Sursdey! Mengly Mork, a talented young Cambodian chef, decodes and elevates the traditions of Cambodia's most authentic street food, delighting guests at his Pinak Pou restaurant in Siem Reap, with a symphony of complex dishes and unusual ingredients. In the Wat Bo Village neighborhood of Siem Reap, the city of the majestic Angkor Wat religious complex, the Pinak Pou restaurant is a culinary gem on the gastronomic scene, where the young chef Mengly Mork makes his dream of "introducing the world to authentic Cambodian street food" come true. He does so by raising traditional street food to new levels of excellence, shaping often unconventional and less common local ingredients to serve up genuine
fresh salmon of the day with special spicy sauce
Sliced beef then fry in Khmer lok lak sauce, dipping in the zappy kampot pepper lime sauce
Mondolkiri avocado cold smoked w. Red coriander and green kampot pepper dressing and top w. Special beetroot sauce
Lovely local dumpling made from rice, scallion & coconut cream in beetroot, galangal and salty radish sauce
Chef's family recipe! local rice noodle dish w. crap smashed in prohok and coconut broth
Pan grilled marinated beef fresh side vegetable, prohok dipping sauce and egg fry rice
Fresh pomelo fruit w. local herbs, flowers & banana flower tempura, fresh smoked king mushroom and home made red chili dressing.
Local paddy rice herbs smoked beef in in rice alcohol and egg yolk vinaigrette
Pork sausage stuff w. Kulen mountain spices, banana flower salad w. Red tree ant dressing
Local beef marinated in herbs juice, an grilled kulen pork sausage, local mashed potato w. a side mixed green salad and kampot pepper lime juice sauce
Honeycomb & bee larvae marinated w. jungle garlic & chili sauce
Grilled vegetables, sweet potato croguettes red radish , beetroot dressing and kaffir lime leaf breadcrumbs
Food's journey in Cambodia
