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$20–$64per servingIncludes estimated groceries. Your price depends on how many meals you'd like and how many people Vekonda is feeding.
I’m Vekonda Luangaphay, founder of The Lao Project, and my cooking is rooted in Lao culture, care, and connection. I cook food that carries memory, meals shaped by tradition, intention, and thoughtful preparation. I learned to cook Lao food the way it’s traditionally passed down: through practice, observation, and repetition. Over time, I’ve developed a cooking style that is calm, organized, and efficient, while still honoring the cultural rhythms behind each dish. I value being present in the kitchen, but I also respect people’s time and homes. My focus is on Lao cuisine, along with Southeast Asian–inspired dishes that emphasize balance, warmth, and shared meals. I enjoy preparing food that feels nourishing and complete without unnecessary complexity. When I cook in someone’s home, my goal is to create a seamless, comfortable experience: well-prepared, thoughtfully paced, and rooted in care. Food is my way of bringing people together, sharing culture, and offering something both meaningful and satisfying.
Mix and match these when you build your session, or request something totally custom.
Vekonda can also accept requests outside these hours — these are just their typical windows.
Absolutely fantastic! We were so impressed with the handmade noodles and authentic rich broth. We don’t have any restaurants nearby that serve this kind of cuisine, so it truly felt like such a special treat. All three of my girls, ages 5, 3, and 1 loved it which is a huge accomplishment! We really appreciated all the time and care Vekonda put into this dish. We will hire her again!
Vegan larb with seared tofu and mixed mushrooms, tossed with lime, lemongrass, kaffir lime, and lots of fresh herbs. Light, citrusy, and satisfying. Spice level can be adjusted.
Creamy coconut red curry with tender chicken and crisp vegetables, fragrant with Thai basil and kaffir lime leaves. Savory-sweet heat that’s perfect over steamed jasmine rice. Spice level can be adjusted.
Bright, fragrant chicken soup with lemongrass, kaffir lime, galangal, and tomatoes, balanced with a touch of tamarind. Served with jasmine rice for dipping and soaking up the broth.
Sweet coconut sticky rice topped with ripe mango and a lightly salted coconut sauce. Rich, creamy, and the perfect finish.
