Chef Nutcha Phanthoupheng weaves a culinary and cultural tapestry at Baan Lao. The Afternoon Tea Thai Experience was refined and unique. Each dish brought out was a celebration of Thai flavours. The rice came straight from Chef Nutcha’s family farm in Thailand. Fresh herbs and flowers were from her own garden. The dishes were thoughtfully paired with teas curated by TAC Certified Tea Sommelier Lena Pan. She made sure each tea blended harmoniously with each course.
The first course: Arun/Dawn: Savoury, Sour and Spicy: We started with three bites: Khao Kriap Pak Mo (a soft rice dumpling with stir-fried chicken), Yum Salmon Fu (crispy salmon salad in a delicate pastry), and Kuai Tiao Lui Suan (a fresh rice noodle salad roll). The dumpling was my favorite, soft and chewy with super flavorful chicken. The crispy salmon had a perfect mix of sweetness and tang, and the salad roll was so fresh and packed with herbs. Paired with a light Chiran Fukamushi Sencha Green Tea, it felt balanced and refreshing.
The second course: AThit/Sun: Salty, Savoury and Spicy. We enjoyed Thung Thong Nuea Kwai (crispy water buffalo money bags), Khao Chi Nuea Yang (coconut sticky rice with marinated beef tenderloin), Thot Man Kung (crispy prawn cake), Tao Hu Thot (fried soft tofu with seaweed caviar), and Gai Sa Tay (brioche with curry chicken). Every bite was delicious. The crispy money bags had tender, sweet water buffalo inside, and the beef tenderloin was perfectly cooked, paired with spicy tomato chili sauce atop fried sticky rice, creating an incredible contrast of textures. The tofu was delicate and light, and the curry chicken on brioche was an aromatic and flavorful surprise.
This course was paired with Yiwu 2006 Shu Pu’er Tea, a tea from Yunnan, a region in China famous for this type of tea. Much like wine, it undergoes a unique post-fermentation process, which adds depth and complexity as it matures. This particular tea had been aged for nearly two decades. It offered an earthy sweetness. This perfectly complemented the richness of the food. Unfortunately, I regret not giving this tea the reverence it deserved at the time. Reflecting back, I realize I rushed through it, not fully appreciating the craftsmanship behind such a mature, thoughtfully fermented tea. It was a missed opportunity to truly savour something so rare.
Third course: Bulan/Moon: Sweet and Sour: This course consisted of Kai Tao Phueak Sang Kha Ya Bai Toei (crispy taro ball with pandan coconut custard). It also included hand-carved fruit, Luuk Choop (mung bean paste in agar), and the classic mango sticky rice. The taro ball was crispy outside and chewy inside, with a sweet custard that was just right. The mango sticky rice was soft and fragrant, with perfectly ripe mango. The pairing of Dong Ding Oolong Tea was smooth and complemented the desserts well.
We ended with Tropical Sunset tea, a floral and fruity blend that was a great way to finish the meal. Starting at $95 per person, this is an experience I’d definitely recommend. The food is carefully crafted, and each bite feels like art. While the service was a bit less polished than during dinner, it didn’t take away from the overall experience. It was something exceptional.
Mary in Vancity 
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