Manda de Laos is within the Hotel Maison Dalabua and near the Vietnamese consulate. The restaurant features an open-air dining area with views over the lily pond, as well as a bar lounge area ideal for sunset drinks.

OVERVIEW

Nestled in a quiet side street of Luang Prabang, Manda de Laos offers a truly unique dining experience set around a stunning UNESCO-classified lotus pond. The restaurant features an open-air dining area with views over the lily pond, as well as a bar lounge area ideal for sunset drinks. Inspired by family heritage, Manda de Laos celebrates the rich culinary culture of Laos in an elegant, tranquil setting — a must-visit destination for both local and international guests seeking authenticity and beauty.

AMBIENCE

The ambiance at Manda de Laos is serene and refined, with a strong connection to nature. Surrounded by tropical gardens and a lotus-filled pond, the restaurant embraces traditional Lao architecture with high wooden ceilings, soft lantern lighting, and natural materials. The open design allows for cooling breezes and tranquil reflections, creating an atmosphere that is both romantic and peaceful, perfect for special occasions or relaxed dinners.

MUST TRY

Ping Dok Moo (Spare Ribs)
Mok Pa (Steamed fish hor mok style)
Or Lam Kai (Lao chicken stew)

FOOD

The menu at Manda de Laos features traditional Lao recipes that have been passed down over generations, prepared with local herbs, vegetables, and spices. Dishes include mok kai (steamed chicken hor mok style), laap (minced meat salad with herbs), tam mak hoong (spicy papaya salad), and ping sin (buffalo steak). The dishes represent various aspects of Laos’ regional cuisine and cultural heritage.

PRICING

Average spend: $30

ABOUT CHEF

Founder, Toune Sisouphanthavong, describes her mother’s story. “Manda” means “Mother” in Laotian, and our name pays tribute to “Maman Phiew,” born in 1930 in Luang Prabang. Raised in a family that served the Royal Palace, she grew up surrounded by the city’s rich cultural traditions. As the eldest daughter, she learned early on that food was far more than sustenance - it was love, art, and legacy.

Like many Lao women of her generation, she was taught by her mother to prepare dishes with patience, precision, and heart no shortcuts, just time-honored methods. When she became a mother herself, raising ten children, she passed down these culinary traditions naturally, as a way of life. In our home, meals were never rushed. Dishes like Laap took an entire day of preparation with nothing left to chance or guesswork. Though times have changed in Laos, we continue to honor the spirit of “Mother Phiew”—preserving the slow rhythms of tradition, the sacredness of ingredients, and the deep love that shaped our childhood and continues to inspire our kitchen today.