laocook

Ballotine of Pork, is French in origin, and better known in Laos as “Yhor”. It can be enjoyed in Sandwiches, “Yum´s” or on its own.

Our version, made by Khamhoung uses Bacon Rind in place of boiled Pig Skin, which we think gives the “Yhor” a smokey flavour.

**

Our Sweetcorn Soup, a favourite in many Chinese restaurants. A dash of Chilli Oil mixed with Shallot Oil is added just before serving, as is chopped Coriander.

**

Yakisoba with Crispy Sweet Potato. Served as a “Tapas” with Vegetables, has truly a Japanese origin. This dish is served luke warm.

**

New Style Goong Che Nam Pla makes a return. This is one of our favorite dishes that started off much different to what we serve now. It is still a diners favourite and perhaps the most requested dish on our menu, even when its off the menu!.

**

Lobster and Lobster Roe Dumplings. Steamed then Pan-fried, the Dumplings have a soft yet crunchy texture. Inside is Lobster Meat, Lobster Roe, Shallots and Garlic Chives. The sauce is Mirin, Saké, Dark Soy and Sesame based.

**

“XO Sauce” plays a big influence on our “VS Chicken” dish. The sauce is made from Dried Shrimp, Jamón Pata Negra (1st Quality Iberian Ham), Chillies, Shallots, Garlic and a touch of Padek.

Briefly Blanched Asparagus adds a crunch to the dish. In our search for a name for the dish, the only name we could come up with was “Very Special Chicken”, hence the name “VS Chicken”!

Mok Pa, steamed fish in Banana Leaf.

White fish is great for absorbing the seasonings and flavours, we have used Seabass and Hake Roe (which gives it more body). If you cannot get hold of a Banana Leaf you can use Tin Foil (Aluminium Foil, Silver Foil).

:)