With its roaming monks, chiming temple bells, mountain scenery, and somnolent river vibes, Luang Prabang would seem an unlikely place to get funky. But as it turns out, investigating the culinary culture in Laos inevitably uncovers a huge portion of soul. For example, passing the Mekong River by tuk-tuk, I watch a lone fisherman sway to the melodies blasting from his transistor radio, the traditional country music with caterwauling vocals cutting through the dawn mist as he drags his line through the water in search of a bite.

Flavor bombs and lovelorn laments make an impactful start to this food odyssey—introductory items on a menu that veers across the spectrum, from locavore and nose-to-tail traditions to French-colonial influence and recipes fit for fussy monarchs. And that’s why I’m in Luang Prabang: to get ahead of the burgeoning trend of Lao cuisine on the international stage. The former royal capital remains the nation’s culinary star, as well as the perfect mellow, bougainvillea-lined town in which to escape Southeast Asia’s cities and come up for some air...

-An excerpt from the published article by writer Duncan Forgan.