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. 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.
For a fuller tasting menu in Tam Nan, Chef Larisa was inspired to create dishes using traditional slow cooking methods to extract rich Laotian flavours. She sources most of her ingredients locally, honouring Laotian customs and traditions, and celebrating the community.
“At Tam Nan, we have built an entire collection of dishes and tastes of Luang Prabang and Laos as a whole, carefully selecting the best that can be found in the country. Laotian cuisine can surprise you with its variety, and vegetarians will be delighted to discover the entirety of Laotian flavours through Tam Nan.”- Chef Larisa.
Newly launched as the beating heart of La Résidence Phou Vao, the flagship restaurant Tam Nan is where special moments can be shared over meaningful stories, highlighting local gastronomic traditions within a timeless setting.
Set on a serene hilltop, the hotel is moments away from the old-town Luang Prabang, where time sits still, offering a breathtaking escape, where guests can surrender to the calm atmosphere, surrounded in endless forest and spectacular mountain vistas.
Designed to feel timeless and unique, the culinary experience at Tam Nan offers flavours that are evocative of Laotian legends and the old-world charm of Luang Prabang.
Star dishes include Pha Sa Ngua – dumplings stuffed with Laotian Sheatfish; Orlam – a famous Luang Prabang dish that is meticulously prepared with a slow-cooked broth in a clay pot for 24 hours. Rice 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.
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