
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
Rice
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
Sides
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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