4884 Victoria Drive
[shokutsu] After hearing through the local foodie grapevine that a new Cambodian restaurant was open on the city’s east side, I knew I had to make a stopover. Not surprisingly, GastronomyDomine had reached this place before me, and thus I’ve asked him to collaborate with me on this piece on Angkor Restaurant. Our thoughts our interspersed below…
[GastronomyDomine] Like Phnom Penh’s food, I would describe the food here as “Chinese-Cambonian” – the cuisine that evolved from the Chinese diaspora throught Cambodia. (Specifically the Chiu Chow (Toechow) Chinese who intermarried and became “Khmer-Chen”).
As an aside, Vietnamese cuisine evolved in a similar way from this migration (which also naturally occurred in Vietnam given the geographic proximity). Food we now associated with “Vietnamese” is quite often of Chinese origin – eg the noodle dishes like Pho, and Dry Egg Noodles, etc.
Pure Khmer cuisine is quite different. It is similar to some of the foods we associate as Thai. You can see the influences of Khmer cuisine in the use of curry spices, fermented fish products, and the like.
I noted that the proprietors (who are Cambodian) – decided to use the Vietnamese names for the dishes – obviously to appeal to the large Viet community here. Cambodian food is “ethnic” food in Vietnam.
On my recent visit there I found out that the proprietors are blood-related to the owner of Phnom Penh – a good pedigree.
[shokutsu] After sharing a meal earlier this summer at Chinatown’s Phnom Penh, I enlisted the company of a foodosopher associate to join me for a Saturday lunch here – mainly to do a comparison of the chicken wings.