laocook

Its been a while since my last update, since then I have enjoyed some holiday time that was spent fishing (or feeding the fish, depends on which way you look at it!), and visiting friends and family in London.

Whilst I have been “chillin´”, there have been some works in the restaurant dining room and kitchen.

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The restaurant is being extended so that we can fit in around 25-30 more diners. The space being converted was our unused terrace.

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The walls have been knocked down and the entire terrace will be covered. These works took place during the day time so that the restaurant could still open during the evening.

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This is the same view as the previous photo. The large windows give us an uninterrupted view of the landscape.

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Now that most of the construction has been completed, the room will be turned over to our interior designers. I will post more photos when the project is completed.

Its not only the restaurant that has had works done, the kitchen got some treatment too.

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The kitchen was closed for a day whilst we had our open window installed/ built.

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We also rearranged the kitchen work tables and fridges and changed the position of the “pass”.

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This opening allows the food to be passed directly in to the dining room, making it much easier for our Service team. It also gives our diners the chance to see their food being prepared.

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The window and rearrangement of the kitchen was completed in one day. Cutting through the wall left the entire dining room (and kitchen) covered in dust, which had to be cleaned up before the evening service!.

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With such a view in to the kitchen, its means no more swearing or throwing a tantrum!

Now that everyone has gotten used to the new-look kitchen, its back to work as usual. Cooking.

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Unwrapping the Autumn Terrine which is made from Foie Gras, Corn Fed Chicken, Iberian Pork Loin, and Sun Dried Tomatoes all held together by Pho Jelly.

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The Lao Pizza. Our Tomato Chutney (“Jeow Mhak Len”) is covered with Lao Sausage meat, chopped Spring Onion tails, a sprinkle of Parmesan and a small drizzle of Sour Cream. The cooks eat three or four of these every night!

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Curry Crisps are ready to be served as a pre-dinner snack.

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These are a great way to start a meal, salty, spicy, sweet and crunchy. Hmmmmm.

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