Funky Lam Kitchen

Thin sheets of river algae pressed and sun-dried, then flash-fried until crispy. Flavored with sesame seeds for a nutty taste. A light, salty, and savory snack similar to seaweed chips.

A traditional pounded fish dip made with roasted black cod and aromatic herbs. Spicy, savory, and smoky from the roasting process. Served with fresh vegetables for dipping or wrapping.

A famous Northern style pork sausage packed with aromatic herbs like lemongrass and kaffir lime. Grilled to create a snappy skin and juicy interior. Spicy, herbal, and smoky.

Sun-dried beef strips deep-fried until chewy and tender. Savory and slightly salty with a nutty sesame finish. A classic snack that pairs well with sticky rice.

Shredded banana flower batter-fried until golden and crunchy. Has a mild, earthy flavor similar to artichoke. Served with a dipping sauce for contrast.

Minced pork patties seasoned with aromatics and wrapped in caul fat to keep them juicy while grilling. Smoky, savory, and tender. Eaten as an appetizer or side.

A textured salad featuring crumbled crispy rice balls mixed with sour fermented pork. Tossed with herbs and peanuts. The flavor is a balance of sour, salty, and spicy with a distinctive crunch.

A vegetarian version of the crispy rice salad using mushrooms instead of pork. Features crispy rice, earthy mushrooms, and fresh herbs. Savory, sour, and crunchy.

Spicy minced duck salad seasoned with lime, chili, and fresh herbs like mint. Includes crispy duck skin for texture. Savory, tart, and spicy.

A raw beef salad similar to tartare but seasoned with Lao herbs, chili, and toasted rice powder. Fresh, spicy, and savory. Served with vegetables for wrapping.

Classic spicy green papaya salad pounded with fermented fish sauce (padaek). Features shredded papaya, tomatoes, and eggplants. Pungent, sour, very spicy, and savory.

Spicy cucumber salad made with sliced cucumber ribbons instead of papaya. Seasoned with fermented fish sauce and chili. Crisp, refreshing, and intensely flavorful.

A fully customizable spicy salad. You choose the base (papaya or cucumber), the spice level, and the type of sauce. A great way to enjoy this staple dish exactly to your preference.

Australian hanger steak grilled over charcoal. This cut is known for its strong beefy flavor and tenderness. Served with traditional Lao spicy dipping sauces.

Grilled Australian flank steak. A lean cut with an intense meaty flavor, best enjoyed cooked to medium. Served with a spicy dipping sauce.

A massive T-bone steak suitable for sharing. Grilled over charcoal to enhance the marbling. Offers both the tenderloin and strip loin sections.

Whole grilled sea bass served with an array of accompaniments. Intended to be eaten by wrapping the fish, noodles, and herbs in lettuce leaves with the sauce.

Slow-grilled marinated chicken. Smoky skin and juicy meat. Served with a unique avocado-based dipping sauce.

Grilled lamb ribs seasoned with spices and sesame. Rich and fatty with a distinct lamb flavor and smoky char.

Caramelized pork spare ribs grilled over charcoal. Sweet, savory, and sticky from the glaze. A hearty meat dish.

Grilled fermented pork belly. The fermentation gives the meat a distinct sour tang that cuts through the richness of the fat. Served with herbs and pickles.

A flavorful broth dish combining clams and pieces of herbal pork sausage. Savory, spicy, and aromatic.

A classic thick Lao stew. It features eggplants, wood ear mushrooms, and various herbs like dill. The flavor is savory with a distinct bitterness that is prized in Lao cuisine.

A beef hotpot with a rich bone marrow broth. Contains various cuts of beef including braised ribs and slices. Served with rice noodles and fresh herbs.

Steamed glutinous rice. Served in a basket and eaten by hand. It is the staple carbohydrate of Lao meals, used to scoop up food and sauces.

Thin, soft rice noodles that have been slightly fermented. They have a mild sour taste and are often eaten with curries or salads.

An assortment of fresh raw vegetables and herbs. Essential in Lao cuisine for adding crunch and cooling heat from spicy dishes.

Seasonal vegetables grilled over charcoal. Smoky and tender, served as a side.

An assortment of traditional Lao dipping sauces (Jaew). Flavors range from spicy fermented fish and chili to milder roasted tomato or mushroom bases. Essential for dipping sticky rice and meats.

Bananas topped with sugar and torched until caramelized and crunchy. Served with cream and ice cream. Sweet, creamy, and rich.

A dessert soup of tapioca pearls in sweetened coconut milk. The coconut cream is rich and slightly salty to balance the sweet. Served with fruit and sorbet for freshness.

Airy and rich chocolate mousse made with dark chocolate. Topped with sweet meringue. Intense chocolate flavor.

Various scoops of ice cream and sorbet. Options include fruity sorbets and creamy ice creams.

White wine from Loire Valley, France. Chenin Blanc typically offers high acidity and fruit notes like apple and quince.

Chardonnay from Chile. Expect a full-bodied white wine, likely with notes of tropical fruit and possibly some oak.

Italian Pinot Grigio. Typically light, crisp, and dry with notes of lemon, lime, and green apple.

New Zealand Sauvignon Blanc. Famous for its intense aromatics of gooseberry, passion fruit, and cut grass with zesty acidity.

Australian Riesling from Clare Valley. Known for being bone-dry with high acidity and distinctive lime and citrus flavors.

Alsatian Gewürztraminer. A highly aromatic wine with notes of lychee, rose, and spices. Often has a fuller body.

Premium Italian Pinot Grigio from Friuli. Typically richer and more complex than standard Pinot Grigio, with mineral and fruit notes.