Khmer cooking is among the most exotic on the planet, sharing some ingredients with nearby Vietnam, Thailand and Laos, but with a flavor unmistakably its own: clear, clean and bitter, inflected with coconut milk, the fermented fish sauce called prahok and any number of minty herbs. Amok ("steamed curry fish filet" on the menu) is probably the most famous dish of Khmer cuisine, a filet steamed with coconut milk and aromatics until it almost collapses under its own weight, garnished with a plop of coconut cream and sliced fresh chiles. As at most Cambodian-Chinese restaurants in town, the smattering of Khmer dishes is not specifically identified on the menu, and if you manage to order a selection of them, the waitress will probably raise her eyebrow and ask you if you like Cambodian food: loc lac, sautéed cubes of saucy marinated beef served with a watercress salad; sweet grilled "beef stick" marinated in a deep-red paste that tastes like but isn't Hawaiian Punch concentrate; spicy-sour soup with slices of catfish and battleship-gray slivers of banana blossom that taste like bottled artichoke hearts. Tell her you've come for the karaoke.
Cuisines: Asian, Cambodian, Chinese
Payment Type: MasterCard, Visa
Parking: Lot Available
Reservations: Accepted, Not Necessary