laocook

A few years ago, I travelled around Laos and Thailand, looking for would-be Lao Cook Team members. It was diffiicult to find those who I thought would integrate with my proposed unique environment. After searching and trying many restaurants, I met Kittirat, Phay and Pichet.

Each of the Thai cooks had a unique quality that I found pleasing. They are different in many ways, however, they are bonded by one common goal. To make what they believe to be the best, whether it being the repect of new ingredients or the respect of New Lao Foods. Each one of them has added a certain quality that I find enchanting.

Kittrat is being trained in our kitchen´s French section, whilst Phay and Pichet continue to progress with Japanese influenced cuisine, especially our beloved Sushi & Sashimi.

Above is Pichet and Phay before Service.

Fondly known as the “A Team” (Asiatic Team), we are constantly seeking new ideas, challenges and culinary adventures together.

Currently my team and I currently working on a version of “Goong Che Nam Pla” and we have incorporated designs and methods from Laos, Japan and Thailand. If all goes well, it may make it as one of our Signature Dishes…

When at home, I always cook with music playing in the background. I think the two go together, and I know that most of you do too.

I like all types of music, in fact I find one of the hardest questions to answer is that of “what type of music do you like?”.

I find that I have great results in my home kitchen when I listen to Emma Shapplin. You could say that her music is Modern Classic, or whatever “word” they have for it.

Not only is she beautiful, her voice is hauntingly moving, uplifting, celestial and serene all at once. Especially the tracks “Cour Senza Sangue” and “La Notte Eterna”. You can buy her CDs at Amazon or other retailers.

Sometimes I also like to listen to 80s/90s music, it kind of takes me back to a time when life was carefree and you felt that you were “King of the World” (yes, the “younger days” ;) )

Sadly its too load in my work kitchen to listen to music, but sometimes you can hear me humming….

After a hard day in the kitchens there is nothing better than “chilling out” and having a drink (sleep can wait when the adrenaline is still in your system ;) ).

We make it a point to include all the Team in celebrations, be it clients birthdays, Parties/Fiestas or simular. This ensures that the Team knows they play an important part in the huge circle of events, I mean, without them, there is no Me, or Us. You are, at the end of the day, as good as your Team.

Khamsene (Laos), Kenji (Japan) and Kittirat (Thailand) during the New Year Celebrations.

Khamhoung (Laos), just before the New Year Celebrations.

Phaitoon (Laos) and Bounsou (UK) sometime in the early hours (dont let the time on the photo fool you, someone doesnt know who to set the time on their new Christmas present…).

Unknown to most people, Sushi does not entirely consist of raw fish!. The word “Sushi” actually refers to Rice, in particular Vinegared Rice. Anything can be used as a topping for the rice, which is normally compressed in to bite sized pieces.

Yes, the most famous of toppings is Raw fish, but you can also use Egg (Omelette), Beef, Vegetables or Fruits.

At our Sushi Bar, we use a wide range of ingredients to make a variety of differnet Sushi. However, the Raw Fish topping proves the most popular, followed by the “Maki´s” (Rolled Sushi), and most notably the “California Roll” (invented no less where the name implies). The California Roll is basically a Futomaki (a large rolled Sushi), where Avacado plays an interesting roll by providing a smooth “feel” next to the crunchy texture of the other ingredients.

Most of our clients opt for a Mixed Sushi as a starter, and we are more than happy to oblige…

Above is Small Mixed Sushi consisting of Sea Bass, Gari (pickled Ginger), Salmon, Wasabi (yes, we love that :) ), Tuna and an Avacado Maki…

All washed down with a nicely Chilled Sake…..yummmmy…