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Boom Noodle's boom bounds beyond Japan
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If you read the back of Boom Noodle’s menu, you’ll see that “my boom” is a popular Japanese term meaning “the thing I am currently obsessed with.” The restaurant states that their boom is Japanese cuisine, so imagine my surprise to see a plate of pad Thai put before me.
Chef Jonathan Hunt’s boom seems to be broadening to all noodles Asian. As someone quite familiar with Japanese cuisine (and a frequent visitor to Japan), I was admittedly skeptical to give Boom a try. But Hunt surprised me with his skills when I experienced his cooking as part of Sound’s “Mistress of the Salmon Salt” Dish-Off, featured in the current issue of the magazine. (Hunt participated with Chef Kerry Sear of Four Season’s ART Restaurant; see the related story here.) I especially enjoyed the smokiness of his salmon tataki and his take on ochazuke. Hunt showed great creativity and versatility in his use of Japanese ingredients for the Dish-Off challenge.
Capable of such creativity, it’s not surprising that Hunt has recently expanded his menu offerings, going beyond the borders of Japanese cuisine. In a gutsy move, given the number of pho places in the area, he’s now serving up Vietnamese chicken noodle soup (pho ga). It lacks the depth (and organ meats that I adore) of beef-based pho, but it utilizes the chicken and pork broths that are brewing in Boom’s kitchen, and hits the herbal notes sweetly. This pho ga looks like an ideal dish for the cooler days ahead.
Even better, though, is the pad Thai. This is a dish I typically steer clear of, but Boom can confidently boast a high quality version. No salted radish or banana blossoms or other flourishes that I typically find fulfilling when I can find the most authentic preparations, but simply good noodles cooked well, tamarind in the sauce, and wonderfully fried tofu adding its own texture. This was better than what I’ve had at most Thai restaurants in Seattle.
There are other interesting changes in the menu, from appetizers to desserts. That said, I’m most excited about one basic change ahead: the arrival of new noodles for the ramen. I recently had an opportunity to sample many of Boom’s ramen offerings and was stunned by how solid they were, including the shoyu version I most prefer. Maybe the best in town—and certain to improve upon delivery and use of wavy noodles unlike anything I’ve found locally. These noodles just might make Boom’s ramen my new boom.
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