Jun 14
Like the country it represents, Lao cuisine is often overlooked in favour of its larger and more popular neighbours. With a remarkable penchant for fresh vegetables and herbs, it is a blend of subtle, sour and spicy flavours, graced by the presence of galangal, lemongrass, mint, dill and coriander, to name just a few. Read more
Jun 13
Mr Vongsip is the unassuming owner of our small hotel. In a dark blue button-up shirt he greets us with a wave from the shade of the reception area, a steaming heap of noodles waiting for him on the sunlit terrace. “Any time you want to go outside the city, let me know.” We nod, say our kup jai’s and head out the gate, into a wild profusion of greenery. Read more
Jun 4
It is an unmistakable silence that ushers us into the grounds of Wat Xieng Thong. Weaving between the trees and a few modestly-sized pavilions, we stop in our tracks, awed by the light glancing off the glass mosaics and stencilled patterns on the ordination hall, the Sim. Read more
May 20
By the town of Kasi we pull over at a roadside restaurant – rows of plastic furniture arranged under a makeshift tarpaulin roof – indulging in a generous bowl of noodle soup. Happily I slurp up the slices of beef, coriander and meatballs, seasoned with flakes of chilli. It is one of the most memorable meals of our stay, and an absolute bargain at 15,000 kip (roughly 1.85 USD). Read more
May 16
At Wattay International Airport we come face-to-face with a promising vision of happy hour, half a day too soon. On the outstretched banner tall glasses of beer stand in neat formation, each of them furnished with smiley faces drawn flawlessly into the foam. Our eyes follow the bold, curvaceous white lettering splashed across its lower half. “Beerlao,” it proclaims. “Beer of the wholehearted people.” Read more
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