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Wings basted and sautéed in garlic, honey and chilies — sticky, medium-spicy, made to share.

Shredded fresh vegetables wrapped in rice paper — not fried.

Shredded fresh vegetables wrapped in rice paper — not fried.

Tender pieces of chicken sautéed with aromatic garlic, rich honey, lemon grass, mild or spicy as you like. This signature dish balances sticky sweetness with spicy heat.

Medium-sized shrimp are sautéed with aromatic garlic, rich honey, fiery chilies, and fragrant lemongrass. Creates a perfect balance inspired by Southeast Asian flavors.

Premium 215 grams cuts of beef tenderloin are cooked to perfection in a savory garlic red chili sauce. Served with fresh lettuce, tomatoes, and onions for a hand-held Cambodian experience.

Premium sea bass fillets deep fried in premium grade olive oil infused with leeks. Accompanied by two Khmer dipping sauces, fresh vegetables, and Asian rice.

Tender pieces of chicken and pineapple delicately sauteed in a chili and garlic sauce. A sweet and spicy combination; medium to spicy+ recommended.

Fresh vegetables (green peppers, mushroom, carrots, onions) sauteed in olive oil infused with leeks. Served with fried rice.

Fresh broccoli, carrots, bell peppers sauteed in olive oil. Served with white rice.

Tender strips of sauteed chicken breast placed on a bed of rice noodles and four different vegetables. Vegetables and noodles sautéed in olive oil, garlic, ginger, chilies.

Tender filet Mignon slices, seared to perfection, mingle with crisp, vibrant broccoli in a garlic-chili sauce.

Same seared garlic-chili preparation as #10BB, with shrimp.

Same seared garlic-chili preparation as #10BB, with chicken.

A luxurious sea bass fillet, gently sauteed to perfection and nestled in a velvety sauce made from stone ground lemongrass, turmeric, and coconut.

Generously basted and sauteed in a delectable mix of garlic, honey, and chilies, creating a deliciously medium-spicy and sticky experience.

Spring Wings served as an appetizer for a group of four.

Expertly sautéed and seared to perfection in a rich blend of oyster sauce, honey, and soy, finished with a delicate crispy edge.

Same Khmer-style preparation as #13. Paired with a refreshing avocado salad, this dish promises a vibrant and unforgettable culinary experience.

Seared to a caramelized perfection, this juicy salmon rests atop golden fried rice studded with egg, peppers, and scallions.

Indulge in a vibrant medley of seven seasonal vegetables, sautéed to perfection in aromatic garlic and savory oyster sauce.

Three egg rolls fried in leek infused olive oil. (Larger portion of chicken in main course egg rolls)

Prepared with sticky Asian rice, perfectly sautéed with a touch of garlic, oyster sauce, and a hint of chilies.

Slow-cooked (5hours) to perfection with aromatic garlic, zesty ginger, fragrant lemongrass, then seared and finished in a luscious, sticky sweet-hot garlic and ginger sauce.

Tender pieces of chicken are gently fried in olive oil to achieve the perfect crispiness, then sautéed in a special blend of sesame seasoning.

Carefully marinated for 5 hours and then slow-roasted before it's seared at a high temperature with a delectable honey and garlic seasoning to a perfect 145 degrees. Split this with your partner — add $20.00.

Slow Cooked Pork Belly: Cuts personally selected by Chef Sreymom ensuring multiple layers of meat & fat (550-600 grams before rendering).

A luxurious blend of crushed black, red, and white peppercorns swirled into a creamy cognac sauce, applied to premium beef tenderloin '8-9 oz cut' seared at high temperature.

Boneless duck breast (225 grams) is expertly sautéed with aromatic garlic, rich honey, chilies spicy or mild to your taste with fragrant lemongrass. Perfect balance of sticky sweetness and spicy heat.

Boneless duck breast (225 grams) Sliced and sautéed with aromatic garlic, rich honey, chilies, and fragrant lemongrass. Customizable spice level inspired by Southeast Asian cuisine.

For 1-4 people including all the extras listed above for each person: Discover the rich, savory flavors of our Slow Roasted Cambodian Duck. Carefully oven-baked and slow roasted to perfection, bathed in the chef's special sauce and finished under the broiler. Normally serves four; includes a bottle of wine.

Dense flourless chocolate torte, served with ice cream. Gluten-free.

Cambodian tapioca dessert with ginger, fruit (bananas/apples), cinnamon, coconut cream.

A savory delicate rice flour crepe made with coconut, turmeric, onion and chicken.