Jeow Jeow

About

Jeow Jeow's menu is loosely based on chef Tania Steytler's travels around the Mekong River, especially the food of Isaan in northeast Thailand and the food of Laos. Laap - spicy salads made with meat, fish or vegetables, roasted chilli, lime juice and fish sauce - are a mainstay of the menu, along with green papaya salads and sticky rice. Flavours are fresh, zingy, herby and sometimes hot. Freshwater fish - rainbow trout, fried in a crisp rice flour batter and tossed in a salad - is farmed for us in Dorset.

At a glance

• Verified listing
• Typical visit: about 1 hour