Cambodian Cuisine

(This venue is closed.) This restaurant is in soft opening (and has been for a couple of weeks, said the cashier), and considering how long Cambodian Cuisine has struggled to make the move from Fort Greene, it's understandable that this opening seems softer than most.

To the occasional soft whine of a hand drill in a back room, I picked at kuey teo koke ($9.95 at lunch), shrimp, chicken slices, scallions, greens and a "house special sauce" that you mix thoroughly with the thin rice noodles underneath.

Lunch is limited to about 20 entrees and noodle dishes. The dinner menu is much more extensive — I'm particularly curious about the pohng tchien, which might be kin to a nameless nosh I found in Phnom Penh — but I might wait till Cambodian Cuisine's grand opening. July 26 is a likely date, I was told.

Cambodian Cuisine
1664 Third Ave. (93rd-94th Sts.)
212-348-9100
www.CambodianCuisineNYC.com

Comments

[kevinyc]

Had Takeout- The Chicken Ahmok had a strange somewhat gluey texture by the time I brought the food home and ate it, but was interesting. The Banlae Chhar Pluong was like some well prepared cantonese dish, but with some subtle extra flavor that I wasn't able to identify. They have jackfruit over ice, but you only get a small amount- may not be worth it for you unless you are hankering for jackfruit. Oh yes, had the spring roll, it was perfectly fine, but hard to distinguish from viet spring rolls.

I hope to go back again soon.

[Eric]

Thanks for the link, am psyched to try this resto. Loved Khmer cuisine on my trip to Cambodia especially chicken and fish amok and beef lok lak.