11/4: Phaeng & Phiu Popup

Chef Veo of Phaeng & Phiu is bringing Lao food to ES with a menu that bridges Laos and New England. 

Lao cuisine is defined by bold, funky flavors from the pungent depth of padaek (fermented fish sauce) to the aromatic punch of galangal and lemongrass. There’s no subtlety here. These flavors are meant to wake you up and keep you coming back for more. 

We’ve taken the heart of traditional Lao dishes and reimagined them as New England classics: tom kah clam chowder that swaps cream for coconut milk, short ribs braised in warm Lao spices that would make any Sunday dinner jealous, and sai ua ravioli that transforms Italian pasta through a Lao lens. This menu is Chef Veo's celebration of his heritage and training together on one plate. 

All dishes are priced and served a la carte.

MENU 

Tom Kah Clam Chowder | ຕົ້ມຂ່າທະເລ 

Cockles, coconut milk, galangal, fines herbs 

Jeun Yaw Khao | ຈືນຢໍ້ຂາວ 

Crispy pork rolls, wood ear mushroom, jaew phet 

Khek Pu Tod | ເຄັກປູ 

Jonah crab cake, crab oil remoulade, padaek papaya & apple slaw 

Pa Khi Min | ແກງກະຣີປາເຫຼືອງ 

Turmeric monkfish, sticky rice risotto, butternut squash, collard greens 

Sai Ua Ravioli | ໄສ້ອັ່ວປາສຕ້າ 

Lao pork sausage, fish sauce agrodolce, pine nuts, fried basil 

Au Lahm | ອໍລາມຊີ້ນງົວ 

Short rib, baby eggplant, maitake, chili wood, side of sticky rice 

Sangkhaya Mak Eu | ສັງຂະຫຍາໝາກອຶ 

Pumpkin custard, coconut crème anglaise, cinnamon streusel