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Few chefs or restaurants have enjoyed the critical acclaim, success and longevity that Tommy Tang’s Restaurant on Melrose Ave. in Los Angeles has had.

For 20 years the restaurant has served Tommy’s award winning, unique style of Modern Thai Cuisine and Sushi to LA’s entertainment industry, business community and to locals from neighborhoods far and wide.

Even the harshest of food critics from Gourmet Magazine, Food & Wine and Bon Appetit have described his cuisine as “electrifying,” “justly renowned” and “the most exquisite blend of flavors.”

LA Time writer Rose Dosti writes… “Tommy Tang is a legend… after years of pioneering the field of Thai - Oriental - Western Cuisines.”

Whether its Tommy signature dishes such as Crispy Duck with Honey Ginger Sauce, Soft Shell Crab with Roasted Chili and Garlic or Thai Risotto with Creamy Jasmine Rice, Wild Mushrooms and Thai Basil, to his more traditional items like Thai Chicken Salad, Grilled Filet of Beef Sate with Roasted Peanut Sauce or Pad Thai Noodles, you can be sure the flavors and presentation are truly original and absolutely delicious.

And if you can’t make it to the restaurant it can probably make it’s way to you

Offering delivery service to much of wide spread Los Angeles makes it possible for all to enjoy!!

Calling in for orders to pick up is done all day & evening as well.

As part of the 20th anniversary celebration a very special & fabulously priced, 3 course Pre Fix Menu ($20 per person) will feature selections solely from Tommy’s new cookbook and will change monthly - Pre Fix is offered along with the regular menu as well. Tommy is quick to point out that it’s the hard work & dedication of his long time staff that have won him legions of fans and keep them coming back for more year after year. Sounds like he’ll probably be doing this 20 years from now-- Stay tuned!!

7313 Melrose Ave .
3 Blocks West of La Brea
(Phone) 323-937-5733
(fax) 323-937-5781

Open for lunch & dinner Tuesday - Sunday
For lunch only on Monday

The Original Tommy's Duck with Honey Ginger Sauce

1 cup water
1/2 cup light soy sauce
1/2 cup ground onions (girnd in a food processor)
1/4 cup ground peeled fresh ginger (grind in a food processor)
2 long island ducklings (5 1/2 to 6 pounds total), split in half
3 cups vegetable oil (for deep frying)

Honey Ginger Sauce

1 cup honey
1/2 cup water
1/4 cup plum sauce
1/4 soy sauce
4 onces fresh ginger, sliced
1 teaspoon all-purpose flour mixed with 2 tablespoons cold water

Combine first 4 ingredients and coat ducks throughly with mixture. Cover ducks and refrigerate at least 6 hours, preferably overnight. Remove ducks from marinade, wiping off excess, reserve marinade.

Preheat oven to 350F. Place ducks in a roasting pan and strain 1 cup marinade over them. Roast 1 1/2 hours, basting every 15 minutes with juices in pan.

Heat oil in a large saucepan or a deep frying pan to 350F. Place 1 duck half skin-side-down in oil and deep-fry until skin is crisp, 3-5 minutes. Remove with tongs and drain on paper towels. Repeat with remaining duck, frying halves 1 piece at a time. If desired, bone duck, or cut into serving pieces or slices before serving.

For ginger sauce, combine honey, water, plum sauce, and ginger in a small saucepan and bring to boil over high heat. Stir in flour/water mixture, reduce heat to low, and simmer until sauce is syrupy, about 20 minutes. Serve ducks hot or at room temperature; pour sauce over ducks or pass seperately.

Find more of Tommy's Recipes in his New Cookbook.