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Thav Phouthavong, 80/20's new Head Chef launches new menu

80/20 Restaurant (1 Michelin Star 2020-2023) welcomes our new Head Chef, Thav Phouthavong. With his new menu launched this June, Chef Thav looks to continue 80/20’s philosophy of innovative take on Thai cuisine, albeit with his own unique touch. Born in Belgium & raised in the UK to a Laotian family,Thav brings with him over a decade of diverse culinary experience, which sees him worked in variety of top kitchens in London. These include stints at 2 Michelin Stars Hibiscus; 50 Days by 1 Michelin Star chef Albert Adria; and local favourite Taiwanese restaurant Bao and its fine dining sibling Xu. Yet, Thav’s passion for Thai cuisine is never far away - his father being one of the partners of the Blue Elephant Group and him often visiting Thailand (and Laos, of course) over the years. In 2018, Thav makes Thailand his home to further hone his skills and knowledge of local cuisine and ingredients. Here, he joined the Blue Elephant Group as Development Chef, mainly in charge of creating new recipes for its restaurants.

Finally, in May 2023, Thav has taken a new step by joining 80/20 as our Head Chef. He describes his culinary style in three words as “fun, bold & unpretentious.” He elaborates: “I want to continue 80/20’s ethos of serving innovative interpretation of Thai cuisine while remaining true to local taste. Obviously, I will also bring my fresh perspective by incorporating my Laotian roots and techniques I have gathered in various kitchens in order to create my dishes at 80/20.”

In our new 14-bites menu, Chef Thav introduces his new creations alongside 80/20’s best- loved dishes. Highlights include: Khao Soi Lapin “LPQ” – inspired by the famous Laotian style Khao Soi noodle soup from Luang Prabang with rabbit leg ragu, rabbit consommé, noodles and spring onion; Khao Pad “Jeow Bong” Ped – dry-aged smoked duck grilled over charcoal served with stir-fried Jeow Bong “Hom Mali” rice; and finally, Gaeng Om – grilled marinated Wagyu beef served with dill & lemon basil curry. The Signature Tasting Menu is 3,900++ per person with optional 6-glasses wine pairing of 2,500++ per person by Sommelier Thanakorn Mankit.

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