Lao cuisine takes center stage at Quincy pop-up this weekend
Get Winter Soup Club
A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter.
Enter Email
Sign Up
Phaeng & Phiu's first outing will be a communal-style dinner including dishes such as kingfish with kaffir lime leaves, grilled quail with turmeric and lemongrass, red snapper souffle, and a brulee of coconut and mung bean. There are limited seats left each night even though the tickets for the chef's five-course tasting menu are $160 plus fees. Robert is planning another pop-up in Brookline on March 24 that he says will be 'more of a Lao-Thai backyard party' vibe. That pop-up will be announced on
Advertisement
This weekend's quick-selling tickets are possibly a testament to Robert's experience and reputation. Rubato's chef and owner Laurence Louie, in
The pop-up is named after Robert's parents, who met when his mom was a 'ping gai' (grilled chicken) hawker across the street from his father's gas station in Luang Prabang, Northern Laos. Robert aims to recreate the flavors of his youth with some help from his mom, who lives in Providence. 'My mom would not consider herself a cook but she does have a few recipes I can't even try to replicate,' says Robert. 'When we started doing recipe testing (together) for Phaeng & Phiu, it was fun to formulate a lot of recipes she knew.'
Advertisement
Phaeng & Phiu Lao Dinner @ Rubato HK Café, Feb. 21 and 22, tickets $160 each plus fees, wine pairing an additional $40, via
Peggy Hernandez can be reached at
. Follow her on Instagram
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Boston Globe
12 hours ago
- Boston Globe
This year's hot new tool for chefs? ChatGPT.
If all goes according to plan, he will keep prompting the program to refine one of Jill's recipes, along with those of eight other imaginary chefs, for a menu almost entirely composed by artificial intelligence. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up 'I want it to do as much as possible, short of actually preparing it,' Achatz said. Advertisement As generative AI has grown more powerful and fluent over the past decade, many restaurants have adopted it for tracking inventory, scheduling shifts, and other operational tasks. Chefs have not been anywhere near as quick to ask the bots' help in dreaming up fresh ideas, even as visual artists, musicians, writers, and other creative types have been busily collaborating with the technology. That is slowly changing, though. Few have plunged headfirst into the pool in quite the way Achatz is doing with his menu for Next, but some of his peers are also dipping exploratory toes into the water, asking generative AI to suggest spices, come up with images showing how a redesigned space or new dish might look, or give them crash courses on the finer points of fermentation. Advertisement 'I'm still learning how to maximize it,' said Aaron Tekulve, who finds the technology helpful for keeping track of the brief seasonal windows of the foraged plants and wild seafood from the Pacific Northwest that he cooks with at Surrell, his restaurant in Seattle. 'There's one chef I know who uses it quite a bit, but for the most part I think my colleagues don't really use it as much as they should.' Goat sausage with butter beans and focaccia croutons at Houseman in Manhattan, May 29, 2025. Ned Baldwin, the restaurant's chef and owner, asked for ChatGPT's help in understanding the technical details of sausage-making. EMON HASSAN/NYT The pinball-arcade pace of a popular restaurant can make it hard for chefs to break with old habits. Others have objections that are philosophical or aesthetic. 'Cooking remains, at its core, a human experience,' chef Dominique Crenn wrote in an email. 'It's not something I believe can or should be replicated by a machine.' Crenn said she has no intention of inviting a computer to help her with the menus at Atelier Crenn in San Francisco. It is true that generative AI consumes vast amounts of electricity and water. Then there are the mistakes. According to OpenAI, the company that owns ChatGPT, 500 million people a week use the program. But it is still wildly prone to delivering factual errors in a cheerily confident tone. (The New York Times has sued OpenAI and Microsoft, the creators of ChatGPT and other AI programs, alleging they violated copyright law by training their chatbots with millions of Times articles. The two companies have denied that.) Advertisement None of the chefs I interviewed takes the chatbot's information at face value, and none will blindly follow any recipe it suggests. Then again, they don't trust most of the recipes they find in cookbooks or online, either. Cooks, like other humans, are forgetful, distracted, and hemmed in by their own experiences. AI has its shortcomings, but these aren't among them. Chefs who consult the big electronic brain when they're devising a new dish or dining room find it helpful for the same reason bands like working with producer Brian Eno: Some of its suggestions are so unexpected that it can jolt them out of a creative rut. 'You can get really hyper-specific ideas that are out of the box,' said Jenner Tomaska, a chef in Chicago. For the Alston, a steakhouse he opened last month, Tomaska wanted a variation on the Monégasque fried pastry known as barbajuan. ChatGPT's earliest suggestions were a little basic, but as he fed it more demanding prompts — for instance, a filling that would reflect Alain Ducasse's style, steakhouse traditions, and local produce — the fillings got more interesting. How about Midwestern crayfish, white miso, and fresh dill, with pickled celery root on the side? 'It's a little bizarre, because I like to talk through these things with people, and I'm doing it with something that doesn't exist, per se,' Tomaska said. But arming himself with ideas from his solitary talks with ChatGPT, he said, 'does help bring better conversation to the creative process when I do have someone in front of me.' Visual renderings from AI helped chef Dave Beran talk to the architect and designer of his latest restaurant, Seline, in Santa Monica, Calif. He wanted a vibe that drew something from the shadowy, dramatic interiors of Aska in Brooklyn and Frantzén in Stockholm, but held more warmth. He kept prompting Midjourney to get closer to the feeling he wanted, asking it, for example: What if we had a fireplace that I wanted to curl up beside? Advertisement 'That was the mood we were trying to capture,' Beran said. 'Not dark and moody, but magical and mysterious.' Midjourney's images looked like fantasy artwork, he thought. But the program acted as what he called 'a translator' between him and his designer, giving them a common language. At the moment, AI can't build a restaurant or cook a piece of Dover sole. Humans have to interpret and carry out its suggestions, which makes the dining rooms and dishes inspired by AI in restaurants less unsettling than AI-generated art, which can go straight from the printer to a gallery wall. True, some chefs may put a half-baked idea from ChatGPT on the menu, but plenty of chefs are already doing this with their own half-baked ideas. For now, AI in restaurants is still inspiration rather than the final product. Since Achatz's first serious experiments with ChatGPT, about a year ago, it has become his favorite kitchen tool, something he used to say about Google. Its answers to his questions about paleontology and Argentine cuisine helped him create a dish inspired by Patagonian fossils at his flagship restaurant, Alinea. Before opening his latest restaurant, Fire, in November, he consulted ChatGPT to learn about cooking fuels from around the world, including avocado pits and banana peels. It has given him countless ideas for the sets, costumes, and story lines of a theatrical dining event somewhat in the mode of 'Sleep No More' that he will present this summer in Beverly Hills, Calif. Advertisement Asked to evaluate how well Jill had integrated her training from Escoffier and Adrià in the dishes she proposed for Next, Achatz responded in an email. 'Jill knows or researched important chefs and their styles, which very few chefs under 40 process today,' he wrote. 'She is young, and while experienced, does not yet have the understanding of how to blend them seamlessly.' Years ago, he had similar blue-sky conversations at the end of the night with the talented cooks who worked with him at Alinea and Next, including Beran. He finds that batting ideas back and forth is 'not of interest' for some of his current sous-chefs. 'That dialogue is something that simply does not exist anymore and is the lifeblood of progress,' he said. ChatGPT, though, will stay up with him all night. This article originally appeared in .
Business Wire
16 hours ago
- Business Wire
Abyss of Dungeons Launches in Thailand
SEOUL, South Korea--(BUSINESS WIRE)-- KRAFTON, Inc. has officially launched the service of Bluehole Studio's new mobile game, Abyss of Dungeons, in Thailand on June 11th. 'Abyss of Dungeons is a new type of extraction RPG that maximizes the fun of exploration, strategy, and cooperation. We hope this launch allows players to enjoy a fresh and immersive gameplay experience." Share Abyss of Dungeons is an extraction game set in a medieval fantasy world, where the core gameplay revolves around acquiring loot and escaping safely from dungeons filled with various threats. By blending the survival elements of battle royale, the exploration aspects of dungeon crawlers, and RPG elements of character growth through obtained loot, the game delivers a distinct and differentiated gameplay experience. Building on its experience in the global mobile gaming market, KRAFTON aims to provide a highly polished and stable service tailored to user needs. Since the beginning of service in the United States and Canada in February this year, Abyss of Dungeons has continued to improve through active communication with users. The Thai launch introduces a variety of new content based on user feedback, including: Arena, a PvP-exclusive content Shadow Realm, where adventurers can battle powerful boss monsters Soulstone and Stat Tree systems, enabling players to customize character growth in their own way The New Adventurer's Safeguard buff to assist beginners in adapting to the game Casual mode for exploration dungeons, which limits PvP combat with other adventurers To celebrate the launch, the Friend Invite Event allows users to share invitation codes and earn tokens, which can be used to enter prize draws for items such as the latest smartphones, wireless earbuds, and gift cards, or exchanged for in-game items instantly. The Friend Invite Event will be held in two rounds: the first from June 11 to July 8, and the second from July 9 to August 5. Executive Producer Joonseok Ahn, who leads the game's development, commented, 'Abyss of Dungeons is a new type of extraction RPG that maximizes the fun of exploration, strategy, and cooperation,' adding, 'We hope this launch allows players to enjoy a fresh and immersive gameplay experience with controls optimized for mobile and finely tuned systems.' More information about Abyss of Dungeons can be found on the official website.
Indianapolis Star
2 days ago
- Indianapolis Star
It's Pride month. Here are 11 LGBTQ+ owned or allied bars and restaurants in Indy
Pride month will soon reach a crescendo in Indianapolis with Indy Pride Weekend, a celebration of LGBTQ+ culture in the Circle City. In addition to the parade on Mass Ave, festival on Monument Circle and star-studded concerts at the American Legion Mall this weekend, LGBTQ+ Hoosiers and allies can show their support for Indy's queer community year-round at these local restaurants and bars that are queer-owned or known for fostering friendly spaces for the LGBTQ+ community. 2147 N. Talbott St., (317) 600-3559, Located at the former site of Talbott Street, long a popular hangout for Indy's LGBTQ+ community, Baby's regularly hosts drag brunches and lunches inside a pastel pink version of a 1950s diner. Burgers, fries and milkshakes (optionally spiked by a liquor of your choosing) headline the eatery's classic Americana menu. 922 Massachusetts Ave., (317) 941-6595, 21+ Named one of USA TODAY's 2025 Restaurants of the Year, Bodhi serves a high-end blend of traditional Thai dishes with a few contemporary curveballs alongside a creative cocktail menu. Chef-owner Taelor Carmine helms the acclaimed eatery with the aid of her mother, Nicky, and her grandmother, Pen Phojanasupan. The multigenerational family business, which opened at the north end of Mass Ave in 2021, has become one of Indy's most sought-after dining destinations thanks to a classy yet excited atmosphere and dishes like the generously apportioned pad kra pow (minced pork with Thai basil and vegetables, $19) paired with inventive drinks like the Thai tea-inspired cha yen cocktail (served with its own fried banana spring roll, $16). Bodhi does not take reservations, so show up early or be prepared to wait an hour or longer. 822 N. Illinois St., (317) 636-5597, 21+ Named the LGBTQ+ Venue of the Year at the Bar and Restaurant Expo's 2022 Industry Excellence Awards, this decades-old downtown haunt serves classic brunch fare by morning and all the grease-slicked pub classics you could want until late at night. Downtown Olly's frequently hosts no-cover events including regular drag brunches and its annual Pride block party. 944 Alabama St., (317) 822-5070, 21+ Listed as one of America's best gay bars by Esquire magazine in 2022, English Ivy's has been dishing up classic American comfort food and hangover-curing brunches in downtown's historic St. Joseph neighborhood for more than two decades. During the Colts' and Pacers' seasons, English Ivy's often hosts watch parties in its rainbow-adorned sports bar setting. 765 Massachusetts Ave., (317) 634-4545, Longtime Indy restaurateur Bill Pritt, who also owns popular Mass Ave nightclub Metro, opened FortyFive Degrees in late 2008. Named for the sharp-angled intersection of Massachusetts Avenue and College Avenue on which it sits, FortyFive Degrees features a Japanese-inspired menu heavy on sushi and a full bar well-stocked with sake. The chic eatery frequently hosts events to raise money for nonprofits such as the Damien Center — Indy's largest care center for people with HIV/AIDS — including its upcoming Pride fashion show. 22 E. 22nd St., (317) 258-2222, One of the more memorable dining experiences in the Circle City, Gather 22 dishes up a globally inspired fare in an ever-changing atmosphere. The fingerprints of owners and partners Pablo Gonzalez and Adam Reinstrom can be seen throughout the Near Northside restaurant, from the light fixtures and bar top designed by Reinstrom to the colorful cocktail menu Gonzalez spearheaded. A shaded veranda and backyard patio that features personal hammocks and even a small jungle gym complete Gather's eclectic vibe, where guests can share Korean sausage skewers ($16) and grilled pizzas ($14 to $24) while sipping cocktails that challenge even adventurous drinkers to push the confines of their comfort zones. More: Globally inspired but Indy at its heart, Gather 22 serves food morning and night 231 E. 16th St., (317) 638-8138, 21+ Originally a one-room bar called the Wawase, Gregs has long been a popular haunt among Indy's gay community. The Wawase became Our Place (known colloquially as OP's) in 1980 under owners Bill Brown and Dean Gardner and has since undergone several facelifts while still catering to its prominently LGBTQ+ clientele. When then-co-owner Greg Powers died in 2002, his partner and co-owner Phil Denton renamed the bar Gregs in his honor. Now owned and operated by Derek Theriac and Greg Cotton, Gregs still regularly hosts drag shows, screenings of "Ru Paul's Drag Race" — with occasional appearances from some of the show's contestants — and frequent "queeraoke" nights. 2324 Shelby St., This Garfield Park coffee shop was opened in late 2021 by Jillion Potter, the captain of the 2016 USA Olympic women's rugby sevens squad, and her wife, Carol Fabrizio, a longtime consultant and executive coach who has worked for multiple organizations including USA Gymnastics. Helm roasts and brews a variety of beans primarily sourced from South America and North Africa at its brick-and-mortar café and also offers delivery coffee subscriptions. 707 Massachusetts Ave., (317) 639-6022, 21+ Acquired last year by Pritt, who also owns FortyFive Degrees, Metro has developed into a cornerstone of Indy queer nightlife — and generally a very popular nightclub — since it opened in 1990. The first floor features a bar and restaurant serving wings, nachos and similar pub grub, while guests can gather with drinks on the fenced-in patio out back. But perhaps Metro's biggest draw is the second story, where bargoers flock to dance and absorb the music of a live DJ. 2489 Shelby St., (317) 875-1932, 21+ Although this Garfield Park pub and its upstairs speakeasy, Scofflaw, are currently closed for renovations, Shelby Street Tavern aims to reopen in late June. Established in 1934 and recently revitalized as a proudly LGBTQ-friendly space under owner Jay Pearl, Shelby Street frequently hosts events geared toward the queer community in its mid-19th century tap room where beer, spirits and pub food are plentiful. 717 Massachusetts Ave., (317) 986-6603, 21+ Tini operates as a cocktail bar on weeknights, but opens up its second-floor bar and dance floor on Friday and Saturday nights. Live DJs and drag shows are commonplace at Tini, but the bar's distinguishing tradition is "movie Mondays," when Tini's projector screens an eclectic, genre-spanning slate of films — in June, each Monday will feature films with LGBTQ+ protagonists. Know of an LGBTQ-owned or -friendly restaurant or bar in Indy that we missed? Let dining reporter Bradley Hohulin know @bhohulin@
