We Tried The Viral California Noodles People Wait Years To Get Their Hands On

San Francisco’s Laowai noodles, a hand-pulled noodle pop-up by chef William Lim Do, has gained immense popularity, leading to a multi-year waitlist that once reached 4,000 people. Do, who has experience in Michelin-starred restaurants, began creating his version of tian shui mian, a sweet water noodle dish popular in Sichuan, during the pandemic. He initially offered noodle kits that include fresh hand-pulled noodles and various toppings—including roasted sesame seeds, garlic confit, and homemade chili crisp—available for customers to prepare at home.

Each Laowai noodle kit contains two bundles of noodles and pre-made toppings that users need to boil and mix at home, taking only minutes to assemble. Do’s unique take incorporates elements from his Chinese-Cambodian-Vietnamese background, such as using perilla seed paste instead of sesame paste. This intricate process maintains a balance of flavors and textures, making it distinct among local dining options.

Despite the challenges of managing high demand and rising ingredient costs, the noodle kits are priced at $48 for two sets, designed to serve four people. Customers often rave about the noodles’ texture and flavor, contributing to their ongoing popularity.

• Why it matters:
  • This trend highlights the growing demand for unique culinary experiences, indicating potential opportunities for food businesses.
  • The waitlist phenomenon reflects consumer willingness to invest time and money in sought-after food products.
• The latest: The noodle kits are currently available for purchase, though consumers must join the waitlist to secure an order.