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Chowdown report: Wat Lao Saysettha - Lao home cooking rules! (Santa Rosa)


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Chowdown report: Wat Lao Saysettha - Lao home cooking rules! (Santa Rosa)

jackiecat | Sep 9, 2012 02:20 PM

Chowhounders gathered again and attempted to sample every foodstuff at the fundraising food sale for Boun Kao Padupdeen (a festival honoring ancestors).

The quality of food was again outstanding with a complex blending of flavors and textures in every dish - and all made primarily if not wholly by non-professional cooks.

I'd had beef laab before, but this time there was the option of having the beef cooked or raw. The grilled chicken wings were as wonderful as ever as was the grilled sausage. New to me was Kao Piaj (chicken soup with home-made rice noodles prepared with the help of our own Melanie Wong.) The texture of the noodles was almost meaty, I loved them. Also new to me were fish with noodles wrapped in herbs and lettuce served with Maklen Jaew tomato sauce and a slightly sweet waffle flavored with pandan. The save room for desert course this time was sweetened sticky rice stuffed with taro paste and wrapped in a banana leaf and then roasted. The roasted banana leaf flavor permeated the rice and was delicious!

I really enjoyed spending the afternoon with the hounders and their friends. If you are interested in joining us at next time at Wat Lao Saysettha make sure you sign up for the North Bay chowdown distribution list at The next event is scheduled some time in late September.

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