West Village
3699 McKinney Ave.
Suite C319
Dallas, TX 75204
214.522.9866
DRIVING DIRECTIONS 
|
For Immediate Release
Page 1 |
Contact: Barbara Buzzell
Leslie Phillips
The Buzzell Company
pr@#buzzellco.com
(214) 219-9191
|
ASIAN FOOD INVASION! GASTRONOMES GO GA-GA OVER LAKSA
Tom Tom Noodle House Only U.S. Restaurant to Serve
Delectable Delight from Singapore |
| |
|
DALLAS (November 5, 2003) – Prepare to dine and go to heaven. Laksa heaven.
With the debut of Laksa on its lunch and dinner menus, Tom Tom Noodle House owners tout it is the only restaurant in the United States to serve up this one-of-a-kind Asian culinary sublimity for lunch and dinner.
Originating in Singapore centuries ago, Laksa has evolved across Malaysia, Thailand and Borneo into nothing less than food art exquisitely crafted for pure self-indulgence. Throughout Southeast Asia, there are countless Laksa stalls on street corners (where it is said you’ll find the best Laksa) or in restaurants where it is considered a staple.
In fact, it’s the kind of food that arouses so much passion it can start a fight.
“We researched recipes from all over Asia to create the ultimate Tom Tom Laksa. In Sydney, a discussion around Laksa can even launch an argument,” says Russell Hayward, owner of Tom Tom Noodle House. Hayward first tasted the dish in the late 1970s when he worked in Sydney as a young ad exec. “Australian friends compete to discover the best Laksa place the way Americans traditionally scout out the best hamburger joints.”
Laksa’s ingredients innocently seem simple. Rice vermicelli noodles are flash-cooked, placed in a bowl, and covered with Laksa broth. The doused noodles are then garnished with sliced omelet, bean sprouts, large shrimp and shredded chicken breast, all of which is topped with a layer of thinly sliced Laksa leaves.
|
| |
|
|
