Lao Cafe is a Laotian restaurant at 60 Chandos Place in Covent Garden. Chef and co-founder Saiphin Moore developed it from a successful 2015 pop-up into a permanent London dining room dedicated to the cooking traditions and family recipes of Laos.
Charcoal grilling is central to the menu, producing dishes such as pork neck, pork skewers and chicken with a direct smoky flavour. Salads, soups, curries and other regional preparations bring the herbs, chilli, sour notes and fermented seasonings associated with Laotian food into a broader shared meal.
The menu is arranged for communal dining, encouraging guests to combine grilled dishes with sticky rice and contrasting plates rather than ordering in isolation. Mushroom dishes and other vegetable choices help make that shared format workable for groups that include vegetarian or vegan diners.
Its compact contemporary room provides a lively setting for lunch or dinner in the West End, while delivery is also available from the same Chandos Place kitchen. For diners less familiar with Laotian cuisine, the sharing approach offers a natural way to compare several flavours and cooking styles in one visit.
Address: 60 Chandos Place, Covent Garden, London WC2N 4HG, England
Lao Cafe Menu
Papaya Salad
These papaya salads are made in a traditional wooden pestle & mortar. These dishes are spicy – please let us know how spicy you’d like it!
Papaya Salad (Tum Thai)
Experience the perfect harmony of sweet, sour, and spicy in this classic Thai papaya salad. Crisp shredded green papaya and carrot are tossed with zesty lime, fiery chilli, crunchy roasted peanuts, savory fish sauce, tangy tamarind, a hint of sweetness, and flavorful dried shrimp. Served with a gentle kick of 2 chilies by default, but we’re happy to adjust the heat to suit your taste buds! 🌶️ Medium Spicy (adjustable) | Contains Gluten (fish sauce) | A refreshing and vibrant starter or side
Tum Khoa Phod (Sweet Corn Salad with Salted Egg)
A vibrant and refreshing salad featuring sweet corn tossed with zesty lime, fiery chili, crunchy roasted peanuts, savory fish sauce, tangy tamarind, and a hint of sweetness. Served with rich salted egg on the side for a deliciously creamy contrast. Normally served with 2 chilies, but spice level can be adjusted to your preference. 🌶️ Medium Spicy (adjustable) | Contains Gluten (fish sauce) | Perfect as a light and flavorful starter or side
Plaraa (Papaya Salad with Fermented Anchovy Sauce)
A bold and authentic Lao-style papaya salad made with shredded Thai green papaya, Thai aubergine, cherry tomato, fiery chili, and fresh lime. Tossed in our house-made plaraa sauce (fermented anchovy), this salad delivers a powerful mix of spicy, sour, and umami flavors. Known for its pungent aroma and rich taste — a true Northeastern Thai classic. 🌶️ Medium Spicy (adjustable)| For adventurous palates seeking real authenticity
Puu (Papaya Salad with Pickled Crab)
A traditional Northeastern Thai papaya salad made with shredded Thai green papaya, Thai aubergine, cherry tomato, fiery chili, and fresh lime. Instead of fermented anchovy sauce, this version uses pickled freshwater crab to infuse the dish with a deep, briny flavor. The crab is added for seasoning and is not intended to be eaten. 🌶️ Medium Spicy (adjustable) Contains Shellfish | Bold, funky, and deeply authentic
Tum Lao (Papaya Salad with Pickled Crab & Fermented Anchovy Sauce)
A bold and deeply flavorful Lao-style papaya salad made with shredded Thai green papaya, Thai aubergine, cherry tomato, fiery chili, and fresh lime. Flavored with both pickled freshwater crab and our house-made plaraa sauce (fermented anchovy), this dish delivers a strong, funky umami punch. The crab is used to season the salad and is not meant to be eaten. 🌶️ Medium Spicy (adjustable) Contains Shellfish & Gluten (plaraa sauce) | For true fans of authentic Lao flavor
TUM SUA LAO
TUM TADD – upgrade your papaya salad to a salad tray with Noodles & veggies
Grilled
Marinated meat, grilled until charred & succulent. Found on every street corner of Laos. Served with a spicy dipping sauce. Best eaten with sticky rice.
Jee moo (Grilled pork skewers)
Tender marinated pork skewers. Served with our signature sweet tamarind dipping sauce. A popular Lao street food favorite! | Perfect with sticky rice.
Sai Gork Lao (Lao Fermented Sausage)
Traditional Lao pork sausage with a tangy kick. made with garlic, sticky rice, and herbs, then naturally fermented and grilled until golden and crispy. Bold, savory, and full of flavor. Note: This sausage has a natural tanginess from fermentation — a signature taste of authentic Lao cuisine. | Great with sticky rice or papaya salad
Sai Oua (Northern Thai Herbal Sausage)
Grilled pork sausage packed with fresh herbs and spices like lemongrass, kaffir lime leaves, galangal, and chili. Fragrant, flavorful, and slightly spicy — a favorite from Northern Thailand. 🔸 Note: This sausage is not fermented, but rich in bold herbal flavor with a mild to medium spice kick. | 🔥 Mild–Medium | Pairs perfectly with sticky rice or papaya salad
Jee Kor Moo (Grilled Pork Neck)
Juicy, tender slices of grilled pork neck with a perfect balance of fat and flavour. Served with our sweet tamarind dipping sauce. A must-try Lao BBQ favorite! Not spicy | Pairs well with sticky rice
Ping Gai Noi (Grilled Poussin Chicken)
Tender grilled poussin chicken marinated in lemongrass, garlic, and Lao spices. Juicier and more delicate than regular grilled chicken, with a smoky, savory flavor. Served with our sweet tamarind dipping sauce. | Perfect with sticky rice
Yang Sint (Grilled Beef with Salt)
Tender beef grilled over an open flame with just the right amount of salt to enhance its natural flavor. Served with our tangy and sweet tamarind dipping sauce for the perfect balance. | Great with sticky rice or fresh vegetables
Pla Pao Gluer (Salt-Grilled Seabass)
Whole seabass salt-grilled to crispy perfection, served with fresh herbs (mint, coriander, and dill), delicate rice noodles, and a spicy peanut dipping sauce. A refreshing and flavorful dish that balances smoky, herbal, and nutty tastes. 🌶️ Medium Spicy | (peanut sauce)
Beek Gai Tod (Deep-Fried Chicken Wings)
Crispy deep-fried chicken wings served with our sweet and tangy tamarind dipping sauce. Perfectly crunchy on the outside, juicy on the inside—a crowd favorite! | Great for sharing or as a snack
Dry Salad
Laab is a dry salad mix of crunchy toasted rice, whole roasted chillies, mint, fried shallots, spring onions & chilli powder.
Nam Tok Kor Moo (Grilled Pork Neck Salad)
A vibrant Northeastern Thai/Lao salad featuring juicy grilled pork neck sliced thin and tossed with fresh chili, zesty lime juice, fragrant coriander, and crisp red onion. Light, tangy, and bursting with bold flavors — made fresh daily for the best taste. 🌶️ Spicy | Great with sticky rice
Nham Khao (Spicy Fermented Pork Sausage Salad)
A bold and zesty salad featuring tangy fermented pork sausage mixed with crunchy peanuts, fresh spring onion, red onion, and ginger. Combined with red curry paste and sticky rice for a unique texture and rich, spicy flavor that’s a true Northeastern Thai favorite. 🌶️ Medium Spicy | Great as a flavorful appetizer or side
Laab Moo (Minced Pork Dry Salad)
A classic Northeastern Thai/Lao dish featuring freshly minced pork tossed with fresh chili, zesty lime juice, fragrant coriander, and crisp red onion. Light, tangy, and packed with bold flavors — perfect as a refreshing starter or side. 🌶️ Spicy | Great with sticky rice
Laab Pla (Deep-Fried Whole Seabass with Laab Sauce)
Deep-fried whole seabass, crispy on the outside and tender inside, topped with our vibrant laab sauce — made with fresh chili, zesty lime juice, coriander, extra shallots, and toasted ground rice for a satisfying crunch. A flavorful and textural delight! 🌶️ Medium Spicy | Perfect for sharing pair well with sticky rice
Spicy Salad
Soop is the art of mixing & balancing the four flavours of Lao food: salty (fish sauce), sweet (palm sugar), sour (lime juice) & spicy (chillies)
Soop Nor Mai (Fermented Bamboo Shoot Salad)
An authentic Northeastern Thai salad featuring fermented bamboo shoots with ya nang herbs, fresh chili, spring onion, and toasted sesame seeds. Tossed in our signature plaraa sauce (fermented anchovy), this dish has a pungent aroma and bold flavor—an acquired taste for adventurous eaters. 🌶️ High Spicy |
Yum Moo Yor (Pork Sausage Salad with Glass Noodles)
A refreshing and zesty salad combining tender pork sausage, delicate glass noodles, fresh chili, tangy lime juice, fish sauce, crunchy celery, red onion, and aromatic fermented garlic. A vibrant mix of textures and bold flavors that’s perfect as a light meal or side. 🌶️ High Spicy
Curry
Laotian curries don’t use coconut milk; afterall, coconut trees don’t grow on land-locked mountainous terrain. Instead, it’s packed full of fresh herbs & spices to make your taste buds tingle
Om Hed Bai Ya Nang (Mixed Mushroom Curry)
A fragrant curry featuring a medley of shiitake, oyster, button, and black fungus mushrooms with fresh courgette and aromatic dill. Simmered in a savory plraa sauce (fermented anchovy), infused with lemongrass, galangal, chili, and Thai basil for an authentic Northeastern Thai flavor. No coconut milk, light yet richly layered. 🌶️ Mid- high | must have with rice
Om Gai (Chicken Curry)
A hearty and fragrant curry featuring tender chicken pieces simmered with a medley of shiitake, oyster, button, and black fungus mushrooms, fresh courgette, and aromatic dill. All cooked in our savory plraa sauce (fermented anchovy) with lemongrass, galangal, chili, and Thai basil. Rich and comforting, without coconut milk. 🌶️ Mid- high | must have with rice
Add ant’s eggs
Hot Pot
A spicy & sour soup, eaten all year round. Traditionally served from a communal pot over charcoal to keep the soup (and the house) warm.
Hot Pot with Pork Ribs
A comforting and flavorful hot pot featuring tender pork ribs simmered in a fragrant broth of lemongrass, lime leaf, fish sauce, tamarind, lime, sugar, and sweet basil. Served bubbling hot with fresh vegetables for a communal dining experience full of bold, tangy, and savory flavors. 🌶️ Mid- high | Perfect for sharing| pair with rice or noodle
Hot Pot with Chicken
A comforting and flavorful hot pot featuring tender chicken pieces simmered in a fragrant broth of lemongrass, lime leaf, fish sauce, tamarind, lime, sugar, and sweet basil. Served bubbling hot with fresh vegetables for a communal dining experience full of bold, tangy, and savory flavors. 🌶️ Mid- high | Perfect for sharing| pair with rice or noodle
Stir Fried
PAD MEE LAO – stir-fried vermicelli noodles
Pork
Prawns
Mix vegetables
Rice and Sides
khao niew – white | brown sticky rice
khao poon – rice noodles
khao jee – grilled sticky rice
khao sauy – jasmine rice
nang moo tod – pork scratchings
Dessert
mango sorbet ice cream (2 scoops)
coconut ice cream (2 scoops)
Beers
Singha pint
Singha half pint
Singha bottle 330ml
Lucky Saint (0.5%) 330ml
Red Wine
Tierra Antica Merlot
Malbec
White Wine
Cintila
Dr Loosen Riesling
Bruce Jack Tumbleweed Sauvignon Blanc
Rosé & Prosecco
Novita Pinot Grigio Rosé
Prosecco, Bosco del Conte
Cold Drinks
ICED TEA Lemon | Black | Milk
ICED COFFEE | Black | Milk
PINKY | Milk | Soda
NAM MANAO Homemade lemonade
NAM DANG MANAO
A refreshing sour, sweet and tangy soda.