"If you've ever been to San Francisco, you might have noticed that it's a city where people line up for food. Two-hour waits for pastries, snaking lines for burritos, 30-minute backlogs on matcha - when word spreads about a new spot, the people flock, and they tend to video every second of it. But there's one waitlist that shocks even the most patient of San Francisco's hungry: the years-long backlog for Laowai noodles."
"Laowai noodles are painstakingly crafted with five different types of grains, and Do makes every topping in the box, including the aromatic soy sauce. Each is an upgraded version of the usual tian shui mian accompaniments, but Do puts his own spin on things by embracing different elements from his Chinese-Cambodian-Vietnamese background. For example, the usual sesame paste is replaced with a creamy East Asian perilla paste and crushed peanuts are"
Chef William Lim Do created Laowai hand-pulled noodle kits after studying noodle-making in Lanzhou and working in San Francisco Michelin-starred kitchens. Each kit contains two bundles of fresh noodles and fully house-made toppings, including roasted sesame seeds, garlic confit, perilla seed paste, aromatic soy sauce, and a homemade chili crisp. Do developed a tian shui mian variation using five different grains and influences from his Chinese-Cambodian-Vietnamese background. Customers boil the noodles at home and mix the toppings to form the sauce. Demand grew to multiyear waitlists and at one point reached about 4,000 people.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]