Views
2 weeks ago

Fah Thai Magazine Nov-Dec 2018

OVERTURES CHECKED IN:

OVERTURES CHECKED IN: LUANG PRABANG The pink-tinged soup of “Lon Som” (sour fish eggs in pork and eggplant curry) TASTED: THE GREAT HOUSE AT ROSEWOOD LUANG PRABANG Ever wonder about tasting a menu borne of a culinary marriage between a classically-trained French chef and longlost Lao recipes? Here at the Great House, Culinary Director Sébastien Rubis takes diners on that merger. It’s a genuine food journey in a restaurant concept that is based on an enduring love for Laos and its culinary specialties. When life brought Sébastien to this country two decades ago, the young chef enjoyed the simplicity and serenity of the beautiful Lao landscape. It was then that he also delved deeper to learn about past royal Lao cuisine by canvassing from a wide spectrum of forgotten recipes. An Inside List to Luang Prabang and Koh Samui Words Anutra Ungsuprasert (Luang Prabang), Jeremie Schatz (Samui) Photos Pangchanak Pangviphas (Luang Prabang), Jeremie Schatz (Samui) Forgotten recipes take on new life in Laos while in Koh Samui, a popular restaurant continues its long run. Our team experienced it all lately, to share information on where you can sleep well, a place where you can be well, and a place where you can…well, stay for the party. Clockwise from Top Rosewood Luang Prabang’s main lobby with the Great House dining area Laotian dishes in a farm-to-table concept, using organic and fresh ingredients Culinary Director Sébastien Rubis reintroduces recipes found in royal Lao cuisine. Now “Noor Tho,” (bamboo shoots cooked with fish paste on Acacia leaves) and the pink-tinged soup of “Lon Som” (sour fish eggs in pork and eggplant curry) which disappeared from menus a long time ago have been re-introduced. Once reserved for royalty, such recipes are being brought back to the table so everyone at every social class can taste it. The Culinary Director insists that both he and his restaurant team stick to old-school cooking methods to derive an authentic taste, even though the preparation takes longer to go from plate to palate. Awarded as the ASIA Geographical Indication (GI) Ambassador for Laos, from the United Nations’ (FAO) and French Development Agency (AFD) project with a focus on protecting food culture in the region and reviving ancestral and forgotten recipes, Sébastien brings a seasonal and sustainable farm-to-table concept to Rosewood Luang Prabang. He began working with local farmers before the hotel opened, presenting organic freshness with the local produce. Apart from hotel guests benefitting from the organic produce, the Great House, located at the main lobby, also welcomes nonhotel guests for breakfast, lunch and dinner with an affordable price, starting from US$20 per person. The 16-table restaurant, with its design luxury brings colonial nostalgia as your eyes catch the stunning view past the oval-shaped swimming pool facing Nahm Dong river. Look further to see the colourful statue of the sacred Phra Mae Thorani sitting in a wildly thrashing stream. Whether your choices are traditional Lao dishes like Nem Khao, Papaya Salad, Mieng Phadeck or other comfort foods with a strong French flair yet using local ingredients like Fish ‘n’ Chips or a Buffalo Burger, the Great House definitely has much to offer. And if you’re inspired enough, try Lao cooking classes which are available for a small group, with advance booking recommended. The Great House Rosewood Luang Prabang Opens daily: Breakfast 6-10am, Lunch 11.30am-3pm, Dinner 5.30-10pm Ban Nadueay, Luang Prabang, Lao +856 7121 1155 luangprabang@rosewoodhotels.com 40