Philly Restaurant's Dish Among 23 Best In Nation, New York Times Says

PHILADELPHIA — A highly lauded Philadelphia chef has created a dish tasty enough that it just made a national list.

The New York Times recently published its list of the "23 Best Dishes In America."

And Pennsylvania was represented by Philadelphia's Mawn.

Mawn, whose Chef Phila Lorn has been racking up accolades recently, was named to the list for its Banh Chow Salad.

According to the restaurant's website, the salad is made with savory coconut and scallion crêpe, sautéed ground chicken and shrimp, backyard herbs, and Sunday fish sauce.

"As lacily crisp as a Parmesan tuile on the outside, and plumped by ground chicken and shrimp within, the savory coconut rice crepe is objectively the star of this 'salad,'" Brett Anderson wrote for the Times "But the tangle of soft lettuces and what the menu calls 'backyard herbs' bring a lot to the plate: levity, structure and the thrown-together appearance of everyday Cambodian American home cooking, only with a chef’s attention to details."

The Times said its food critics dined across the country this year to create their "Best Restaurants" lists, and 23 dishes in particular stood out.

Lorn won the James Beard merging Chef award in June, and in September was named one of Food & Wine Magazine's best new chefs for 2025.

Also in September, the New York Times put Mawn on its prestigious "restaurant list."

Last month, Mawn was named to reservation platform OpenTable's list of the 100 best restaurants.

Mawn is located at 764 S. Ninth St. in Philadelphia.