Lamaii

The story

Crafted with passion, served with love

Thai Food Taken Seriously

Lamaii opened in Las Vegas Chinatown in 2019 on a single, stubborn conviction: that Thai food, at its best, belongs in the same conversation as any great cuisine in the world — not as a curiosity, not as an affordable alternative, but as itself: complex, regional, and worth taking seriously. The Henderson location extends that same philosophy to the south side of the valley.

Behind the restaurant are two owners whose skills fit together precisely. Chef-Owner Bia Hawang runs the kitchen — bold and precise, rooted in Thai tradition and reshaped by her own experience. Sommelier-Owner Bon Atcharawan builds the cellar, favoring volcanic wines, skin-contact rarities, and cult producers over prestige labels. His guiding principle is plain: "The best bottle on the list isn't the most expensive one. It's the one that makes the food taste like itself." That approach earned Lamaii a Wine Spectator Award of Excellence in 2024, a recognition that sits naturally alongside a list designed to meet Thai food where it actually lives.

What's on the Table

The menu changes with the seasons, but certain dishes have earned a permanent place. Master of Sommeliers Will Costello singles out the duck panang and the crispy prawns as not to be missed — the Panang Crispy Duck ($28) arrives with roasted duck in a rich panang curry sauce, while the kitchen's touch with seafood shows up across starters like Salmon Noir ($18), premium King Salmon dressed with Thai seafood dressing, truffle oil, and crispy garlic. The Gang Pu ($20), a spicy crab curry served over vermicelli noodles, drew Los Angeles Times critic Bill Addison deep enough into the experience that he reached for a 1990 Riesling Auslese to accompany it.

Meat eaters will find the Sua Rong Hai ($32) — a grilled 12oz Angus ribeye with a Northeastern-style dipping sauce — sitting comfortably alongside more traditional Thai preparations like Moo Tod Nam Pla, deep-fried pork belly with a Northern-style dipping sauce. The Mun Pu Fried Rice ($22), stirred in crab fat with jumbo crab lumps, is the kind of dish that makes the case for Thai cuisine without needing to argue the point.

The Room and the Experience

The space is designed for dinners that linger — low light, good wine, food that asks something of you. Outdoor seating is available, and the bar program produces cocktails that hold their own against the wine list. Private parties are accommodated, and both lunch and dinner are served, with delivery and takeaway options rounding out the offer for those who want Lamaii at home.