At two-week-old Khe-Yo in Tribeca, a Laotian-born, Western-trained chef is bringing an upscale gloss to flavors from his homeland. Chowhounds (and Laotian expats) are buzzing about deftly balanced sour-spicy dishes like crunchy coconut rice balls with kaffir lime sausage and duck salad with lemongrass and chile.

Photo from Khe-Yo

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