Amanda Hesser

"Pork sausage flush with lemon grass. Every flavor vindicated the distance we had traveled; every sip of that rice wine told us we were in Laos."

Mark Andrews

"I dig into one of Chef Pheng’s signature dishes khoua kai sai jeow bong, a light tasting dish of stir fried chicken brought alive by the flavour of the jeow and citrus essence of lemon grass and kaffir lime leaves."

Truant

"The restaurant at The 3 Nagas is deservedly well reviewed for its excellent Lao cuisine – we had a gorgeous dinner last night of a spicy mushroom custard steamed in banana leaves, red sticky rice, and the local Luang Prabang pork sausage."

Erica Smith

"I’m not a fan of fish other than salmon, but this steamed fish was really good: tender, flavorful, and delicious."

Rajiv Krishnaswamy

"We ate our meal with khao niao or Lao sticky rice served in little bamboo baskets which was excellent."

Rajiv Krishnaswamy

"The Mok Pa was soft and tender and delicious."

Rajiv Krishnaswamy

"Nothing could quite match the perfect mix of the taste, flavor, spiciness and the cooking of the meat of the Larb there."