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GALLERY

DISHES

A recreation and slight reinvention of the classic recipe for Laos Duck Curry - Kalee Ped - (Laos version) created by the polymath Phia Sing. ( ແກ້ງກະລີ່ເປັດ )
Or Lam Gai Faa Stew Slow braised French pheasant. Mouth numbing sakhan vine, splitgill mushroom, bitter rattan and scarlet gourd ( ເອາະລາມໄກຟ້າ )
Crunchy fermented rice balls with sour sausage, kaffir lime zest, red curry paste, river weed and rose pepper leaf ( ແໜມເຂົ້າໃສ່ອົ່ວສົ້ມ ຜິວໝາກຂີ້ຫູດ ນໍ້າພິກແກງແດງ ຫົວສີງໄຄ ໄຄແຜ່ນ ແລະ ໃບມະຕູມຊາອຸ )
Stir fried pickled cabbage, salt cured mushrooms, fermented onion shoots, smoked pork knuckle and white ginger flower vinegar ( ຂົ້ວສົ້ມຜັກ ຂົ້ວກະລໍ່າປີດອງ,ເຫັດໝັກເກືອ, ຜັກບົ່ວດອງ, ຂາໝູຢ້າງ ແລະ ນໍ້າດອກຂິງດອງ )
Salad of cured eggplant, air dried beef, sawah flower rush, fermented guava with kaffir lime juice and dry spice mix ( ຢຳໝາກເຂືອຂື່ນໝັກເກືອ ຊີ້ນສະຫວັນ ດອກກະຈຽວ ໝາກສີດາໝັກ ໃສ່ນຳໝາກຂີ້ຫູດ ແລະ ໃສ່ເຄື່ອງເທດ )
Mung bean with salted egg yolk, clear clarified ball of malibu with coconut water
ຍຳສະລັດຫລວງພະບາງ ໃສ່ຜັກນໍ້າ ໄຂ່ນົກກະທາ ສົ້ມໄຂ່ປາ ແລະສາຫຼ່າຍກອບ Luang Prabang salad with Asian watercress, salted quails egg, cured fish eggs and crispy kelp
Tamarind cheese cake with jasmine tea cream
Sour river fish soup with lemongrass, monk fruit, shrimp paste and fermented fish water (pa dek). Finished with young tamarind leaves.
Mulberry & mangosteen peel puree, rose syrup, French ciroc vodka, cointreau and our in-house chocolate bitters
Watermelon & ground 'pa beuk' (pangasianodon gigas) the magnificent king of Laotian fish with crispy shallots, roasted galangal powder and caviar tossed through
Red ruby dessert. Banana with coconut milk cream and fresh jackfruit
'Lon Som Muu' A relish of slow braised pork belly, herb infused coconut cream, roasted banana chilli, sour plum, pink fish roe and banana stalk. ຫລົນສົ້ມໝູ, ຮຸ່ມໝູສາມຊັ້ນ, ກະທິເຄື່ອງ, ປີ້ງໝາກເຜັດໃຫຍ່, ໝາກກະທັນ, ໄຂ່ປາສີບົວ, ຢວກກ້ວຍ
Northern larb salad of pheasant with mouth numbing mak-wean pepper, cloves, hog plum leaves and herb paste ลาบไก่ฟ้าคั่ว ใส่เครื่องลาบแบบเหนือ มีความหอมที่โดดเด่นของมะแขว่นและดีปลี
Twin layered coconut cream cups, topped with historical 'Kanab Kung Yai' ຄະນາບກຸ້ງໃຫຍ່
'Yum Yai' Pork belly, dried squid, jumbo crab meat, river weed fish sauce, egg floss and mint ຍໍາໃຫຍ່ ໝູສາມຊັ້ນ, ປາຫມຶກແຫ້ງ, ເນື້ອປູໃຫຍ່,ນໍ້າປາໄຄແຜ່ນ,ໄຂ່ຂາວແຫ້ງຊອຍ ແລະ ໃບກ້ານກໍ່າ
Coal grilled and marinated pork loin with galangal relish. Smoked fish, roasted eggplant, dry spices and herbs ປີ້ງກະດູກຂ້າງໝູແລະແຈ່ວຂ່າ, ປາຢ້າງ, ໝາກເຂືອອົບ, ເຄື່ອງເທດແລະເຄື່ອງຫອມ

INGREDIENTS

Fried Kaffir Lime Leaf, Fried Bamboo
Jaew Bong
Water Mimosa

INTERIOR

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NATURAL BEAUTY

Kuang Sri Waterfall
Kuang Sri Waterfall
Sandy Roots, Kuang Sri Waterfall
Kuang Sri Waterfall
Kuang Sri Waterfall
Twisted Vines, Kuang Sri Waterfall
Kuang Sri Waterfall
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