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
Pork and crab spring rolls, charred chilli jam 9
Lao mushroom spring rolls, soy and tamarind dip 8 V
Fried chicken wings smothered in charred chilli jam 8
Sai oua sausage patties, wrapping leaves, toasted peanuts 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
Burmese pork curry with sesame oil, lemongrass and toasted spices 11
Stir-fried minced chicken Khua kling scented with lime leaf and hot chillies 11
Rice, sides and jeow
Sticky rice 2 V
Jasmine rice 2 V
Jeow kee pa – trout roe, smoked cod’s liver, sesame oil and seeds, roast chilli 5
Jeow mak khua – roasted aubergine, green chilli, garlic and coriander 5
Stir fried greens in garlic, soy and tamarind 5 V
Tamarind chutney 1 V
Jeow bong (fermented fish and pork) 1.5
Charred chilli jam 1.5
Toasted peanuts 2
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