“I’m trailing Amousith, a young chef at Amantaka, who names and describes fish and fowl, piles of roots and bunches of edible flowers. Around the corner at a riverside shack, open from 3 o’clock every morning, we join locals drinking coffee Lao style, brewed strong and served in glasses on top of a layer of condensed milk. A few hours later we meet on the outskirts of town in a kitchen pavilion set in a community farm. On one side is a waist-high rice paddy almost ready to harvest and all around are rows of vegetables growing organically. This is a cooking class, Aman style, which means the location and the food are superb, even if I’m the one banging the (clay) pots. Amousith and two sous chefs teach me some important Lao basics: how to stuff and correctly fold a banana-leaf parcel – with one hand – before steaming over charcoals; how to properly prepare the ubiquitous sticky rice; how to grate a green papaya with a knife. I eat my four courses slowly, in a pavilion beside a lily pond, perfectly happy in the moment.”
The Sydney Morning Herald, Australiaon Amantaka, March 2011