Heat,
held to the light.

Bon Atcharawan approaches wine as an essential part of the meal rather than an accessory to it. At Lamaii, he builds lists that move freely between benchmark producers and lesser-known growers, selecting bottles for personality, origin, and their ability to stand beside the layered heat, herbs, acidity, and depth of Thai cooking.

In 2023, Bon stepped fully into the role of sommelier, taking over the wine program and making it entirely his own.

Since then, he has shaped a more personal and adventurous cellar across Lamaii’s two locations. Chinatown is home to The Soulful Archive—artisans, rebels, and unicorn bottles chosen for their singular stories—while Henderson explores discovery through its own distinct point of view.

Bia Hawang is the culinary force behind Lamaii. Her cooking is grounded in Thai flavor and memory, expressed through deep spice, brightness, smoke, herbs, texture, and the regional character of the dishes that inspire her.

As Chef-Owner, Bia directs the kitchens at both Lamaii locations without softening the food to fit convention. She builds flavor in layers, allowing heat to carry aroma and complexity rather than exist for its own sake. The result is food that feels generous and immediate, yet precise enough to invite serious wine alongside it.