Village Voice have just reviewed Kampuchea Noodle Bar, currently New York’s sole Cambodian restaurant. Their initial thoughts on the subtleties of the 17 dollar bowl of khtieav with filet mignon:
..it’s a bit dull, partly due to the prim slices of filet flung into its depths. Use fatty stew beef, dude, and cook the fuck out of it!
They also serve up a disturbing reminder at how bad a foreign take on fish amok can really be:
For years the city’s only Cambodian restaurant was Fort Greene’s South East Asian Cuisine, offering lots of Thai and Chinese dishes, but only a handful of uniquely Cambodian ones, including the amazing amok (a gingery mousse of pureed chicken)
A recent New York Times article suggests that Fort Greene’s Cambodian Cuisine will reopen in Manhattan (1664 Third Avenue (93rd Street)) in about a month for all the pureed chicken mousse you can pour into your gaping maw. Perhaps they’ll also have Cambodian cuisine for you to try.
In other unrelated news, Bangkok Airway’s inflight magazine Fah Thai gives a top ten list of fancy restaurants in Cambodia and they’ve done well to highlight my favourite Sicilian in Phnom Penh, Luigi from Le Duo.
See also: Cambodian food on the LES