Celebrating 10 Years of
Culinary Traditions!
In 2015, we proudly introduced Manda de Laos to honor the cherished traditions and spirit of "Maman Phiew."
Over the past decade, we have been honored to welcome over 500,000 guests from around the globe, each contributing to the rich tapestry of unique flavors, cherished memories, and heartfelt hospitality that define our home.
Thank you for believing in our vision and for making Manda de Laos a place where tradition and togetherness flourish. Your support means the world to us, and we look forward to creating many more unforgettable moments with you in the years to come.
With warmth and gratitude,
The Manda de Laos Family
"Manda de Laos" has been a cherished property in my family for generations.
Its three lily ponds have been recognized as a UNESCO World Heritage site since 1995.
My mother, Phiew, was born in 1930 in Luang Prabang, where she grew up as the eldest of three children.
Her parents owned a small shop and worked at the Royal Palace, where her father was responsible for organizing royal ceremonies while also working as a goldsmith.
Growing up in Luang Prabang, my mother learned to cook traditional Lao dishes from her mother, just like all young ladies did at that time.
When she married my father, they had ten children, including five girls, and my mother passed on her love of Lao cooking and knowledge to them.
She spent her days looking after her family and her small business, always focused on her children's welfare, particularly their meals, which required great attention.
In the days before fast food and eating out, traditional dishes like Laap required a full day of preparation with nothing left to chance or guesswork.
Although life has changed in Laos and around the world, at "Manda de Laos," we continue to honor the traditions and spirit of "Maman Phiew" (Manda means "Mother" in Laotian), dedicated to sharing how one cooked and ate in the past when we had time . . .
These traditions are close to our hearts, and we strive to keep them alive and share them with you.
Toune Sisouphanthavong.
Our Legacy
The property in which Manda de Laos and Maison Dalabua stand, has been in my family for generations.
My mum Phiew was born in 1930 in Luang Prabang, the eldest of three children. Her mother owned a small shop where she sold household goods and her father worked at the Royal Palace, where he was responsible for organizing Baci ceremonies on the occasion of royal births and other formalities. He also worked as goldsmith.
Like all young ladies in Luang Prabang of that time, Maman Phiew learned to cook traditional Lao dishes from her mother. When she married my father, they had 10 children including 5 girls, to whom she passed this knowledge and her love of cooking.
Maman Phiew's daily life was spent looking after family and her small business, and she always focused on her children's welfare, particularly their meals which required great attention. In the days before fast food and eating out, traditional dishes such as Laap, required a full day of preparation with nothing left to chance or guesswork.
Toune Sisouphanthavong.
"Manda de Laos" has been a cherished property in my family for generations.
Its three lily ponds have been recognized as a UNESCO World Heritage site since 1995.
My mother, Phiew, was born in 1930 in Luang Prabang, where she grew up as the eldest of three children.
Her parents owned a small shop and worked at the Royal Palace, where her father was responsible for organizing royal ceremonies while also working as a goldsmith.
Growing up in Luang Prabang, my mother learned to cook traditional Lao dishes from her mother, just like all young ladies did at that time.
When she married my father, they had ten children, including five girls, and my mother passed on her love of Lao cooking and knowledge to them.
She spent her days looking after her family and her small business, always focused on her children's welfare, particularly their meals, which required great attention.
In the days before fast food and eating out, traditional dishes like Laap required a full day of preparation with nothing left to chance or guesswork.
Although life has changed in Laos and around the world, at "Manda de Laos," we continue to honor the traditions and spirit of "Maman Phiew" (Manda means "Mother" in Laotian), dedicated to sharing how one cooked and ate in the past when we had time . . .
These traditions are close to our hearts, and we strive to keep them alive and share them with you.
Toune Sisouphanthavong.
Celebrating 10 Years of Culinary Traditions!
In 2015, we proudly introduced Manda de Laos to honor the cherished traditions and spirit of "Maman Phiew."
Over the past decade, we have been honored to welcome over 500,000 guests from around the globe, each contributing to the rich tapestry of unique flavors, cherished memories, and heartfelt hospitality that define our home.
Thank you for believing in our vision and for making Manda de Laos a place where tradition and togetherness flourish. Your support means the world to us, and we look forward to creating many more unforgettable moments with you in the years to come.
With warmth and gratitude,
The Manda de Laos Family
"Manda de Laos" has been a cherished property in my family for generations.
Its three lily ponds have been recognized as a UNESCO World Heritage site since 1995.
My mother, Phiew, was born in 1930 in Luang Prabang, where she grew up as the eldest of three children.
Her parents owned a small shop and worked at the Royal Palace, where her father was responsible for organizing royal ceremonies while also working as a goldsmith.
Growing up in Luang Prabang, my mother learned to cook traditional Lao dishes from her mother, just like all young ladies did at that time.
When she married my father, they had ten children, including five girls, and my mother passed on her love of Lao cooking and knowledge to them.
She spent her days looking after her family and her small business, always focused on her children's welfare, particularly their meals, which required great attention.
In the days before fast food and eating out, traditional dishes like Laap required a full day of preparation with nothing left to chance or guesswork.
Although life has changed in Laos and around the world, at "Manda de Laos," we continue to honor the traditions and spirit of "Maman Phiew" (Manda means "Mother" in Laotian), dedicated to sharing how one cooked and ate in the past when we had time . . .
These traditions are close to our hearts, and we strive to keep them alive and share them with you.
Toune Sisouphanthavong.
Our Legacy
The property in which Manda de Laos and Maison Dalabua stand, has been in my family for generations.
My mum Phiew was born in 1930 in Luang Prabang, the eldest of three children. Her mother owned a small shop where she sold household goods and her father worked at the Royal Palace, where he was responsible for organizing Baci ceremonies on the occasion of royal births and other formalities. He also worked as goldsmith.
Like all young ladies in Luang Prabang of that time, Maman Phiew learned to cook traditional Lao dishes from her mother. When she married my father, they had 10 children including 5 girls, to whom she passed this knowledge and her love of cooking.
Maman Phiew's daily life was spent looking after family and her small business, and she always focused on her children's welfare, particularly their meals which required great attention. In the days before fast food and eating out, traditional dishes such as Laap, required a full day of preparation with nothing left to chance or guesswork.
"Manda de Laos" has been a cherished property in my family for generations.
Its three lily ponds have been recognized as a UNESCO World Heritage site since 1995.
My mother, Phiew, was born in 1930 in Luang Prabang, where she grew up as the eldest of three children.
Her parents owned a small shop and worked at the Royal Palace, where her father was responsible for organizing royal ceremonies while also working as a goldsmith.
Growing up in Luang Prabang, my mother learned to cook traditional Lao dishes from her mother, just like all young ladies did at that time.
When she married my father, they had ten children, including five girls, and my mother passed on her love of Lao cooking and knowledge to them.
She spent her days looking after her family and her small business, always focused on her children's welfare, particularly their meals, which required great attention.
In the days before fast food and eating out, traditional dishes like Laap required a full day of preparation with nothing left to chance or guesswork.
Although life has changed in Laos and around the world, at "Manda de Laos," we continue to honor the traditions and spirit of "Maman Phiew" (Manda means "Mother" in Laotian), dedicated to sharing how one cooked and ate in the past when we had time . . .
These traditions are close to our hearts, and we strive to keep them alive and share them with you.
Toune Sisouphanthavong.
2015
2025
Our Lily Pond
At the heart of Manda de Laos lies our UNESCO-classified Lily Pond, a living symbol of heritage and harmony with nature. This tranquil pond, surrounded by lush greenery and vibrant lotus flowers, is more than just a beautiful centerpiece—it is a thriving ecosystem that inspires everything we do.
Caring for this unique environment is a responsibility we cherish. Our dedicated gardeners, with their careful hands and deep knowledge, tend to the pond and its surroundings every day, ensuring its health and beauty for all to enjoy. The pond not only provides serenity and inspiration for our guests, but also nurtures local wildlife and supports the rich biodiversity of the area.
We invite you to pause and appreciate the Lily Pond’s natural beauty—a place where tradition, ecology, and the spirit of Laos come together in perfect harmony.
Our Organic Garden
Nestled along the banks of the Namkhan River, our one-hectare organic garden is a true labor of love and a cornerstone of the Manda de Laos experience. Initiated by Madame Toune, this verdant space is where we nurture an abundance of vegetables, herbs, and fruits.
Every morning, our dedicated gardeners carefully tend to the soil, planting, harvesting, and selecting the freshest produce to bring directly to your table. From fragrant herbs to seasonal fruits and crisp vegetables, the bounty from our garden shapes the vibrant flavors and authenticity of our dishes.
This garden is more than just a source of ingredients—it is a testament to our commitment to sustainability, quality, and honoring the land.
Sustainability
We are deeply committed to the well-being of our environment, as well as the health and safety of our team members and guests. Through our dedicated initiatives, we strive to create a sustainable and nurturing atmosphere:
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No single-use plastic: We prioritize reusable options to reduce waste.
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Use of organic and locally sourced products: Supporting local farmers and ensuring the highest quality.
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Natural antibacterial cleaning products: Keeping our spaces safe without harmful chemicals.
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Water and electricity regulating technology: Conserving resources for a greener future.
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Restorative and organic gardening practices: Enhancing biodiversity and soil health.
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Organic waste composting: Transforming waste into valuable fertilizer for our gardens.
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Water treatment technology: Ensuring clean, safe water for all.
By adhering to these practices, we are proud to have received international and governmental health and safety certifications, affirming our commitment to excellence.
Sustainability
We are commited to the wellbeing and preservation of our environment, as well as the welfare of our team members and guests through the following initiatives:
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No single-use plastic
-
Use of organic and locally sourced products
-
Natural antibacterial cleaning products
-
Water and electricity regulating technology
-
Restorative and organic gardening practices
-
Organic waste is composted and used as fertilizer
-
Water treatment technology