Shlap Muan

We just made it easy for you.
You’re welcome 😋

Starting Monday, 8/19
Opening 7 days a week
11:30p - 7:30p

Thanks for sharing your experience!

Posted • Shlap Muan, Shlap Muan...
I’m so sorry it took me so long.
Here’s to starting APIHM off right thanks to Yelp. 🥹

The decor is basic, the customer service is waaaarm. They have y’alls orders saved for the frequent flyers. I totally understand why now.
Hell, they’ll even mark if you want them extra crispy. 🤌🏻

I “splurged” on the Dirty Elvis wings because they’re all I’ve heard about.
They’re so sweet, with a little baby bite, and juicy. 🤤
The spicy Cambodian dirt wings are what wingstop wishes they could be. Lemon pepper lovers rejoice, this can be your new home.
Spice levels? I asked. Their food is made to be enjoyable - not painful. 😊
The water buffalo wings? My SO (who is NOT a fan of Buffalo sauce) took one bite then looked at me saying: “this is how Buffalo is supposed to be.” They’re not the pungent vinegar wings that sting your nose, they’re a friend, not foe, and you don’t even need Bleu cheese or ranch to dip because creamy.

Needless to say. We now have a bottle of water buffalo sauce to make our own wings at home sauced, and I have their Cambodian dirt to sprinkle like magic on whatever my heart desires (the gal working suggested cucumbers).

Oh! As a bonus, their durian shake? It’s also nummy and not terrifying. Iykyk. 🤣

WE ARE BACK for the 2nd Annual Long Beach Cambodian Restaurant Week! Join us on June 2-9, or check us out NOW!


Posted • Have you been to ? If not you are missing out on some AHHHHH-mazing Chicken Wings. Try the Elvis or Cambodian Dirt. Trust us, you won’t be sorry! And tell owners Hawk and Sophia that we sent you. Nicest people ever!

Now organized by , the second annual Long Beach Cambodian Restaurant Week is coming June 2-9 and we couldn’t be more excited that Shlap Muan will be participating again!

But don’t wait until then to check them out! Again, trust us...

Registration is now open for Cambodian Restaurant Week. Cambodian restaurants, don’t miss out on this opportunity to show off your food and culture. Link in bio or register at www.CambodianRestaurantWeekLB.com

MARK YOUR CALENDAR 🗓️ April 5th, 2024
SEE YOU F • R • I • D • A • Y

Posted • Bixby Knolls First Friday is a monthly event hosted by the Bixby Knolls Business Improvement District (BKBIA). For their April First Friday, we have partnered with BKBIA to host a Khmer New Year kick-off event, Chnam Thmey.

Chnam Thmey will feature:

Food from Khmer owned food businesses
Sweet Grass Sugarcane Juice ()
The Golden Skewer ()
Shlap Muan ()
Chinitos Tacos ()

Desserts from
Sophy’s: Cambodia Town Food & Music ()

Fashion / Swag by
Rep Cambodia () - Streetwear
Vannary Bridal () - Khmer traditional clothing
Lee Thongphun Art () - Apsara and Hanuman Stickers

See fliers for detailed parking info and program details. We will have a water blessing, performance by Modern Apsara Co () and chiyam drumming.

#626

Visit TikTok to discover videos! Watch, follow, and discover more trending content.

You’re getting Shalp’d..REDUX. takeover this Sunday the 24th!

See you Sunday.

will be taking over Smorgasburg on September 17 in advance of Restaurant Week’s 15th anniversary. Join us in celebrating culture through cuisine with exclusive Restaurant Week style Dine LA menus from all of your favorite Smorg vendors!

Thank you for including us! 🙏🫶
North Long Beach Food Tour time!
😋🤤

Posted • From Cambodian-style lemongrass chicken wings to dinner on a Black-owned farm, here are the eight best places to eat on the north side of Long Beach.

Written by:

Link in bio for more.

Starts T O D A Y 😋

Posted • Starting Wednesday and going through August 18, we're all about all things LB Food Scene Week. It's time to celebrate the amazing culinary wonders of our beloved Long Beach! 🍽️✨

We're thrilled to bring you an unforgettable experience, as over 30 of our FAVORITE local restaurants and bars join forces to showcase their finest creations and flavors. From mouthwatering dishes to refreshing cocktails crafted with love, this week is a true homage to all things delicious in LB! 🙌

This event isn't just about tantalizing your taste buds, it's an opportunity to support our local food scene and the incredible talent behind it. Let's show some love to the hardworking chefs, skilled mixologists, and passionate restaurant owners who pour their hearts into creating these extraordinary dining experiences.

Don't forget to make those reservations, folks! Tables are filling up fast at these culinary hotspots, and you don't want to miss out on being part of LB Food Scene Week magic. ✨ So gather your friends, family, and fellow food enthusiasts for a week-long celebration of flavor and community.

Thank you 🙏❤️

Posted • and I tried Cambodian chicken wings at Smorgasburg LA a couple of weeks ago. You can choose from a variety of dry or wet seasonings. We chose their Cambodian Dirt. The owners were working the booth. Lovely couple and their dry wit shows on the menu. There aren’t a lot of Cambodian restaurants in LA. I used to go to Golden Lake Eatery in Chinatown, but the Cambodian owner sold it a few years ago. I wrote about Golden Lake Eatery years ago for The LA Weekly. I’ve been to New Kamara Restaurant in Chinatown LA as well. Kamilah and I enjoyed Khmer chicken wings so much, we’re planning on going to their restaurant in Long Beach.

🍗🍗🍗

Posted • A fantabulous night with Black & Gold Elites... enjoying husband & wife — Hawk & Sophia — team’s Cambodian-inspired 🍗 wings! Shlappin' 🔥❤️‍🔥 d-e-l-i-c-i-o-u-s!! 😋

📍
🍗 Cambodian Dirt (lemongrass pepper dry seasoning; earthy, familiar, yet explicit), Sweet Spicy Garlic (sweet chili sauce, only much bolder; more heat, more garlic flavor), Orange Habanero (orange chicken inspired, paired with fruity habanero heat), Pekang (sweet, smokey, fragrant fry seasoning; dry take on Peking duck), Jalapeño M.S.G. (dry seasoning made better with MSG; jalapeño for earthy, subtle heat), Water Buffalo (spicy, less vinegary, more creamy), Spicy Elephant (spicy peanut sauce), Dirty Elvis (sweet, Smokey, caramel sauce, dried chili & green onion garnish) Wings
🍽️ Garlic Noodles, Rice.
💡 https://www.yelp.com/biz/black-and-gold-yelp-elite-event-shlap-muan-long-beach?hrid=gbCa8qmD0tZp_nHqbhCrAQ&utm_source=ishare&utm_content=review
📝

Honored to be part of your list! 🙏

Posted • My list of favorite things I ate across Long Beach in July is up and ready to devour!

Featured:

- Dirty Elvis wings from
- Chili cheese fries from
- Tamarind crispy pig ears from
- Lumpia from
- Bánh mì heo quay from

Wanna know more? Link in bio.

✍️ & 📸:

Posted • To know Long Beach's Cambodian community is to know their food—and not only serves the city's best chicken wings but is slowly expanding their footprint, with new locations at ghost kitchens, in DTLA, and in DTLB.

And their story is an incredible one which not only shows the resilience of Cambodian culture here in the city but how Cambodian refugees have seamlessly seen themselves into the heart of our city.

And honestly, if you haven’t: Just try their Dirty Elvis wings...

Wanna know more? Link in bio.

✍️ & 📸:

See you Sunday everyone 😎


Posted • Are you team wet, or team dry? Don't sleep on these incredible wings, they'll be offering 25% off when you tap with this Sunday! 🍗

Sundays 10am-4pm at free entry, outdoors, DJs, family friendly beer garden, no pets please.

.all

Most beautiful art we’ve ever seen 😍😍😍

Posted • Cambodian Dirt Chicken Wings - Shlapmuan, Long Beach 🌴
Good wings can be hard to find, and I keep coming back for more. Their flavors are unique, as they honor their Cambodian heritage. Seriously, don't sleep on this place. The spicy Cambodian Dirt and thel Water Buffalo are also amazing. Please check out their Instagram so you can further learn why they named this flavor dirt.

Thank you for stopping by! 🫶

Posted • Craving some wings? Our food contributor has the perfect place for you! "Looking for a unique wing spot? This spot makes Cambodian fusion wings! The clay pot caramelized wings are a must try! It's always busy be prepared to wait." Head to the link in our bio to find more delicious food finds near you! Photo and recommendation by .

We’ve built many friendships through the years with customers. We also get lots of request to do such and such flavored wings. Many times the idea is just an idea, But once in a while, i’d oblige.

I was once asked to do a salt and pepper wing.
But like most things, I couldn’t simply do it as is. When the request came in, It instantly made me crave my dad’s deep fried salt and pepper shrimp, head-on. 🦐 Yum indeed. However, I wanted to add more umami. MUCH MORE umami. That’s where the usage of MSG comes in.

MSG has had a bad reputation for quite some time. Hence why I am not shy about using and telling everyone about it.

Our JALAPEÑO MSG takes all the savory goodness of a wok tossed salt and pepper wing and cranks the umami up several notches. I took that crave worthy flavor
profile and turned it into a dry seasoning. For the initiated, our JALAPEÑO MSG is their go to every time. Don’t be shy (or afraid). MSG is good for your soul. 😁

You enjoy.

p.s. Drink water.

One day at the beginning of Shlap Muan I told my wife I was going to come up with my own buffalo sauce. I was swiftly greeted with a stern and fiery:

Wife: “you better make it good” 😐
Me: “Ok damn, chill wifey…….I said…….biiiiii”
Wife: “I’m serious, I hate Buffalo sauce”
Me: “I’ll show you…..😑”
(5 mins later)
Wife: “ok, ok, okkkay, this is goooooooood”

That 5 minute experiment/recipe still holds true to this day. Very little has been tweaked through the year.

They ain’t no buffalos in Cambodia. Yeah, but I grew up in America. Plus I’m pretty sure there’s a few WATER BUFFLO in Cambodia. 😁

Keeping true to the essence of Khmer cooking, which to me, is BALANCE. Strong flavors with fresh flavors, sweet with savory or salty, sour, sweet and spicy.

Our WATER BUFFALO sauce is my own recipe. Balance is the main objective. I toned down the acidity, increased the creaminess and finish it off with a balance of fermented/pickle notes.

I often get complimented that it’s the best Buffalo sauce someone’s ever had. I’m just elated my wife approved.

You enjoy.

Peking/ H.K. BBQ duck has been one of my favorite things to look forward to, while I was growing up. On special occasions, weddings, banquets, new year celebration or praying to ancestors; Peking duck was present.

Although now, I can get Peking dick anytime I want, I associate it with a celebratory event. Thus, I personally reserve it for special occasions. It’s my cheat meal.

With our PEKANG (chicken wang) seasoning, I take what’s traditional a wet marinade for duck, and turn those flavor profile into a dry seasoning. I use Szechuan pepper corn (prickly ash) to open up the palate. In doing so, it it brings more flavor to different parts of your palate. “Subtle complexity + vibrant aroma.”

Why the name PEKANG (chicken Wang)? Because it sounds like a name that would be on a Wu Tang Clan song. 😅

You enjoy.

In Cambodian cuisine, “Kaw” is a braised dish that’s extremely versatile with many proteins. “Kaw Kho” or braise beef, “Kaw trey” or braised fish. Essential a braise that works well with many protein and non-protein (i.e. Jackfruit seeds).

Herbs, savoy vegetables, soy sauce, sugar, spices, and everything nice are among some key aromatics at the heart of this
South East Asian braises. Which can be found in various form through S.E.A.

Growing up, my parents would make a big pot that would feed our family, 1 week at a time. I have fond memories of smelling the braise, as it reduces down throughout the day to a rich delicious sauce that we often drown our rice in. The smell permeating the house with a bouquet of wondrous flavors.

This is the inspiration behind our DIRTY ELVIS. I asked myself, how can I capture the flavors or a braise that typically takes hours and make it in 30 seconds?

The answer: VIOLENCE…in the form of heat. Our dirty Elvis sauce is made to order. Tended in a wok over violent, roaring heat. The delicate balance of a perfect sauce and burnt sauce, comes down to a mere seconds. Only in a wok can you achieve that beautiful “kiss of the flame” or “wok hei” that lends a distinctive taste.

You enjoy.

The seasoning that started it all. Cambodian Dirt™️

In Khmer cooking, kreoung is used heavily. A paste consisting of mainly Lemongrass and various other aromatics. Pounded.

I wanted to capture the essence of my youth, helping my mom cook. This is a reminder to the many blisters suffer from pounding lemongrass as a kid, in a mortar my dad carved from a log in Cambodia.

Kreoung, made into a dry seasoning. Notes of earthy lemongrass, bright citrusy tones, hint of pepper. Earthy, yet explicit.

Cambodian Dirt™️ is not a “negative” connotation. It’s rooted in my culture, my upbringing. My homage to the very dirt my parents were forced to leave. They made America their new dirt the best way they could. They raised 4 kids, worked 7 days a week and still found a way to keep us rooted. This is CAMBODIAN DIRT™️

Don’t forget to join us this Friday 4.21.23!

Posted • And it don’t stop.

Our second annual Khmer New Year at Ten Mile Brewing () is officially happening.

Friday, April 21st, 2023
6:00pm - 9:00pm

Ten Mile Brewing
1136 E Willow St,
Signal Hill, CA 90755

If you were there last year, you’ll remember how beautiful and amazing that night was.

There’s about to be a whole lotta romvong and saravan going on.

PRESENTED BY:

sweets






MUSIC BY:


Admission is free.

Let’s run it back.

🌹🇰🇭





———
NOTE: This is a family-friendly event, so bring the grandparents and the kids! Please no outside food or beverages.

Come celebrate with us! 🇰🇭🎉

Posted • Save the date April 21, 2023
It’s going down at the 2nd Annual Cambodian New Year Parade.
Come celebrate Khmer Pride 🇰🇭🇺🇸 We have some amazing pop ups with delicious food. We cannot wait to celebrate with y’all. More details to follow…

Come and celebrate with us! 🇰🇭🎉

Posted • Save the date April 21, 2023
It’s going down at the 2nd Annual Cambodian New Year Parade.
Come celebrate Khmer Pride 🇰🇭🇺🇸 We have some amazing pop ups with delicious food. We cannot wait to celebrate with y’all. More details to follow…

Mark your calendar 🗓
See y’all there!


Posted • Our second annual Khmer New Year at Ten Mile Brewing () is officially happening.

Friday, April 21st, 2023
6:00pm - 9:00pm

Ten Mile Brewing
1136 E Willow St,
Signal Hill, CA 90755

If you were there last year, you’ll remember how beautiful and amazing that night was.

There’s about to be a whole lotta romvong and saravan going on.

PRESENTED BY:

sweets






MUSIC BY:


Admission is free.

Let’s run it back.

🌹🇰🇭





———
NOTE: This is a family-friendly event, so bring the grandparents and the kids! Please no outside food or beverages.

It was a pleasure meeting last week! Sweetest gal ever! 💕 Thank you for supporting us!🙏

Posted • Cambodian Restaurant Week was a blast and it’s so cool to see all the amazing Khmer owned pop-ups and restaurants get a little more love! I didn’t have time to visit all of them but I got to visit Pu Chad and Sophia !

Stepping into their food concepts, I am reminded of the family businesses that I grew up in, seeing the time, hard work, and sweat these amazing families put in, and feel compassion towards their mission and goals. To own a business is not easy, and to see and support them on their journey is like watching a rose bloom into full beauty.

I hope by sharing their businesses and stories that we start to become a little more understanding of their work and garnish a little more patience when it comes to their service and establishments.

My hope is that you see our food service industry staff as real people, who are good hearted and true hustlers 🫡

Mm Mm Mm 😋 Happy Wednesday


Posted • Next level from tons of sauces to choose but the spicy soy garlic was totally yum 🐔