La Mousson

Minced pork and shrimp simmered in coconut milk, served with crispy puffed rice crackers. A rich and creamy texture that perfectly complements the crispiness of the rice. Eaten by dipping the rice into the sauce.

A fresh salad made of crunchy cucumbers, soy vermicelli, and shrimp. Dressed with a light vinaigrette, it offers a crisp and refreshing texture. Perfect for starting the meal lightly.

Raw or semi-cooked marinated beef salad, flavored with lemongrass, aromatic herbs, and lime juice. A vibrant dish with sour, salty, and spicy flavors. Usually eaten with raw vegetables.

Crispy salad made from water spinach stems and shrimp. Seasoned with a sweet and sour, sometimes spicy sauce. A popular appetizer for its unique texture and freshness.

A varied composed salad mixing fresh vegetables and puffed rice for crunch. A blend of textures and vegetable flavors. Ideal for a healthy and light starter.

Fresh rice paper rolls filled with chicken, shrimp, vermicelli, and herbs. Fresh and tender texture, not fried. Served cold with a dipping sauce.

Small fried rolls filled with a chicken and vegetable mixture. Crispy on the outside and soft on the inside. To be wrapped in a lettuce leaf with mint before dipping in the sauce.

Assortment of steamed shrimp dumplings (Ha Kao or Siu Mai). The dough is translucent and slightly elastic, containing a flavorful filling. Served hot in a bamboo basket.

Dish of crispy fried rice vermicelli, served with pork and tofu, seasoned with a sweet and sour sauce. A mix of crispy and tender textures. A popular dish for its richness of flavors.

Clear chicken broth flavored with lime and herbs, offering a sour and refreshing taste. Light and aromatic. Eaten hot to whet the appetite.

Clear and savory broth filled with shrimp dumplings and often some green vegetables. The dumplings have a thin skin and a tender filling. A comforting Asian cuisine classic.

Fried pastry triangles filled with minced beef and Khmer spices. Crispy and fragrant. An ideal appetizer bite.

Crispy fritters containing a whole stuffed shrimp. Golden brown from frying. Usually served with a sweet and sour sauce.

Small fried rolls filled with pork seasoned with local spices. Crispy texture and flavorful center. Perfect for sharing.

An assorted selection of the house's fried starters: samossas, shrimp fritters, and mini rolls. Ideal for discovering several flavors in one order. To share among guests.

Large bowl of cold rice vermicelli, topped with lemongrass beef stir-fry, chopped spring rolls, raw vegetables, and peanuts. Drizzled with nuoc-mâm sauce. A complete, fresh, and hearty dish.

A variation of Bo Bun with shrimp stir-fried instead of beef. Served with spring rolls, vermicelli, herbs, and fresh vegetables. Light yet filling.

Traditional Cambodian dish of fresh rice noodles served with a red curry coconut milk sauce, chicken, and crab meat. Creamy and slightly spicy. Served with raw vegetables.

Traditional soup made from shredded fish and kroeung spices (Khmer curry paste), served over rice vermicelli. Complex, herbaceous, and fragrant flavor. An iconic Cambodian breakfast or lunch dish.

Wheat or rice noodles stir-fried in a wok with chicken pieces and vegetables. Seasoned with soy and oyster sauce. A simple and flavorful dish.

Stir-fried noodles in a wok with fresh shrimp and crunchy vegetables. Rich umami flavor. A warm and comforting dish.

Stir-fried noodles with tender beef slivers and vegetables. The beef is quickly seared to maintain its tenderness. An Asian street food classic.

A complete vegetarian dish based on transparent soy vermicelli and an assortment of mushrooms and vegetables. Rich in textures thanks to tofu and bamboo shoots. Healthy and light.

Cambodian fried rice with shrimp and pieces of sweet and savory Chinese sausage. Garnished with egg and small vegetables. A very popular single dish.

Pork ribs marinated then fried until golden and crispy. Served with white rice. The meat is juicy and flavorful.

Cantonese-style roasted pork slices (Char Siu), with a sweet and slightly sugary flavor. The meat is tender with a caramelized crust. Served with white rice.

Grilled chicken thigh marinated in lemongrass, served boneless for ease. Accompanied by rice and pickled vinaigrette vegetables for balance. Fragrant and juicy.

Homemade sausages flavored with lemongrass and Khmer spices. Grilled and served with rice and pickles. A flavorful Cambodian specialty.

Fried fish paste patties, fried until golden. Chewy texture and savory taste. Served with rice and pickled vegetables.

Cambodian national dish: fish curry steamed in a banana leaf. Texture comparable to a savory mousse or flan, very creamy thanks to coconut milk. Flavored with kroeung and noni leaf.

A variation of traditional Hamok using chicken. Steamed with coconut milk and Khmer spices. Tender and creamy.

A refined version of Hamok with scallops. The sweetness of the scallops blends with the spicy coconut sauce. Steamed to preserve the seafood's delicacy.

Large grilled prawns seasoned with a blend of Cambodian aromatic herbs. Fresh and grilled flavor. Served whole.

Prawns coated in a rich, flavorful spicy sauce. For lovers of spicy dishes. The sauce perfectly coats the firm prawn meat.

Prawns sautéed simply with salt, pepper (often Kampot), and garlic. A preparation that highlights the quality of the product. Crispy and peppery.

Shrimp stir-fried with Thai basil leaves, offering a characteristic anise and peppery aroma. Savory and slightly sweet and sour sauce.

Shrimp stir-fried in a spicy sauce. A flavorful dish that stimulates the taste buds. Ideal with white rice to temper the heat.

Shrimp simmered in a yellow or red curry sauce, rich in coconut milk. Creamy texture and fragrant taste. Mild or medium spicy depending on preparation.

Fish fillet stir-fried with fresh green peppercorns. Green pepper provides a spicy but herbaceous flavor, less pungent than black pepper. Very aromatic.

Squid pieces quickly stir-fried with fresh basil. The squid remains tender and absorbs the basil's aromas. Light and flavorful sauce.

A rustic family dish made of minced pork mixed with dried salted fish, steamed. Very pronounced, umami, and salty flavor. Eaten in small quantities with plenty of rice.

Pork pieces (often belly or neck) simmered for a long time in a caramel and coconut water sauce. The meat is meltingly tender and the sauce is sweet and savory. Often served with hard-boiled eggs.

Scallops sautéed with fresh ginger slivers. The ginger's spiciness enhances the scallops' sweetness. Light sauce.

Tender beef cubes marinated and quickly stir-fried in a wok. Traditionally served on a bed of lettuce, tomatoes, and onions, with a pepper and lime dipping sauce. A must-have.

The complete version of Lok Lak, served with tomato fried rice (red rice) instead of white rice. Even more indulgent and hearty.

Minced chicken stir-fried with plenty of fresh basil and chili peppers. Powerful aroma and spicy flavor. A great Asian stir-fry classic.

Chicken pieces simmered in a rich coconut milk curry sauce, often with potatoes and carrots. Mild, creamy, and comforting.

Chicken stir-fried with a generous amount of julienned ginger. The ginger becomes crispy or tender and adds a peppery warmth to the dish.

Frog legs sautéed with ginger. The delicate frog meat, similar to chicken, pairs well with the ginger's spiciness.

Beef soup flavored with kroeung paste (lemongrass, galangal, turmeric) and soured with tamarind. Often garnished with water spinach. A complex balance of flavors.

Rich and creamy dip made from minced pork, fermented fish paste (prahok), coconut milk, and spices, simmered until reduced. Served with an assortment of raw vegetables for dipping.

Beef stir-fried with finely chopped lemongrass and chili peppers. Dry and very fragrant. Lemongrass provides a fibrous texture and a unique citrusy flavor.

Very popular traditional soup made with a wide variety of vegetables, green fruits (papaya, banana), and chicken, thickened with ground roasted rice. Mild and hearty flavor.

Clear and sour soup based on tamarind, flavored with fresh herbs (often basil and long coriander). Light and refreshing, it pairs well with rice.

A convivial fondue where you cook your own meats, seafood, and vegetables in a rich broth at the center of the table. Served with dipping sauces for the cooked items.

Ice cream flavored with matcha green tea powder. Slightly bitter vegetal taste softened by cream.

Original ice cream with the spicy and refreshing taste of ginger. Perfect for finishing a hearty meal.

Coconut sorbet or ice cream often served in its natural shell. Intense and creamy coconut flavor.

Dense and moist cake made from grated cassava and coconut milk, browned in the oven. Slightly chewy texture and sweet flavor.

Dessert consisting of a sticky rice ball filled with sweet bean paste, rolled in fresh coconut. Soft and sticky texture.

Warm or hot dessert combining sweet black sticky rice with coconut milk. Rich and comforting.

Steamed egg and coconut milk flan, often served on or inside a pumpkin (Sangkia Lapov), here accompanied by sticky rice. Sweet and creamy.

Traditional sticky rice cake filled with banana, wrapped in a banana leaf and steamed or grilled. The banana becomes soft and red when cooked.

Small steamed cake made from palm sugar and rice flour. Spongy texture and characteristic caramelized flavor of palm sugar.

Steamed sticky rice ball stuffed with a sweet paste (often mung bean or egg yolk) and sprinkled with grated coconut. Served warm.

Whole candied small citrus fruits in syrup. Eaten whole, including the peel. Intense, sweet-bitter taste.

Pieces of ginger cooked in sugar. Spicy and sweet, often consumed for digestion.

Translucent, juicy, and fragrant white-fleshed tropical fruits. Served in syrup or fresh.

Crispy Asian confection made from sesame or peanut seeds and hard caramel.