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FLAVORS
ANYONE FOR
CRICKET?
Chef Manoi leaps to a win with her innovative cuisine. TEXT BY MELODY KEMP PHOTOGRAPHS BY PHOONSAB THEVONGSA / GIZ
W
hat an invitation. Could I head to the Crowne Plaza hotel to help choose a winning chef as part of the Sustainable Tourism Solutions Expo? Well, of course. I love food and cooking. When I arrived, the four finalists were checking out their tables. They were given some basic equipment and a collection of ingredients featuring the staples of any Asian meal: rice, chilies, fermented fish, onions, a whole fish, and garlic, plus herbs, sauces, and fruits. Some had brought tool kits, like any good mechanic. But a surprise emerged: a bowl containing some very angry crabs, along with crickets, and bowls of gorgeous Lao honey. These were the secret ingredients and chefs using one or all would be awarded extra points. One of the five judges looked a bit uncer-
MORE INFO Kitchen Lounge can be pre-booked a day or two in advance, for your own personalised menu and more details you can contact via: mwophaso@gmail.com facebook.com/manoi. ophaso +85620 55183311 kitchenlounge_vte (instagram) The cooking competition was a part of the Sustainable Tourism Solutions Expo held in Vientiane from 27–28 September. To learn more about this event, visit: stse.la
tain. Crickets are not a staple in the US. As the sweating red sun disappeared over the city, the four chefs took their places, and suddenly, it was on. A flurry of chopping, mixing, slicing, pin-boning, and blending along with looks of intense concentration. The clock ran for 45 minutes, then it was knives and whisks down. And our turn to try each creation. I admit it was a hard choice. They all did very well. But it was Manoi Wong Ophaso who owns and cooks at Kitchen Lounge who emerged the winner with her tasty fried fish fillets and cricket flavored fried rice. Later I talked to Manoi who spent 18 years in New York, “I always loved food and was raised in a family who had restaurants along with construction.” I learn that Manoi comes from a strong cooking heritage. “In New York, I worked all over the place from Thai fusion to Chinese, to French and Mediterranean. I had to learn enough Chinese, Spanish, and French to work with the other chefs and kitchen staff. I am grateful for what I learned,” said Manoi. From NY, Manoi brought her energy and humor.
