Specialty:

Fish Amok

A Khmer favorite: Steamed coconut fish with turmeric sauces and spices, and served in banana leaves.

Many restaurants don’t serve genuine Fish Amok, as it takes about an hour to prepare. We do that in the morning and reheat when ordered.
(And yes, that means it can be sold out, when you’re ordering late.)

You had Fish Amok before? Probably never as tasty as we make it!

“Best Fish Amok in town. It’s creamy, just-right-spicy and melts in your mouth”
(see reviews)