West Village
3699 McKinney Ave.
Suite C319
Dallas, TX 75204
214.522.9866
DRIVING DIRECTIONS 
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For Immediate Release
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Contact: Barbara Buzzell
Leslie Phillips
The Buzzell Company
pr@#buzzellco.com
(214) 219-9191
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ASIAN FOOD INVASION! GASTRONOMES GO GA-GA OVER LAKSA
Tom Tom Noodle House Only U.S. Restaurant to Serve
Delectable Delight from Singapore |
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Getting Laksa just right, however, is extremely challenging with many, many precise steps, Hayward adds. Three to four hours are needed just to make the sharply-flavored curry paste that forms the base of the dish. Measurements and chopping must be precise or the paste can go awry and threaten the entire batch. Tom Tom even makes its own “special ingredient” chili powder, which is one of the secret parts of its proprietary Laksa curry paste. Finding the elusive Laksa leaves was another challenge. Tom Tom discovered the only North American grower of Laksa leaves was located in Northern California. Deliveries arrive twice a week from this special resource.
Done right, every mouthful of Laksa is its own riotous orgy of subtle flavors: candle nut, lemon grass, sour tamarind, garlic and blended together with the curry paste to form a liquid that seems to possess a hundred different flavors simultaneously. The Laksa leaves add another unique, habit-forming (albeit legal) flavor dimension. Rounding out this sumptuous feast in a bowl is a lime quarter, the juice of which should be squeezed into a spoon and gently agitated into the other ingredients.
Laksa traditionally is eaten with chopsticks and a spoon, all the better to finish every drop. Since adding the dish to the menu, it has quickly become one of the top requests—and, no one is sharing.
In addition to the $6.95 lunch Laksa, Tom Tom Noodle House also serves Laksa dinners starting at $8.00 for vegetable and tofu, $9.95 for chicken, and $10.95 for shrimp and chicken.
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