Flaunting inspired wok-fired entrees, fresh noodles and inventive curries from the husband-and-wife team of Braden and Yasmin Wages, Malai Kitchen has become renowned for eclectic dining at all four locations, including its Southlake outpost within the Park Village shopping district.

Thai and Vietnamese food enthusiasts may not fully appreciate this restaurant’s self-contained nano-brewery, but they should. The restaurant has been faithfully brewing its own beers since 2014. Malai keeps six beers on tap including its Peach Wheat Tea, 3C Porter and its most popular offering, a lemon grass and ginger-inspired glass they affectionately call Thai PA.

Currently under the helm of brewmaster Justin Meyers, who was classically trained in Munich, they are offering a pop-up style experience of Bavarian-style beers from Sept. 16 through Oct. 3 just in time for Oktoberfest....

Malai Kitchen recently had a giant noodle-making machine shipped over from Vietnam. Does it really make better noodles? We had to find out for ourselves...

Thai and Vietnamese cuisines may not seem like they’d translate well to brunch, but doubt the deliciousness all you want. The food will convince you from the first bite. Awaiting your stamp of approval: Thai Eggs Benedict with coconut biscuits and Thai chili hollandaise, Congee with chicken and egg, and Banh Mi French Toast. Request those dishes in that exact order and you’ll have one of the best three-course meals imaginable. All-day Sunday happy hour is just a bonus...

When Braden Wages isn’t in the kitchen at one of his restaurants, you might find him around town sampling other facets of the local cuisine. In either case, he’s a great resource on what to eat. So we asked him to put together a perfect full day’s itinerary, from breakfast to after-dinner cocktails. Follow his lead, and you too can start your day with bagels, take a midday soba break and wind down with mezcal.

Bia Hoi Pop-Up: Malai Kitchen, the ever-popular local Thai and Vietnamese restaurant (we recently wrote about co-owner Yasmine Wages), will host its annual Hanoi-style street food pop-up this Saturday. They'll serve Malai's signature Vietnamese beer (yes, they brew their own beer), Bia Hoi, which will go for $1 a pint. And for the full authentic experience, they'll have tiny plastic stools and tables to sit at. Party at Malai. See y'all there.

Braden Wages is more of a brunch purist, so if you simply have to have eggs for the occasion, order them the right way. "When it comes to brunch, respect the egg," says the chef/owner of Dallas-based Malai Kitchen. For him, that means never ordering eggs well-done ("well-done eggs will ruin just about any dish"), and never substituting scrambled eggs for an over-easy or poached egg.

"It's almost always going to be the highlight when cooked perfectly," he notes, pointing to the chicken and egg congee on his brunch menu. "The egg comes poached and when the yolk mixes in, it's one of the most luxurious and comforting ways to start your day."

Though they’ve been a popular Thai-Vietnamese kitchen for more than a decade, not everyone knows that they also operate a nano brewery that utilizes ingredients found in their kitchen to create unique beers that pair perfectly with their cuisine. The Bia Hoi Vietnamese lager works with just about anything, but get adventurous with a Peach Tea Wheat or the Thai PA, a pale ale brewed with lemongrass, ginger, Makrut lime, galangal, turmeric, coriander, cilantro, and five different American hops.

When Malai first opened in Dallas, it was a slow burn. Just over 10 years ago, Dallas, along with Malai’s owners Braden and Yasmin Wages, were in need of something new. The husband-wife duo wanted to bring Vietnamese and Thai cuisine to a full-service restaurant setting. But instead of making their concept a “fusion” restaurant, they wanted to take a modernized approach. Today, Malai remains a staple in West Village, though the early days weren’t smooth...

Head to Malai Kitchen for modern interpretations of Thai-Vietnamese cuisine, house-brewed beer, and carefully crafted cocktails. The Dallas brunch scene is top-notch, and this inviting restaurant stands out with unique, flavorful options like Thai Eggs Benedict. You’ll be thinking about those made-from-scratch coconut biscuits topped with shrimp, poached eggs, and chili hollandaise long after you’ve returned home.

Owners (and couple) Yasmin and Braden (the chef) Wages started brewing beer for their Thai-Vietnamese restaurant in 2014. This was a time when Dallas’ craft beer scene was still learning to walk and talk. (There were fewer than 100 independent breweries in all of Texas then.) So the Wages took it upon themselves to launch a nano-brewery inside the West Village location (since moved to its Southlake outpost). All the better to engineer beers perfectly paired with Asian cuisine.

Find six styles, including Bia Hoi, a clean and refreshing Vietnamese lager made with rice and pilsner malt that goes with just about anything, especially on a hot day. The Jungle IPA is a dry-hopped hazy with juicy, tropical flavors. Thai PA, Malai’s house IPA, is perhaps the most culinary and ambitious of the set: lemongrass, ginger, galangal, kaffir lime, turmeric, coriander, and hops aplenty stand up to green curry or simply stand alone as a well-crafted beer...