“There are actually loads of Sichuan eateries in the city, but none of them do what we do,” Suppasin “Win” Jongjeamdee and Paramee “Tuck” Thomchotpong, the two founders of the new delivery-based Sichuan restaurant Lhorlao Home Kitchen, affirm.
Win and Tuck were once exchange students in Sichuan, China where they discovered the province’s reputation for numbing hot cuisine. Having developed an intense gusto for Sichuan fare, they couldn’t help but flame this passion once they got back to Bangkok.
And so Lhorlao Home Kitchen was born. The name is a combination of “Thonglor”, where the kitchen is located, and “lao”, the Chinese word for restaurant. The Lhorlao crew and Chef Ratthawoot Hemathulin—a veteran chef who has years of experience in high-end hotels like Hilton, Avani, and Pullman—collaborate to come up with all menus that you can basically find in most Sichuan eateries, but here it’s done with much love and care.
The ubiquitous mapo tofu (B180) stays true to its origins with a mildly spicy sauce on top of scrumptious pork and tofu, whereas other Sichuan stars like kung pao chicken (B220), Sichuan dry-fried green beans (B160), and twice-cooked pork (B230) all give the familiar zing and tongue-numbing hit of mala, one of the signature flavors of Sichuan cuisine.
The delivery service also has more creative dishes. There’s a grilled 250-gram pork glazed with five spices and mala seasoning (B290) that will surely appeal to meat lovers, and Lhorlao’s Chinese Stir-Fried Tomatoes & Eggs (B150), which can be considered equivalent to the stir-fried chicken with sweet basil that’s common in many Chinese households.
But of all the dishes its offers, Lhorlao recommends its Spare Ribs and Potato Stew (B290) the most. This Chinese stew has soft-to-the-bite pork ribs and big potato chunks that soak up an aromatic and delicious sauce.