Udom Khmer

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.

Marinated and briefly dehydrated in the hot tropical sun to retain some moisture, these grilled tender strips of beef serve up an addictive burst of unique Khmer flavors with much easier to chew than other Asian counterparts. Like our beef on stick, this item pairs sensational with a bottle of cold beer.

Asian seamed buns filled with bbq pork or taro.

Golden-brown, deep-fried sticks of dough.

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.

Deep-fried and served with our signature fish sauce.