IN THE MEDIA - Baan Lao

Phat Thai minced meatball on hand-carved pineapple spoon

Since opening in February 2021, Baan Lao Fine Thai Cuisine has been earning rave reviews from the media.

This Richmond Thai restaurant aims to be the best in North America

Mia Stainsby, Vancouver Sun and Province
“At highly regarded Thai restaurants such as Ugly Baby in New York or Kin Khao in San Francisco, the food is served family style, certainly not perfectly arranged by tweezer. I’ve visited the celebrated Pok Pok in Portland and Lotus of Siam in Las Vegas a couple of times, drooling over the exciting, sometimes explosive flavours that take deep dives into Thai cuisine. Ditto at Vancouver’s Maenam restaurant. But you don’t see dishes making a diva entrance in an ethereal swirl of dry ice like at Baan Lao, or white-gloved servers, or tom yum soup broth suctioning its way through herbs in a siphon coffee maker. Or cutlery and dishes like those used by the Thai royal family. Or a table-side welcome by a Thai dancer, fingers curled in balletic backbends.”
Created by potrace 1.16, written by Peter Selinger 2001-2019
Fine Dining in Vancouver Opened by Apprentice of the Chef for Thailand Royalty
CHIHUO Vancouver

“…Chef Nutcha of Baan Lao was an apprentice of Chef Chumpol Jangprai, who not only served Thailand’s royal family, but also owns the most Michelin stars in Thailand.

Customers here could have the same meticulous and elegant dining experience as the Thai royalty as if they were enjoying Thai culture in Bangkok. Not only could they feast on delicacies as tasty as those in a two Michelin star restaurant, they could also have a sneak peek at the life of Thai royalty.”

Created by potrace 1.16, written by Peter Selinger 2001-2019
Nurse turned chef opens elegant Thai restaurant in Richmond, launches take-out offerings
Vancouver Is Awesome & Richmond News

Chef Nutcha Phanthoupheng is using her background as a former nurse and cancer researcher to create fresh, elegant, and authentic Thai dishes at her new restaurant in Richmond’s Steveston community. 

“We want to trace where all of our food comes from – land, sea, and farm to table,” explains Baan Lao on its website. In fact, Baan Lao supports its philosophy by indicating where all of the restaurant’s ingredients come from, like the organic rice they use, which was grown on the family’s rice fields in Khon Kaen, Thailand.”

Created by potrace 1.16, written by Peter Selinger 2001-2019
Steveston’s tasty takeout: Two top restaurants that are real food finds
Mia Stainsby, Vancouver Sun

“Phanthoupheng buys poultry and beef from Sumas Mountain Organic Farm, an SPCA-certified farm. The chicken, marinated 24 hours with a blend of 17 herbs and spices, was tweaked for flavour it until it passed an important test — the thumbs up from her daughters. “Our kids are very fickle and they are our guinea pigs,” she says. The chicken dish seduces one regular into ordering it every two or three days.” 

“She’s been swamped with orders on the weekends, and that’s not surprising as she applies the same stubborn attention, precision, patience and aesthetics to the takeout as she does with her fine-dining menu.”

Created by potrace 1.16, written by Peter Selinger 2001-2019
Three new(ish) Vancouver restaurants offer a taste of global flavours
Joanne Sasvari, Vitis Magazine

“We rarely head to Thai restaurants for the wine. Then again, few Thai restaurants have hired the Best Sommelier of the Americas (2018) to create their wine list. Baan Lao, a new high-end Thai restaurant in Steveston, is that exception. Quebec-based Master Sommelier Pier-Alexis Soulière has pulled together a selection of wines heavy on B.C. and international labels, all designed to complement the complex sweet-sour-salty-spicy cuisine of chef Nutcha Phanthoupheng.

This is elevated Thai as we have rarely, if ever, seen in Vancouver, served with elegant theatricality in a beautiful riverside setting. The evening opens with a Thai dancer and then waltzes through an opulent nine-course menu with optional wine or tea pairings.

Dishes burst with bright, fresh flavours, many of them courtesy of the living wall of fresh herbs. Ingredients are organic and, whenever possible, local. Among the most memorable dishes are the signature sockeye salmon, which comes topped with caviar and gold leaf, and the pad Thai, which is wrapped in a lacy egg cage that is almost too beautiful to eat. (But eat it anyway.)

Thailand may be off the itinerary this summer, but Steveston is definitely, and deliciously, within reach.”


Created by potrace 1.16, written by Peter Selinger 2001-2019
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