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Fung Tu Serves Its Final Modern Chinese-American Meals Tonight

The space will become Nom Wah Tu next month

Fung Tu Daniel Krieger

Tonight is the last night to dine at Fung Tu, the critically-acclaimed Chinese-American restaurant from chef Jonathan Wu and restaurateurs Wilson Tang and John Wells.

After tonight, the restaurant at 22 Orchard Street will be flipping the space into a new restaurant in the Nom Wah Tea Parlor empire. Nom Wah Tu, a small plates and dumpling restaurant, will open in the space later next month.

Fung Tu has been in the Chinatown-Lower East Side space for nearly four years. By the restaurant’s second year, critics started to heap praise on Per Se alum Wu’s version of modern Chinese cooking. The Times awarded it two stars, along with Eater critic Ryan Sutton.

But the team said a change was needed. Tang and his team have also been gung ho about expanding the Nom Wah brand, opening at least two casual spin-offs of the historic dim sum restaurant.

Wu and company have been serving some of the restaurant’s greatest hits this week, such as the char siu braised short ribs, fava bean curd terrine, and the whole steamed fish with fennel and chile oil. The prix-fixe menu costs $45 for three courses or $60 for five courses.

While it will be the last time for many of the dishes, other favorites will transition to Nom Wah Tu. Both the pork belly egg roll and the lap cheong yellow noodles will make appearances on the new menu. Stay tuned for more.

Fung Tu

22 Orchard St, New York, NY 10002 (212) 219-8785 Visit Website

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