Publisert 24. mai. 2021
We sent the very special Andy Baraghani to the iconic Nom Wah Tea Parlor in Chinatown to learn all about dim sum and Cantonese cuisine. Joined by cookbook author and activist Grace Young, Andy tastes his way through Nom Wah's menu and then learns how to make some Chinese staples, including char siu bao (barbecue pork steamed buns), beef spare rib rice roll and pork & shrimp potstickers.
Grace partners with AAFE for the Safe With Sound campaign. Learn more here: www.aafe.org/safewithsound
Welcome to Chinatown raises money for those facing food insecurity: www.welcometochinatown.com/ne...
Want Bon Appétit shirts, hats and more? shop.bonappetit.com
Still haven’t subscribed to Bon Appétit on NOwine? ►► bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Andy Learns How to Cook Dim Sum at Nom Wah Tea Parlor | Bon Appétit