Mekong Kitchen

Following the success of its initial residency in the Sun & 13 Cantons over the summer of 2019, Jeow Jeow’s home is now in the lovely Craft Beer Co. Limehouse. A friendly modern East End local paired perfectly with a modern take on Thai pub food.

2 stops from Bank and we’re directly opposite Limehouse station

JEOW JEOW (pronounced to rhyme with plough plough) is loosely based on chef Tania Steytler and food writer Bill Knott’s travels in Southeast Asia. In particular the amazing dishes they experienced along the banks of the mighty Mekong river in Laos and Thailand. It’s spicy, punchy, zingy and herby. The flavours are more river and jungle than coconut and palm trees.

As well as mounds of sticky rice and jeow dipping sauces, expect laap, a dry, herby and spicy salad; fried chicken with charred chilli jam; sai oua hot and sour sausage; and a booming hot, brothy and herbacious Jungle curry.

See sample menu below.

“A stonking lunch… a love letter to the food of the Mekong. Deep, dark Ox cheek curry; crisp, lightly battered trout with fennel and sugared chilli dressing; pineapple fritters with palm sugar caramel. Go.”
Jay Rayner

“In a country where Thai food is so often so bland (and Laotian food near non-existent, save the lovely Lao Café), JEOW JEOW is a bracing blast of brow-beading, lip-smacking, palate-cheering delight.”
Tom Parker Bowles

(dishes and prices subject to change)


Shrimp crackers 3

Ceviche of Dorset trout “goi pa”, herbs, lime, crisp shallots, rice noodles, wrapping leaves 9

Lao mushroom spring rolls, soy and tamarind dip 8 V

Fried chicken wings smothered in charred chilli jam 7

Deep-fried soft egg, mustard greens, jasmine rice, crisp onions, tamarind chutney 5 V

Sai oua sausage patties, wrapping leaves, toasted peanuts 8  

Jeow kee pa – trout roe, smoked cod’s liver, sesame oil and seeds, roast chilli, soured rice pancakes 8 

Curry | Jeow Jeow specials

Fried Dorset trout, palm sugar chilli dressing, celery, fennel 12

Aubergine, crisp red onion, roast tomato, chilli and garlic mak len 10 V

Jungle curry – booming hot, spicy and sour broth-style curry with plenty of herbs and veggies. With chicken 12 or Black carrot and swede 11 V

Spicy salads

Pork laap, soft-boiled egg, jeow kee pa – Isan salad with roasted chilli, copious herbs and toasted rice 11

Lao spicy salad with sai oua sausage, egg and rice noodles 11

Papaya salad – bashed in the traditional pestle and mortar:

Dry-fried shrimp, salted duck egg, peanuts 11

Pomelo, carrot, peanuts 10 V 

Spiced broth cup

Chicken, galangal and lime leaf 2

Mushroom, tomato and lovage 2

Rice, sides and jeow

Sticky rice 2 V | Jasmine rice 2 V | Griddled soured rice pancakes 4 V | Stir fried greens in garlic, soy and tamarind 4 V

Tamarind chutney 1 V | Jeow bong (fermented fish and pork) 1.5 | Charred chilli jam 1.5  

Kitchen hours:

5-9.30pm Tuesday to Friday

1-9.30pm Saturday

1-5pm Sunday

Under 18’s welcome until 7.30pm

Walk-ins welcome or contact:

Jeow Jeow at The Craft Beer Co.
576 Commercial Road
E14 7JD

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Copyright © 2019 JEOW JEOW

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