Nightlife king Sanya Souvanna Phouma props up his Lao roots with his usual brand of quirky cool at Funky Lam—the city’s best introduction to Lao cuisine.
Australian-born chef Andrew Cole, who has had a decade’s worth of experience preparing Thai and Lao cuisine, rolls out uncompromising recipes indigenous to Northern Laos. Compared to its Lanna and Isaan counterparts, Lao cuisine focuses on citrusy and herb-filled flavors, and these are seen in dishes like the kaipen (crispy dried seaweed) served with three types of jaew relish, and the heavily spiced larb ped with minced grilled duck and toasted rice. Worth a try is Sanya’s very own hoy sai oua, a thick, punchy soup with clams and pork balls.
Pair your boldly flavored meal with a refreshing cocktail like Queen of the South, which relies on the strong zesty notes of salted plum.
