Udom Khmer

Amok Fish

Referred to as the country's national treasure when it comes to cuisine, fish amok is a type of classic Khmer dish that is light, with creamy coconut notes. In traditional style, the curry paste, which includes ingredients such as chopped chilies and garlic, lemongrass, kaffir lime leaves and shallots, is ferociously pounded in a heavy stone mortar and pestle. The fish – usually river fish – is drowned in the curry paste and steamed. Fish paste, or prahok, is another staple to the diet and can be seen drying in bamboo baskets on the sides of roads. It is also added to the mix, along with coconut milk, sugar and salt. The result is a thick, orange curry, topped with kaffir lime leaf ribbons and red bell pepper.

Nom Bao (4)

Asian seamed buns filled with bbq pork or taro.

Egg Rolls

In-house vegetable egg roll stuffed with cabbage, celery, and carrot. Deep-fried golden brown and served with our own blended sweet & sour fish sauce.

Roasted Duck (Bai Teer Quai)

Roasted crispy duck. Served with fresh pickle and our signature fish sauce.

Khmer Noodle (Nom Ban Chok)

Fine rice vermicelli topped with Khmer broth (fish-based green curry gravy made from lemongrass, turmeric root and kaffir lime). Fresh mint leaves, bean sprouts, green beans, banana flower, cucumbers and other greens are heaped on top.