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From the official news release: “Over the past century, Nom Wah has evolved alongside the ever-changing landscape of New York City. What began as a humble Chinatown bakery grew into a beloved tea parlor, a dumpling manufacturer, and eventually a full-service restaurant–each transformation driven by the growing demand for Nom Wah’s flavors and its commitment to staying relevant.”<\/p>\n
Relevant. Hello, if they really wanted to stay relevant…<\/p>\n Here are more words in service of us not having to exert any effort to write this blog post: “Under the leadership of CEO Wilson Tang, the brand has embraced innovation while honoring its roots, expanding with locations in Lower Manhattan and Philadelphia, launching as the anchor tenant in the prestigious Pier 57 as part of the James Beard curated food hall Market 57, the experimental Nom Wah Test Kitchen in Nolita, and introducing its signature dumplings to freezers across the country through a nationwide frozen line program. At every step, Nom Wah has remained true to its Chinese American identity, with hospitality and adaptation at the heart of its story.”<\/p>\n Quite the pedigree for those small bites.<\/p>\n It’s entirely possible you, the culinary layperson, have no idea what dim sum is.<\/p>\n Dim sum is a traditional Chinese meal made up of small, bite-sized dishes served with tea. Tea is a traditional hot fluid that smells and tastes like feet.<\/p>\n Common dim sum items include dumplings, steamed buns (bao), rice noodle rolls (cheung fun) and other Chinese-inspired eats like turnip cakes, spring rolls, pork ribs and egg tarts.<\/p>\n One final blurb from the news release: “With moody, vintage woods, mosaic flooring, vintage red barstools, and yellow accents married with the distinctive feeling of a bustling, big-city eatery, Nom Wah will offer a contemporary dining experience with an intimate, nostalgic vibe. Nom Wah will be approachable and genuine, while highlighting modern, forward-thinking riffs on Cantonese American cuisine, as well as the classic family recipes that have helped establish the brand as one of New York’s preeminent restaurants.”<\/p>\n You are never going to guess the name of our band in high school.<\/p>\n Subtext: Rampart is catering to Asian gamblers who typically go to Suncoast or Red Rock or Durango.<\/p>\n The casino recently shared plans for a new high limit slot room<\/a> as well.<\/p>\n There’s sort of a casino arms race happening with Rampart and Suncoast right now. Both casinos are getting substantial enhancements.<\/p>\n Suncoast is currently mostly wall. Ice cream place is the temporary check-in desk. There’s a hell-ton in the works. pic.twitter.com\/91eSHB0GT5<\/a><\/p>\n — Vital Vegas (@VitalVegas) June 21, 2025<\/a><\/p><\/blockquote>\n![\"\"](\"https:\/\/www.casino.org\/vitalvegas\/wp-content\/uploads\/2025\/06\/nom_nom_wah-845x563.jpg\")
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