Dining at The Sun & 13 Cantons

The menu at Jeow Jeow is loosely based on chef Tania Steytler and food writer Bill Knott's travels in Southeast Asia, especially along the banks of the mighty Mekong river in Laos and Thailand. 

As well as mounds of sticky rice and jeow dipping sauces, expect several kinds of laap, a dry, herby and spicy salad; fried chicken with charred chilli jam; home-made hot and sour sausage; and super-spicy devilled lamb faggot with tamarind broth.

Tania was head chef at the critically-acclaimed Snaps & Rye on Golborne Road; Bill is a former chef who now writes the Gannet restaurant column in the FT's How To Spend It magazine."