Angkor Chef

Fish Amok

The national dish of Cambodia — a rich, mousse-like fish curry steamed in banana leaf with coconut milk and kaffir lime that sets into a silky, custard-textured result

Lok Lak

Wok-tossed beef cubes over a bed of lettuce and rice, finished with a bright lime-pepper dipping sauce that pulls the whole dish together

Cambodian Spring Rolls

Crisp fried rolls stuffed with glass noodles and vegetables, served with a sweet fish dipping sauce — a reliable starter that pairs well with the richer mains

Khmer Curry

Coconut-based yellow curry with a gentler heat profile than Thai equivalents, fragrant with lemongrass and galangal — a good choice for spice-wary diners