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A Mostly Mekong Kitchen

Mostly Mekong Modern Lao and Isan Thai kitchen

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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 stir-fried minced chicken khua kling, springy spinach + garlic chive dumplings, slow-braised shin of beef tom khem, pork and veal laap-spiced patties with peanuts and wrapping leaves plus great value bundles for 2 to share.

“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

Sample Menu

Drinking/sharing snacks

Tapioca + shrimp crackers, charred chilli jam

Springy spinach + garlic chive dumplings, hot and sour dip vv

Griddled, marinated chicken skewer, Lao BBQ sauce

Pork + veal laap-spiced patties, wrapping leaves, toasted peanuts  

Aubergine mak len – fried aubergine, roast tomato, chilli and garlic, sesame seeds vv

Arctic char ‘goi pa’ Lao ceviche with fermented rice pancakes


Jasmine rice , sticky rice

Curry + Jeow Jeow dishes

Whole griddled spatchcock poussin, Jeow bong, herbs and spring onions

Stir-fried minced chicken khua kling scented with red curry, hot Thai chillies, lime leaf + lemongrass

Lao beef tom khem – slow-braised beef shin with pepper, galangal, coriander + soy topped with sour mustard greens

Jeow Jeow mussel hoi wok-fry – juicy, spicy garlic chive + egg wok -fry with mussels + copious herbs

Braised, devilled lamb’s liver + kidney meatball wrapped in caul fat with spiced tamarind gravy

Fried tofu + red onion on black beans, potatoes + spinach with chilli wood, soy, chilli + sesame oil, peanuts vv

Bundles (for 2 to share)

Classic – Shrimp crackers, pork + veal laap-spiced patties, marinated chicken skewer, Lao beef tom khem, sticky rice, jasmine rice, jeow bong, Tom sum style slaw

Vegan – Spinach + garlic chive dumplings, Aubergine mak len, Fried tofu + red onion, stir-fried greens + mushrooms, sticky rice, jasmine rice, crispy onions vv


Stir-fried greens + mushrooms VV

Tom sum style slaw with shrimp, peanuts + padaek sauce bashed in the traditional clay pestle and mortar

Fermented rice pancakes

Small pots for extra funk, heat and crunch

Jeow bong (fermented fish and pork)

Charred chilli jam

Toasted peanuts VV

Vegan hot + sour dip VV

Crisp onions VV

V – vegetarian, VV – vegan

Our suppliers: HG Walter, Houghton Springs, Hoo Hing


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