Mekong Kitchen

Following the success of their 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 flavours and dishes they experienced along the banks of the mighty Mekong river in Laos and Thailand. 

As well as mounds of sticky rice and jeow dipping sauces, expect several kinds of laap, a dry, herby and spicy salad; fried chicken with charred chilli jam; sai oua hot and sour sausage; and super-delicious marinated pork belly with fermented mustard greens. See sample menu below.

Tania was head chef at the critically-acclaimed Snaps & Rye on Golborne Road; Bill is a former chef who now writes The Gannet restaurant column in the FT’s How To Spend It magazine.

“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)

Drinking snacks/starters

Marinated pork belly, fermented mustard greens 8 

Ceviche of Dorset trout “goi pa”, herbs, lime, crisp shallots and shrimp crackers 9

Lao mushroom spring rolls, soy and tamarind dip 8 V

Fried chicken smothered in charred chilli jam 7

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

Sai oua sausage patties, wrapping leaves, toasted peanut jeow 8  

Soured rice pancakes, laap-spiced smoked cod’s liver, trout roe 8 

Jeow Jeow specialities

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

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

Laap – dry salad made with roasted chilli, plenty of herbs + toasted rice 

Minced pork, brown crab jeow, soft egg 11

Roast cauliflower, black gram lentils, soft egg, crisp garlic 10 V

Tum som: crunchy papaya salad bashed in a pestle + mortar 

Tum Som with dry-fried shrimp, salted duck egg, peanuts 11

Tum Som with salted turnip, carrot, peanuts V 

Rice, sides and jeow

Sticky rice 2 V | Jasmine rice 2 V | Griddled soured rice pancakes 4 V

Tamarind chutney 1 V | Jeow bong (fermented fish and pork) 1.5 | Crab and green chilli jeow 2  

Sweet-sour cucumber salad with toasted sesame seeds 4

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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