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Restaurant

Jeow

336 Bridge Rd, Richmond VIC 3121, Australia

Recommended by 8 people

Updated

Find Jeow

336 Bridge Rd, Richmond VIC 3121, Australia

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HoursMonday: Closed Tuesday: Closed Wednesday: 4:30 PM – 10:00 PM Thursday: 4:30 PM – 10:00 PM Friday: 4:30 PM – 10:00 PM Saturday: 4:30 PM – 10:00 PM Sunday: Closed

*Opening hours may differ during holidays.

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About Jeow

This Bridge Road dining room delivers pungent, uncompromising Laotian cooking built on deep fermentations and bright mountain herbs. Regulars point first-timers straight toward the chewy sakoo yat sai tapioca dumplings and the crunchy nam khao—a crisp rice salad mixed with pomelo and fresh leaves for wrapping by hand. Courtyard fermentation pots quietly power the kitchen's funk, infusing papaya salads with salted crab dressing and sharp jeow som dips. The meal finishes on roasted pineapple alongside rice wine and coconut sorbet.

  • Leaf-wrapped share plates: Crispy nam khao salad and parcels arrive designed to be wrapped in fresh leaves and eaten by hand.
  • Courtyard ferments: Courtyard pots age pungent fish bases that anchor fiery green papaya salads and punchy jeow som.
RestaurantLaotianRestaurant

What's On at Jeow

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Diners Choose Jeow

Authentic fermentation, tactile dining, and generous hospitality in Richmond

  • Courtyard Fermentation and Heritage Techniques

    Jeow crafts bold Laotian dishes using authentic techniques, including house-fermented ingredients and fermented fish pots kept in the courtyard to preserve regional heritage.

    There a pots of fermented fish throughout the courtyard towards the back of the restaurant and it is here where you feel as though you part of the chef’s discovery of the history and culture through these ancient techniques.

    Stefania Calati

  • Hands-On Leaf-Wrapped Dining

    Dishes are deliberately composed for guests to forego traditional cutlery, wrapping savory grilled proteins, herbs, and crispy rice salads directly into fresh leaves.

    Textures were delightful and I enjoyed many of the dishes forcing you to ignore your cutlery and dig in manually.

    Daniel Alan Miller

  • Celebrated Setting for Special Occasions

    A warm, intimate dining room paired with attentive, knowledgeable staff makes Jeow a go-to setting for birthdays and special occasions.

    Took my partner here for her birthday dinner and we had the best service ever- courtesy of Yossi and Zoe!

    Charlotte F

  • Guided Service and Considered Wine Pairings

    Staff provide tailored beverage pairings, helping guests navigate curated natural wines by the glass that complement the intense spice and acid profiles of each course.

    Don't miss being guided by Jeow's wine recommendations by the glass, the Sylvaner and Sicilian being our particular favourites.

    Daniel Wright

  • Dietary-Accommodating Group Set Menus

    The kitchen seamlessly accommodates pescatarian and dairy-free requirements across multi-course group set menus without diminishing complexity or balance.

    The restaurant accommodated dietaries with no problem (we had a couple of pescatarians, one of whom does not eat dairy).

    Sarah Balkin

  • Paced Multi-Course Feast Progression

    The dedicated Sunday banquet delivers an expansive, perfectly paced two-hour tasting progression from tapioca appetizers through dessert.

    Had a truly incredible lunch here! Every component of this two hour feast was so DELICIOUS, from the tapioca balls starter to the durian Swiss roll dessert.

    Dhanyia

Signature Laotian specialties celebrated for bold aromatics, fermented depth, and tactile leaf wrapping

  • Sakoo Yat Sai (Tapioca Dumplings)

    My friend and I loved the tapioca dumplings. The Age recognises it as the "dish of the century" in 2022 (thanks to good mate @mustard_au for letting me know) and it is phenomenal.

    Jasmine (Jas.eats)

  • Nam Khao (Crispy Rice Salad)

    The waitress' recommendation of the nam khao (crispy rice salad) was spot on. It was refreshing with the burst of pomelo fruit, shredded coconut and fresh herbs. You could wrap it in a leaf each, which made it an engaging dish!

    Jasmine (Jas.eats)

  • Pak Nang Lieur

    The pak nang lieur (betel leaf wrapped seafood cake) was a close second.

    Kelsey W

  • Miang Moo

    The Murray Cod goy and the Miang Moo fermented pork were favorites

    Daniel Alan Miller

Beyond the menu

Thoughtful, hands-on details and traditional Lao touches that elevate the dining experience

  • Hands-on leaf-wrapped dining

    Dishes like crispy rice salad (nam khao) and savoury Pak Nang Lieur parcels are served with fresh leaves, intentionally encouraging diners to wrap and eat each bite by hand without utensils.

  • Courtyard fermentation pots

    Courtyard pots of fermenting fish at the rear of the dining space bring diners directly into contact with traditional Lao culinary techniques.

  • Guided wine pairings by the glass

    Staff provide tailored by-the-glass wine recommendations, such as Sylvaner and Sicilian pours, matched specifically to complex herbal and spicy profiles.

  • Accommodating banquet menus

    Set-menu banquet service accommodates specific dietary requirements, including pescatarians and dairy-free diners, across structured group courses.

Before you head over

Practical guidance on bookings, eating style, and authentic pungent flavour profiles at Jeow.

  • Reserve Ahead for Busy Evenings

    The dining room fills up fast even midweek, so advance reservations are strongly advised over relying on walk-in availability.

  • Embrace Hands-On Eating

    Several signature dishes rely on manual leaf-wrapping or handheld parcels, so prepare to skip cutlery and eat with your hands.

  • Expect Bold, Fermented Flavours

    Dishes like green papaya salad with salted crab or fermented fish pots carry intense funk and heat that may challenge sensitive palates.

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