Crowne Plaza Vientiane Restaurant — Tomahawk and Wine, My Most Expensive Evening Dinner in Laos

I never originally planned to spend this much money on dinner in Vientiane, Laos. This is a city where a plate of stir-fried noodles costs around 30,000 kip at the riverside night…

Vientiane Capital · Crowne Plaza

I never originally planned to spend this much money on dinner in Vientiane, Laos. This is a city where a plate of stir-fried noodles costs around 30,000 kip at the riverside night market, and a bottle of Lao beer runs about 15,000 kip. But the restaurant inside Crowne Plaza Vientiane exists in a completely different world. If I had to name just one fine dining establishment in Laos, this would be it. The prices are definitely expensive. However, once the dishes start arriving, you understand in your body why those prices are justified.

The Tone Differs Right from the Hotel Lobby

Before entering the restaurant, I lingered in the lobby for quite a while. Dozens of circular gold umbrella-like objects hang from the ceiling in a rotating fashion, with two marble pillars rising beneath them through the levels. White ribbon lighting traces the curved lines of the ceiling. In downtown Vientiane, it's rare to see interior spaces of this scale. Since it was evening time, there were hardly any people around, so footsteps echoed clearly.

On one side of the lobby, a curved staircase ascends to the second floor. A wooden handrail sits atop the glass railing, and small vendor stands and display tables are positioned beside the stairs. A red carpet lies like a floor pattern. Before dining, quite a few people took photos here.

Aim for the Seating in Front of the Wine Cellar

As soon as I was seated, the walls caught my attention. Inside brass-framed glass doors, wine bottles lie in neat rows, and above them on shelves, glasses and bottles rest under soft lighting. The cellar thermometer displayed the number 20 in red. The entire wall is finished with wooden cabinets that resemble traditional herbal medicine drawers, and the booth seating next to it features a teal fabric. The seats in front of this wall have the best view in the restaurant.

If you're ordering the tomahawk, always pair it with wine. Here, that combination is the right choice. They sell it by the glass, but for two or more people, a bottle is the better option. The lineup and prices vary depending on the day's cellar inventory, so checking the list at your table is the most reliable approach.

It Begins with Amuse-Bouche

Once you place your order, a single bite arrives first on a black spoon. A crispy rice paper cup is topped with minced pork, bean sprouts, fried garlic pieces, and coarsely crushed peanuts, all drizzled with a sweet sauce. Lettuce and red chicory leaves stick out on both sides. When you put it in your mouth, the crispy shell breaks apart first, followed by the savory peanut flavor. The portion is barely two spoonfuls, but it sets the direction for the courses to follow.

Khai Mẫu nhập cảnh điện tử (LDIF)

Tomahawk — The Reason You Came Here

The bone is as thick as a forearm. The server brought out the whole roasted tomahawk and carved it at the side of the table before plating it again. After stripping the meat from the bone, it's sliced thickly and fanned out, with a yellow herb butter placed in the center and garnished with rosemary sprigs and microgreens. The cross-section is between medium-rare and medium, with the fat at the edges melted to a golden brown, and meat juices pooling on the bottom of the plate. Pepper and herb aromas come first, and when you bite into it, the seasoning is perfectly balanced—no need for additional sauce.

To be honest, there was one drawback. After it was carved and we started talking, the plate cooled quickly. The metal plate doesn't retain heat for long. On the second visit, I asked them to slice only half at first, which worked much better. This dish is too heavy for just two people. The best approach is for three or more to share and pair it with pasta or fried rice on the side.

There's More Than Just Steak on the Menu

The beef stew we ordered came on a blue-glazed plate. Tender beef cooked low and slow in a rich brown sauce, topped with raw onion rings, accompanied by blanched broccoli and cauliflower on the side. The meat is cooked long enough for the fibers to separate, and the sauce isn't overly salty. The onion rings look like mere garnish, but when eaten together, they cut through the richness.

The shrimp fried rice was also quite good. Served on a brown ceramic plate, generously topped with scallions and microgreens, with half a lime, two tomato slices, and scored cucumber on the side. Once you squeeze the lime and mix it in, the flavor transforms completely. Whole shrimp are included in generous quantities, so it doesn't feel like you're just eating rice. Since the steak is heavy, pairing it with a rice dish like this is a safe bet.

I also got to taste the coconut curry noodle soup that my companion ordered. On a wide white plate, orange curry broth is poured over a mountain of rice noodles and bean sprouts. It includes half a boiled egg, prepared shrimp, and fried tofu pieces, with fried tofu cubes submerged in the broth. The coconut milk is concentrated, making the broth thick and creamy, and the spice level isn't overwhelming. Even those who can't handle heat can finish it without difficulty.

Location and Helpful Things to Know

Crowne Plaza Vientiane is located in the city center, and the restaurant is inside the hotel building, so you don't need to search for a separate entrance. Just come through the lobby and ask for directions. If you're coming by tuk-tuk or local car service, they'll drop you right at the main entrance. The arrival point is marked by the coordinates on the map below.

• The tomahawk takes time to cook. If you arrive during dinner peak hours, the wait becomes long, so it's better to make a reservation.
• Try requesting the booth seating facing the wine cellar wall. The photos will be completely different.
• Card payment is accepted, but in Laos, terminal availability varies day to day. Bringing some kip or dollar cash provides peace of mind.
• Prices and hours of operation change, so it's recommended to confirm at the venue or the hotel front desk.

If you want to enjoy a proper dinner instead of rice noodles one evening in Vientiane, this place is worth that night. I paused for a moment seeing the check, but the moment I was slicing the bone-in tomahawk and the cellar lighting reflecting on the glass remain vivid in my memory.