Penulis 
Khmer-style barbeque and beer garden that serves a mean plate of
ribs — tangy with a hint of sweetness and slightly spicy. Don’t bother ordering
just one plate. The ribs can take a half-hour to arrive, but they’re always
worth it. Goat with black ants, “fried fish on the fire lake” (a complicated
dish that involves a whole deep-fried fish cooked at the table in a pool of
coconut curry), and crab with young green pepper are all excellent and remarkably
affordable.
When you arrive, know what type of beer you want to drink,
because you’ll be inundated with friendly requests from female representatives
of the various beer companies trying to persuade you to drink their brew all
night. Local options are sold by the can or pitcher and imported brands by the
bottle. On weekends there’s often a live cover band. It’s worth a visit to get
the full Cambodian experience.
The Empire:
Cambodian dishes made with a Western palate in mind, sanitized
of prahok and served without bones. At their core, though, these are typical
Khmer comfort foods, satisfying and tasty. Try the Khmer beef soup — with its
delicately spiced broth and tender chunks of beef it’s not only nourishing, but
sublime. Another favorite is the red curry, served with French baguette. In
addition to Cambodian homestyle cooking, the Empire offers an array of Western
standards such as steaks with British-style chips and chili con carne. Read our
full review of The Empire on the blog.
On a more recent visit, we loved the Chinese roasted duck and
sweet char siu pork belly. They’re having a Chinese New Year special menu for
the entire month of February with delicacies such as Yoshihama abalone and
scallops with X.O. sauce (a personal favorite of mine), plus their regular menu
of dim sum, Cantonese specialties, and specialty Chinese teas. If you’re
looking for a high-end Chinese New Year meal, this is the place to go.
EmoticonEmoticon