What are the opening hours?

Wednesday 5pm - 10pm Thursday 5pm - 10pm Friday 5pm - 11pm Saturday 5pm - 11pm Sunday 5pm - 10pm

Lom Wong

Lom Wong is the feeling you get when you gather with friends and family for delicious food and drink.

09/13/2026

My village. My family. My culture. I am proud to be Khon Muang (Northern Thai) and to show people other sides of Thai food!

Whenever I tell my mother we are going to visit home, the first question she asks me is “what do you want guys me to cook for you?”. I always say “Kaeng Phet Charinda”. Alex asks for Laap Mu Muang.

At Lom Wong we are not just cooking Thai food. We are honoring my family. Nothing is more important than that.

-Yotaka

09/12/2026

Table spreads in three villages in Thailand. Our favorite way to eat.

The Moklen: Baan Taptawan, Phang Gna
Baan Sanmaket: Yotaka’s village, Chiang Rai.
Baan Tahn Phratat: Won Pen’s village, Kanchanaburi.

09/09/2026

New menu next week. We are pretty stoked about these new dishes.

09/08/2026

The man, the myth, the legend.

Mike is our front-of-house manager. If you’ve been to Lom Wong, there’s a good chance you’ve met him. He’s the best in the biz.

Mike first came into our restaurant as a guest during the first week we were open. He had left the food industry behind, but a former employee told him he should come in for dinner. The next day, we got a résumé from him.

What we originally thought was going to be a 15-minute interview turned into a two-hour conversation about the restaurant industry, life, and our vision for Lom Wong.

We originally hired him to run expo. As we started getting bigger, he began taking on more roles. We were new restaurant owners, and he had literal decades of experience, so we began asking for his opinions on certain things. In turn, he started asking us about the reasoning behind the decisions we were making.

A genuine respect and a shared perspective on how restaurants should be run emerged between us.

Mike told us from the beginning that he didn’t want to be a manager. We told him we thought he’d be great at it, but that we would never ask him to do it. If he wanted the role, he could come to that conclusion in his own time.

Eventually, he did.

Mike embodies our core concept: community over self. This restaurant isn’t just a creative vision of Yotaka or Alex. It’s not a chef driven concept where one person takes credit for something that is an inherently collective endeavor.

Every person who works in our building is part of the reason our restaurant is what it is. Mike leads a large part of that community.

Lom Wong works because of all of them.

So let’s start celebrating everyone.

09/06/2026

That’s just how we feel

08/29/2026

A little throwback to the 2024 Lom Wong trip to Thailand. We traveled with our team to the three regional villages our food comes from. These shots are from Baan Taptawan, a Moklen village in Southern Thailand.

This was a day we went out into the mangroves and learned about the many things the Moklen harvest there. It’s an area they have been fighting to protect since the aftermath of the 2004 Boxing Day tsunami, when developers began trying to take their land. In recent years, that fight has continued as the community has worked to stop developers from coming in and building a golf course over the mangroves.

Our relationship with the Moklen is important to us. Beyond the personal connections and friendships we’ve built with them over the years, they gave us the idea for Lom Wong when they told us, “Cook our food and tell our stories.”

Sharing these relationships is one way we try to honor their culture and cuisine. We want you to know who taught us, and we want to give them credit. With each village our food comes from, the relationships came first; the restaurant came second.

We don’t own Thai food. We don’t speak for Thailand. We never have.

What we can speak to are the relationships we’ve built with the people who have welcomed us, fed us, taught us, and trusted us with their food and their stories. We care about these relationships and want to celebrate the people we love in the best way we know how: by cooking their food and giving credit to those who taught us.

Thailand is an ocean of cuisines, ethnicities, languages, regions, and histories. Lom Wong represents just a few drops that people we love chose to share with us.

08/28/2026

Lom Wong was included in the inaugural MICHELIN Guide (official) Southwest Guide with a Bib Gourmand!

We can’t believe how far we’ve come in the last five years. What started as a pop-up in our living room has turned into something bigger than the two of us could have ever imagined.

The community we’ve built, the stories and dishes we get to share, and the opportunity to share the stage with restaurants we love mean the world to us. It’s proof that food doesn’t need to be competitive—everybody can be honored and recognized, and our city’s food scene is better when we stand together. We have said it before: community over self.

Lom Wong has always been a conversation about sharing food and what it means to approach the cuisine of another place with care and curiosity. It’s about showing sides of a place and its food that people may not have seen before, while knowing that one restaurant could never represent the countless traditions, stories, and ways of cooking that exist within a culture.

A Northern Thai woman can move to the USA and cook the dishes that mean something to her without changing them to fit American expectations. A kid from Chicago can move to Thailand, spend decades building relationships, and share those connections through the dishes people there taught him. Two people who love each other and want to build something for their family can find the right people who believe in them and, together, create something bigger than themselves.

Thank you for believing in us.

08/24/2026

Lom Wong is hiring!

We’re looking for a Line Cook to join our team, working evenings Wednesday through Sunday.

We’re looking for someone who believes in community over self—someone who is passionate, reliable, and excited to be part of a team that cares deeply about the work we do together.

Sound like you? Send your resume to [email protected].

Please share with someone who might be a great fit! ❤️

08/22/2026

Tonight’s special 🌿

Chu Bai Kiew Prik Babuey — Moklen spare ribs with hand-pounded curry paste, unripe papaya, and makrut lime leaf.

This recipe comes directly from the Moklen community in Baan Taptawaan, one of the three regional villages our food comes from.

The Moklen are an Indigenous seafaring people with their own language, culture, and food traditions. On land, they take great pride in raising high-quality pork—their pigs roam free-range and are cared for by the community.

We’re honored to have built a relationship with the Moklen over the past 10 years, and deeply grateful for the trust and opportunity to share their cuisine and stories at Lom Wong.

Come try a taste of Baan Taptawaan tonight. ❤️

08/21/2026

Lom Wong is open for service 5 to 6 hours a day.

But the restaurant is alive for 18.

By 5:30AM, our prep team is already working. We head to the market, usually with both kids in tow. We shop, sun-dry chilis, gather makrut limes for curry paste, talk with purveyors, answer emails, and prepare for the night ahead.

Later, the line arrives. Then front of house. At 5:00PM, the doors open and it’s nonstop until close.

After the last guest leaves, there’s still cleaning, inventory, staff meal, and closing down.

Then we go home. A few hours later, it starts again.

On any given day, roughly 20 people work to make it all happen.

A guest may spend two hours at Lom Wong.

It takes 18 hours—and 20 people—to make those two hours possible.

Address

218 E Portland Street
Phoenix, AZ
85004

Opening Hours

Wednesday	5pm - 10pm
Thursday	5pm - 10pm
Friday	5pm - 11pm
Saturday	5pm - 11pm
Sunday	5pm - 10pm

Telephone

+16026750522

Website

http://www.lomwongaz.com/

Alerts

Be the first to know and let us send you an email when Lom Wong posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Lom Wong:

Want your business to be the top-listed Food & Beverage Service in Phoenix?