Lon’s shoot straight past: Stir-frys, Curries, Salads, Grilled and Fried Foods and arrive directly at the heart of Thai cuisine. In a way picture curry than refine it and make it more delicate and elegant. You then will be getting the picture. They are usually salty, sour and tremendously aromatic. You gently simmer fresh coconut cream (and it must be fresh you cannot get away with tinned), with usually-essentially: Chilli, Eshallots, Tamarind, Lemongrass, Lime leaf, Palm sugar, Fish sauce, Tamarind or Lime. Different “Lons” incorporate some different ingredients. The particular one that we made for the restaurant below incorporates honeycomb for example. This particular recipe is quiet unique, dating back to the palace 1930.

Some other “Lons” add pork, prawn, fish and an array of differing ingredients. They are tremendously layered in there delicate complexity.

A Lon is in-between a curry and a soup but more ancient, more delicate and subtle then its sister dish’s. Its ancient brother would certainly be the wide array of Nahm Prick relishes that are far more robust. Lon is a dipping sauce or could be called a relish but we have chosen to renovate it’s ‘use’ to a degree and utilize it as a sauce for Steamed John Dorry Fillet.

Classical Thai Cravings.