We Partnered With Nom Wah To Bring Two Authentic Chinese Dishes To KBK's Menu
The first time Wilson Tang tried Kettlebell Kitchen, he was training for the New York City Marathon. Although Tang is the successful restaurateur behind Nom Wah Tea Parlor, an iconic, nearly century-old Chinese restaurant with locations in NYC, Philly, and even China — he still needs help with healthy meal prep from time to time. He’s also a dad, an entrepreneur, and an avid runner (he’s a member of the affectionately named Old Man Run Club), which often translates into long days and lots of creative scheduling.
“I think a meal prep service for entrepreneurs is a really great idea,” Tang said. “It really takes the thinking out of your day or your week.”
When the Kettlebell Kitchen team approached Tang with the idea of a collaboration, he was immediately on board. So was Nom Wah chef, Julie Cole. Cole, who has been cooking professionally for 10 years, has always been drawn to Asian flavors, particularly those used in Chinese cuisine.
“I like to cook things that make me happy and are comfortable and that make other people comfortable and very satiated, so it's kind of the perfect cuisine for that,” Cole said.
Cole, along with KBK’s head Recipe and Development Chef, Camillo Sabella, came up with two new dishes for the KBK menu: a Wok Fired Garlic Eggplant and a Deconstructed Dumpling. The eggplant dish features tender, sautéed ground pork paired with Szechuan peppercorns and a bright, refreshing jicama salad. The Deconstructed Dumpling consists of a light egg white scramble mixed with ground chicken and plenty of veggies, including bamboo shoots, shiitake mushrooms, and snap peas.
Both dishes are loaded with sweet, salty, sour, and spicy notes, disproving the notion that you won’t find real food and authentic flavor when you order from a meal delivery service. In fact, Cole says KBK and Nom Wah are a great fit thanks to the fact that they share a common goal.
“Kettlebell dishes are aligned with what we're trying to do. They look great, they taste great, they're comforting. They're going to fill you up. We're trying to deliver the same experience and type of product,” Cole explained.
According to Tang, collaborations like these help keep brands like Nom Wah relevant in a time when the restaurant industry is always changing and innovating.
“… We are, at the end of the day, an iconic 100-year-old brand,” Tang said. “So we're taking the next steps to coming into the 21st century and beyond.”