Recent Community Board 7 notes indicate that Malaysian, Singaporean and Thai restaurant Laut plans to at 434 Amsterdam Avenue at 81st Street (thanks to ‘Upper West Sider’ for the tip). The CB7 notes state that the restaurant has recently applied for a two year liquor license. We’ve reached out to them for more info.
With a current location at 15 East 17th Street in Union Square, Laut’s website states that it was one of the first Malaysian restaurants to receive a Michelin star in NYC.
Michelin says the “portions are generous and the pricing is wallet-friendly,” and that “the colorful dishes show off each region’s unique style.”
The upcoming UWS location will be different from the one in Union Square – but we’ve been told to expect lots of Southeast Asian comfort foods! They’re still working on finalizing the menu.
The Union Square menu “ranges from local favorites, street foods, different curries, spicy & sour broths, satays, noodles, bread (roti), and rice dishes.”
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Some of Laut’s signature dishes at their downtown location include:
Singapore Crispy Soft-Shell Chili Crab: “Lightly breaded soft-shell crabs cooked in a flavorful sweet, salty, chili-hot tomato sauce and dropped egg for velvety texture. Choice of side Steamed Bao or Fried Bao.”
Hainanese Roast Chicken Rice: “Crispy Chinese style chicken with bone, cook perfectly with our secret soy sauce and aromatic chili sauce blend. Served with chicken broth soup and aromatic chicken rice.”
Masak Asam Pedas: “Classic Malaysian’s Clay-pot soup with tamarind broth infused with ginger flower, laksa leaf, turmeric.” This comes with either shrimp or fish and several rice options.
Laut also has a popular beverage menu with cocktails and soft-drinks named after various city’s. Recommendations include the Singapura (Gin, homemade cherry heering, pandan, pineapple, orange, lime) and Hot Teh Tarik (made from a strong brew of black tea blended with condensed milk).
We’ll provide an update once we know more! In the meantime, visit lautnyc.com for more info.
Tell me about Laut on the UWS. I live and work on the UWS.