Crispy Fried Pink Perch / Kroeung Cauliflower wings/ Steamed Bok Choy / Stirfried Tofu Green peppercorn
There are different types of appreciated Cambodian appetizers, dishes that you will find in Cambodia. Cambodian Fish Cakes, the Sweet & Spicy Pork Ribs , Ginger Chicken Wings, Pork Skewers are few of the types which we give our guests at Khmer – Kitchen
Burmese khousuey / Pork & Kimchi Ramen / Vegetarian Buddha Bowl.
Experience the rich and vibrant flavours of Asia in our delicious and satisfying Asian bowls. We offer a wide selection of Asian bowls that showcase the diverse and vibrant flavours of the region. Our bowls draw inspiration from cuisines across Asia, including Thai, Vietnamese, Japanese, and Korean, among others.
Edamame & Truffledimsum / BBQ Paneer Bao / Chicken Floret / General tso’s chicken gyozas / Spicy panner bao / VEG Cry dumpling
Dim sum originated in Cantonese culture. A variety of small bite-sized dishes that are typically served in small steamer baskets or on small plates. Dim sum dishes can include a wide range of ingredients such as pork, shrimp, chicken, vegetables, and rice or noodle fillings. Some of our popular dim sums include pork dumplings, shrimp dumplings, pork buns, and siu mai.
At Khmer Kitchen Dim sums are traditionally served and often enjoyed with tea.
Bao, also known as steamed buns or baozi, is steamed rather than baked. It is typically made from a dough that is filled with savory or sweet ingredients, such as meat, vegetables, or red bean paste. Bao buns are soft and fluffy, with a slightly sweet flavor that complements the filling.
Bao buns can be found in various shapes, including round, folded, and open-faced. Khmer Kitchen also serves open baos that which can hold that much more delicious offerings.
Fish Amok / Green Chilly CKN / Panang Tofu Curry / Tofu & Pumpkin Amok / VEG Hakka Noodels / wok tossed veggies.jpg
The main course of Cambodian food is very unique. It is not very spicy like Vietnam or Thailand but is very subtler with its spices. Ingredients like Garlic, Lemongrass, Kaffir lime leaves, Turmeric and Galangal , which are usually pounded into a paste and commonly used in the main course food in the Cambodian Cuisine.
Cambodian Chicken skewers / Sate Ayam Madura / Sate Tao Hoo Isaan.
Corn & Fried Garlic soup / Sizziling Natang soup.
Soups at Khmer Kitchen can be broadly categorized into two types: clear and thick soups. Some of our soup offerings are regional specialties. Be it the Tom Yum soup, which is a spicy and sour soup made with shrimp or chicken, lemongrass, kaffir lime leaves, galangal, fish sauce, lime juice, and chili peppers. The famous Malaysian Laksa, a spicy noodle soup popular in Malaysia, Singapore, and Indonesia, that is made with a coconut milk-based broth, noodles, seafood, chicken, or beef, and spices such as turmeric, lemongrass, and chili peppers or the world renowned Wonton Soup, a Chinese soup made with wontons, which are small dumplings filled with meat or seafood, vegetables, and seasonings. The wontons are served in a clear broth with bok choy and green onions.
