Another newbie in our Steaks section. This Australian marbled Striploin 250g is literally melt in your mouth tender, how ever you like your steak cooked! The boss loves this one with a bit of Dijon on the side but with a choices of sauces and potato style you can tailor to suit your own particular taste.
What a great Thai dish this is for fish lovers and those who don’t eat spicy food alike. Seabass with celery (ปลากระพงผัดขึ้นฉ่าย) is a little bit sweet and a lotta bit tasty! Probably healthy too if you’re into that sort of thing.
We have a new range of steaks coming soon to the menus here at Laong’s. How does this Australian T-Bone grab your fancy? 420g of high quality PR grade 120-150 day grain fed T-Bone steak with all the fixings!
One of those desserts that you never tire of feasting on. It’s a Thai staple, sweet sticky rice, fresh juicy mango and a generous helping of coconut milk for a nice drizzle! All in all a great way to finish a lovely dinner here at Laong’s.
Join us at Laong’s on Friday 25th January as we indulge in some fine traditional Scottish fayre and celebrate the life of Rabbie Burns, the Bard!
Robert Burns, also known as Rabbie Burns, the Bard of Ayrshire, Ploughman Poet and various other names and epithets, was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide.
This Seabass dish from our Flavours of Siam menu with what we call 3 flavour sweet and sour fish sauce (ปลากระพงทอดนํ้าปลา) it’s a little bit sweet, a little bit sour and a little bit spicy “nid Noi” and as you would expect here, it’s a big bit tasty