laocook

We have been working very hard on our new “Aharn Menu”. We have been trying a few new dishes on our clients over the past few weeks, and have made subtle changes when required.

Some dishes didnt “work” or were too complicated for some palates, but what did work was greeted with enthusiasm.

For those of you who do not know, our “Aharn Menu” is our tasting menu. 10 to 12 small dishes are served, so that diners can taste an array of different textures and flavours. There is no additional charge for such a menu, we only request that the menu is pre-booked and is served to the whole table.

Below are some of our new work.

King Crab and Avocado with Tobiko Mayonnaise. Strands of King Crab and Avocado dice are smothered in Flying Fish Roe dressing. The crunchiness of the Roe lends itself well to the creaminess of the dressing, which is perked up with dashes of Siracha sauce.

Putting the final touches to one of the new dishes.

Chicken Oyster with Foie Gras, Potato Puree and Teriyaki Sauce. The sweetness of the Teriyaki sauce adds the delcate balance needed for the Foie Gras. The creamy Potato Puree is slow cooked in Duck Fat. This is a very heavy dish, and can only be appreciated when served in small portions.

Laocook Beef Sushi with Apple and Truffle Oil. We also use Venison Fillet for this interesting dish, you need a very lean cut of meat for it. Crispy Roasted Shallots and grated sour Apple are a great partnership. The meat is brushed with Truffle Oil mixed with some Shallot Oil. The whole piece is popped in to the mouth, no soy sauce needed.

Most of the other dishes are being kept secret for the time being, you´ll have to come and try them!!

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Meanwhile, our Interns have now moved to the Fish Section.

Before you know it, they´ll be on the Sushi Section.

We are proud to present some professional photos of Laocook starlet Anouck, aka Sorrene Aleene.

Over the past few months Anouck, or should I say Sorrene has been travelling the globe.

Not only has she been busy in the studios, she has also been busy as an official model for a high quality magazine.

Always a Laocook Girl at heart (Here To Stay, written and performed by Band INU, is the LCTV Laocook Theme), we cant wait until she returns to visit the LC Team in Spain.

Right now she is taking a break from her hectic schedule, and we hope that she will find time to join her sister Laurene and my brother King in our special Laocook Reunion weekend in September.

Photographs were taken by acclaimed photographer Paul West.

We like to smoke. ;)

Smoked foods not only have an interesting aroma, they also impart a delicate flavour to the foods. We have all tried Smoked Salmon (we also make our own, using Olive Wood), and have tasted the nutty nuances that it has to offer.

We decided to give Ox Tongue a try.

Normally, I would reserve Ox Tongue for a simple Marinated Grill, with perhaps some Jéow Som (Sour Dipping Sauce). However, we couldnt resist in marinating it in Asiatic spices before giving it a good smoking with Wood Chips.

The result was great. Not only did the Tongue retain its smooth texture, the smoking gave it a “Salty Spicy” taste.

Honestly, the dish needs a little work, but from the first impressions, things are looking good. Not only will smoking preserve the meat, but the taste will also mature over a few days.

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Let´s see what out Interns are up to.

Charged with the Amuse Bouche section, Sak is fitting in well.

He is using Homemade Chinese Roasted Red Pork for a Vietnamese Fresh Roll filling.

Its hard work making the appetizers to order (especially with someome shouting down your neck) but truth be told, Sak has settled in well.

Fresh Vietnamese Style Rolls with Roasted Red Pork with Sweet Chilli Dressing and Spinach Oil.

Sometimes we have to prepare foods that will be eaten outside at such gatherings as meetings or celebrations.

Some Spanish Ham Sticks with a more traditional Cold Beef Wellington.

Home Smoked Salmon being prepared, it will finally go out garnished with chopped Onion, Gherkins and Chives.

Tuna Sushi on the go… :)

Later that night we decided have our own Al Fresco dinner.

The Bitter Gourd is being blackened and will be eaten with…

Larb Peht, Laotian Duck Salad…. Yummy

Saki gets shown some thanks