Maw Phin

Melanie Ah

I just wanted to leave a quick review because I popped on here wanting to see how great my favorite restaurant was doing. They are doing amazing, but I see people still don't understand how this place operates and ding them on reviews because of how busy they are. I worked here. I saw first hand and can attest to why there is a wait and why it is BEYOND worth it!!! The chef/owner is one person and why everyone loves this place is because if the care Nicky takes in his craft. He doesn't add water, he adds a broth made with fresh ingredients that he starts at the beginning of each day. Every dish is started with a pile of fresh cut veggies and meat. He makes his own spice (for the "stars" of heat). He is only one person. They do the very most PLUS extra every day to meet the needs and wants of their customers. The man works 10 hours or more every day providing this amazing food. The demand just exceeds the product because it is LITERALLY the best thai in the area hands down. If he were to delegate and expand...the.food.wouldn't.taste.the.same. I just want to add all this in to people who try this restaurant as they are the sweetest people ever and deserve peoples understanding of why they cut off orders some nights. It's because otherwise they would work past close infinitely.

Jeffrey Ridlington

We love Maw Phin! They are so nice and the food is delicious. Call early, because they are very popular.

Cyrus Blaze

This place has good food, but they hardly ever pick up their phone. So it's too disappointing to order from them - they are simply not reliable. As good as it is - my family has chosen to never go here again because it's too disappointing. We need reliable restaurants that we can count on.

40 Head

This "Mussamun Curry" is quite possibly the best chicken Curry I've ever eaten...in my life...and I've eaten a LOT of damn Curry. It's not too sweet but it carries the traditional lighter Massaman style. If you've read any of my other reviews, then you know of course that I asked for a bit of extra heat. They paired the sweet and the heat exactly as I'd hoped. This is not a Ghost Chile/Scotch Bonnet/Carolina Reaper type deep red curry, it's a lighter creamy curry and the dehydrated and finely ground Thai chilies were the perfect warmth for this dish. It has perfect texture, lots of accents and tones...cumin, coconut, onion, coriander and, is that a hint of nutmeg, perhaps a dash of lemon grass or ginger as well? This was the perfect balance of vegetables, meat, potatoes and sauce - so well prepared. I'm telling you...it's freaking to die for. And, it's served with a side of white sticky Thai rice which every Westerner Curry lover knows...must be covered but not drenched...bite by bite...with just the right amount of Curry sauce...which they give you! My wife got me the "Noodle Special" with chicken and some extra heat in this one as well. I'm pretty sure there's taragon in this giving it that sultry ability for warmth to subtly grow with each bite till all of a sudden your mouth is ALIVE and wondering "where did that come from"? It's a beautiful and flavorful dish all in its own with some of the greatest DEEP savory flavors of black pepper that I've ever found, comparable only to the authentic, spicy Cajun stews from America's Deep South. It's made with dense but thin round Japanese Yakisoba noodles, plenty of shoots and associated green vegetables, and a hint of of what reminds me of a sassafras! It's outsanding! I'm going back!