6 minute read
Baan Lao
Baan Lao means 'our home' in Thai. Proprietor and Executive Chef Nutcha Phanthoupheng chose the name to make guests feel welcome and at home in her soon to open restaurant located on Bayview Street.
Nutcha Phanthoupheng
Born in Thailand’s countryside region of Isaan, Nutcha was raised living the ‘farm to table’ experience; her family grew rice, vegetables, and fruit, and raised buffalo, pigs, and chickens. As a child, she learned how to fish and forage for mushrooms, wild honey, insects, and lizards. Her family cooked together using the fresh, natural, organic ingredients that she had collected. Nutcha’s love of traditional Thai food originated as she cooked by her mother’s side.
As a former registered nurse and cancer researcher, Nutcha respects the impact food and food sources can have on health and wellness. Everything she prepares is made with pure, fresh, organic ingredients, and whole foods.
After moving to Vancouver in 2014, she longed for the taste of the authentic food she grew up with and sought a way to express both her love of traditional Thai cooking with her creative side. Encouraged by her husband, Nutcha began pursuing her passion to become a professional chef. StevestonInsider.com December 2020 - January 2021
She returned to Thailand, where she took private cooking courses with chef Chumpol Jangprai, the Iron Chef of Thailand, and the only two Michelin star Thai chef in the world. She continued her training under chef Vichit Mukura, who served the Thai Royal family, and now has his own restaurant that is celebrated with a coveted Michelin star.
“We knew Steveston was the ideal location to open a business and raise our young children due to its mesmerizing scenery; it is a quaint and charming community. When we learned it was crowned the winner in CBC's Search for Metro Vancouver's Best Neighbourhood it reaffirmed our intention of situating Baan Lao in Steveston village,” she says.
Nutcha comments, “We would like to present our treasured guests with a culinary journey to ignite their five senses by offering an abundance of unique, harmonious, balanced flavours, using fresh organic and natural ingredients both locally sourced and from reputable, sustainable farms in Thailand, complemented with the warmth and Thai hospitality of our team, and beautiful wine curated by our Master Sommelier, Pier-Alexis Soulière.”
All food is made from scratch including the sauces. Coconut milk is pressed on the premise using fresh organic coconuts, which is used for curries.
The restaurant’s Pad Thai noodles and spring roll pastry are freshly made from organic rice.
Abbotsford-based Sumas Mountain Farms is the supplier of the restaurant’s poultry, beef, chicken, and duck. It is the only 100% certified organic and SPCA-certified "grass-fed and finished" beef producer in the Lower Mainland.
“For our herbs, herb wall, and indoor herbal roof garden, we partnered with local company Nutrigreens. We use only Omega Nutrition organic sunflower oils for frying and deepfrying. We hand carve the fruits and vegetables,” Nutcha says.
She adds, “Our indoor garden is hydroponic. We will grow a mixture of lettuce, herbs and micro greens, and we will sell living lettuce and micro greens picked fresh from our wall and roof for customers to take home.”
Live Phuket lobster and blue river prawns will be flown in weekly from Thailand.
Design Work Group and engineers Claire Lee and Alex Lee of Leeson Engineering, Inc. created the restaurant space to feel like home.
Baan Lao is situated overlooking the beautiful Fraser River. Inside the restaurant, plants from HappyGrün help to naturally purify the air. The elegant partitions assist to promote physical distancing between tables. In addition, the luscious greenery, which is protected by plexiglass between, creates a sense of peace and serenity.
Two enormous custom-made chandeliers illuminate the interior — they weigh 350 pounds each, with a diameter of 16 feet and feature 120 hand-blown glasses.
A Thai elephant named Suda was commissioned to paint four paintings to adorn the south wall of the restaurant.
Nutcha comments, “The elephant painting by Suda was an amazing experience. It took us three plane transits and stops, plus an hour car ride to see her paint. It takes a special elephant to concentrate, think and paint, and all four paintings we commissioned were different. We could tell that she enjoys painting. She is an old soul with years of inspiration and innate creativity.”
The goal to become one of the best restaurants in North America meant choosing cream of the crop consultants. Branding expert Elena MacGregor designed Baan Lao’s logo and branding. Her portfolio includes the awardwinning design of Vancouver’s 2010 Olympic logo. Business consultant Jose Monteiro has over 40 years of hospitality experience serving the world’s elite and luminaries at leading hotels including The Sutton Place and Hyatt Regency. A name familiar to many Stevestonites, restaurant consultant Ken Iaci has opened and managed many reputable restaurants in his 40 years of experience.
“Our guests will enjoy the eye-catching presentation of our food, have their taste buds captivated by the depth and layers in the flavours, and revel in a variety of unique special touches that will make their evening memorable,” Nutcha says. hours to assemble combined with a high level of service.
The team at Baan Lao also recommends making reservations for the fine dining lunch, however, they will accept walk-ins if seats are available.
The take out and to-go menu are also made from organic and natural ingredients. The price point is affordable and lower than the fine dining dinner and lunch menu.
As the restaurant opening draws near Nutcha remarks, “I am feeling elated, excited, and exhausted, yet at ease.”
She concludes, “Steveston is a harmonious multicultural community filled with warmth, and natural surroundings. Steveston is Baan Lao, “our home.”
Reservations are required to experience Baan Lao’s fine dining dinner menu, which features nine exquisite courses featuring 13 delectable dishes. You will be transported on a culinary adventure through Thailand during the twohour meal. The preparation and intricate presentation takes the talented kitchen team hours to assemble combined with a high level of service.
The team at Baan Lao also recommends making reservations for the fine dining lunch, however, they will accept walk-ins if seats are available.
The take out and to-go menu are also made from organic and natural ingredients. The price point is affordable and lower than the fine dining dinner and lunch menu.
As the restaurant opening draws near Nutcha remarks, “I am feeling elated, excited, and exhausted, yet at ease.”
She concludes, “Steveston is a harmonious multicultural community filled with warmth, and natural surroundings. Steveston is Baan Lao, “our home.”
Welcome to your new home in Steveston, Baan Lao!
Baan Lao Fine Thai Cuisine
4100 Bayview Street
Richmond, BC V7E 6S8
Dine In 778-839-5711
Baan Lao To Go 778-839-5675
www.baanlao.ca
December 2020 - January 2021 StevestonInsider.com 23
