The Lao People Were a Tribe of the 1St Millennium That Settled Across South East Asia

The Lao people were a tribe of the 1st millennium that settled across South East Asia.

Lao Cuisine has influenced the Lao-populated region of North Eastern Thailand and Lao foods were also introduced to Cambodia and Northern Thailand where the Lao have migrated.

The Staple food of the Lao is steamed sticky rice and sometimes the Lao even referred to themselves as ‘Luk Khao Niaow’, which can be translated as ‘children of sticky rice’.

LAO restaurant focuses on specialty dishes from South East Asia and at Lao, guests will discover traditional Asian flavours in contemporary ways, in a philosophy of good and clean living.

Dim Sum = &?

Steamed shrimp dumplings Sesame oil, sesame seed, spring onion and oyster sauce 3 pieces 30 @A% . -B 3 C" D#E 8C F& GH : 35

Steamed lobster rice roll Avocado, onion and chili 3 pieces . =I : 30 A% H3I 3 844 8C F?JE 70

Steamed siew mai dumplings With chicken or shrimp 3 pieces K -B . : I L2( : 30

Vegetable dim sum (V) With tofu or mushroom or mixed vegetables 3 pieces 3D0 = &? 9 3D0 I %4 I % : 30

Steamed foie gras dumplings Sour apple, shiso 3 pieces M- ? (HE (J) Q! R4 S PP K 82

Xiao Long Bao Soup dumpling filled with chicken and mushrooms 3 pieces . M K %4 L2(. -B 35

Baked Shanghainese pastry With spring onion and foie gras 3 pieces 4. @H0 S -K -B 4 8C & . : 82

“Banh Cuon” shrimps and caviar dim sum With spring onion and jelly mushroom 3 pieces 3 J .3 = &? "J ." %4 U 2 D#E 8C : 86

(V) Vegetarian (N) Contain nuts For those with special dietary requirements or allergies who may wish to know about the food ingredients used, please ask for the manager $ ! "# $ % &'( ) *+, -. . ( ) 34 56 12 ,(0 All prices are inclusive of 10% municipality fee and 10% service charge (# = 3 >;< (. = 3 >;< 89 3, &'3(. 3 , : 2 Cold Appetizer @?3. VW

Beef carpaccio Ginger soy glaze, shallots, shiitake 8B & 9.3J J 9 % Y X J F8 BH F" 90

Tuna tataki Shiso, saffron-ginger mayo J 4H F8 BS. S FS K 100

Fresh prawn spring roll Guava and mixed herb Z3 M- [$4 X9 \9E . : 92

“Banh Xeo” rice wraps and Asian salmon gravlax Mushroom, spring onion, laksa leaves S ] 3I D#I 8C. F % F * FH3E ^$_3 "H ." 88

Hot Appetizer -# VW

Grilled lemongrass beef Rice vermicelli, roasted peanuts, gem lettuce 9 : 9 8B & &B `# Fa ? Z F 9. H3I 92

Stuffed and grilled calamari Octopus, mango, garlic, onion, ginger and dill 9 3! GX9 8 BS F8C F=c FB Fb%#,. 9 87

Traditional ‘Bun Cha’ chicken With fresh noodles, sweet and sour dipping sauce and herbs L2(. ( W 9 . @X3 @! CC F2H% S?- : 84

Foie gras, marinated and grilled (N) Lemongrass, pak choy and tamarind sauce (-A C" 9 d. F 9 : 9 HE (J 125

Fresh herb salad (V) Cucumber, bean sprout, daikon, yuzu 2H% \9, % H F ( 8B FC & . F3 # 58

Green papaya salad with tamarind (N) Cherry tomato, long beans, peanut and dried shrimp, chili (-A : 1 D0 . % 844 : ? Z4 . FH &6% 55

Green mango and cashew salad (N) With herbs and yuzu dressing 2 D#E B % H C" \9E : 48

Sea bass salad Grilled capsicum, dill, shallot, garlic and spicy sauce e3W * % @X3 CC : F=c & . F K F! 84 75

Soup 1

Hot lime leaf and coconut broth Prawn, tamarind, Thai basil (-A H2 : ]3 1! (V F(-' F .3 73

Vietnamese hot and sour fish soup Striped bass, mushroom and kang kong - 4 W % * 1! MJ MJF % Ff%0 e3W * 75

Wonton soup Shiitake mushroom, chicken shumai, prawn broth 1! . _ F L2? FJ 9 % : 73

Beef noodle soup With thinly sliced beef, brisket and meatballs 8B & : S?- 1! 8B & J g$ K : 73

Chicken noodle soup With chicken meat balls and sliced duck breast L2(. S?- 1! f 3(" g$ K L2( J : 65

Shrimp noodle soup With prawns, fish balls and shredded crab . . S?- 1! % g$ K F* J F .3 85

Main Course $ ^%

Whole Canadian Lobster With Lobster claw and mango salad rolls, Lao spices, herbs and coconut lemongrass sauce (J) . =I 9 : (-A H2 C" \9I F, 8. FB F . =I % : 265

Grilled prawn with red curry sauce Thai red curry, zucchini, broccoli, Portobello mushroom !E 3 : 9 .3 .3. % FJ . F % J 170

Pan fried salmon Asparagus, enoki, wasabi, sweet beans * @! ZW. F. FJ F ' 160

Steamed cod fish Banana leaves, garden herbs and soya sauce 30 ] (W * C C" : \9 E H ] 3I 142

Chicken kung pao (N) Peanuts, chili, Szechuan peppercorns . MJ L2? 9S 8. F84 F ? Z 125

Honey and ginger braised Muscovy duck breast Radish, Japanese yam 8 BS 8 : 9 f. . = 6%. F !I 8B 165

Spice braised short ribs Fried garlic root, wasabi spiced pak choi 8. : #% (ij ))) h333 . . 8 9 d. F9 =k 145

Grilled rack of lamb Rice roll and coriander sauce J &- & %_ @ .S C" : H3E ^$_3 165

Asian marinated beef filet With eggplant and tamarind sauce E W % 8B & U (-A C" Bl : 220

Yakitori Striploin Wagyu beef (grilled table side) Baby carrot, ginger, galangal and pomegranate sauce ). 8B & C" F8 BH F " 3S2 460

Wok fried black pepper beef Tomato, young pepper corn and oyster sauce d 9 8B & 3 C" : " 84 F&66 small 105 | large 155

Lamb rendang Rice, toasted coriander, lime M (-3 nj & FC @ .SJ FA% H3I small 85 | large 120

Nasi goreng (N) Chicken, egg, rice, cucumber, scallion M-3 H D#I 8C. F3 # FH3I FQ . FL2? small 80 | large 115

Singapore rice noodles with prawns Rice vermicelli stir fried, pak choi, bean sprouts, curry . : @3- S? C & . F9 d. F 9. H3I small 105 | large 130

Vegetables, Noodles and Rice (Side dishes) ( 2 ]6I) S? F3D# FH3I

Stir-fried noodles Lao style Pak choi, soybean paste, mustard seeds , S? Z? 0 \! FC \! B FK d. 70

Lao’s fried rice Duck fat, scallion, cucumber, crushed peanuts W , H3I ? Z 4 F 3 # F D#I 8C. Ff )'? 65

Sticky rice Lao style (V) , W 6 H3I 36

Stir fried vegetables (V) Pak choy, broccoli, asparagus, mushroom (((((( ))) XWo 3D# % F ' FJ . F9 d. 75

Deep fried rice balls (V) Spice herb salad, lime, scallion, coriander W H3E J @ .SJ F D#I 8C. F D#I F\9E % 65

Aromatic jasmine rice (V) Kafir lime, ginger, coconut ) . H3I (-A H2 F8 BH F PPP 4J D#I 40

Stir-fried savoy cabbage (V) Ginger, chili, star anise, carrots XWXWXW o p4 3SB : B F84 F8 BH 60

For our little friends 3C -$_("I q

Chicken noodle soup Chicken meat balls L2(. S? 1! L2( & J 30

Fried rice Shrimp, chicken or vegetables W H3I 3D# I L2? F .3 35

Fried spring rolls Chicken, cabbage, carrots S3 M- [$4 3S2 Fp4 FL2? 35

Steamed salmon Broccoli, steamed rice )#( * 30 A% H3I FJ . 38

Chocolate molten cake With green tea ice cream D#, 9 r. : ,J9 * J 55

Pineapple Caramel with tapioca and pineapple sorbet sI sE Bc J . : 8 3J 50

Mango pudding Tapioca sphere and cinnamon B M-?. W J . : 52

Mango sticky rice Mango, coconut, coconut milk, rice B. H3I (-A H2 5 ! (-A H2 : B 55

Lychee shortcake Jackfruit sorbet and calamansi yoghurt 9 @ t!t!t! ?.H : J Bc 50

Exotic fruit plate Pineapple, mango, lychee, strawberry, papaya, honey dew $ UJ =9 F.. F F9 F B FsI 50