated in sesame seeds with a sweet lotus or red bean paste center — a classic dim sum dessert done well
Pan-Fried Noodle in Superior Soy Sauce
Crispy noodle cake with a savory soy glaze — simple and satisfying.
Wu Gok
Honeycomb-textured fried taro shell with a savory pork filling — visually striking and satisfying, though execution can vary
Char Siu Bao
Fluffy steamed buns filled with sweet-savory barbecue pork — competent but not the standout version in the city; the egg rolls deserve your attention first
Stuffed Eggplant
Based on 5,273 reviews
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