Angkor Bar & Grill — Restaurant in Seattle

Delicious Cambodian food, in a bright clean and spacious location.

Service was on point with friendly and attentive staff, with mom and pop type vibes, they gave me a heads up one of the dishes I ordered takes longer to prepare so the other dishes would be coming out first, for example, which I thought was nice.

Cha Mi Sohr - bean thread noodles with pork belly, shrimp, bean curd, mushrooms. This was perfectly seasoned and I thought a 10/10 example of this dish. Tastes just like how my Cambodian mother would prepare it, except she’s often too lazy to include the bean curd and wood ear mushrooms (which lend texture in addition to taste), ha.

Cambodian Chicken Wings - this leaned the most away from authentic Cambodian cuisine and into the “Thai street food” part of their restaurant description. I was expecting lemongrass wings which is what comes to mind when I think “Cambodian chicken wings” but this chicken was lightly flour battered and then coated in sweet chili garlic, reminiscent of Korean fried chicken. That said, they were big, plump and juicy. So it was well executed, if a bit loose on the authenticity.

Amok (amok trei) - the fish filet in the center was perfectly cooked and well seasoned but the steamed custard around it was not quite as creamy and delicate as I wanted it to be. I think it was mostly egg, as it set quite firm with water weeping out and I’m used to a soft set mixture that includes coconut milk to keep it more custard-like.

I will eat here again, they have a surprisingly large menu with some overlap with Vietnamese cuisine (Cambodian versions of Banh mi and vermicelli noodles) and bento boxes that cater to students, but I would stick to the backside of the menu if you’re looking for the more uniquely Cambodian flavors. Surprisingly they even have yaohon (Cambodian hot pot) which may be fun if you are with a group and a bit lost on what to order.

Update a year later: I came back to add some things, because in the past year there have been some edits to their menu and it’s become much more dialed-in. Now the menu is focused on just showcasing Khmer dishes and flavors.

I’ve had almost everything on their menu by now and I bring all my friends here, because their food is so well executed, it’s a place my friends can experience good Cambodian food.

Must Orders: prohok ktiss (savory coconut curry meat dip, served with raw sliced vegetables, so addicting!) beef lok lak (sautéed beef over a bed of salad greens and tomatoes and onions, it’s the perfect balance of satisfying/filling, without being overly heavy) Phnom Penh beef noodle soup (a breakfast staple noodle soup that hits anytime of day) mee katang (stir fried noodles with meat and veggies - do you like pad kee mao/pad see ew at Thai restaurants? Similar vibe.) machu kroeung (lemongrass beef soup - savory,...

This is one of my absolute favorite places, and it breaks my heart that many people don't know about it.

As a first-generation Cambodian raised by immigrants, I can tell you this restaurant has the most authentic Khmer cuisine you'll find.

Every dish on the menu is a hit. The food is delicious, the portions are huge, and they aren't afraid to be authentic with the spices. I don't just mean spicy hot (though it can be); I'm talking about authentic ingredients like kreung paste (lemongrass-based), sawtooth herbs, and more. You'll experience something different, and I encourage you to try it.

If you're unsure, let me help:

Like Vietnamese Pho? Try Kuy Teauv. It's like pho but richer due to the different bones. (I recommend ordering the broth separate from the noodles, which are dressed in a delicious sauce.) Like Filipino Adobo? Try Caw or Braised Pork Belly and Egg. Like Filipino Sisig? Try Cha Mi Suor, which features unique ingredients like lily flower and mushrooms.

For a safe option, go for the Beef Lok Lak, comparable to Chinese peppered beef.

They have daily specials for just $13. Please support small businesses and give this place a try. I promise you, it's worth it. Don't let this little gem fade away.

Attached is some pictures of the daily specials and the menu. I highlighted all the foods that are great for beginners. :)

(P.S. They might not come to the door right away. Please be patient, as they aren't used to having much...

It was my first time having lunch at Angkor Wok, and I enjoyed it. Here are a few reasons why I liked this place, some considerations for customers, and a bit of feedback for the restaurant owners.

Let’s start with the food. All three dishes I ordered were authentic and delicious! The first dish was “KOR TREI,” which featured caramelized catfish nuggets. They were amazing, but I wished they offered an option to add sliced cucumber and mint on the side for an extra charge. This is how it's typically served in most Khmer restaurants back home. Additionally, while the hot iron plate looks impressive, the fish stew sauce splattered a bit on the table, and the sauce hardened into a crust. Ideally, I wanted to scoop that tasty sauce to enjoy with my steamed rice.

The second dish was “SOMLOH MACHU SRAE,” a country sour soup with fish, which came in a small hot pot. It was quite good, and surprisingly, there were no fish bones, which I appreciated.

The third dish was “NGOM SDOV,” a fish and noodle salad that featured a delightful mix of spicy, bitter, sweet, sour, and salty flavors. This dish was packed with flavors, and the fish nuggets were perfectly seasoned and fried.

Since I enjoyed all these fish dishes, my only regret is that I didn't order something different instead of all fish. However, there's always next time!

I recommend ordering ahead and trying different dishes, such as beef, fish, and pork, all at once. I guarantee...