Lao Dtom Lao - Rajadamnern

Luang Prabang style Lao papaya salad. Thinly sliced green papaya absorbs the dressing well. Rich and savory flavor from fermented fish sauce and shrimp paste. Fragrant with dried chilies and herbs.

A salad dish using chewy chafers noodles instead of papaya. Tossed with a spicy dressing, served with firm sai yaw chicken. Perfectly sour and spicy.

A mellow Thai papaya salad, perfectly balanced with sour, sweet, salty, and spicy flavors. Contains peanuts and dried shrimp. Suitable for those who don't eat fermented fish sauce.

Hot steamed rice served with seasoned beef. Tender and juicy beef, fragrant from the pan. Served with a pickled egg or a delicious dipping sauce.

Thick and tender grilled pork neck with good marbling. Grilled until slightly charred and fragrant. Topped with a spicy Jaew sauce.

Lao-style stir-fried noodles. Chewy noodles stir-fried with a rich sauce, pork, and vegetables. A mellow flavor similar to Pad Thai but with its own unique character.

Large pieces of catfish marinated with herbal curry paste, wrapped in banana leaves and steamed until cooked and fragrant. The aroma of sweet basil and curry paste seeps into the fish. Slightly salty, savory, and spicy.

Pork soft bone soup, simmered until tender. The soup is flavorful, fragrant with roasted rice and dried chilies. Refreshing to drink.

Crispy fried spring rolls filled with glass noodles and seasoned vegetables. Served with sweet plum sauce.

Spicy curry with tender braised beef. The soup is fragrant with herbs like galangal, lemongrass, and kaffir lime leaves. Seasoned with chili powder and roasted rice.

Cleaned and marinated pork small intestine with garlic and pepper. Fried until crispy outside and tender inside. Not tough. Delicious as a snack or with rice.

Marinated chicken wings, fried until the skin is crispy and the meat is tender. Perfectly salty and savory.

Fried pork served with a delicious fermented fish sauce (Jaew Pla Ra). Tender fried pork dipped in a fragrant and savory fermented fish sauce. Goes well with hot sticky rice.

Specially selected beef tongue from the base. Grilled over charcoal until fragrant. Crispy outside, tender inside. Chewy and not tough. Served with Jaew dipping sauce.

Hip cut with marbled fat. Grilled over high heat until the outside is charred and fragrant, while the inside remains juicy. Rich beef flavor.

Traditional style grilled pork large intestine. Crispy skin, tender meat, fragrant charcoal grill aroma. No fishy smell. Served with sweet soy sauce or Jaew dipping sauce.

Lao-style marinated pork ribs with spices. Grilled until dry. The meat falls off the bone. Rich flavor and fragrant with herbs.

Pork neck with marbling, marinated until tender. Grilled over low heat until cooked and fragrant. Cut into bite-sized pieces. Sweet, salty, and mellow flavor.

Chicken marinated with spices and baked in an earthenware pot. Makes the chicken tender, juicy, and the skin dry and crispy. Fragrant with unique herbs.

Thinly sliced pork loin, for dipping in Lao hot pot. Tender, low fat, easy to eat.

Sliced ribeye with marbled fat. Tender and fragrant when blanched in soup.

Thinly sliced beef tongue for dipping. Uniquely crispy and chewy.

Thinly sliced shank meat with tendon. When blanched, the tendon becomes crispy and chewy. Fun to eat.

Large pieces of catfish marinated with herbal curry paste, wrapped in banana leaves and steamed until cooked and fragrant. The aroma of sweet basil and curry paste seeps into the fish. Slightly salty, savory, and spicy.

Pork soft bone soup, simmered until tender. The soup is flavorful, fragrant with roasted rice and dried chilies. Refreshing to drink.

Tender braised beef shank with tendon in spicy Tom Saap soup. Flavorful and fragrant with Thai herbs.

Isaan/Lao-style Om curry with pork and various vegetables. The curry is thickened with ground rice, fragrant with dill. Mellow and savory flavor.

Beef Om Curry. Rich flavor, fragrant with herbs and dill. Contains various local vegetables. Healthy.