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The Lao "crack sauce" on the oysters tells you everything about the approach: Southeast Asian flavor logic applied to a seafood-forward menu, from crudos with coconut and chili jam ponzu to whole fish. James Beard Award winner Phila Lorn, who also runs the notoriously hard-to-book Mawn, opened this one in 2025, and it skews a bit pricier and more oceanic than its sibling, with wok-seared noodles keeping things from getting too precious.
The awards strongest first
- The Infatuation #19 · The 25 Best Restaurants In Philadelphia
- Eater The 38 Best Restaurants in Philadelphia
- The Infatuation #3 · Philadelphia’s Best New Restaurants
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Wok-seared noodles with beef
“there are also wok-seared noodles with beef, a chicken cutlet, and other non-seafood dishes”
Eater -
Chicken cutlet
“there are also wok-seared noodles with beef, a chicken cutlet, and other non-seafood dishes”
Eater -
Sweet-spicy crab gravy
“the zing of curry in sweet-spicy crab gravy”
The Infatuation
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