Shlap Muan Chicken Wings
Chicken wings restaurant · Long Beach ·
Khmer-style chicken wings with unique flavors and sticky glaze
Khmer-style chicken wings with unique flavors and sticky glaze
"A Cambodian chicken wing specialist founded by husband-and-wife duo Sophia and Hawk, known for its signature Dirty Elvis wings — a take on the Khmer braise traditionally used for pork belly, spare ribs, and fish. The sweet, tangy, spicy wings are wok-fried with a sticky glaze that caramelizes each piece, producing highly craveable, fast-disappearing plates; nearby, festival-goers can find a trellis wall of mirrors and flora leading to one of the event's notorious speakeasies." - Eater
"There’s no shortage of Cambodian restaurants in Long Beach, but Shlap Muan is the only one that specializes in fried chicken wings. Expect unique flavors like orange habanero, jalapeño MSG, and spicy Cambodian Dirt, which tastes like lemon pepper spent a year kickboxing in Phnom Penh. If it's your first time, we recommend getting on order of the house special Dirty Elvis wings, glazed in a sticky soy caramel with dried chiles." - garrett snyder, brant cox, cathy park
"There’s no shortage of classic Cambodian restaurants in LA, but Shlap Muan is the only one that specializes in fried chicken wings. Expect unique flavors like orange habanero, jalapeño MSG, and spicy Cambodian Dirt, which tastes like lemon pepper spent a year kickboxing in Phnom Penh. First-timers must get an order of the house special Dirty Elvis wings, glazed in a sticky soy caramel with dried chiles." - carlo mantuano, david neimanis, team infatuation
"Few foods are more perfect than a tray of crispy fried wings swathed in a sticky, sweet, sour sauce. Enter Shlap Muan, a Long Beach Cambodian restaurant that also pops up at Smorgasburg on Sundays; its namesake means “chicken wings” in Khmer. The headlining Dirty Elvis wings are “violently tended to” in a searing hot wok, although the result is all love: a batch of fatty wings tossed with verve in a glossy, rich caramel sauce that coats each flat and drum from top to bottom. Finished with thinly sliced green onion and fish sauce-soaked chiles, there’s nothing to not like about this, whether ordering a batch to eat at home before the big game or making it part of a greater Smorgasburg stall crawl. — Nicole Adlman, cities manager" - Eater Staff
"For a start-of-fall treat, I can't resist a tray of crispy fried wings swathed in a sticky, sweet-sour caramel — the Dirty Elvis wings at Shlap Muan (its name means “chicken wings” in Khmer) are violently tended to in a searing hot wok but the result is all love: fatty flats and drums tossed with verve in a glossy, rich caramel sauce that coats each piece from top to bottom and finished with thinly sliced green onion and fish sauce–soaked chiles. They're perfect whether I order a batch to eat at home before the big game or make them part of a Smorgasburg stall crawl." - Eater Staff