Laos in Town
DAY 1: 5-Course Contemporary Laotian Tasting Series
If you’ve never eaten Laotian food, now’s the time to discover another great Southeast Asian cuisine. Executive Chef Ben Tiatasin, who grew up in Bangkok, was always captivated by the taste sensations offered by Laotian street food vendors who traveled to her city. As a teen, she immigrated to Virginia, and began her culinary career, working at a variety of acclaimed Asian restaurants. She always thought back to those Laotian street food vendors, however, and, laying the groundwork for Laos in Town, which opened just about a year ago in NoMa, she made extensive research and development trips to different regions of Laos. Chef Tiatasin promptly won a Michelin Bib Gourmand award for her wondrous dishes like crispy quail and mok pla (curried catfish). “We will 100% be back to Laos in Town,” raves the Hungry Lobbyist. “Absolutely love this place, the people, and the flavors.” We also love its night market feeling, with fish baskets and pots and pans hanging from the ceiling. We will be taking over Laos in Town for our event, and Chef Tiatasin will be in and out of the kitchen to answer your questions and give you a crash course in Laotian cuisine.
About the Host:
Ben Tiatasin
Executive Chef
Chef Tiatasin grew up in Bangkok, entranced by the spicy and authentic flavors of the charcoal chicken and papaya salad offered by the Laotian street food vendors who traveled to the city. She immigrated to Virginia as a teen, soon after following her culinary interests, training at DC's Esaan before opening Laos in Town in April 2019. She is a winner of Metro cooking DC 2019 Grand Tasting Best Bite Competition.
The Lineup
All courses will be individually plated.
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Mieng Kana
shrimp wrap with chinese broccoli, rice noodle, and basil sauce
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Nam Khao
crispy rice salad with red onion, scallion, cilantro, sour pork, ginger, and peanut
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Chun Seen
pork with laotian herb sausage, ginger, peanut, chili, sundried beef, and sriracha sauce
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Pla Tong Na
crispy rockfish with lemongrass, chili, cilantro, culantro, lime, ginger, red onion, cashew, peanut, roasted chili dressing, and steamed rice
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Mor Kang
taro chiffon cake with coconut custard and crispy shallot
Laos in Town
250 K St NE
Washington, DC 20002
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $80 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- What COVID safety precautions will be taken at this event?
- At this event, we will be accommodating all requests for separate tables rather than communal seating. Additionally, all food will be served individually-plated rather than family-style. As per local guidelines, as well as the restaurant’s own policy, attendees will not be required to present proof of vaccination for entry.
