About
Jeow Jeow's menu is loosely based on chef Tania Steytler's travels around the Mekong River, especially the food of Isaan in northeast Thailand and the food of Laos. Laap - spicy salads made with meat, fish or vegetables, roasted chilli, lime juice and fish sauce - are a mainstay of the menu, along with green papaya salads and sticky rice. Flavours are fresh, zingy, herby and sometimes hot. Freshwater fish - rainbow trout, fried in a crisp rice flour batter and tossed in a salad - is farmed for us in Dorset.
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