ອາຫານWhat we cook
Not a menu. A gallery — the food, the pop-ups, the tables, the events. A record of what we have done. Tap any of them.
Laap
The dish people argue about. Minced and seasoned, thrown with herbs and toasted rice, eaten with sticky rice and whatever leaves are on the table.
Khao Soi
Luang Prabang, not Chiang Mai. Rice noodles under a red pork and tomato broth, with a pile of raw vegetables you push in yourself.
Kwua Mee
Wok-fried noodles, caught hot and turned out onto banana leaf. Everything happens in about ninety seconds.
Pieng Gai, Thum Mak Houng & Khao Niew
Grilled chicken, green papaya pounded to order, sticky rice. Three things that add up to a whole table.
Sai Oua
Lemongrass, galangal and kaffir lime worked through the meat, then grilled hard enough to blister. Sliced thick, eaten with your fingers.
Nam Wan Lwuam Mit
Coconut milk, jelly, jackfruit, crushed ice. How a Lao meal is supposed to end.
Menus change with the season, the room and what the market had that morning. Tell us what you are planning and we will build one for it.
Book us to cook