Check out Kampuchea's sandwich shop spin-off, Num Pang!For those who desire to try Cambodian food, Kampuchea awaits. On the corner of Allen and Revington, this addition to the Asian culinary landscape combines traditional Cambodian fare with a modern flare.
The space is warm and welcoming, with its punched-tin ceiling, orange walls and communal-style wooden tables. There are a few regular tables sprinkled here and there, but sitting in the high stools at the long communal tables puts diners on eye level with the service staff and affords a better view of the room.
A small bar sidles up to the semi-open kitchen, allowing those who await a seat to enjoy a wasabi Bloody Mary or a rice beer.
On the menu are a variety of small plates that can be shared. Among the best are the grilled corn, which up arrival at the table looks suspiciously like the grilled “elote” of South American. But there is a surprise. The corn is grilled and then rolled in a mixture of grated coconut and chili powder. Other appetizers worth exploring are the pickle, which is fresh and crisp, and features cucumbers, watermelon, daikon and red cabbage.
Other small plates include a variety of sandwiches served on fresh baguettes, clearly expressing a bit of Indochine fusion. A nice surprise is the selection of crepes, a unique style of dish that combines French crepes with southeast Asian-style lettuce rolls (you must do the wrapping).
The highlights on the menu are the fusion items (like the crepes) and the traditional Cambodian noodle soups. The soups feature many of the ingredients found in Thai and Vietnamese noodle dishes, but there is a surprise here. The spice warms slowly, rather than delivering a brutal shock.
Kampuchea is a must-try for those who enjoy exploring the cuisine of Asia, and also for those who seek an alternative to daily pad thai. The beer and wine lists have been carefully chosen to pair with the menu, and the specialty drinks are noteworthy. Best to go early, as the crowd picks up after 8PM.
