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<ul class="summary-list"><li>Before the <keyword id="43587" type="ORGANIZATION" weightage="60" keywordseo="pandemic">pandemic</keyword>, the <a href="https://www.businessinsider.com/the-best-places-for-dumplings-in-new-york-city-2014-12">Nom Wah Tea Parlor</a> had two-hour wait times and lines out the door.</li><li>But come March, the <a href="https://nomwah.com/">oldest dim sum restaurant</a> in NYC's <keyword id="60109" type="CITY" weightage="60" keywordseo="Chinatown">Chinatown</keyword> lost 80% of its business.</li><li>To save the restaurant, owner Wilson Tang and operations manager Barbara Leung launched a line of frozen dumplings that can be delivered all over the country. </li><li>But even with frozen dumpling sales, take out, outdoor dining, and the new meal kits, like many NYC <keyword id="34615" type="ORGANIZATION" weightage="60" keywordseo="restaurants">restaurants</keyword>, Nom Wah is still operating at a loss.</li></ul>Wilson Tang: Our stuff is very affordable, and it's a fan favorite. Prior to COVID, our business was busy all the time. We had upwards of two-hour waits on the weekend.Narrator: But this year was nothing they could have predicted.Tang: I actually haven't taken a salary in the past six months.Narrator: That's Wilson, the owner of <keyword id="10178359" type="UNKNOWN" weightage="60" keywordseo="nom-wah-tea-parlor">Nom Wah Tea Parlor</keyword>, the oldest <keyword id="386472" type="PERSON" weightage="60" keywordseo="dim-sum">dim sum</keyword> restaurant in New York City's Chinatown.Tang: We're actually celebrating our 100-year anniversary this year. We made a lot of sacrifices to get to where we are now.Narrator: In March, when indoor dining came to a halt, Nom Wah lost 80% of its business. But the staff got creative, pivoting to make and deliver frozen dumplings. Today, they're pumping out up to 20,000 dumplings a week.Barbara Leung: As we go through this pandemic, it becomes clearer that restaurants can't just survive on being a restaurant anymore. You can't just serve food and then have all your eggs in one basket. You kinda have to think of different revenue streams.Narrator: Barbara and her team were the masterminds behind the frozen dumplings. They took on the logistical challenge of freezing and packaging a dish that's normally served fresh.Leung: So, I kind of took a trip to the supermarket and just took pictures of all the packages and the labels. We were like, OK, so it doesn't sound as daunting as we think it does, so let's just kinda go for it.Narrator: The new venture kept the commissary kitchen humming.Leung: We just started simply with maybe one or two variations. So our pork soup dumplings, our chicken and cabbage dumplings, and we tried those out and kinda tested the waters.Narrator: First, chefs feed the dumpling dough and filling into the machine. The machine wraps the filling in the dumpling wrappers, and out plops a perfectly formed dumpling. The machine can make up to 50 of them a minute.Julie Cole: It's the same exact product that we use in the store. The machine is able to get, like, really, really close to our handmade product.Narrator: But there are some dumplings that even the machine can't handle, the shumai and the pleated dumplings, so those have to be done by hand. Though whether they're handmade or machine-assisted, the dumplings then head to the freezer.Cole: These are shrimp and snow pea leaf dumplings. These are pork and shrimp shumai.Narrator: And all this will be gone in two days. Once an order comes in online, chefs pull the dumplings out of the freezer and drop them into branded ziplock bags. Each bag starts at $19. Customers all over the country can order through Goldbelly, but for locals, they can choose either pickup or delivery.Leung: Direct delivery really came from the fact that people weren't leaving their houses. And we were like, well, let's just bring the product to them. It's also a way to connect with our customers.Narrator: Those customers continued to order, despite rising food costs from supply-chain issues.Leung: We're faced with at least, like, 40 to 50% increase in some costs. We shouldered most of that, but we did have to pass a little bit on to the consumer. About 10 to 15%. Narrator: And while the frozen dumplings did help turn things around, they still weren't enough.Tang: We're not making money. It's survival mode. Leung: After the frozen dumplings, it just made sense to do meal kits.Narrator: The meal kits include all the ingredients and tools you'll need to make rice rolls or chicken and cabbage dumplings at home.Tang: We're doing virtual cooking demos and cooking shows for various organizations.Narrator: The team also shifted both the original Chinatown location and the newer location in Nolita to takeout. Customers order from a kiosk and pick up through the window. The most popular dish is the pork soup dumplings, but they're dishing out all of the dim sum for takeout, from noodles to rice rolls. These orders go out on apps from Uber Eats to Seamless.Leung: We've met customers where they are.Narrator: And since May, the restaurants have also operated outdoor dining.Tang: We're really lucky to be able to be on a block that is easy to close. Couple of umbrellas, couple of tables and chairs, and we're in business. It's very weather determined. Like, if it's too humid or it's too hot, if it's rainy, it kinda sucks. But then there are days like this, where it's actually nice to go out.Narrator: Wilson says he doesn't think people will feel comfortable returning to indoor dining for years to come. So these new revenue streams for Nom Wah will be here to stay.Tang: It's honestly been a roller-coaster ride. There's definitely good days and then there's bad days, but as long as the good days outweigh the bad days, I'm OK with that. We are a beacon of light for the community. We're the oldest restaurant in Chinatown, and if we aren't able to survive, like, who can?

How this NYC restaurant makes 20,000 dumplings a week

When you buy through our links, we may earn money from our affiliate partners. <a href="https://www.insider-inc.com/commerce-on-insider-inc/">Learn more.</a><a href="https://shareasale.com/r.cfm?b=999&amp;u=1088116&amp;m=97186&amp;urllink=www.drinksanzo.com%2Fsanzo.com%2F" target="_blank" rel="nofollow noopener sponsored"></a><ul class="summary-list"><li><a href="https://shareasale.com/r.cfm?b=999&amp;u=1088116&amp;m=97186&amp;urllink=www.drinksanzo.com%2Fsanzo.com%2F" target="_blank" rel="nofollow noopener sponsored">Sanzo</a> is making waves in a hard-to-crack industry: <keyword id="3248377" type="PERSON" weightage="60" keywordseo="sparkling-water">sparkling water</keyword>. </li><li>Founded by a Filipino-American entrepreneur, the brand focuses on natural, authentic ingredients and Asian flavors like calamansi and lychee. </li></ul>Table of ContentsWhen you go into a supermarket like H-Mart or 99 Ranch, the product selection is usually heavily comprised of Asian brands, with a smattering of American standbys sprinkled in here and there. Rarely will you find products that bridge those cultures and represent the unique identity that is being Asian-American. Sandro Roco, the Filipino-American founder of <a href="https://shareasale.com/r.cfm?b=999&amp;u=1088116&amp;m=97186&amp;urllink=www.drinksanzo.com%2Fsanzo.com%2F" target="_blank" rel="nofollow noopener sponsored">Sanzo</a>, came to a similar realization.<a href="https://shareasale.com/r.cfm?b=999&amp;u=1088116&amp;m=97186&amp;urllink=www.drinksanzo.com%2Fsanzo.com%2F" target="_blank" rel="nofollow noopener sponsored">Sanzo</a> is a new, premium sparkling water brand with flavors like calamansi, lychee, and Alphonso mango. They're fruits that you never see on cans of Bubly or La Croix, but are nonetheless familiar, important, and delicious to the millions of Asian-Americans in the US. Since shelter-in-place orders began in March, Roco says monthly sales have more than tripled, and it's not just because people are missing their <a href="https://www.businessinsider.com/best-soda-maker" target="_blank" rel="noopener">office seltzer supply</a>; Sanzo's spotlight on Asian flavors gives it a fresh edge in an already-crowded space.<h2>Developing Sanzo's flavors and formulations</h2>Like many <keyword id="138263" type="PERSON" weightage="60" keywordseo="startup">startup</keyword> success stories, Sanzo's is one of humble beginnings. Armed with a Google sheet, Roco developed flavors out of his Queens, New York apartment using purees and juices he found online, cans of unflavored seltzer water, a kitchen scale, and a set of measuring cups. Eventually, he settled on three key fruits. Calamansi, a tart citrus hybrid native to the Philippines, was first on the list. Roco traveled to the Philippines often as a child and was "infatuated with the idea that this fruit was essentially what would happen if lime and orange had a baby. I always thought it was a better version of lime," he said <a href="https://heated.medium.com/sanzo-sparkling-water-is-a-win-for-the-asian-american-community-ebed3dd2deae" target="_blank" rel="nofollow noopener sponsored">in a Medium interview</a>. The other two flavors, lychee and Alphonso mango, are also delicious. Lychee, the sweet, fleshy fruit with a thin rough skin, is native to southeastern China, while Alphonso mango, famously dubbed "the king of mangoes" for its smooth texture and rich taste, originates in India and is <a href="https://www.vice.com/en_us/article/gyw4zb/alphonso-best-mangoes-india-us" target="_blank" rel="nofollow noopener sponsored">very difficult to find in the US</a>.<a href="https://shareasale.com/r.cfm?b=999&amp;u=1088116&amp;m=97186&amp;urllink=www.drinksanzo.com%2Fsanzo.com%2F" target="_blank" rel="nofollow noopener sponsored"><div type="image" title="sanzo sparkling water 5" height="600" width="800" msid="76759046" hostid="261"></div></a>Roco now works with a flavor house that helps with formulations, pricing, and supply chain reliability. The calamansi puree comes from a Filipino company based in California, the lychee puree from Thailand, and the Alphonso mango puree from India. These flavor partners also ensure better quality. "Since the purees haven't gone through too much additional processing, the authenticity of the flavor remains intact and that's one of the main reasons why I think we've done well in our early days," Roco told Insider Reviews. "Most of our sales (both initial and repeat) over the last few months have been for our sampler pack, so it seems all three are in pretty high demand." The use of real and authentic fruit is essential for creating the high-quality sparkling waters. Sanzo prides itself on not using any added sugars, artificial flavors, or preservatives. Each flavor variety only contains its respective fruit puree, carbonated water, and citric acid (for the lychee and Alphonso mango flavors), and one can will run you 0-20 calories. <h2>Sanzo taste review</h2>The company sent me 12 samples to try for myself, and I loved them. The waters have a pleasant fizz that isn't overwhelming and didn't leave my stomach feeling bloated. Instead, they're light and refreshing — perfect to drink on their own or to top off a fruity cocktail. The mango flavor was sweet and tasted just like a perfectly ripe mango, while the calamansi was exactly as Roco described — a crisp tangerine-lime fusion. The lychee flavor reminded me of canned lychee juice or the lychee ice drinks you can get at Thai restaurants. I love lychee fruit and could eat an endless amount during the summer, so this was a great way to get my fix in <keyword id="14209" type="PERSON" weightage="60" keywordseo="beverage">beverage</keyword> form. <a href="https://shareasale.com/r.cfm?b=999&amp;u=1088116&amp;m=97186&amp;urllink=www.drinksanzo.com%2Fproducts%2Fsampler-12-packpler-12-pack" target="_blank" rel="nofollow noopener sponsored"><div type="image" title="sanzo sparkling water 6" height="600" width="800" msid="76759050" hostid="261"></div></a>I don't know if I could choose just one as a favorite, but I'd definitely drink any of the flavors with a strong and spicy dish like pad kee mao or Korean fried chicken. I often find myself bored by the usual sparkling water options — lime, raspberry, grapefruit, etc. — so I appreciate any and all divergences from the pack. Sanzo's flavors were the first to excite me in a long time, and I'm looking forward to seeing what other flavors they come up with. <h2>Where to find Sanzo </h2>For now, Sanzo is only available online through its website (where you can buy individual packs and subscriptions) and at select retail locations in New York City, Los Angeles, and Chicago. You'll be able to spot these sparkling waters at cool establishments like Win Son Bakery, Nom Wah Tea Parlor, and Bibble &amp; Sip thanks to Roco's smart targeting of Asian-inspired storefronts and premium shops where customers love discovering new products.<a href="https://shareasale.com/r.cfm?b=999&amp;u=1088116&amp;m=97186&amp;urllink=www.drinksanzo.com%2Fsanzo.com%2F" target="_blank" rel="nofollow noopener sponsored"><div type="image" title="sanzo sparkling water 2" height="600" width="800" msid="76759053" hostid="261"></div></a>He told Insider Reviews, "even with that level of targeting, I was still surprised by how quickly folks were taking to the brand. Momofuku was among the first five partners we worked with, and as you might imagine, that created a bit of a flywheel for me to sell into other Asian-inspired establishments." Beginning mid-July 2020, Sanzo will be available in 50 Whole Foods markets in the Northeast US. Online, you can get 12-packs of each flavor, or a 12-pack sampler that includes all three. I'd recommend getting the sampler first so you can try all the flavors and decide which is your favorite. There are also subscription options, which will save you $6 and get you free shipping. <h2>The bottom line</h2>It can be difficult to stand out in the ever-growing market for sparkling water, but Roco, who remains the only full-time member of Sanzo, has clearly filled a gap that people have been craving.Sanzo invites sparkling water fans to try something new, while providing another vehicle for Asian-American shoppers to enjoy familiar and favorite flavors. To see my background represented in something so innocuous yet essential (for many people) in everyday life and culture is a small victory I will certainly take and share with others.

Sanzo is the first sparkling water brand I've seen that features the flavors I grew up with, like calamansi, lychee and Alphonso mango

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How this NYC restaurant makes 20,000 dumplings a week

Abby Narishkin,Steve Cameron,…

Sanzo is the first sparkling water brand I've seen that features the flavors I grew up with, like calamansi, lychee and Alphonso mango

Connie Chen

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