Raw Chrouk Metae is Authentic Cambodian hot sauce passed down from our chef’s family of hot sauce connoisseurs. The recipe and process for creating this special spicy sauce retains the fresh flavor that can only be found in fresh chili. Its robust flavor, delightful texture, and a beautiful deep red color taste livens appetizers and main dishes. Traditionally served as a spicy salsa with grilled or pan-fried fish, Cambodians also add this colorful hot sauce to pan-fried noodles and barbecued meat.

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. Chrouk Metae has a good balance between spiciness and flavor and unlike other chili pastes, it contains no oil. It is traditionally served as a spicy condiment with grilled or pan-fried meats, as well as noodle dishes.

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

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 distinctive character.

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.

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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 having distinctive character.

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 Makrut lime leaves are dried flat with care to retain their distinctive double lobed shape and rich green color.

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, green peppercorns are threshed by hand. They are fermented with Kampot sea salt and then tossed with additional Kampot sea salt. The fermentation reinforces the flavor that is like the fresh green pepper available only in Cambodia. Our Kampot Pepper is certified organic by Ecocert and the processing of our Kampot Pepper complies with high standards of hygiene and food safety. Usage No need for a mill, Salted Kampot Pepper is ready to eat. Addictive from the first corn, they can be crunched...

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 into small pieces or kept whole to add at the start of the cooking process. Other uses include herbal tea, flavored cooking oil.

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!

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 distinctive character.

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.

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).

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 colonial days, celebrated in the gourmet kitchens of France for its complex aroma and distinct flavors. Wrapped in a beautifully detailed box, this set of peppercorns from exotic Cambodia is perfect for gifting or using yourself in everyday cooking. Each box contains three peppermills for convenience and immediate dining pleasure.

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.

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

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 cooking. Tamarind is a welcome ingredient to our Tuk Meric sauce, giving it combined richness with fruit-driven acidity that complements both the touch of brown sugar and the herbal tones of Kampot peppercorn. A taste of this sauce will ignite your imagination with the possible applications.Try replacing balsamic vinegar with our Tuk Meric for you next caprese salad, you may never go back to balsamic.Use Tuk Meric the same way you would with Ketchup in American food, or use it the same as you would with Brown Sa...

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.

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).

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.

House-made lemongrass pork sausages served with fresh pickles and steamed rice.

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.

Pork, Beef and galangal sausage

House-made red lemongrass chicken sausages served with fresh pickles and steamed rice.

Crunchy and spicy with complex flavor in every bite. You've got the experience the savory, sour, sweet, and warmth of mustard stem and leaves. 12oz portion

Shredded green mango with house dressing

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

Freshly pickled veggies with sliced jalapeños

Chefs special brown and white rice combination

Green papaya, string beans and tomato prepared with Prahok sauce

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

Grilled salmon with sweet and savory mango slaw prepared with house sauce, shallots, and Thai basil

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

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

Rice noodles pan fried with tofu, egg, sprout, and chive in tamarind sauce; top with peanut.

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

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

Crunchy and spicy with complex flavor in every bite. You've got the experience the savory, sour, sweet, and warmth of mustard stem and leaves in this dish. A must-have for the fall season. Prepared with chicken or pork. 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

Lemongrass chicken sautéed with red bell pepper, greens, onion, and jalapeño. Served with steamed rice. Contains fish

Rich, flavorful curry in coconut cream with chicken, bamboo shoots, string beans, carrots, potatoes, onions and our award-winning lemongrass paste. Contains both fish and shellfish. 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.

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

Tofu, mushroom, taro, carrot, onion, and garlic. Contains gluten

Salmon, red onion, garlic, string bean, red bell pepper, cilantro

Shrimp, fresh basil and bean sprouts with Tamarind Sauce and Roasted Peanuts

Crispy baked salmon skin with sweet and savory mango slaw prepared with house sauce, shallots and Thai basil.

Chicken, Pork, and Twah Ko sausages with Fresh Pickles

Deep fried Shrimp in rice batter, served with lime and Kampot pepper

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

Pork, shrimp, onion, garlic, taro, carrot, sesame oil. Contains gluten

Sirloin steak marinated with Kreoung Prawlak

100% coconut water from Thailand

Similar to Tom Yum, but with coconut milk broth to round off the spiciness. Contains Fish. Spicy

Most popular Thai soup. A refreshing broth of lemongrass, galangal, makrut lime leaves, chili and fresh lime juice with mushrooms, peppers, tomatoes, and fresh herbs. This soup is perfect for main course in any season. Contains Fish. Spicy

Pan fried rice noodles coated with savory and slightly sour undertones of ripe tamarind; and various flavors and texture of different toppings, including chili flakes, ground peanuts, bean sprouts, garlic chives, and fresh lime. Spicy

Savory, spicy tofu salad with fresh lime juice, herbs, roasted rice for a warm earthy aroma

Pan-fried rice noodles coated with savory and slightly sour undertones of ripe tamarind; and various flavors and textures of different toppings, including chili flakes, ground peanuts, dried shrimp, bean sprouts, garlic chives, and fresh lime. Contains fish and shellfish

Savory, sweet undertones of pan fried tofu with basil, chili, long beans, and onion. Includes rice. Spicy

Popular Cambodian street food. Pearl noodles pan-fried with tofu, bean sprouts, and green onion

Bean sprouts, assorted mints, the bitter but highly beneficial neem flowers (optional), rice noodles, and tofu, rolled in rice paper. Served with vegan tamarind sauce

Rice noodles pan fried with tofu, sprout, and chives in tamarind sauce; top with peanut.

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

Tofu sautéed with lemongrass, roasted curry leaves, red bell pepper, greens, and onion. Served with steamed rice

Rich, flavorful curry in coconut cream with tofu, bamboo shoots, string beans, carrots, potatoes, onions.

Prepared with fresh chili and roasted ginger this vegan dish has warmth and spiciness in every bite. Served with steamed rice

Your choice of a salmon or tender strips of steak served with Cambodian steak sauce, Tuk Prahok (prahok, roasted garlic and chili pepper, fresh herbs, spices, eggplant, lime juice). Served with steamed rice. Contains fish. Medium spiciness

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.

Fresh sliced mango paired with sweet rice and a sprinkling of 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.

Chef Channy prepares dessert with seasonal produce