Sap Lai Plans New Pop-Ups and Concept
By: Jessica Maurer
Photography by: Matt Ray Photography
Serving up an array of vibrant Asian flavors, Sap Lai is carving a unique place in Wilmington’s food scene with its weekly service at the Concept Kitchen at End of Days Distillery.
Whether it’s a bowl of garlic noodles, a plate of Laotian barbecue or a bowl of Vietnamese pho, every dish tells a story of owner Tee Somsnith’s culinary journey.
Sap Lai translates to “super delicious” in Laotian. Somsnith is originally from Laos, but her recipes originate from throughout Southeast Asia and focus on both traditional preparations and modern adaptations.
Her culinary career began at age14, working in a Vietnamese restaurant. Eager to expand her knowledge, she also worked in Chinese and Thai kitchens over the years in both the front and back of house. After marrying and moving to Charleston, South Carolina, in 2013, she ventured into catering and food trucks.
In 2020, she relocated to Wilmington to be closer to family, many of whom are also in the restaurant business. After initially working for relatives at Tokyo 101 in Mayfaire and Umaii Thai in Porters Neck, she decided in June to go out on her own and test her recipes at the Concept Kitchen.
Now, Somsnith has a set menu each Wednesday that keeps customers coming back for more. The menu’s staples include lumpia, dumplings, summer rolls, garlic noodles and deluxe noodle bowls. Each Wednesday also features a rotating noodle soup, such as the popular Laotian hand-cut noodle soup.
Somsnith said The Concept Kitchen has been instrumental in allowing her to experiment with recipe creation and to get her name out there. The chef noted that the Concept Kitchen team has provided exceptional support, calling them “very thorough” and “great hosts.”
To continue experimenting with new recipes and concepts while building a following, Sap Lai is booking monthly weekend pop-ups at the Concept Kitchen. They will host a Ramen Shop from Jan. 10 to 12 and serve dim sum to celebrate the Chinese New Year from Jan. 31 to Feb. 2.
“We did a dim sum pop up recently and it was very well received,” Somsnith said, “so we’re looking forward to bringing that back.”
As a busy working mom and former food truck operator, Somsnith said the Concept Kitchen allows her to have a regular place to serve the food that she is passionate about without the headaches of a food truck.
Somsnith has partnered with Lee Webb, a Thai cook she befriended in Wilmington, to help with Sap Lai and to explore additional concepts. Together, they have launched Shoyu & Cheese, a concept blending Asian and Pan-American influences. It will be located at the Out of the Weeds Commissary Kitchen on South Third Street in downtown Wilmington. This venture will focus on catering and private events, and they hope to soon serve “lunch boxes” to walk-up customers via the kitchen’s 3rd Street Eats pop-up window.
“Lee is Thai, but her specialty is Japanese cuisine, so we look forward to doing some more ramen and curry dishes throughout the colder months ahead,” Somsnith said.
The duo also plans to revisit a Laotian barbecue menu, featuring grilled meats, sausages and traditional sticky rice. Look for them at Feast Wilmington’s Brunch Elevated event in March, where they’re sure to bring the flavor and the fun.
