We went for dim sum to Nom Wah Tea Parlor, a no frills place with plastic coated menus.  It has a long history, first opening in 1920 and moving to the present location in 1968.  It has had several movies and TV shows film segments there.  A paper ticket is given to each table where you mark off the dishes you want to receive and they bring them out as they’re ready. The large tables are formica and set with good space between and there a few booth tables.  One side of the room is a service area and the kitchen is in another room.  Windows to the street form one wall of the room.  It is an old looking place but clean with an old tin ceiling , an old tile floor  and there are lots of coat hooks on the interior columns and booth dividers.  Photos and framed reviews decorate the walls.  No music is in the background but you can hear the sound of an exhaust fan.  They do offer wine and beer as well as a selection of teas.  Tables are set with some condiments but interestingly enough there didn’t seem to be any pepper in oil sauce.

 

The House Special Roast Pork Bun was filled with sweet barbecue meat.  It was a large steamed wheat flour bun filled with pork and caramelized onions.

 

Shrimp and Snow Pea Leaf Dumplings were quite good. They had minced shrimp mixed with snow pea leaf greens in a homemade open faced wheat wrapper.

 

Pork Siu Mai contained minced pork, mushrooms and shrimp steamed in a wonton wrapper.  It was a bit tough.

 

Shrimp Dumplings were in a wheat rippled wrapper and okay.

 

Beef Rice Rolls are what we call ‘fun rolls’ and nice but ordinary.  They were made with steamed rice flour noodles and filled with minced beef and then drizzled with sweet soy sauce.

 

Pan-Fried Pork Dumplings had a thicker pasta layer than some but were tasty with a nice crisp outside and some tones of ginger.  Here the minced pork was wrapped in wheat wrappers.

 

Shanghainese Soup Dumplings were filled with pork and plenty of broth and came with a good amount of ginger in the mix.  Properly they were brought with a spoon to eat so you can catch the broth.

 

The Original “OG” Egg Roll was huge with a layer of egg inside the tasty piece. These were unique to me.  They contained chicken, vegetables and mushrooms rolled in an egg crepe then coated and fried in a homemade batter.

 

Fried Sesame Balls with Lotus Paste were nicely crisp and not greasy on the outside with a gooey interior that was sweet and yummy. They were made with rice flour dough that is rolled in sesame seeds.