A decadent bowlful of rich, aromatic red curry made in-house, filled with tender crabmeat and rice vermicelli noodles. The cabbage and bean sprouts add textural contrast and brightness. Reviewers consistently highlight this as the signature dish, with diners recommending ordering two per person.
Tips from diners
Order multiple small plates to share — most diners recommend 3-4 plates per person.
This is the standout — if you order one thing, make it this.
A golden, flaky fried pastry filled with Chinese chives and aromatics, served alongside a balanced dipping sauce. Crispy exterior, tender interior, and the chive filling is fragrant without being overpowering.
Tips from diners
A great opener — light, crispy, and not heavy before the larger plates.
A refined riff on the classic Sazerac using Thai tea to infuse the rye with subtle spice and warmth. The absinthe rinse and Peychaud's bitters add complexity. This cocktail earned Boong an Excellent Cocktails Award from Michelin.
Tips from diners
Ask Boong about the cocktail program — he's deeply involved and loves talking through the menu.
Tender, melt-in-your-mouth beef braised in a complex massaman curry that balances spice, peanut richness, and slight sweetness. The potatoes soak up the sauce, and the roasted peanuts add crunch.
Tips from diners
Richer and more complex than the Kang Pu — good for mid-progression in a multi-plate meal.
Silky coconut-based panang curry with tender beef, finished with fresh Thai basil and crisp long beans. Slightly milder than the massaman but deeply aromatic, with the basil providing a subtle licorice note.
Tips from diners
Ask the server if you can adjust the heat level — they're happy to customize.
Owner Chompon 'Boong' Boonnak opened Mahaniyom in 2020 as an intimate Thai ran-lao—a casual hangout for good food and good drink. In 2025, it became Brookline's first Michelin restaurant, earning both a Bib Gourmand and an Excellent Cocktails Award. With only 25 seats, the kitchen focuses on small plates rooted in Thai street dining traditions, while the bar creates drinks that rival the food in creativity.
Only 25 seats — book well ahead for Friday and Saturday. Walk-ins have a better chance on weekday lunch.
Closed Tuesdays. Michelin recognition means attention, so book at least a week in advance.
Tell the server your spice preference when you arrive — the kitchen will adjust dishes accordingly.
The bar is a good spot for solo diners — Boong and the team are welcoming and conversational.
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