Red Meat: Sengaroun Luangrath
Posted by Warren Rojas / Tuesday, August 9th, 2011
Bangkok Golden III toque Seng Luangrath is just chomping at the bit to flood the market with her native Laotian cuisine.
Mind you, she’s still cranking out all the terrific Thai food that’s been the restaurant’s bedrock cuisine since its inception. But she’s always brainstorming new ways to share the signature tastes she experienced as a youth and has grown to treasure as an adult–like putting a distinctly Asian spin on Continental standbys like escargot and steak tartar.
WR: Salt. Pepper. What other spices/herbs could you not live without?
SL: White pepper, ground Thai chiles, lemon grass, Kaffir lime leaves, galangal root, lime basil, garlic
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
SL: Larb, a mince meat mix with herbs. It take [about a] half hours [sic] to make. [I] make this every day.
WR: What seasonal ingredient(s) get your creative juices flowing?
SL: Lime juice
WR: My latest cookbook obsession is …
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
SL: Vietnamese rice crepe stuffed with pork and black mushrooms
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
SL: Andy Bennett
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
SL: Papaya salad
WR: In the next six months you won’t want to miss my …
SL: Lao cuisine with a modern twist. I am working on grilled fish and larb with a modern cooking method.
WR: It’s quitting time. I’m pouring myself …
SL: I drink a lot of hot, organic soy milk to help me relax.
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Laotian-style tartar sounds like en epicurean trip I desperately want to take. Count me in, chef.
Come back next Tuesday for another helping of Red Meat.
–Warren
Tags: Andy Bennett, Arlington, Bangkok Golden, Clarendon, Falls Church, Gut Check, Laos, Lyon Hall, Northern Virginia Magazine, NoVA, Red Meat, Seangaroun Lunagrath, Seven Corners, Warren Rojas