Taking the space of breezy brunch cafe Luka Moto at night time, Funky Lam Kitchen provides much more of a party vibe to go with Laotian food that’s not afraid of real-deal, bold flavors along with matching cocktails and an extensive winelist designed to stand up to the fiery food. FUNKY LAM KITCHEN aims to put Lao cuisine at the center of the South-East Asian cuisine revival scene happening worldwide. The realisation of a dream of Sanya Souvanna Phouma (of Bed Supperclub, Maggie Choo’s and Sing Sing) and fellow Laotian business partner Saya Na Champassak, (whose grandmother, the last Princess from the South, used to orchestrate menus for the royal guests). FUNKY LAM KITCHEN is a celebration of their legacy, with a modern approach in the choice of the ingredients and also by the techniques used. Food: If one likes Thai cuisine, chances are that half of the dishes originated from Laos: larb, som tum, gai yang, neua nam tok. The geographical notion of Laos can be very broadly interpreted: we can assume south of Chiang Mai was once part of a Lao Kingdom: culture, custom and cuisine, a whole identity distinguished itself from the rest of the Kingdom of Siam over the centuries. Today one may call it Isan, or Northeastern cuisine. The differences are subtle, the flavor profile can be more bitter rather than sweet. The use of Padeak, a fermented fish based sauce can bring a pungent flavor to some dishes, giving that extra funky dimension to the meal. Meats are cooked “slow and low” over charcoal and most fish recipes favor river fishes - since Laos is a landlocked country. Vegetable baskets are at the center of the meal: they differ daily according to what the market brings: peppery, sour or bitter freshness. At the center of the meal is also sticky rice, eaten without use of cutlery. Most dishes may be less saucy compared to other South-East Asian specialties. Inspired by the classic dishes of their childhood, Sanya and Saya’s vision is to revisit simple recipes, but adding a special royal flair with the choice of ingredients: imported wagyu beef or trout from Australia, organic produce directly from the hills of Laos. An example of this elevation to regal levels is the Short Rib Or Lam: the beef rib adds a touch of decadence into what is normally a frugal and rustic dish made of bitter eggplants, herbs and the occasional meat. Atmosphere: The restaurant is deliberately relaxed showcasing a playlist of deep funk and rare grooves with a bit of ethnic tracks to complement the “soul” food where every dish has a history, a story, (including that of the appropriation of the familiar Vietnamese Pho into the Lao menu). Cocktails: The flavor profile of Lao cuisine has character; Savory and spicy, pungent and bitter, flavorful and umami intense, the matching beverages are also strong. Designed by Iron Balls Brand Ambassador Carson Quinn, the cocktails can calm the fire caused by the chili present in most dishes. Wine list: Created by Kim Wachtweitl from Wine Garage, also designed to stand up to the fiery food.
231 สุขุมวิท แขวง คลองตันเหนือ เขต วัฒนา กรุงเทพมหานคร 10110 ประเทศไทย
วันจันทร์. 18:00 น. - 00:00 น.
วันอังคาร. 18:00 น. - 00:00 น.
วันพุธ. 18:00 น. - 00:00 น.
วันพฤหัส. 18:00 น. - 00:00 น.
วันศุกร์. 18:00 น. - 00:00 น.
วันเสาร์. 18:00 น. - 00:00 น.
วันอาทิตย์. 18:00 น. - 00:00 น.
Mastercard, Visa, Amex
Wifi, Parking, Wheelchair Accessible