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Nom Wah Tea Parlor
Nom Wah Tea Parlor opened in 1920 in Manhattan's Chinatown, making it the oldest continuously operating dim sum restaurant in the entire city, and it's held that same Doyers Street location — on one of the neighborhood's oldest and most crooked streets — for over a century. The restaurant was purchased in 2010 by Wilson Tang, a nephew of the previous longtime owner, who took over specifically to preserve the restaurant's traditional dim sum format — small plates ordered individually from a menu rather than the rolling cart system many other dim sum restaurants use — while gradually modernizing operations without changing the food itself. Nom Wah's egg rolls and shrimp dumplings have become specifically celebrated individual dishes, drawing both longtime Chinatown regulars and a newer generation of diners introduced to the restaurant through extensive food media and documentary coverage of Tang's ownership transition and preservation effort. Nom Wah Tea Parlor's combination of over a century of continuous operation on the same historic street and its deliberate, family-driven preservation of traditional individually ordered dim sum has made it one of the most historically significant Chinese restaurants in the entire country.
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Wo Hop
Wo Hop opened in 1938 in a basement space on Mott Street in Manhattan's Chinatown, and the restaurant has operated continuously in that same below-street-level location for well over eight decades, becoming one of the most historically significant Cantonese-American restaurants in the entire city. The restaurant became particularly known as a late-night destination, historically staying open into the early morning hours to serve a mix of Chinatown workers finishing overnight shifts and diners looking for a meal after a night out elsewhere in the city, a role that shaped much of its identity independent of its daytime business. Wo Hop has deliberately kept its menu and cash-only operation largely unchanged for decades, resisting the kind of renovation or menu modernization many comparably old restaurants eventually pursue, a consistency that's made it a specific point of pride for generations of regulars. Wo Hop's combination of over eight decades of continuous operation in the same basement Mott Street space and its deliberately unchanged late-night Cantonese-American menu has made it one of the most historically preserved Chinese restaurants anywhere in the country.
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