Party
with
Penn Hongthong
author of
Simple Laotian Cooking
Ms. Hongthong will be present at all parties to design & plate all dishes, guaranteeing a unique and high quality experience your guests will rave about.
To make your party unique, all servers wear traditional Laotian outfits.
Music and party favors are available.
Minimum Charge per Party is $1,500.00
The above price is for food only, additionals based on size and scope of the party.
- Server: $200 (each)
- Bartender: $200 (each)
- Dish washing and cleaning person: $200 (each)
- Beverages not included
For more information, contact Penn:
631-345-0044
631-312-1180 (Cell)
laotianchefs@aol.com
Catering Menu
Note: There is an extra cost for Wild Game, Shrimp, Fish and Lobster.
Recommended Sit-Down Menu:
- 1-Appetizer and 1-Soup or 2-Appetizers
- 1st choice: skewered chicken and salad
- 2nd choice: Fried and Fresh Spring Rolls
- 1-Soup with any appetizer
- 1-Room temperature Entrée
- 1-Hot Entrée
- 1-Dessert
Appetizer
- Satay: Skewered Chicken, Shrimp or Tofu (marinated with yellow curry and coconut milk) served with Satay Sauce.
- Fried Spring Rolls with Shrimp, Chicken or Vegetables and Tofu, Serve with Peanut sauce (cellophane noodles, bean sprouts, carrot, eggs and cabbage)
- Fresh Spring Rolls with Shrimp or Vegetables and Tofu, Serve with Peanut sauce (fresh lettuce, bean sprouts, somen noodles, mint and cilantro, wrap with rice paper)
Soup
- Lemongrass with Shrimp, Chicken or Mushroom and Tofu (Lemongrass, kalanga, kaffir lime leaves and chili paste)
- Coconut with Shrimp, Chicken or Mushroom and Tofu (Lemongrass, kalanga, kaffir lime leaves and coconut milk)
- Watercress with Tofu in Chicken Stock and scallion
Salad
- Spring Salad with Peanut Dressing (baby greens, watercress, mint, cilantro, kirby cucumber and grapes tomatoes.)
Entrée
First Plate (Room temperature)
- Lob (traditional Laotian dish) Chicken, Beef, Wild Game or Fish, (diced fresh and lean meats and mix with toasted rice powder, kalanga powder, lime juice, kaffir lime leaves, scallion, cilantro, and mint) (low fat and refreshing)
- Cellophane Noodles with chicken (julienne chicken with cellophane noodles, lime juice scallion and cilantro)
- Orange Pork(grilled pork marinated with light soy sauce, honey, orange juice and orange zest and then mix with fresh ginger, orange, scallion and cilantro and cashew nuts)
Second Plate (Hot)
- Red Curry (red curry paste in coconut milk and basil)
- Chicken with Vegetables
- Lobster with cellophane noodles
- Salmon with Vegetables
- Shrimp & Scallops with Pineapple
- Vegetables and Tofu
- Roasted Duck with Plum Sauce (marinated with soy sauce, black pepper, sugar and star anise for two nights, roasted until crispy. Serve with plum ginger and honey sauce)
- Ginger Chicken or Beef (sliced beef with brown ginger and garlic. Julienne red, green and yellow pepper)
Dessert
- Black Beans in Coconut Milk
- Tapioca Pudding (tapioca pearls in coconut milk)
- Floating Melons (diced honeydew, cantaloupe and Asian gelatin in coconut milk and sugar syrup)
- Mango Sticky Rice (sticky rice cooked in coconut milk and sugar, serve with ripe mango)
Cocktail Party Menu
Note: There is extra cost for Skewered Shrimp.
- Satay: Skewered Shrimp, Chicken or Tofu, Serve with Satay Sauce (marinated with yellow curry and coconut milk)
- Fried Spring Rolls with ground turkey or pork, Serve with Peanut Sauce (cellophane noodles, bean sprouts, carrot, eggs and cabbage)
- Fresh Spring Rolls with Vegetables and Tofu, Serve with Peanut sauce (fresh lettuce, bean sprouts, mint, cilantro and somen noodles wrap with rice paper)
- Grilled Chicken Wings (marinated with lemongrass and garlic) spicy or non-spicy.
- Grilled Portabella (marinated with light soy sauce, cilantro and lime juice)
- Penn's Fried Meatballs (ground pork, beef or turnkey mix with lemongrass, garlic, onions, scallions, soy sauce and black pepper)