Belmond has announced the launch of Tam Nan, the flagship restaurant of La Résidence Phou Vao, A Belmond Hotel, Luang Prabang, located in the spectacular mountain region of Laos. Meaning “Legendary” or “Legend” in Laotian language, Tam Nan pays homage to the region’s traditional cooking techniques that honour heritage and authenticity, while bringing to life the culinary vision of Executive Chef Larisa Vesterbacka and a ‘Heart to Table’ concept that is rooted in genuine Laotian hospitality.
The Revival of Tam Nan
The culinary experience at Tam Nan is designed to feel timeless, offering flavours that are evocative of Laotian legends and the old-world charm of Luang Prabang. In Tam Nan’s tasting menu, Chef Larisa was inspired to create dishes using traditional slow cooking methods to extract rich Laotian flavours, such as cooking bamboo, banana leaves and fresh coconut over a charcoal grill or stewing soup in a clay pot.
Executive Chef Larisa Vesterbacka leads Tam Nan Restaurant and the revival of Lao’s traditional slow cooking methods
Highlighted dishes include Pha Sa Ngua, which are dumplings stuffed with Laotian Sheatfish and crispy fish roe, charcoal-grilled in banana leaf with stir fried bok choy, syrups and bitters. Tam Nan also offers an interpretation of Orlam, a famous Luang Prabang dish that is meticulously prepared with a slow cooked broth in a clay pot for 24 hours, with the base of buffalo meat first marinated, salted and sun dried for 3 to 4 days.
Avocado Soup, Dish, and Salim El Khayati
Rice will also be prominent in the menu, harvested from wetland or dryland farming in Laos and created in a variety of sticky and steamed rice options recommended for various accompaniments to soups, vegetables, Laap and meats. Chef Larisa will source most of her ingredients locally, honouring Laotian customs and traditions, and celebrating the community.
Introducing Executive Chef Larisa Vesterbacka
Spearheading Tam Nan, Chef Larisa channels her distinguished background and specialty in Asian cooking techniques throughout the restaurant’s menu. With 15 years of experience in Asian cuisine including in China, Thailand, and Cambodia, Larisa’s instinctive approach renders exquisite dishes with creative presentation and attention to detail.
Growing up in Russia, Chef Larisa’s family garden flourished with fruits and vegetables that her relatives used to marinate, dry and boil using a lot of seasonings to make pickles and jams for the winter. It was Chef Larisa’s later encounter with Asian cuisine that established her lifelong passion for its electrifying spice, flavours and interesting textures, and she has since spent her career experimenting with creative combinations.
