excerpt:
The retro-modern space looks adorably inviting, with pops of pastel pink and baby blue. Cambodian rock plays nonstop, and nearly destroyed album covers decorate one of the walls. But the area that feels the most Cambodian is actually outside, in the open-air, teal garage where incense burns. It’s a great spot to order the machoo kroeung soup, the single dish that made me utter, “Oh my god, this is hella Cambodian.” Pork spareribs float in a soup visibly full of kroeung, the spice paste consisting of lemongrass, shallots, galangal, kaffir lime leaves, and fresh turmeric that makes Cambodian food taste Cambodian. The broth braced in its herbaceous quality, with crunchy water spinach and meaty pork that fell off the bone.
