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Digest Two Princes Are Making Laotian Cuisine Great Again At Funky Lam Kitchen

Two Princes Are Making Laotian Cuisine Great Again At Funky Lam Kitchen

Two Princes Are Making Laotian Cuisine Great Again At Funky Lam Kitchen
By Pichaya Petrachaianan
By Pichaya Petrachaianan
October 29, 2019

Dyed a deep dark red and with a neon sign reading "Keep the Funk Alive", Funky Lam Kitchen is one new cultural eatery with an intriguing backstory that Bangkok night owls and foodies will be all over.

The brainchild of two actual Laotian princes, Sanya Souvanna Phouma and Saya Na Champassak, Funky Lam is a manifestation of their childhood memories, the Laotian tastes they know and love, plus their experiences growing up abroad in Paris and the international twists they've been able to bring back to influence cuisine. 

The dark reddish interiors of Funky Lam Kitchen
The dark reddish interiors of Funky Lam Kitchen

The stylish venue sets the mood before anything else. Decorated with a mixture of old school and rustic chic, you cannot help but whip out your phone to capture all the coolness. After being seated, start off with something to drink from Funky Lam Kitcken’s extensive beverage menu containing selections of Lao inspired cocktails, or “Party Fuels” as they're called on the menu. The Fizzy Vodka Flower and Longan Old-Fashioned are cheeky versions of classic blends that are easy to love if you don't know where to start.

Fruit Sarad
Fruit Sarad
a table full of inspired food and drinks
a table full of inspired food and drinks

The food menu is filled with more tongue-in-cheek titles like “sarad” for salads, but what really gives the kitchen its character is how typical folk dishes are given a fine-dining touch. Kai Pen, or fried Mekong river weed with white sesame served with three dips, is a great starter. 

Kaipen
Rainbow Trout and Feu Kra Dook Seen
Ox Tongue
 

Continue on with heavier dishes, such as the Feu Kra Dook Seen, or wagyu noodle soup with bone marrow, a must for beef lovers. The noodle soup is a mix of the French au feu pot with bone marrow and the Vietnamese pho. For this dish on our visit, chef Vishnu Bernard came out from the kitchen to prepare the food on the table himself. Raw wagyu beef is beautifully arranged in the bowl with the bone beside. A boiling broth is then added using the bone as a funnel to cook the meat. Alternatively or additionally, try the Gaiping grilled chicken or Ox Tongue, and see how the chef manages to make such a typical or simple delicacy special. End the meal with refreshing desserts like the Fruit Sarad, panna cotta or sweet rice pudding and another round of drinks.

Funky Lam Kitchen
Thonglor Soi 11, Sukhumvit Soi 55
Open Sunday-Thursday 6-11pm; Friday-Saturday 6pm-midnight
02-050-0469, funkylamkitchen.com

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