Khmer Thai Restaurant

Fish Amok

Cambodian signature: delicate fish steamed in coconut milk and kroeung paste, silky and aromatic with lemongrass and kaffir lime

Beef Lok Lak

Wok-tossed cubed beef in a peppery lime-and-Kampot-pepper sauce, served over rice with a fried egg and lime dipping sauce

Pad Thai

The Thai staple done reliably — rice noodles with tamarind, egg, and peanuts; not revelatory, but solid and crowd-pleasing

Green Papaya Salad

Crisp shredded papaya tossed with fish sauce, lime, chili, and peanuts — a sharp, bright palate-opener that earns its place on both menus

Tom Yum Soup

Thai hot-and-sour broth built with lemongrass, galangal, and kaffir lime — aromatic and punchy with a clean heat

Khmer Curry

Mellow coconut-based Cambodian yellow curry — less assertive than Thai red or green, with a subtle turmeric warmth and tender protein