Let me say up front that I am a chef, so I enjoy good food, but am hard to please. This place pleased me ( so much that we ate there twice in three days ). The food shows the mark of a good chef: unusual, well thought through with local ingredients, and well cooked and presented. The slow cooked buffalo cheeks with chilli caramel would grace the best restaurants of London, New York, or Sydney ( or Paris if it tried to join the 21st century ), and all the small and large dishes we tried were excellent. The only slight disappointment was the desserts, which were fine, but not at the imaginative level of the rest of the menu.
I have not eaten in all the good restaurants in Luang Prabang, but I would not be surprised if this is easily the best of them.
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