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Address and Contact Information
Address: 221 N Rampart Blvd, Las Vegas, NV 89145
Website: https://nomwahlv.com/
Menu Photos
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Nom Wah, Summerlin, Las Vegas – Rampart Casino
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Nom Wah Las Vegas
For over a century, Nom Wah has perfected approachable dim sum. Signature dumplings, creative buns, and Cantonese American classics are favorites that keep …
Reviews
CS C
Saturday am ask for Jessica and she will take care of you. Service was great and you will feel at home. They added 2 tables against the wall seating 2 ppl each in addition to the 12 bar seating. If you sit at the bar there is an outlet under the counter to plug in a laptop if you need to make it a working lunch. The turnip cake was yummy and comes w a creamy hoisin sauce. The shrimp and pork dumplings were great fried. The low mien noodles came with crispy fried chicken. The noodle texture was unusual but in a good way that soaked up the flavors. Next time I would pass on the pork soup dumplings and shu mai to try something else.
… moreLilac
It’s inside the casino, cute diner concept. Very little seating. There’s around 11 seats, so the line to get seated feels very long. There’s a lot of folks getting takeout, and I think it probably is a better idea to get takeout instead of dining in due to the wait.
Staff are very welcoming and friendly. Very warm atmosphere.
Unfortunately the food was just mediocre. Definitely not worth the wait to dine in. There are better Chinese food for take out elsewhere.
The chicken pan fried dumpling is a little bland for me. If I ever come here again I probably will skip this.
The taro cakes sold out! I didn’t get to try it, but maybe it’s really good.
Chow Mein was also bland. I added chilli to give it a kick or some taste.
The duck buns were alright, a little Americanized in my opinion. Kind of reminded me of bbq. It might have to do with the sauce.
Soup dumplings are normal, there are better places to get soup dumplings. They do satisfy the itch for soup dumplings if you desperately needed soup dumplings.
Shrimp dumpling was good and the puer tea are great! It seems like there are very few items that I would come back for, even for takeout.
… moreStaff are very welcoming and friendly. Very warm atmosphere.
Unfortunately the food was just mediocre. Definitely not worth the wait to dine in. There are better Chinese food for take out elsewhere.
The chicken pan fried dumpling is a little bland for me. If I ever come here again I probably will skip this.
The taro cakes sold out! I didn’t get to try it, but maybe it’s really good.
Chow Mein was also bland. I added chilli to give it a kick or some taste.
The duck buns were alright, a little Americanized in my opinion. Kind of reminded me of bbq. It might have to do with the sauce.
Soup dumplings are normal, there are better places to get soup dumplings. They do satisfy the itch for soup dumplings if you desperately needed soup dumplings.
Shrimp dumpling was good and the puer tea are great! It seems like there are very few items that I would come back for, even for takeout.
Nette Rab
Small spot with about 10 chairs or so. Bar style seating. Jessica was my server and she was absolutely nice.
Food:
Pork Soup Dumplings aka XLB $9
Pork & Shrimp Siu Mai – $9.50
The soup dumpling was served first. I was excited. It was steaming hot. I gently grabbed the dumpling but it was stuck to the paper. Errr the soup was all over. OK, so next one the wrap was very thin on the bottom. Third one broke amd the last one was fine. The soup lacked with the two that didn’t stayed in tacked. It needed more flavor to me . I was disappointed and ai wasn’t about to ask for them to remake it since I was on lunch. Next the siu mai is smaller than other spots I frequent. It was good and I asked for hot mustard so that it would have a little more flavor in it.
I’ll return again. Next time ill try the noodle soup.
… moreFood:
Pork Soup Dumplings aka XLB $9
Pork & Shrimp Siu Mai – $9.50
The soup dumpling was served first. I was excited. It was steaming hot. I gently grabbed the dumpling but it was stuck to the paper. Errr the soup was all over. OK, so next one the wrap was very thin on the bottom. Third one broke amd the last one was fine. The soup lacked with the two that didn’t stayed in tacked. It needed more flavor to me . I was disappointed and ai wasn’t about to ask for them to remake it since I was on lunch. Next the siu mai is smaller than other spots I frequent. It was good and I asked for hot mustard so that it would have a little more flavor in it.
I’ll return again. Next time ill try the noodle soup.
Tai Ong
Nom Wah in rampart casino is setup too small, there’s really no tables for family or big group to share this dim sum. My family and tried it, we sat out the hallway area where there tables across the place. We ordered a few items, pork soup dumplings, shrimp and pork dumplings pam seared, shrimp shumai, shrimp and pork shumai, wonton dumplings with egg noodles, and the turnip cakes with taro crust they all were bland tasting to us. Also, hot tea was not very hot and the same with the wonton soup. Wonton soup broth is made from powder not fresh and the some of the items were not fresh also. Kind of a disappointment for being the oldest dim sum restaurant from New York.
… moreDan Ahn
Went to Nom Wah on opening day and wow…I was impressed! Having lived next to the original Nom Wah in NYC, the oldest dim sum parlor in the city, I’m very familiar with their food and flavors. I have to say, this new location tastes just like NYC.
Everything I tried was great, but don’t miss the turnip cake…it’s a signature dish and my personal favorite–perfect mix of textures and flavors. I also really liked the crispy stuffed scallion pancakes. Other standouts include: a wonton noodle soup (from my understanding, its only available at Nom Wah LV), and of course, the dumplings.
Prices felt fair, especially for being in a casino, with most items at or around $10. And like with any first-day opening, there were a few operational hiccups, but I’m sure those will smooth out soon. Our server was attentive and great, even though it was a hectic opening day.
The space is on the smaller side, so keep that in mind if you’re planning to dine in (or consider grabbing takeout). I’m already looking forward to going back!
… moreEverything I tried was great, but don’t miss the turnip cake…it’s a signature dish and my personal favorite–perfect mix of textures and flavors. I also really liked the crispy stuffed scallion pancakes. Other standouts include: a wonton noodle soup (from my understanding, its only available at Nom Wah LV), and of course, the dumplings.
Prices felt fair, especially for being in a casino, with most items at or around $10. And like with any first-day opening, there were a few operational hiccups, but I’m sure those will smooth out soon. Our server was attentive and great, even though it was a hectic opening day.
The space is on the smaller side, so keep that in mind if you’re planning to dine in (or consider grabbing takeout). I’m already looking forward to going back!
Leandra Jordan
Best radish(turnip) cake EVER (lo bak go). Realy the best ever ever ever. It was so delicious and the sauce it came with complimented it perfectly- no need for soy or chili. It was strips of steamed radish- more radish less rice flour fluff. It was also toasted perfectly and each bite was the BEST bite.
I forgot to take a pic until it was almost completely eaten sorry.
… moreI forgot to take a pic until it was almost completely eaten sorry.
BOBBY CHING
We recently visited Nom Wah with high expectations due to its well-known reputation. Unfortunately, our experience did not meet those expectations.
We arrived at 1:00 PM and were seated promptly by 1:30 PM. After being seated, we quickly placed our order for six dishes, but our first dish didn’t arrive until 1:50 PM. The rest of the food arrived around 2:15 PM, making our entire dining experience nearly two hours long—significantly longer than I had expected for a fast-paced dim sum restaurant.
The seating area and utensils were not clean, and the buns served with the Peking duck clearly came from a store rather than being freshly made. I even saw the kitchen staff take the buns out of a grocery store package before steaming them. The dim sum, including the siu mai and shrimp dumplings, seemed to be frozen instead of freshly prepared, as the siu mai was still cold in the center when we took a bite.
We also observed that the kitchen staff seemed to prioritize to-go orders over dine-in guests, which contributed to delays and a lack of attention to the dining area.
Moreover, the oolong tea was served only half-full, and it took almost ten minutes to receive the check and a to-go box at the end of our meal. Unfortunately, we didn’t get a chance to try the taro cake, as it was sold out within the first couple of hours, which was disappointing.
On a positive note, the vegetarian spring roll and the pork dumpling were both delicious and flavorful. However, the overall experience felt more like a collection of pre-packaged items rather than freshly made dishes. Additionally, the pricing seemed overly high considering the quality of the food and the level of service.
Overall, this restaurant did not feel like a well-branded traditional dim sum establishment. Instead, it resembled an expensive version of Panda Express, with counter seating and limited service, which fell far short of the authentic experience we were hoping for.
I hope this feedback helps improve the experience for future guests.
… moreWe arrived at 1:00 PM and were seated promptly by 1:30 PM. After being seated, we quickly placed our order for six dishes, but our first dish didn’t arrive until 1:50 PM. The rest of the food arrived around 2:15 PM, making our entire dining experience nearly two hours long—significantly longer than I had expected for a fast-paced dim sum restaurant.
The seating area and utensils were not clean, and the buns served with the Peking duck clearly came from a store rather than being freshly made. I even saw the kitchen staff take the buns out of a grocery store package before steaming them. The dim sum, including the siu mai and shrimp dumplings, seemed to be frozen instead of freshly prepared, as the siu mai was still cold in the center when we took a bite.
We also observed that the kitchen staff seemed to prioritize to-go orders over dine-in guests, which contributed to delays and a lack of attention to the dining area.
Moreover, the oolong tea was served only half-full, and it took almost ten minutes to receive the check and a to-go box at the end of our meal. Unfortunately, we didn’t get a chance to try the taro cake, as it was sold out within the first couple of hours, which was disappointing.
On a positive note, the vegetarian spring roll and the pork dumpling were both delicious and flavorful. However, the overall experience felt more like a collection of pre-packaged items rather than freshly made dishes. Additionally, the pricing seemed overly high considering the quality of the food and the level of service.
Overall, this restaurant did not feel like a well-branded traditional dim sum establishment. Instead, it resembled an expensive version of Panda Express, with counter seating and limited service, which fell far short of the authentic experience we were hoping for.
I hope this feedback helps improve the experience for future guests.
FlowRider 13roz
Servers got our order mixed up and kept telling us what we didn’t order for 30 minutes.
We came here on a Tuesday night for dinner with a party of 5. Its bar seating only so 1 person sat on the other end of the bar until our side opened up.
The food was just mediocre. Soup dumblings stuck to the bottom making the soup spill everywhere.
The servers got our 2 paper order mixed up so some of our food never came and they also served our food to the people next to us. We sat there for most of our dinner telling them what we ordered and what we didn’t order. A manager ended up coming over and comping our entire meal. We left a 50$ tip for some reason.
… moreWe came here on a Tuesday night for dinner with a party of 5. Its bar seating only so 1 person sat on the other end of the bar until our side opened up.
The food was just mediocre. Soup dumblings stuck to the bottom making the soup spill everywhere.
The servers got our 2 paper order mixed up so some of our food never came and they also served our food to the people next to us. We sat there for most of our dinner telling them what we ordered and what we didn’t order. A manager ended up coming over and comping our entire meal. We left a 50$ tip for some reason.
Harrison Nguyen
**A Dialectical Inquiry into Dim Sum Modernity — Nom Wah at the Rampart Casino, Summerlin**
In the shifting culinary landscape of Las Vegas’s western quarter, Nom Wah positions itself as both an homage to and reinterpretation of classic Cantonese dim sum. Located within the Rampart Casino in Summerlin, it is more than just a restaurant; it serves as a culinary palimpsest, layering tradition with the modern experience of casino dining while remaining true to its techniques, inviting critical examination.
**Service and Atmosphere**
The service at Nom Wah operates with almost orchestral precision: unobtrusive yet anticipatory, creating the impression that one’s needs are met before they are expressed. This seamlessness is significant — in the art of dining, attentiveness and pacing influence the perception of taste just as much as flavor or texture. To label the service as “exceptional” would be reductive; it functioned instead as a transparent medium, allowing the food to take center stage.
**The Meal: A Textural and Flavor Journey**
**Egg Fried Rice with Duck (蛋炒飯)**
Nom Wah’s take on egg fried rice exemplifies what could be termed the “poetics of restraint” in culinary semiotics. Each kernel of rice remains distinct, avoiding the starchy clumping that lesser preparations often create. The scrambled egg coating adds a subtle texture rather than an overt flavor — a film of protein that enhances the overall experience. The duck introduces a gamey smokiness, with its rendered fat infusing the rice with a latent umami depth, resulting in a mouthfeel that is both rich and aromatic.
**Shrimp and Pork Siu Mai**
The siu mai plays a fundamental role as the structural pillar of dim sum. Nom Wah’s version features meticulously layered wrappers that are thin enough to suggest skill but strong enough to withstand steaming. The combination of pork and shrimp creates a balance between the fattiness of the pork and the sweetness of the shrimp, enhanced by a hint of ginger. These dumplings are not heavy; instead, they exemplify engineering that achieves density without becoming cumbersome.
**Pork Soup Dumpling (小笼包)**
This dish presented the only disappointment in an otherwise flawless meal. The soup dumpling arrived intact, with its wrapper properly formed, yet it lacked the essential broth that defines its existence. Encountering an empty xiaolongbao is reminiscent of reading a sonnet missing its concluding couplet: the structure remains, but the gratifying resolution is lost. “What a drag,” indeed — without the broth, the dumpling becomes a missed opportunity rather than a vessel for savory enjoyment.
**Shrimp Dumpling (蝦餃)**
In contrast, the har gow restored the balance. The delicate wrapper achieved that elusive tautness, balancing fragility and resilience, breaking open to reveal shrimp with a springy texture, almost tessellated in its bite. These dumplings delivered the clarity of flavor expected when technique is respected — clean, briny sweetness without excessive seasoning.
**Stuffed Scallion Pancakes**
This more interpretive dish acts as a textural counterpoint to the dumplings. The laminated dough layers provide a satisfying crispness, interspersed with aromatic scallions whose sharpness is softened by the filling. The stuffing introduces an additional density that complicates the simple pleasure of grease, flour, and onion — a deliberate choice that elevates the pancake into the realm of a composed dish rather than just a street snack.
**Jade Green Tea**
The meal concluded with jade green tea, a beverage whose vegetal undertones and astringent finish served as both palate cleanser and contemplative finale. Its freshness wiped away the built-up umami and fat, restoring balance to the palate. As a conclusion, it transformed the experience from mere satisfaction to a ritual.
Dining at Nom Wah in Summerlin highlights the interplay between authenticity and modern interpretation. The technical execution throughout the meal was nearly flawless, and the service was consistently professional.
… moreIn the shifting culinary landscape of Las Vegas’s western quarter, Nom Wah positions itself as both an homage to and reinterpretation of classic Cantonese dim sum. Located within the Rampart Casino in Summerlin, it is more than just a restaurant; it serves as a culinary palimpsest, layering tradition with the modern experience of casino dining while remaining true to its techniques, inviting critical examination.
**Service and Atmosphere**
The service at Nom Wah operates with almost orchestral precision: unobtrusive yet anticipatory, creating the impression that one’s needs are met before they are expressed. This seamlessness is significant — in the art of dining, attentiveness and pacing influence the perception of taste just as much as flavor or texture. To label the service as “exceptional” would be reductive; it functioned instead as a transparent medium, allowing the food to take center stage.
**The Meal: A Textural and Flavor Journey**
**Egg Fried Rice with Duck (蛋炒飯)**
Nom Wah’s take on egg fried rice exemplifies what could be termed the “poetics of restraint” in culinary semiotics. Each kernel of rice remains distinct, avoiding the starchy clumping that lesser preparations often create. The scrambled egg coating adds a subtle texture rather than an overt flavor — a film of protein that enhances the overall experience. The duck introduces a gamey smokiness, with its rendered fat infusing the rice with a latent umami depth, resulting in a mouthfeel that is both rich and aromatic.
**Shrimp and Pork Siu Mai**
The siu mai plays a fundamental role as the structural pillar of dim sum. Nom Wah’s version features meticulously layered wrappers that are thin enough to suggest skill but strong enough to withstand steaming. The combination of pork and shrimp creates a balance between the fattiness of the pork and the sweetness of the shrimp, enhanced by a hint of ginger. These dumplings are not heavy; instead, they exemplify engineering that achieves density without becoming cumbersome.
**Pork Soup Dumpling (小笼包)**
This dish presented the only disappointment in an otherwise flawless meal. The soup dumpling arrived intact, with its wrapper properly formed, yet it lacked the essential broth that defines its existence. Encountering an empty xiaolongbao is reminiscent of reading a sonnet missing its concluding couplet: the structure remains, but the gratifying resolution is lost. “What a drag,” indeed — without the broth, the dumpling becomes a missed opportunity rather than a vessel for savory enjoyment.
**Shrimp Dumpling (蝦餃)**
In contrast, the har gow restored the balance. The delicate wrapper achieved that elusive tautness, balancing fragility and resilience, breaking open to reveal shrimp with a springy texture, almost tessellated in its bite. These dumplings delivered the clarity of flavor expected when technique is respected — clean, briny sweetness without excessive seasoning.
**Stuffed Scallion Pancakes**
This more interpretive dish acts as a textural counterpoint to the dumplings. The laminated dough layers provide a satisfying crispness, interspersed with aromatic scallions whose sharpness is softened by the filling. The stuffing introduces an additional density that complicates the simple pleasure of grease, flour, and onion — a deliberate choice that elevates the pancake into the realm of a composed dish rather than just a street snack.
**Jade Green Tea**
The meal concluded with jade green tea, a beverage whose vegetal undertones and astringent finish served as both palate cleanser and contemplative finale. Its freshness wiped away the built-up umami and fat, restoring balance to the palate. As a conclusion, it transformed the experience from mere satisfaction to a ritual.
Dining at Nom Wah in Summerlin highlights the interplay between authenticity and modern interpretation. The technical execution throughout the meal was nearly flawless, and the service was consistently professional.
J Souza
A small spot inside the Rampart Casino down their restaurant row.
Cashier was friendly.
I decided to try:
1.) Har Gow $10.00 Shrimp dumplings were ok
2.) Crispy Duck Bow $14.00 the Duck was very dry meh
This restaurant has very limited counter seating, so if they are busy be prepared to wait quite a bit.
… moreCashier was friendly.
I decided to try:
1.) Har Gow $10.00 Shrimp dumplings were ok
2.) Crispy Duck Bow $14.00 the Duck was very dry meh
This restaurant has very limited counter seating, so if they are busy be prepared to wait quite a bit.