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$75  + Tax/Tip
Wed, 7/16
5:15 PM & 7:45 PM
Downtown

Lom Wong

Day 1: 5-Course Tribute To Thailand Tasting Series

Opened in 2022, this exceptional Downtown eatery was named to Esquire’s 2023 List of “Best New Restaurants in America,” Bon Appétit’s 2022 List of “Where to Eat in Phoenix,” and Infatuation’s 2025 list of “20 Best Phoenix Restaurants.” What’s more, Chef Yotaka “Sunny” Martin, who grew up in Thailand on a family farm, is now officially a 2025 James Beard “Best Chef: SW” Award-Winner (after being nominated several times before alongside partner in business and life Alex Martin). At Lom Wong, she and her husband Alex are thrilling diners with dishes like Gai Tawt Won Pen (fried chicken with sweet, spicy Thai red chile sauce), Boo Pad Pong Garee (stir-fried crab with pong garee spices, egg, onion, and chinese celery), and Kaeng Kua Hoi (hand-pounded curry paste with hand-squeezed coconut milk, mussels, pineapple, betel and makrut lime leaf). “A revelatory feast of the senses…every dish is incredibly good,” raves Phoenix Magazine. We can’t wait to visit Lom Wong and hope to see you there!

About the Hosts:

Yotaka Martin

Co-Chef/Owner

Chef Yotaka "Sunny" Martin grew up in the village of San Maket, Chiang Rai in Thailand, where she spent her childhood cooking what her family grew on their farm. Since moving to the USA, she has made it her goal to introduce people to unique flavors that remind her of home, a mission which has earned her a Phoenix New Times Award Win for "Best Chef", 2023 and 2024 James Beard Semi-Finalists nods, and a 2025 James Beard “Best Chef: SW” Award Win.

Alex Martin

Co-Chef/Owner

Hailing from Chicago, IL, Chef Alex Martin received his BA in Cultural and Regional Studies from Prescott College in 2008 and an MA in Southeast Asian Studies from Chulalongkorn University in 2016. Over his 12 years in Thailand, he realized that the deepest connections he made with community partners were in the kitchen, prompting a new career and passion. In addition to a Phoenix New Times Award Win for "Best Chef", he has received 2023 and 2024 James Beard Semi-Finalists for “Best Chef: SW”.


The Lineup


Courses #1, #4 & #5 will be individually plated; courses #2 & #3 will be served family-style. This menu will be Mushroom Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.

  1. Ma Haw

    strawberry, caramelized pork, peanut

  2. Yam Mamuang Boran

    green mango salad, hand torn shrimp, crispy shallot, toasted coconut & peanut, coconut cream, lime, fish sauce

  3. Thai Crab Louie

    endive, lump crab, thai crab louie, crispy shallot

  4. Khao Yam Neua

    steak, nam jim jaew, shredded mango, long bean, lemongrass, beansprout, carrot, makrut lime leaf, toasted coconut, cucumber

  5. Tom Kha Crème Brûlée

    makrut lime leaf, galangal, lemongrass

Lom Wong

218 E Portland St

Phoenix, AZ 85004

Event FAQs


Do guests need to be of a certain age to attend this event?
Yes. All attendees must be 21+ to gain entry.
Does this restaurant allow BYOB?
No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
Will this event be handicap acccessible?
According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
What is the event ticket cancellation/refund policy?
Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
What dietary restrictions/food allergies can be accommodated at this event?
Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Pescatarian, Dairy, Nut. They are NOT accommodating Vegetarians or restrictions related to the following ingredients: Garlic (cooked), Garlic (raw), Onion (cooked), Scallion, Shallot, Gluten, Fish Sauce, Crab, Shrimp. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.

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