Lom Wong is built around the regional cuisines of Thailand rather than a single generalized Thai menu. Owners Alex and Yotaka Martin, who serve as Co-Creative and Culinary Directors, draw on decades-long relationships with three Thai village communities, including family, cooking dishes rooted in the traditions and recipes of the people who taught them.
Service follows the same logic: dishes come out as they're ready rather than in a fixed sequence, meant to be shared across the table and eaten with a fork and spoon or sticky rice. Curry pastes are hand-pounded and coconut milk hand-squeezed throughout the menu, which runs from a beef shank kaeng phet and buffalo tartare to a scallop crudo, Won Pen's fried chicken, egg noodles with char siu, and a whole fried branzino in three-flavored sauce. A chef's tasting option, Arai Kodai, is also available.
The restaurant occupies a black bungalow next to the Cambria Hotel in Roosevelt Row.
Michelin awarded Lom Wong a Bib Gourmand in 2026, the James Beard Foundation named its chef a semifinalist for Best Chef: Southwest in 2023, and Phoenix New Times named it to its Best of 2025 list.
Service follows the same logic: dishes come out as they're ready rather than in a fixed sequence, meant to be shared across the table and eaten with a fork and spoon or sticky rice. Curry pastes are hand-pounded and coconut milk hand-squeezed throughout the menu, which runs from a beef shank kaeng phet and buffalo tartare to a scallop crudo, Won Pen's fried chicken, egg noodles with char siu, and a whole fried branzino in three-flavored sauce. A chef's tasting option, Arai Kodai, is also available.
The restaurant occupies a black bungalow next to the Cambria Hotel in Roosevelt Row.
Michelin awarded Lom Wong a Bib Gourmand in 2026, the James Beard Foundation named its chef a semifinalist for Best Chef: Southwest in 2023, and Phoenix New Times named it to its Best of 2025 list.