Lom Wong

Another excellent food spot in downtown Phoenix! Chiang-Mai style Thai-inspired dishes. Came here for the recently James Beard-awarded chef Yotaka Martin. Curry Dungeness crab was delish & well-balanced. Would 100% order again. Wings were delish. The crispiness reminded me of corn flakes. Wish the sauce wasn’t the generic sweet & sour sauce - would be better with a sweet, chili fish sauce like prik nam pla. Had the Thai tea clarified cocktail. If you’re into sweet cocktails, this is for you. I appreciated it, but I’d prob try something else next time. Hmmm it’s looking like I need to come back for the papaya salad.

We visited Lom Wong recently and were seated right away thanks to our reservation. The patio atmosphere was lovely—even on a semi-rainy Phoenix day, it felt cozy and inviting. The food was excellent. We started with the green mango (Yam Mamuang Boran) and bok salad (Pad Kwang Toon). Both were fresh and flavorful, though the green mango had a unique taste and texture that stood out. For the main courses, the crispy pork belly curry (Ba Buey Khak Ti) was outstanding. The portion was generous, the flavors bright with a coconut base, and the pork perfectly crispy. The medium spice level balanced beautifully with the mango. We also tried the squid pasta, which was exceptional—the squid was cooked perfectly, and I enjoyed it thoroughly despite usually not being a fan of squid. My wife had an orange wine that paired wonderfully with the dishes, while my Riesling heightened the spiciness in an interesting way. Dessert was a banana split with coconut sorbet, a refreshing and flavorful way to finish the meal. Overall, we had a fantastic experience at Lom Wong. The food, atmosphere, and service all came together to make it memorable. We look forward to returning to explore more of their menu.

Lom Wong delivered one of the most memorable dining experiences we’ve had in a while. The Yam Mamuang Boran (green mango salad) is a must—so refreshing with a perfect touch of acid that really wakes up your palate. The Gai Tawt Won Pen was hands down the crispiest fried chicken I’ve ever had, with an incredibly light batter that still packed a ton of flavor. The Boo Pad Pong Garee (crab curry) was delicate but deeply flavorful, showing a lot of restraint while still delivering complexity. The Bamee Mu Dang (pork egg noodles) ended up being the highlight of the meal—slightly sweet, super comforting, and incredibly satisfying. We finished with a beautiful crème brûlée pairing that balanced everything out and gave a light, refreshing end to the meal. Service was just as strong—our server was extremely knowledgeable and really tailored recommendations based on our preferences. There was more than enough food to share, which made the whole experience even better. Lom Wong is something special—thoughtful, balanced, and absolutely worth going out of your way for.

The food was very good, but the portion sizes were quite small for the price. The only thing I really disliked was the suggested tip, which started at a ridiculous 20%. This isn’t a fine dining restaurant, and the service was just average. Our server was honesty just okay and did what any server is expected to do during the meal, but nothing stood out as exceptional or deserving of a 20%+ suggested tip, which I gave in my final bill. I think the restaurant should reconsider its default tipping suggestions, as they felt excessive given the overall dining experience. Servers dressed casually. No explanation of food ingredients when food was served. There’s no reason for having such high tipping expectation from customers. Again, no fine dining experience was offered for 20% tips.

Some dishes were really salty while others were pretty bland. Chicken was low quality. We did get one salty item removed from our bill as it was truly inedible. We sat at a really cold table in some shack / bar away from the main dining room. Our curry would coagulate. The crab and the scallops were really good. I wouldn’t come back. And please stop calling us “my friend”.