Photography by Lauren Allen.
Mustard. Soy sauce. Chili oil. Swirl. Taste. Analyze. Adjust. Repeat.
When Nikky Phinyawatana arrived at Chinese restaurants with her mom as a child, she unfolded saucy science experiments, blending various flavor notes that left those at her table urging her to stop.
“But it’s so fun,” Phinyawatana would say in reply.
The boiling childhood curiosity during Phinyawatana’s restaurant experiences planted the seed of Asian Mint, and as she continued to cultivate her love for creating dishes, the seed began to grow its roots.
Throughout her high school years as a boarder at The Hockaday School, where she graduated in 1996, and later while studying at Babson College in Boston, Phinyawatana says she established herself at the heart of the dorm or household because she loved to cook for her friends — and invent new dishes along the way.
Graduating college with a bachelor’s in business administration, Phinyawatana continued to navigate through a maze of occupations. She spent her time opening a food delivery business with her dad, waiting tables at an Addison Thai restaurant and singing in a band.
“I did not know that I would actually turn my passion into a career,” she says.
However, when she attended culinary school at Dallas College, she developed a vision for her future.
“It really made me realize how much I love to cook and feed people, and there came an opportunity to open a restaurant, and I said, ‘You know what, let’s try it.’”
In 2004, Phinyawatana opened her first restaurant on Forest Lane.
“We wanted it to be a modern cuisine, clean, simple, with very tasteful dishes that highlight all the colors of the rainbow,” she says.
Since opening their doors to the public 20 years ago, Asian Mint has spread to five locations across Dallas with plans to open 10 restaurants by 2030.
Raised between Dallas and Bangkok, Phinyawatana blends the two cultures from her upbringing into the menu at Asian Mint, creating a “Texas Thai” style for guests to try.
Dishes like the pad kee mow, ordered with beef, incorporate the smokiness of Texas barbecue while also balancing the Thai flavor through its Thai basil.
With Thai food composing many of the dishes on the menu, Asian Mint is considered an Asian fusion restaurant because it covers a broad scope of cultures, including Chinese, Vietnamese and Thai food profiles. From gradually encouraging customers to try their Thai food, Phinyawatana has witnessed the dwelling adventure in her guests.
“Now, it’s their new comfort food, because instead of going for pizza or spaghetti, they’ll be like ‘I want my plate of pad thai.’ It just makes me happy,” Phinyawatana says.
Along with its pad thai galore, the restaurant’s menu features dishes from around the Asian continent like the Asian cold noodle salad (Phinyawatana’s favorite), the Bangkok bowl and grilled salmon curry. During this year’s scorching summer heat, the restaurant offers cold drinks including the Butterfly Pea Flower Limeade, Litchi Ginger Fresca and Cha-Manow.
Without needing to close any locations or lay off any of their staff during the COVID-19 pandemic, Asian Mint’s success has a main ingredient. They love what they do – meeting their guests’ expectations, staying consistent with high quality food and offering friendly service to their customers, Phinyawatana says.
“I want you to walk out of the restaurant feeling inspired, living your best life, and going to change the world in the best way you were meant to,” she says.
To continue cultivating the rewarding feelings of food, Phinyawatana offers international culinary trips to give guests the opportunity to discover the diverse food and culture of various locations. She also hosts cooking classes which provide exclusive access to the secrets of Asian Mint as well as a sauce line available at Central Market. Her cookbook, which will be released sometime around mid-September to October shares her story, entrepreneurship journey, motherhood and more than 50 simplified recipes of the most-loved menu items at Asian Mint.
“It’s about sharing the love and inspiring people and getting people to connect and either to get back into the kitchen or the restaurant so that you can have bonding time with your friends and family and co-workers,” she says.
Because of Asian Mint’s value for its community, the restaurant donates one dollar for every order on its limited-edition drink menu to the North Texas Food Bank, and Phinyawatana is also a pillar in multiple organizations to provide scholarships for students with the goal of entering the hospitality industry.
“We are who we are because of our community, and we want to make sure there’s always a gift back component,” she says. “Feel good, eat good, be happy. Feed your soul!”
Asian Mint, 11617 N Central Expressway, Suite 135, 214.363.6655, asianmint.com
