Houa Khong 2 reopens under new ownership on G Street. What to know
After a recent change in ownership, Houa Khong 2 on G Street in Merced has reopened its doors, bringing Thai and Lao cuisine back to the neighborhood.
Kesone Souliyo, one of the new owners, said the restaurant is prioritizing serving high-quality ingredients and offering vegan and gluten-free menu options.
Houa Khong 2 reopened on Jan. 12 under new ownership by Souliyo, Don Boulangsy and Viengmaly Sathongyoth. Souliyo’s family is from San Jose and owns several local Thai and Lao restaurants, including Bangkok Thai on Merced’s Main Street and Coconut Cafe on Highway 59.
The chef, Omar Marquez, said he does not worry about competing with other Merced Thai restaurants, because Houa Khong 2 provides a different experience: it’s a small restaurant with an intimate atmosphere, brightly painted orange walls, and filled with yummy smells wafting from the kitchen.
“I can’t really compete with them when it comes to space and their kitchens,” said Marquez, who added that what he can do is, “bring in people to sit down and eat pretty good food and enjoy their time.”
Marquez plans to add tables outside on the restaurant’s patio for outdoor dining soon.
While the restaurant is keeping its name for now, it is no longer the sister restaurant of Houa Khong on East 13th Street. Marquez said that so far, he’s been able to satisfy fans of the former Houa Khong 2 with new versions of menu items they remember.
The menu begins with the classic sweet and spicy tom yum soup and tom kha lemongrass soup with coconut milk, mushroom, onions and Thai spices.
There are eight salad options, including a tangy papaya salad, a smoky grilled shrimp salad, and yum neua nam tok, a Lao salad with sliced beef sirloin tossed with lime, fish sauce, lemongrass, bell pepper and lettuce.
For entrees, the menu offers a variety of pan-fried noodle dishes, fried rice plates, curries and pho noodle soups. According to Souliyo, some of the most popular dishes since reopening have been pad thai noodles and the thai and pineapple fried rice entrees.
All of the curries are made with pure coconut — a mix of coconut cream and coconut milk, according to Marquez. While rising food costs have presented a challenge for restaurants everywhere, Houa Khong 2’s staff are focused on providing fair portions and using high-quality ingredients.
Marquez said one thing important to him is providing plenty of options for people with dietary restrictions. The restaurant has a separate vegan menu, highlighting appetizers, drinks and entrees from across the menu.
The sauce used in the vegan dishes also is gluten-free, to accomodate as many people as possible despite the small size of Houa Khong’s kitchen.
Printed at the bottom of the vegan menu is a note: “We believe everyone deserves to enjoy authentic Thai and Lao flavors — no matter their dietary preference.”
The restaurant opens at 11 a.m. daily and closes at 8 p.m. Sundays through Thursdays and 9 p.m. Fridays and Saturdays.
Souliyo and Marquez emphasized their desire to create an intimate dining experience, adding that they welcome UC Merced students who show up right at 8 or 9 p.m. and are happy to accommodate them while the restaurant is still staffed.
“If they come in at 9 o’clock, we still take them, because we’ve still got a lot of things to clean up.”
This story was originally published March 12, 2026 at 3:30 PM.
