Angkor Chef Menu in California

Lemongrass, red bell pepper, spinach, onion, peanuts & jalapeño: Chicken. Served with steamed rice. Contains fish

Green papaya, string beans, tomato, salted crab and chicken chicharonnes

Certified Angus beef served with rice and your choice of Angkor sauce or Tuk Prahok. Contains fish. Medium spiciness

Our Fermented Mustard Greens Stir-Fry is made with naturally fermented mustard greens, prepared using a beloved family recipe. Sautéed with Fresno chili and your choice of chicken, pork belly, or beef, it offers a perfect balance of sour, savory, and mildly spicy flavors—a bold yet comforting taste of tradition.

A must-try so you can say that you know Cambodian cuisine; fresh fish fillets sliced and marinated in Angkor lemongrass paste, sweet chili, and coconut cream. Baked in a hand-made banana leaf bowl

A Cambodian favorite! Refreshing lime and Kampot pepper dressing lightens up caramelized pieces of steak into a mouth-watering main dish. Contains shellfish.

Simple and flavorful fried rice prepared with your choice of Sausage and veggies in a smoking hot wok for that special aroma and taste. Contains Fish.

Just like mom used to make it; packed with flavor and very aromatic! The Fresno chili and roasted ginger give this dish warmth and spiciness in every bite. Served with steamed rice. Similar to Thai ginger dishes with more emphasis on the natural flavor of ginger. Contains fish

Diet Coke

Fresh squeezed juice

Coke

Côtes-du-Rhône | Domaine de la Solitude 2022

Peroni Nastro Azzurro is a pale lager style of been. This item contains alcohol

Stella Artois is a European Pale Lager style beer. This item contains alcohol

Cabernet Sauvignon - Wild Horse

Dancing Crow Vineyards, 2022. This item contains alcohol

Heineken is a lager style of beer. This item contains alcohol.

Peroni Nastro Azzurro is a pale lager style of been. This item contains alcohol

Lamarca Prosecco. This item contains alcohol

Nothing brings us together more than this simple, healthy noodle soup! Contains: catfish, Kroeung, coconut milk, Prahok, ginger roots, fresh vegetables and edible flowers

Garlic chives, bean sprouts, rice noodles, chili powder, coconut milk, Thnot Sugar

Popular Cambodian street food. Pearl noodles are pan-fried with eggs, bean sprouts, and green onion. Served with a side of Angkor Chrouk Metae

House made sausages; Lemongrass Pork, Red Lemongrass Chicken or Twah Ko (2)

House made sausages; Lemongrass Pork, Red Lemongrass Chicken or Twah Ko (2)

Just like mom used to make it; packed with flavor and very aromatic! The Fresno chili and roasted ginger give this dish warmth and spiciness in every bite. Served with steamed rice. Similar to Thai ginger dishes with more emphasis on the natural flavor of ginger. Contains fish

Simple and flavorful fried rice prepared with your choice of Sausage and veggies in a smoking hot wok for that special aroma and taste. Contains Fish.

Lemongrass, red bell pepper, spinach, onion, peanuts & jalapeño: Chicken. Served with steamed rice. Contains fish

Our Fermented Mustard Greens Stir-Fry is made with naturally fermented mustard greens, prepared using a beloved family recipe. Sautéed with Fresno chili and your choice of chicken, pork belly, or beef, it offers a perfect balance of sour, savory, and mildly spicy flavors—a bold yet comforting taste of tradition.

Shredded green mango with house dressing

Chefs family brown and white rice special combination

Freshly pickled veggies with sliced jalapeños

Glass noodles, red cabbage, cucumber, carrot, and fresh herbs with tangy lime dressing and top with handed roasted peanuts. Contains shellfish and fish.

House made sausages; Lemongrass Pork, Red Lemongrass Chicken or Twah Ko (2)

Julienned green papaya, carrots, chili and our special house sauce. Mildly spicy. Served with roasted peanuts. Contains shellfish

Aromatic jackfruit served over sweet rice, coconut milk, and roasted mung beans for nutty texture and rich flavor in every bite.

Sweet black rice with vanilla ice cream

Fresh sliced mango paired with sweet rice and roasted mung beans, topped with coconut cream. The iconic mango rice, Cambodian style!

Aromatic jackfruit served over sweet rice, coconut milk, and roasted mung beans for nutty texture and rich flavor in every bite.

Crispy rice, chicken, shrimp, chili powder, coconut milk, & Thnot Sugar

Crispy taro strips & strings tossed with salt and Thnot sugar

Fresh veggies & sprouts with Tamarind Sauce and Roasted Peanuts: Shrimp or Tofu

Certified Angus Beef marinated with Kreoung Prawlak, served with green papaya

Chicken, Pork, and Twah Ko sausages with Fresh Pickles

Tuk Meric (ទឹកម្រេច) is a tangy and peppery sauce used throughout Cambodia for a variety of dishes, including: Lok Lak, deep fried foods, or hard-boiled eggs. Peppercorns from the coastal Kampot region of Cambodia bring a distinct flavor and aroma that marries with the acidity of fresh lime juice and salinity of sea salt. Our blend of Tuk Meric is inspired by Chef Channy’s mother’s recipe, with a rich and tangy addition of tamarind paste, a signature ingredient in Cambodian c

Kampot peppercorns, the ultimate pepper for connoisseurs, are grown and produced only in Kampot, Cambodia. It is the tough and lush terroir of the valleys in Cambodia's Geographically Protected Kampot region that yields superior peppercorns having distinctive character. Aromatic from a distance, these potent corns of full-bodied floral essence and ample peppery sensation are justifiably famous in culinary circles. Kampot Pepper became the world's most prestigious peppercorn in the French colonia

Tamarind Sauce (Tuk Trey Ompearl Tum) is traditionally used as a dipping sauce for Cambodian wraps and spring rolls. It is also delicious on a bowl of lettuce with grilled meat as a main course salad. Its unique aroma and deep rich flavor guarantees to inspire many fusion creations!

Angkor lemongrass paste (Kroeung) has the unique contrasting flavors and textures that Cambodian cuisine is known for. Kroeung is the base ingredient in many Cambodian dishes (marinades, stir-frys, soup bases, and many others including flavoring steak sauce). Our lemongrass paste is created from a recipe used by our chef's family for generations.

Picked ripe on the vine, red Kampot pepper offers a powerful and fruity aroma. An initial peppery flavor followed by a tangy floral aromatic finish and a punch of heat. Excellent on chicken or crush and sprinkle on any hors d'oeuvres. Our chefs favorite. Kampot peppercorns, the ultimate pepper for connoisseurs, are grown and produced only in Kampot, Cambodia. It is the tough and lush terroir of the valleys in Cambodia's Geographically Protected Kampot region that yields superior peppercorns havi

Seven Spice (គ្រឿងសម្រាប់សាច់គោ) Packaged in a standard size, reusable glass spice jar with shaker fitment

Cambodian curry powder is subtle in flavor and aroma. Taste all of the spices and rich aroma that’s expected from curry, but not so strong as other curry powders. The spiciness of this curry is about 2 on a scale from 1 to 10 (10 being the spiciest).

Short Hair Detention : Memoir of a Thirteen-year-old Girl Surviving the Cambodian Genocide by Channy Chhi Laux

Essential ingredients for Khmer Somlaw Machu Kroeung and Kop with recipe link

Makrut (Kaffir) lime leaves are widely used in Southeast Asian cooking. They are an essential ingredient in Cambodian Lemongrass Paste "Kroeung'' and a must have garnish for Cambodian favorites such as “Amok” and Prahok Ktiss. In traditional Cambodian chicken and lime soup (Sgow Chrouk Moan) the leaves are used whole and removed from the broth before serving. Their rich and pungent characteristics bring out the distinctive flavor and fragrance that Cambodian cuisine is known for. Our whole M

Organic Tamarind Concentrate offers the intense, sweet-sour flavor of tamarind fruit in a convenient, ready to use heavy syrup resembling molasses. Tamarind is a key ingredient in Asian, Caribbean, Latin-American, Mexican, Middle Eastern, and especially Cambodian cuisine.

Obtained by removing skin from red peppercorn berries, white pepper develops an intense bouquet and robust aroma. It contains the most heat among the three peppers; particularly well suited for seasoning white sauces, creamy soups and potato dishes. Kampot peppercorns, the ultimate pepper for connoisseurs, are grown and produced only in Kampot, Cambodia. It is the tough and lush terroir of the valleys in Cambodia's Geographically Protected Kampot region that yields superior peppercorns having di

Makrut (Kaffir) lime leaves are widely used in Cambodian cooking. They are an essential ingredient in "Kroeung" and a must have garnish for Cambodian favorites such as Amok and Prahok Ktis. In traditional Cambodian chicken and lime soup (Sgow Chrouk Moan) the leaves are used whole and removed from the broth before serving. Their rich and pungent characteristics bring out the distinctive flavor and fragrance that Cambodian cuisine is known for.

Kroeung Prawlak (គ្រឿងប្រឡាក់សាច់) is the flavor for the most popular street food BBQ in Cambodia. Traditionally, preparing Kroeung Prawlak is very time consuming, but we have perfected the recipe, so all you have to do is add some oil and marinate. It has a natural texture from the lemongrass, deep rich flavor from the tamarind, a touch of sweetness and sour undertones, and an earthy aroma. One jar Marinates 2.5 pounds of beef or chicken.

Made from ground Anaheim Chili pepper, California Chili Powder will add that well known and well-loved rich and sweet flavor with very mild heat to your dishes. Consider using this chili powder in Cambodian dishes and other recipes such as Indian, Chinese, Thai, or Tex-Mex. The spiciness of California Chili Powder is about 2 on a scale from 1 to 10 (10 being the spiciest).

Chrouk Metae is authentic Cambodian chili paste that is similar to sambal, but with more focus on chili flavor and less on other ingredients. It has a robust flavor, clean aftertaste, delightful texture and natural deep red color.

Curry leaves (ស្លឹកកត្រូប) are aromatic herbs used for culinary and medicinal purposes. They have a bold nutty flavor and smooth fragrance that is impossible to substitute. Traditionally, Cambodians dry roast fresh curry leaves over an open fire and put them in soups and stir frys for their aroma and flavor. We also use them in our Blue Ginger Roasted Peanut snack. The leaves can also be crushed using a mortar and pestle to release their wonderful fragrance or can be torn i

Makrut (Kaffir) lime leaves are widely used in Cambodian cooking. They are an essential ingredient in "Kroeung" and a must have garnish for Cambodian favorites such as Amok and Prahok Ktis. In traditional Cambodian chicken and lime soup (Sgow Chrouk Moan) the leaves are used whole and removed from the broth before serving. Their rich and pungent characteristics bring out the distinctive flavor and fragrance that Cambodian cuisine is known for.

Black Kampot pepper delivers a full and well-rounded aroma. Its taste is intense, yet smooth with a sweet finish. Black pepper distinguishes itself particularly well with grilled fish or beef steak. Mill black pepper over soups, meat and salads. Kampot peppercorns, the ultimate pepper for connoisseurs, are grown and produced only in Kampot, Cambodia. It is the tough and lush terroir of the valleys in Cambodia's Geographically Protected Kampot region that yields superior peppercorns having distin

Thnot sugar is produced from the sap of Borassus Flabellifer (Thnot). It is processed naturally, unrefined and Certified Organic. Thnot sugar has a delicate aroma and distinctive sweet flavor, with caramel undertones. Its medium Glycemic Index (GI) makes Thnot sugar a valuable addition to a healthier lifestyle. It is well suited to sweeten your hot and cold beverages, it can also be used like a regular table sugar...more

Fresh Salted Kampot Pepper are addictive from the first taste! Enjoy as a topping for pasta, salads, main dishes and charcuterie plates. The crispness of the corns and the intense explosion of fresh pepper flavors on the palate make Salted Kampot Pepper a unique product that is unanimous among those who have had the chance to taste it. Harvest & Preparation Our Kampot pepper is grown in a traditional and organic way (exclusive use of natural fertilizers and repellents). Harvested before maturity

Creamy and aromatic green curry in coconut cream with, bamboo shoots and peppers. Served with steamed rice. Spicy

This absolutely delicious soup has a deep rich flavor with lots of veggies, perfect on a cold or rainy day. The soup’s base is Prahok, lemongrass (Kroeung) and coconut cream with just the right amount of tamarind for natural sourness. Served with steamed rice.

Cambodian curry with natural sweet and sour from pineapple, lemongrass paste, coconut cream, greens, and Thai basil. Contains fish and shellfish.