Restaurant Review: New York, New York

Fung Tu


Wilson Tang is the scion of Nom Wah, the long-running Chinatown tea parlor, and Fung Tu is his playground to explore the idea of “Chinese-American.” Chef Jonathan Wu creates brilliant, exciting collisions like ‘nduja spiced with Sichuan peppercorns or steamed buns with sweet potato stuffing. General manager Sophie Maarleveld runs with the idea, stacking the list with bubbles, broad, waxy whites and light, frisky reds— agile wines that can take on umami and spice. And most are under $100

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