Thailand, Laos, Cambodia, Vietnam, Burma, and part of Malaysia make up the mainland portion of the sub-continent known as Southeast Asia. This vast tropical region is located south of mainland China and east of India across the Bay of Bengal. The natural migration over the millenniums of peoples from China, India, and the south seas Island Nations, in addition to other important events, have influenced Southeast Asian cooking.

Each Southeast Asian country has its own cooking style and special dishes. It is also clear that many of the open air market dishes from country to country are quite similar with small variations in ingredients for a particular dish that reflects the preference of that country. For those dishes that are similar, each of the countries might have its own name for the dish. For example: Papaya salad in Thailand is called Som Dum, in Laos it is called Dum Som, and in Cambodia it is called Bok La Houng. The Thai prefer their Som Dum less fiery than do the Lao. The Lao also like to add pla dak (fermented fish water). The Cambodian like to add tiny dried shrimp. A slight variation from country to country but essentially pretty much the same dish. Sometimes the name used in one country is borrowed. For example: Pho, which is the famous Vietnamese beef stock soup, is called by the same name in Laos. In Thailand the same soup is called Guiteeyo Nom and in Cambodia it is called Guiteeyo Duk.  Again, there may be a slight variation in the ingredients. The Vietnamese and the Cambodian version might have star anise while the Thai and Laotion would not include star anise. I do know for a fact that in Thailand some vendors added a dash of marijuana as they simmered the beef stock. That might account for the craving I always had for Guiteeyo Nom when I was there.

On our menu, we attempt to credit the country from which the dish originated but, in many cases the origins are quite obscure. You will notice that near each menu item we've included a code that looks like this (L-2). The letter L stands for Laos and the number 2 indicates the dish's spiciness rating with 0 being not hot at all and 3 being very hot. Other codes are V for Vietnam, B for Burma, C for Cambodia, and T for Thailand.

Quick frying, barbecuing, steaming, stewing, and roasting are equally important in the preparation of Southeast Asian cuisine. In some instances, more then one method is employed in the preparation of a single dish. Our kitchen is equipped to handle all of these techniques.

We try very hard to serve only authentic dishes. The majority of the recipes used in our kitchen were personally collected by me while stationed in Thailand during the Vietnamese War. I ate at the open-air markets three and four times a day, and on occasion ate at some of the finest restaurants in Bangkok. Each meal was an adventure and I never had a single worry that I wouldn't like what I had ordered. Through the years Chanthip and I have tried the offerings at many Thai restaurants both in Boston and around the country. I tell you, with no malice in heart and no doubt in mind, that the foods that are served at so many other so called Thai restaurants here in the United States are modified to the point that their offerings are no longer recognizable to the native Asian. I am sad to report that the primary emphasis at those restaurants was on presentation and ambience with very little attention paid to authenticity and quantity. What you order here at the Southeast Asian Restaurant is as authentic as any meal you would order by the same name in Southeast Asia and as our regulars can tell you our portion sizes are quite generous.

We have presented a wide assortment of dishes on our menu from each of the Southeast Asian countries. There is no reason why you shouldn't select an appetizer from one country and entrees from a different country, the flavors and textures are all compatible. Should you desire to experience a truly authentic full course fare from a specific country check out our Specialty Dinning section for authentic Mini-Banquets and Sukki Issan.

Southeast Asian foods take more time to prepare then most American dishes. We do not prepare any dishes ahead of time in anticipation of what our guests might order. We cut, slice, and dice ingredients ahead of time, but the actual cooking is done, with very little exception, as your orders enter the kitchen. We do this in order to retain the freshness, appearance, and flavor of our dishes. Our success and reputation attest that our approach is one that produces quality. Consequently, please be patient. Your enjoyment and our reputation are important to us.

Finally, we have worked hard to achieve our distinguished reputation of serving only authentic high quality Southeast Asian foods. We will not take the path that other Thai restaurants have taken were emphasis is mostly on glitzy presentation, and where food quality and authenticity play a secondary role. Call us purist if you like, but that is the way it is, and that is the way it will remain.