BAYON
A belated return for another delicious meal.
Khmer Fish Cakes
Shrimp and Crabmeat Spring Rolls
Prahok (lettuce wrap and crudite platter with 3 “dips”)
Baked Amok (seafood curry mousseline with chunks of shrimp and scallop)
Phnom Penh Roast Duck in a red curry sauce
Shrimp and Crabmeat Fried Rice
Spicy Siem Reap Noodles
Mango Mousse Cake
My guests had never eaten Cambodian food before, and were blown away by pretty much every dish. Now that I have taught myself how to make baked / steamed amok / hor mok, I will try the grilled amok next time (the owner suggested I try it this time, but none of my guests had ever tried the traditional version before, so I stuck with it).
We ordered at least 2 dishes too many (even before dessert) but every plate was wiped clean.
I’m not a dessert person but the mango mousse cake was lovely, and came with most of a perfectly ripe mango on the side. And they have a nice Tokaji on the dessert menu too (which is pretty big now, even though not advertised).
Lovely folks, wonderful service.
