Bambou d'Or

A refreshing and crispy salad made from shredded banana flowers and chicken. Seasoned with fresh herbs and a sweet and sour sauce typical of Cambodian cuisine. A light and fragrant starter.

Spicy and tangy salad made of green papaya strands, carrots, and tomatoes. Enhanced with salted crab for an intense umami flavor. Very crispy texture and zesty taste.

Marinated beef slices mixed with fresh vegetables like cucumber and carrot. Seasoned with shallots and aromatic herbs. A fresh and flavorful meat salad.

Small portion of banana flower salad. Crispy mix of shredded banana flowers, herbs, and sweet and sour sauce.

Fresh rice paper rolls filled with vermicelli, shrimp, chicken, and herbs. Served cold with a dipping sauce. Tender and fresh texture.

Crispy fried rolls stuffed with minced pork, vegetables, and vermicelli. Served hot, often accompanied by lettuce leaves and mint. To be dipped in nuoc mam sauce.

Chicken version of crispy nems. Flavorful filling wrapped in a golden fried wrapper. Crispy on the outside and tender on the inside.

Fried spring rolls filled with shrimp. Crispy and golden, served with a dipping sauce. Ideal as a hot starter.

Small crispy or soft rice patties, plain. Simple side dish or snack.

Rice patties incorporating shrimp for added flavor. Interesting texture and light seafood taste.

Rice patties filled with a mixture of pork and shrimp. A savory bite combining land and sea.

A bed of very crispy fried noodles topped with a rich sauce with braised pork and vegetables. The contrast between the crispiness and the hot sauce is the key to this dish.

Fragrant and slightly tangy broth made from fresh lemongrass and tender beef. A typical aromatic soup from Southeast Asia.

Rich soup with pork ribs and an assortment of vegetables including green papaya, plantain, and eggplant. A complete and nourishing dish.

Balanced sweet and sour soup with bar fish, fresh pineapple, and tomato. Tamarind adds a characteristic tangy note.

Sweet and sour soup variant prepared with shrimp. The tamarind broth pairs perfectly with the sweetness of the pineapple.

Rustic traditional Cambodian soup with bar fish and water spinach. Light and tangy tamarind broth.

Shrimp soup intensely flavored with lemongrass. A clear and aromatic broth, both refreshing and comforting.

Soup served with rice vermicelli and beef cooked in a caramel style, slightly sweet and savory. An original blend of flavors.

Fried or sautéed quail legs, simply seasoned with salt and the famous Kampot pepper. A specialty that highlights the quality of the pepper.

Grilled beef entrecôte served with a powerful fermented fish-based dipping sauce. For lovers of authentic and robust flavors.

Boneless chicken wings stuffed with a mixture of minced pork, vermicelli, and spices, then fried. Crispy outside and tender inside.

Folded omelette filled with vermicelli and shrimp. A simple and tasty dish, often served with a spicy sauce.

Omelette with pieces of salted fish, offering a strong and savory flavor that pairs well with white rice.

Rich and creamy traditional Cambodian dip. Made from minced pork and fermented fish paste (prahok) simmered in coconut milk. Served with raw vegetables for dipping.

Whole fried tilapia fish, crispy, served with a tangy green mango salad and shallots. The hot-cold and fatty-acid contrast is delicious.

Fried tilapia coated in a ginger and fermented soybean sauce. A fragrant and flavorful dish.

Cambodia's national dish. Fish fillet steamed in a banana leaf with a mild coconut milk curry mousse. Melting texture and subtle flavor.

Shrimp simply stir-fried in a wok with onions, salt, and pepper. A classic that highlights the freshness of the shrimp.

Chicken pieces stir-fried with fresh ginger slices. A warming and aromatic dish.

Beef slices stir-fried in a wok with ginger. Savory and slightly spicy.

Tender sautéed eggplants with chicken pieces and aromatics.

Eggplants cooked until tender, served with seasoned minced pork. A family and comforting dish.

Chicken stir-fried with a generous portion of caramelized onions. Simple and tasty.

Beef slices quickly stir-fried with crispy onions. A classic dish of Asian cuisine.

Classic fried rice with eggs, peas, ham pieces, and shrimp. Savory and complete.

Marinated and stir-fried beef cubes, served with red tomato rice and often a fried egg. Accompanied by a lime and pepper sauce.

Tender poached chicken served with rice cooked in poultry broth and flavored with ginger and garlic. Accompanied by special sauces.

Crispy and salty grilled pork ribs, served on a bed of white rice. Simple yet rich in flavor.

Marinated pork neck slices seasoned with garlic and grilled, served with rice. Juicy and flavorful meat.

Tender grilled beef skewers, served with white rice. A simple and popular meal.

An affordable complete meal including a classic starter and a varied main course with rice. Ideal for a simple lunch or dinner.

An economical set menu offering spring rolls as a starter and a noodle or Bô Bung dish.

The most complete menu to discover traditional Cambodian specialties, including soups, Amok or Loc-Lac, with starter and dessert.