New Dishes for July

We have been working very hard on our new “Aharn Menu”. We have been trying a few new dishes on our clients over the past few weeks, and have made subtle changes when required.

Some dishes didnt “work” or were too complicated for some palates, but what did work was greeted with enthusiasm.

For those of you who do not know, our “Aharn Menu” is our tasting menu. 10 to 12 small dishes are served, so that diners can taste an array of different textures and flavours. There is no additional charge for such a menu, we only request that the menu is pre-booked and is served to the whole table.

Below are some of our new work.

King Crab Salad with Tobiko Mayonesa

King Crab and Avocado with Tobiko Mayonnaise. Strands of King Crab and Avocado dice are smothered in Flying Fish Roe dressing. The crunchiness of the Roe lends itself well to the creaminess of the dressing, which is perked up with dashes of Siracha sauce.

Don Vienne

Putting the final touches to one of the new dishes.

Foie Gras with Chicken Teriyaki

Chicken Oyster with Foie Gras, Potato Puree and Teriyaki Sauce. The sweetness of the Teriyaki sauce adds the delcate balance needed for the Foie Gras. The creamy Potato Puree is slow cooked in Duck Fat. This is a very heavy dish, and can only be appreciated when served in small portions.

Beef Sushi

Laocook Beef Sushi with Apple and Truffle Oil. We also use Venison Fillet for this interesting dish, you need a very lean cut of meat for it. Crispy Roasted Shallots and grated sour Apple are a great partnership. The meat is brushed with Truffle Oil mixed with some Shallot Oil. The whole piece is popped in to the mouth, no soy sauce needed.

Most of the other dishes are being kept secret for the time being, you´ll have to come and try them!! 😆

***

Meanwhile, our Interns have now moved to the Fish Section.

Sak Intern

Before you know it, they´ll be on the Sushi Section.

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4 thoughts on “New Dishes for July

  1. long time !
    Finally I came back to Japan. While staying overseas I was a bit lazy and didn’t write my blog during my travelling….. Now I put some pics little by little.
    Btw I always think you really really understand our sushi culture. Your decolation is perfect. And fish always has clear clour and I can see how fresh it is ! Where did you learn Japanese sushi?

  2. Hi Yang, and welcome back (if you know what I mean). I am glad that you enjoyed your travels, and cant wait to read about it at your site.

    Thanks for the comments about our Sushi. To answer your question, we learn about food through tasting, and we have tasted so many, many dishes. I think that we improve with each tasting, understanding better and clearer (and yes, we have tasted bad food too…., but you also learn from that).

  3. Hi…I just enjoy looking at this website its so neat with all you do about cooking :0 wow i kind of surprise what i could do so much cooking for my family when i am in USA cause going out sometime disappointment rise with all the money we spent. well, i glad to see Laotian more on the web. and maybe someday i could come by to your restaurant hopefully…good luck all you do…

  4. Sambaidee Latsami, and thank you for your nice comments. We are glad that you like the site and are working on updating it in a few days when we will have some new photos and recipes.

    Stay tuned!

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