Baan Mae

Baan Mae translates to “Mom’s House,” a name that frames the hospitality Chef Seng Luangrath brings to this colorful Shaw storefront. It occupies the same footprint as her previous venture, Hanumanh, and retains much of the visual flair – upside-down parasols still hang from the ceiling and a whimsical mural of monkeys watches over the dinner service. The space is tight and energetic, dominated by high-top tables that push the capacity toward couples or groups of four rather than large gatherings. There are a few lower tables tucked into window alcoves right up against the sidewalk, but generally, you are sitting close enough to your neighbors to see exactly what they ordered. While Luangrath built her reputation on Laotian cuisine, the kitchen here casts a wider net. The menu acts as a rotating survey of Southeast Asian home cooking, pulling in Burmese, Vietnamese, Cambodian, and Indonesian influences alongside Thai and Lao staples. It is strictly a small-plates operation designed for sharing, meaning the table fills up quickly with dishes like sakoo (tapioca dumplings), fermented tea leaf salad, or Thom Khem (braised pork ribs). The kitchen handles dietary restrictions – including vegan and gluten-free requests – with practiced ease. A small backyard patio offers a bit of breathing room when the weather holds, but inside, the noise, the close quarters, and the rapid arrival of plates are all part of the rhythm.