LAO WASANA

A classic French aperitif made of white wine and fruit cream. Sweet, fruity, and slightly sweet, ideal for starting the meal.

An Italian flavored vermouth, served chilled. Available in red (sweet and herbaceous) or white (dry or sweet depending on the variety), often served with a slice of lemon or an olive.

Marseille Pastis with anise. A refreshing anise liqueur that turns cloudy when fresh water is added. Pronounced licorice and anise flavor.

A blended Japanese whisky. Generally smooth and balanced with notes of cereal and light fruits.

A signature creation of the restaurant, blending floral and fruity flavors. Sweet and fragrant with a white wine base.

A vibrant blue cocktail with tropical flavors. Refreshing mix of citrus and coconut with a rum base.

A Thai version of Piña Colada. Creamy and sweet cocktail based on rum, pineapple, and coconut.

A fruity cocktail combining the sweetness of mango with the acidity of lime and the blue color of curaçao.

An exotic blend of tropical fruit juices (lychee, mango, pineapple) enhanced with a touch of grenadine. Sweet and very fruity.

Chinese liqueur distilled from sorghum and flavored with rose extract. Powerful floral taste and high alcohol content.

Famous French mint liqueur known for its green color and distinctive bottle. Intense and sweet minty taste, served very cold.

Rum from the Philippines with rich aromas of vanilla, honey, and candied fruits. Round texture and smooth finish.

Light and refreshing Laotian lager beer. Brewed with local jasmine rice, offering subtle floral notes.

Thai lager beer (likely Singha or Chang). Balanced malty flavor with moderate bitterness, perfect for accompanying spicy dishes.

Natural mineral water (Evian, still) or sparkling water (San Pellegrino). Refreshing and neutral.

Carbonated and sweet cola soda (or sugar-free). Served chilled.

French carbonated drink made with orange juice and pulp. Fruity taste and shaken before serving.

Peach flavored iced tea. Sweet and refreshing, non-carbonated.

A simple and sweet drink made of fruit syrup diluted in fresh water.

Sweet and creamy mango juice. Rich in tropical fruit flavor.

Fragrant and floral lychee juice. Characteristic sweet taste of the white fruit.

Yellow pineapple juice, balance between sweet and tart.

Refreshing water or coconut water with pulp pieces. Light and natural taste.

Homemade lemonade made with fresh lemon juice. Tart, sweet, and very refreshing.

Thai red tea infused, served iced with lemon juice. A refreshing blend of spicy tea aromas and citrus acidity.

Famous 'Thai Iced Tea'. Spiced black tea mixed with sweetened condensed milk. Characteristic orange color, creamy and sweet taste.

Strong coffee served on ice with sweetened condensed milk. Rich, energizing, and very refreshing.

Selection of hot Asian teas. Jasmine (floral), Oolong (semi-fermented, woody), or Green (herbal and light). Served without milk.

Hot herbal drink, caffeine-free. Soothing and light.

Strong, concentrated small black coffee. Intense aroma.

Decaffeinated coffee, retaining the coffee flavor but without the stimulating effect.

Two shots of espresso in a single cup. For those who need a boost.

Espresso with a small touch of hot milk or milk foam, giving it a hazelnut color.

Crispy fried imperial rolls. Stuffed with vermicelli, vegetables, and meat or shrimp. Served with green salad and fresh mint.

Crispy dumplings stuffed with shrimp and fried until golden. A savory and crunchy starter.

Steamed Vietnamese dumplings. Thin and silky rice dough encasing a filling of minced pork and black mushrooms. Tender and delicate texture.

A varied assortment of fried starters. Ideal for tasting several specialties: spicy samosas, crispy spring rolls, and dumplings.

Signature tasting platter. Includes shrimp coated in crispy potato threads and other savory fried items.

Fried pastry triangles stuffed with a spicy vegetable curry mix. Crispy on the outside, melting on the inside.

Traditional Laotian pork sausages, flavored with lemongrass, galangal, and herbs. Rich in taste and aromatic.

Marinated and fried dried beef strips with spices. A type of Asian jerky, savory and slightly sweet-salty.

Combination of two Laotian specialties: dried beef and herb sausage. Perfect for discovering Laotian flavors.

Marinated and grilled chicken skewers, served with a creamy peanut sauce. Tender and fragrant.

Iconic Thai soup, sour and spicy. Broth flavored with lemongrass, kaffir lime leaves, and chili.

Sweet and creamy Thai soup based on coconut milk. Flavored with galangal (Thai ginger) and lemongrass, less spicy than Tom Yam.

Comforting soup with thick rice noodles (similar to udon) and chicken. Clear and flavorful broth.

Thick rice noodle soup served with fish. Delicate and marine flavor.

Thick rice noodle soup with pork pieces

Thick rice noodle soup served with shrimp.

Special version of Banh Canh soup, combining pork, chicken, and shrimp for a complete meal.

The famous Vietnamese soup. Beef broth simmered for a long time with spices (star anise, cinnamon), served with flat rice noodles and beef slices.

Traditional Laotian red curry and coconut milk soup with flaked fish, served over rice vermicelli.

Version of red curry and coconut milk soup, prepared with minced pork.

Soup of shrimp wonton dumplings. Clear, light, and flavorful broth.

Soup combining wheat noodles (Mi) and shrimp dumplings (Kiao). A hearty and textured dish.

Laotian-style beef tartare. Finely chopped raw meat, seasoned with fresh herbs (mint, cilantro), lime, chili, and toasted rice powder.

Spicy and tangy Thai salad. Mix of cooked meat, onions, tomatoes, celery, and fresh herbs in a zesty sauce.

A highly appreciated Laotian specialty. Cooked rice mixed with pork and spices, formed into fried balls, then crumbled into a salad. Unique crispy texture.

Spicy seafood salad (shrimp, calamari, etc.). Fresh, lemony, and zesty.

Shredded green papaya salad, crushed in a mortar with chili, garlic, tomato, and green beans. The Lao version is often more robust (with crab/fish paste), the Thai version milder (peanuts, palm sugar).

Thailand's most famous noodle dish. Rice noodles stir-fried in a wok with a sweet and sour tamarind sauce, egg, crushed peanuts, and bean sprouts.

Wide rice noodles stir-fried in dark soy sauce with green vegetables (often Chinese broccoli) and egg. Rich and slightly caramelized taste.

Wide rice noodles, first stir-fried then topped with a thick and savory vegetable sauce.

Seafood version of Lad Naa. Wide noodles coated in a rich sauce.

Yellow egg noodles, stir-fried with beef.

Egg noodles served with slices of roasted red pork (Char Siu). Savory and slightly sweet.

Egg noodles topped with crispy fried pork belly pieces.

Complete 'Special' noodle dish (Phised) combining three meats: chicken, lacquered pork, and crispy pork.

Egg noodles served with shrimp wonton dumplings, usually served dry (without broth) with sauce, or in soup upon request.

Yellow egg noodles stir-fried with shrimp.

Yellow egg noodles stir-fried with chicken.

Vegetarian dish of egg noodles stir-fried with a mix of seasonal vegetables.

Fried rice (Fried Rice) with eggs, onions, and tomato. Simple and tasty.

Very popular dish of meat stir-fried with holy basil (Ka Phao), garlic, and chili, served over rice. Very fragrant and usually spicy.

Dish of Cambodian/Vietnamese origin. Marinated and stir-fried beef served with tomato rice, salad, and a pepper and lime sauce.

Rice dish with stir-fried meat with fresh ginger and black mushrooms. Zesty and warming taste.

The Thai version of Hainanese Chicken Rice. Tender poached chicken served with rice cooked in chicken broth, accompanied by a ginger-soy sauce.

Rice dish served with a Thai coconut milk curry. Green curry is usually spicier and more herbaceous, red curry is rounder.

Simple meat dish stir-fried with plenty of caramelized onions, served with rice.

Generous rice plate topped with three meats: chicken, red roasted pork, and crispy pork.

Laotian specialty (Amok). Fish marinated in curry and coconut milk, steamed in a banana leaf. Melting and fragrant texture.

Marinated chicken pieces wrapped in pandan leaves (baiteuil) before being fried or grilled. Pandan gives a unique vanilla/hazelnut aroma.

Fried fish fillet topped with a creamy red curry sauce with coconut milk and kaffir lime leaves.

Fried fish served with a sweet and sour tamarind sauce.

Pork ribs seasoned simply with salt, pepper, and plenty of garlic, then fried or grilled.

Seafood stir-fried in a wok with garlic, salt, and pepper. Crispy and savory.

Famous 'Crying Tiger' dish. Marinated and grilled beef flank steak, served sliced with a spicy dipping sauce (Nam Jim Jaew) made from tamarind and dried chili.

Assortment of seasonal vegetables stir-fried in a wok, usually with soy sauce and garlic.

Chinese broccoli (Kai Lan) stir-fried with crispy pork belly pieces, garlic, and chili.

Cold Vietnamese salad composed of rice vermicelli, sautéed beef, spring rolls, raw vegetables, mint, and peanuts, served with nuoc mam sauce.

Version of Bo Bun with sautéed shrimp and shrimp spring rolls instead of beef.

Vegetarian version of Bo Bun, with tofu and vegetable spring rolls.

Steamed jasmine white rice.

Traditional Laotian/Isan sticky rice, served in a small bamboo basket. Traditionally eaten with hands.

Fried rice with tomato, a typical accompaniment to beef Loc Lac.

Cantonese-style fried rice with peas, egg, and diced meat.

Colorful and refreshing Thai dessert. Mix of textures (jelly, crispy water chestnut) served in sweet coconut milk with crushed ice.

Hot or warm sweet soup of black/red beans in coconut milk. Rich and comforting.

Small naturally colored sticky rice flour balls (taro, pumpkin, pandan) served in warm coconut milk.

Baked flan made from eggs, coconut milk, and palm sugar. Dense texture and caramelized flavor.

Classic dessert: banana pieces cooked in sweet coconut milk, sometimes with tapioca pearls.

Steamed sticky rice balls, filled with a sweet yellow soybean paste (mung bean) and coated with grated coconut. Served warm.

Lychees in syrup served chilled on ice. Simple and light.

Fresh pineapple slices.

Fresh, sweet yellow mango, sliced.

The famous 'Mango Sticky Rice'. Sticky rice cooked in sweet and salty coconut milk, served with fresh ripe mango. The quintessential Thai dessert.