Building on a tradition of culinary excellence, The Great House at Rosewood Luang Prabang is excited to announce a complete revamp of its menu, inspired by the vision of Chef Wochirawish Lerttanapornsit to embrace a wellness cuisine that promotes a light and healthy approach.
The Great House stands out in Laos, particularly in Luang Prabang, for offering a unique dining experience that combines delicious, wholesome food in a setting that reflects the area’s rich cultural heritage. Chef Wochirawish describes the new menu as “clean and fresh,” with a modern, healthy dining alternative that comprises both traditional Lao flavors and Western dishes crafted from products sourced exclusively from local markets and farmers.
The menu’s local sourcing aligns with historical practices of using local ingredients for comforting and nourishing meals, a philosophy embraced by the property’s design, conceptualized by world-renowned designer Bill Bensley. Bensley’s vision for Rosewood Luang Prabang as a grand home welcoming adventurers is reflected in the guests’ dining experience, akin to being hosted in the grand home of a gracious host.
The Nam Dong River, flowing through Rosewood Luang Prabang, plays a crucial role in irrigating dozens of vegetable gardens nestled in its fertile valley — a natural bounty that enriches the culinary offerings of the resort, which sources the majority of its vegetables from within a five-km radius around this life-giving river.
Partnerships with local farms and purveyors underpin The Great House’s menu, as part of Rosewood’s Partners in Provenance commitment. This dedication not only supports local agriculture but also ensures guests enjoy the freshest seasonal produce, like lettuce from Ban Nadueay Village and organic vegetables from Living Land Farm.
The revamped menu offers a blend of original Laotian flavors and Western cuisine, with a significant portion designed to be vegetarian and vegan, catering to health-conscious diners. Local dishes, served in a family-style sharing experience, include Neam Khao, Ping Pa Aerb, and the vegetarian-friendly Yum Luang Prabang Salad prepared tableside.
A highlight reserved exclusively for dinner, the Sinchoum offers guests an authentic Laotian hot pot experience featuring a rich vegetable coconut broth and a diverse assortment of meats and vegetables, served in a rustic clay pot.
Luang Prabang’s micro-climate allows Western-inspired dishes to be cooked with products sourced at local markets and farmers, including Tomato & Buffalo Ricotta, Clean & Green Kale topped with Nam Bak River Kelp Powder, and the Poached Tilapia in Confit Fennel, Caper, Dill & Basil Broth. Developed to meet the preferences of health-conscious guests, over half of the Western dishes are vegetarian or vegan, with chefs limiting the use of cream and oil, opting instead for ingredients and cooking methods that boost energy without compromising on flavor.
