Cambo Dear wrote: ↑Sat Sep 19, 2020 7:36 pm Our local Asian grocer 2 minutes away stocks the vast majority of ingredients found in Cambodia and can procure anything requested within a couple of days as he is the one who buys from the suppliers in London. Of course, as in Cambodia, the vast majority of ingredients are not grown on Cambodian soil. I think that there has to be an element of authenticity in the ingredients if you are billing your food as your Grandma's family recipes, otherwise it's a fusion cuisine.

If I recall there’s no proper Cambodian restaurant in the UK only some fusion types in London.
What and who are his market?

Most Asian food is fusion in the US. Just varying degrees.

Easy example.

Look at all the delicious Thai food Yong keeps posting. My mouth waters.

I go to my local Thai restaurants. Same name, therefore same dish.

But...

Doesn’t look the same.

And if Yong was there, he’d say doesn’t taste the same, either. If he as polite. If truthful, maybe a curse word or two.

Even some members on CEO prefer Thai or Vietnamese dishes over Khmer food.

I think it’s great that there are brave restauranteurs introducing Khmer cuisine abroad.

But is it truly authentic Khmer food without the salmonella, listeria, and fecal coliform.

John Bingham wrote: ↑Tue Sep 22, 2020 3:01 pm

Cambo Dear wrote: ↑Tue Sep 22, 2020 2:56 pm
There is indeed one very poor Cambodian restaurant in London..

Yes, Lemongrass in Camden Town. I was there a couple of times ago in the early 2000s, it seemed ok but I didn't know much about Cambodian food then. The chef was Thai.

Went there with a Khmerican. He spoke Khmer to the waiter but he said “I’m Thai” so he then spoke Thai “I don’t speak Thai. I was born in Croydon mate” lol.

Pretty average food.

What to eat in and around Seattle today: Theary Cambodian Foods
Alyssa Therrien
Oct 2 2020, 12:52 pm

Those looking to enjoy authentic Cambodian/Khmer cuisine can now do so at Theary Cambodian Foods.

The restaurant is located within Tukwila Village’s latest food hall, Spice Bridge, which is home to the Food Innovation Network’s (FIN) Food Business Incubator program, “which supports under-resourced South King County residents, primarily immigrants and refugees.”

Pick between Soup Go Me Ga Tunk (beef back rib and vegetable soup over wide rice noodles), Me-Ga-Tunk (sautéed meat and egg with seasonal vegetables over wide rice noodles. Topped with fried garlic, ginger, green onion, with optional coconut cream), and Cambodian Ka Ry Stew (beef back rib cooked in Khmer Kroeung Spice, until the meat is so tender it falls off the bone. Carrot, bamboo shoots, cassava potatoes, and Asian long green beans are added to give healthiness to this amazing dish. Khmer curry has a tint of sweet and savory. It is served with the option of French bread and crispy rice, or tiny noodles with mixed vegetables).
https://dailyhive.com/seattle/eat-in-an ... dian-foods

San Jose Cambodian to-go restaurant opens from condiment chef Channy Laux

Angkor Chef Restaurant has opened in San Jose, offering to-go dishes like Pearl Noodles with eggs, sprouts and scallions. (Courtesy Angkor Chef)
By Jessica Yadegaran | [email protected] | Bay Area News Group
PUBLISHED: January 7, 2021 at 10:27 a.m. | UPDATED: January 7, 2021 at 12:17 p.m.

Channy Laux, the chef and founder of Angkor Cambodian Foods, a line of award-winning cooking sauces and condiments, has opened her first restaurant in San Jose.

Fans of Laux’s prahok, lemongrass paste and other flavorful condiments can now experience them in her own classic Cambodian dishes like Pearl Noodles and Pineapple Curry, which she is offering for delivery and to-go at Angkor Chef Restaurant in downtown San Jose.

Angkor Chef, at 949 Ruff Drive, joins the small but mighty Cambodian restaurant scene in the Bay Area, which includes Chez Sovan, in San Jose, as well as Battambang and Nite Yun’s award-winning Nyum Bai, both in Oakland.

In an email to the San Jose Mercury News, a representative for Laux said the chef opened the restaurant on Dec. 22 and plans to remain open for at least six months to determine if the project will be temporary or long-term.

The opening menu features starters ($5-$10), like Papaya Salad and Lemongrass Pork Sausage Sampler; entrees ($10-$16), including pan-fried Pearl Noodles, a popular Cambodian street food with bean sprouts and scallions and chrouk metae, a fiery hot sauce, as well as Tuk Prahok Steak, tri-tip steak made with prahok sauce, anchovy, fresh herbs, eggplant, tamarind and lime juice all served on a bed of steamed rice.
https://www.eastbaytimes.com/2021/01/07 ... anny-laux/