At Mekong, we drift down from Burma cloud country, trace the Lao border, wake up to Thai sunrises, pause by gilded Cambodian pagodas and wade through rice paddies in Vietnam. Each Asian fusion dish is an escapist’s wish. Each shareplate invites companions for the voyage. You there, traveler – this shall be your map.
Chef Tiw Rakarin, formerly of Mama’s Buoi (Surry Hills) and Alphabet St (Cronulla), launches Mekong as his newest venture. The culinary terrain crosses entrees, shared mains and desserts to map out recipes that generations have passed through the Indochine provinces.
Wander ever so slightly into foreign territory with ‘A duck at sunrise’, duck confit laid on red Thai curry with fresh tomato and pineapple. Or steer yourself towards ‘Spice of the omelette’, a crispy Lao omelette stuffed with sliced pork, morning glory and doused in soy chill sauce.
Try the signature three-tiered dessert of rosewater lychee mousse, mango puree and meringue drops, flecked with elder-flower, rose petal and raspberries.
Take a barge down the Mekong River, loaded with the richest cargo: its cuisine.