home cooked

get to know Tharathip Soulisak, Mom’s guest chef :

A taste of Lao refugee inspired cuisine by Tharathip "Thip” Soulisak now featured at Baan Mae. As shared in Thip’s own words, “My aim is to share with you the memories of my Lao Virginian childhood dinner table. Growing up, our dinner table was always filled with unique and delicious dishes that showcased the rich flavors of Lao cuisine. From aromatic curries to spicy papaya salads, each meal was a culinary adventure that ignited my curiosity and love for food. As I grew older, my passion for food continued to evolve, leading me on various foodie adventures and exploration of different cuisines. I believe that each person's experience with food should be unique and personal, as it is a reflection of their own tastes, preferences, and cultural background. With this in mind, I aspire to be creative in my culinary endeavors, experimenting with flavors and ingredients to create dishes that are not only delicious but also tell a story of my own journey.”

Thip has been featured in the LA Times, New York TImes, Timeout, and Eater LA as written by Cathy Chaplin,

Tharathip Soulisak had never slurped a steaming bowl of khao soi noodles before attempting to make his own in 2013.

With some guidance from his mother, techniques gleaned from watching Food Network, and a handful of online recipes as a reference, the self-trained chef cooked up a version so utterly convincing that diners at his first West Hollywood pop-up — and at subsequent events across Southern California over the years — who’d eaten the northern Laos specialty before told him it was “even better” than their past experiences.

“It was just an imagination of how these flavors might taste,” he says. Stained a rich shade of burnt orange, every bowl begins with long-simmered chicken and pork broth ladled over a tangle of wide rice noodles. A savory heap of fermented soybeans, minced pork, and dried chiles comes next, while fresh scallions, cilantro, fried garlic, and a crispy rice cake add the finishing touches. “I am really proud of that dish,” says Soulisak. “To this day, I have not ever had khao soi that somebody else has made.”