- Campeones! Champions!
- Summer Soup and Duck Larb
- New Style Satay, Tempura and Scarlet Prawns
- Solomillo and Pez Limón
- Sesame Salmon with Carrot & Tuna with Papaya
- Trilogy of Tuna
- Daily Amuse Bouche
- Cheese Paper and Crab Crackers
- Mise en Place
- Daily Amuse Bouche 4
Sithilert, Amonechanh Luangrath, Vienne, elgin illinois - Summer Soup and Duck Larb 1
elgin - New Style Satay, Tempura and Scarlet Prawns 6
black, Hank, Vienne, Antoine [...] - Elvers and Jade Noodles with King Prawn 4
Vienne, antonio, Amanda, Hank - Cheese Paper and Crab Crackers 3
Alex the Great, Vienne, elgin illinois - Things That Make you Go Hmmmmm! Laotian Rice Noodle Soup. 6
Vienne, Kit, Lao Online, elga [...] - Trilogy of Tuna 1
elgin illinois - Sesame Salmon with Carrot & Tuna with Papaya 1
elgin illinois - Solomillo and Pez Limón 1
elgin illinois
Last Message 4 days ago
- Pierre : Welcome to Laocook.com
Regular visitors will know by now about our love for King Crab, and we are seeing it appear more and more in our Supermarkets.
Our Dumplings are filled with King Crab strands and bound together with a little fatty Pork, which has been seasoned with Coriander and Fish Sauce, it is then steamed and served as an Amuse Bouche with a Soy based sauce.
**
Pandan Leaves have an amazing aroma, and remind us of home. Pastry Chef Akiyama Mansanori put together a wonderful Coconut Panna Cotta topped with Pandan Jelly.
Not overly sweet, the “creaminess” of the Coconut goes well with the Pandan, and on the palate, the Coconut is subtle and the Pandan leaves a nice finishing after taste, almost wisp like.
Leave a Reply