Lao Garden Restaurant & Bar

Larb

Chopped meat salad — typically pork, chicken, or beef — tossed with toasted rice powder, lime, fresh herbs, and fish sauce; the Lao version here is brighter and more herb-forward than the Thai-American standard

Sticky Rice

Served in a traditional bamboo steamer, the sticky rice here is the essential accompaniment — glutinous, slightly sweet, perfect for scooping larb or dipping in sauces

Papaya Salad

Lao-style tam mak hoong with fermented fish paste (padaek) giving it a funkier, deeper flavor than the Thai som tum — crisp green papaya with a punchy, complex dressing

Tom Kha

Coconut-galangal soup with a lemongrass backbone and a balanced finish — richer and less sweet than chain Thai versions

Green Curry

Fragrant and genuinely spiced green curry with a coconut milk base that doesn't pull its punches — heat is real if you ask for medium or above