Bangkok, Thailand and Vientiane, Laos provide an abundance of eateries from street vendors to luxury hotel venues like Bangkok’s Centara Grand Hotel’s 55th/56th floor Red Sky dining room and Sky Bar.
Yet in remote villages, some reachable only by boat, tools invented centuries ago are still used for preparing important aspects of traditional cooking such as sticky rice, eaten at every meal.
Grains of sticky rice are sun dried and then the hard hull must be broken and sifted away using large woven baskets. The young mother of this household gave me permission to film her children providing the power to operate the hull cracking tool.
The abundance of South East Asia’s food supply is not lost on its restaurants.
In the Laotian capital, Vientiane’s Kong View provides beautiful vistas of the Mekong River while preparing excellent dishes such as salt grilled river fish.
On a quiet street within the historic French colonial core of Vientiane, reservations may be necessary on weekends for Dining at Ban Vilaylac.
Soon to be on every foodie tourist map, two year old Bangkok’s Look-in Restaurant makes both a mean pizza and the best Tom Kha Gai I’ve eaten. Chef Wan gave me his Recipe for Tom Kha Gai.
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