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Tuesday 11am - 8pm Wednesday 11am - 8pm Thursday 11am - 8pm Friday 11am - 8pm Saturday 11am - 8pm

Diversion Asian

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Diversion Asian

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Diversion Asian, Asian Restaurant, 18773 Highway 22 Suite c, Maurepas, LA.

10/04/2026

🥢 Wok This Way Dinner Special — now at Diversion Asian! Skip cooking tonight — grab a Large Asian Salad, 8 Spring Rolls, and your choice of 2 entrées: Shrimp & Vegetable Stir Fry, Kung Pao Chicken, General's Chicken, Pepper Steak Stir Fry*, Sweet & Sour Chicken, or Cashew Beef & Green Beans*. All for just $45!
*Limit one beef entrée per order
📅 Tuesdays, Wednesdays & Thursdays · 🕞 3:30–5:30 PM · Takeout only
📲 Order online: https://order.toasttab.com/online/diversion-asian-18773-louisiana-22
📞 Or call (225) 778-8100
📍 18773 LA-22 Ste C, Maurepas

09/30/2026

Get to know Diversion Asian's menu:
Week 4, Sweet and Sour Chicken

Ancient Roots in China
• Tang Dynasty: Basic sweet and sour flavor combinations date back to China around 708 A.D., traditionally using a balance of sugar or honey with rice vinegar.
• Traditional Meat: Authentic Chinese variants historically used pork (gu lo yuk or sweet and sour pork) or fish rather than chicken. The original sauces relied on dark vinegars or fruit-based reductions, resulting in a darker, less brightly colored sauce than modern versions.

Migration and Adaptation
• Coming to America: Chinese immigrants—including miners and railroad workers in the 19th and early 20th centuries—brought sweet and sour cooking techniques to Chinatowns in cities like San Francisco and New York.
• Shifting Ingredients: Chefs adapted recipes to local Western ingredients. Traditional vinegars were often replaced with accessible pantry items like ketchup for a bright red-orange color and canned pineapple chunks for sweetness.
• Switching to Chicken: While pork remained the standard in many parts of Asia, chicken became the dominant protein choice in Westernized Chinese restaurants to better appeal to local palates [13].

Diversion Asian's Sweet and Sour Chicken: bell peppers, pineapple, sesame seed in a homemade sweet and sour sauce.

09/11/2026

We are happy to announce that we completed our temporary repairs and are ready to serve you this weekend. Chef Marc has some fresh tuna and Opah from Hawaii.

09/10/2026

Things got a little warm last night as the back of the building had a fire. Thanks to the help from all the volunteer fire departments in the area jumping in to help. They got it under control very qu**ky While the fire out back was bad, there was only smoke inside, we lost the ice maker and and HVAC unit but quick work by Murry's A/C, Heating, & Electrical has new equipment on the way. We expect to be back open tomorrow afternoon for dinner service after a full check of the electrical and replacement of the ice machine.

09/02/2026

Get to know Diversion Asian's menu:
Week 3, Kung Pao chicken

Kung Pao chicken (宫保鸡丁, gōngbǎo jīdīng) is a Sichuan stir-fry of diced chicken, dried chiles, Sichuan peppercorns, and peanuts in a glossy sweet-sour-savory sauce. The name means “Palace Guardian chicken cubes.” “Kung Pao” is the older Wade-Giles romanization of gōngbǎo. It is named after a real Qing-dynasty official, not an invented legend like General Tso’s chicken.

From Sichuan it spread across China, producing milder regional variants (Guizhou, Anhui, and others). Chinese restaurants in the United States adapted it further: sweeter and saucier, extra vegetables (bell pepper, celery, onion), often no Sichuan peppercorns (banned for import 1968–2005), and roasted peanuts added at the end rather than fried in the wok. That American-Chinese version is what most people outside China first encounter.

Diversion Asian's version: spicy Szechuan stir fry, zucchini, green beans, peppers, scallions, peanuts. Served with either white or fried rice. Be careful of the small red chili peppers, while they do a great job of flavoring, they can be extremely spicy if consumed.

08/26/2026

We have updated our dry aged fish dish, the new special is the a filet of Opah with spicy bird's eye chili, sweet potatoes, baby bok choy, Thai basil and cilantro

08/25/2026

Get to know Diversion Asian's menu:
Week 2, Inari:

Inari (or inarizushi / inari-zushi) most commonly refers to the Japanese dish of seasoned, vinegared rice stuffed into pockets of sweet-savory fried bean curd (abura-age). The name and dish are closely tied to the Shinto deity Inari.

Inari sushi emerged as a form of haya-zushi (“fast sushi”) during the Edo period (1603–1868), when vinegar-seasoned rice replaced older long-fermented styles and sushi became more of a ready-to-eat food.
The earliest clear written reference appears in Morisada Mankō (an encyclopedic record of Edo-period customs by Kitagawa Morisada, compiled in the mid-19th century). It describes the dish being peddled in Edo (modern Tokyo) in the late Tenpō era (around 1830–1844): fried bean curds opened into a pouch and filled with rice mixed with chopped mushrooms (kikurage) and dried gourd strips (kanpyo). It was already known earlier in the Nagoya/Owari region and was sold as the cheapest type of sushi.
An 1852 illustration shows street vendors selling long versions by the slice. It was popular, portable street food—especially after the Tenpō Reforms restricted more luxurious items—and was sometimes filled with okara when rice was scarce. Samurai and others returning home via the sankin-kōtai system helped spread it nationwide.
Some local traditions also link early versions to areas near major Inari shrines (such as Toyokawa Inari).

Diversion Asian serves a couple of different inari small plates, and they have been very popular since we opened. Our pockets are filled with fresh tuna coated in a spicy poke mayo or lump crabmeat with a yuzu kosho. They have been so popular that Chef has been working on some new variants.

08/18/2026

Get to know Diversion Asian's menu:

Week 1, Irish Spice Box:

The Irish Spice Bag (also called spicebag, spicy bag, or spice box; Irish: mála spíosrach) is a popular fast-food dish that originated in Dublin as a Chinese-Irish fusion creation around 2006.

It spread rapidly through Chinese takeaways and chip shops across Ireland (especially the Republic; it is less common in Northern Ireland) in the 2010s, becoming a late-night staple and frequent hangover remedy. By the late 2010s and 2020s it had cult status, complete with a large Facebook appreciation group, media coverage, and chef reinterpretations (e.g., elevated restaurant versions with extra proteins or refined techniques).

Key milestones include:

*Voted Ireland’s favorite Takeaway Dish in the 2020 Just Eat National Takeaway Awards.
*A 2021 Deliveroo petition for a National Spice Bag Day.
*Inclusion in the Oxford English Dictionary in its March 2025 update, cementing its place in Hiberno-English and Irish food culture.

Diversion Asian's version consists of fresh potatoes, chunks of chicken, sweet and hot peppers, onion, and a bold dry spice mix served with a Japanese curry dipping sauce.

If you order to-go it is served hot, in a pizza box.

07/23/2026

Last week we sold out of the Opah fish dish on early Friday evening. We have restocked, so get it before it is gone.

It is a rich, buttery first with a mildly sweet flavor with a firm texture. It is a great filet of fish

07/17/2026

Don’t miss our fresh, hand-cut Bigeye Tuna Poke — raw, vibrant, and bursting with flavor. We toss premium sushi-grade tuna in a classic O’ahu-style poke sauce, then finish it with green onions.

Simple, authentic, and seriously addictive.

Address

18773 Highway 22 Suite C
Maurepas, LA
70449

Opening Hours

Tuesday	11am - 8pm
Wednesday	11am - 8pm
Thursday	11am - 8pm
Friday	11am - 8pm
Saturday	11am - 8pm

Website

https://www.toasttab.com/local/order/diversion-asian-18773-louisiana-22

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