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After nearly a century on Chinatown’s Doyers Street, New York’s oldest dim-sum parlor gets a little bro with this counter-service Nolita offshoot from second-generation owner Wilson Tang and partner Zhiyu Lai. Regulars of the original can find Nom Wah staples like pork soup dumplings, shrimp siu mai and scallion pancakes, but the menu expands with vegan ho fun noodle soups laced with Chinese vegetables, rice boxes with options like smoked chicken leg or steamed ribs, and a kohlrabi salad with sesame-peanut dressing from Tang’s Lower East Side restaurant, Fung Tu. In addition to the eats, the team has freshened up the signature Nom Wah aesthetic with cartoon dumpling murals, white subway tiles and an open kitchen.