Our story

A family kitchen, two cuisines, one bowl at a time

Eastern Sunshine started the way most family restaurants do — with recipes nobody ever wrote down. Lao dishes from one side of the family, Thai from the other, and a mortar and pestle that still gets a workout every single morning.

We make the broth before the sun is up, pound papaya salad to order, and mix the hot sauce in house because the jarred stuff never tasted like home. Come hungry, order too much, take the leftovers.