Recently opened at Martins Plaza in Parafield Gardens, Aumbo Khmer offers a wide range of Cambodian and Vietnamese food. This restaurant proved to be quite popular with the locals; there was a crowd of a good size during the peak dinner hour.
Great for those wanting a filling dish, the Combination Grilled Pork with Rice featured slices of grilled pork and roast pork belly served alongside pickles, a fried egg and rice. The grilled pork had the degree of char-grilled flavour that we desired and the pork belly had a lovely crisp crackling setting off the juicy flesh. The tangy pickles were a good partner to the pork. Served with the dish were soup and a dipping sauce to dip the pork into to enhance its flavour.
Combination Grilled Pork with Rice (Photographed by Jonathan Phoon)
For a rice dish that is not as filling, you could consider choosing their Crispy Chicken with Rice. The chicken's crisp coating was a good contrast to the succulent flesh. Much like the Combination Grilled Pork with Rice, the dish came with a serving of pickles, soup and dipping sauce.
Crispy Chicken with Rice (Photographed by Jonathan Phoon)
If you prefer a noodle dish, the Hokkien Noodles is a good choice. This dish had 'wok hei', the complex smoky flavour that is a result of stir frying fresh ingredients in a wok over extreme heat, which made the dish very enjoyable. The beef we chose as the meat ingredient for the dish was cooked just right. If you prefer, the dish can also be made with chicken or seafood instead.
Another of the noodle dishes available, the Char Mika Tang had a copious amount of sauce to make the dish moist compared to the Hokkien Noodles. The noodles had a delectable "charred" flavour, probably from being stir-fried in a hot wok before the sauce was added. Aside from the chicken we chose for the dish, there is also the option of having it prepared with beef, seafood or a combination of beef, chicken, char siu pork, prawn and squid.
Char Mika Tang (Photographed by Jonathan Phoon)
Compared to the fried rice dishes we have eaten at Chinese restaurants, the Aumbo Khmer Fried Rice had a chewier texture, presumably from the use of a different type of rice. This dish had the 'wok hei' that we have come to associate with their fried noodle dishes.
Aumbo Khmer Fried Rice (Photographed by Jonathan Phoon)
We were surprised to see Green Chicken Curry on the menu as it's a dish that you expect to find at a Thai restaurant. The portion size of Aumbo Khmer's Green Chicken Curry was quite generous with the vegetables complementing the chicken nicely. The curry gravy had enough spice to lift the flavour of the ingredients while still being mild enough for those not used to spicy foods to be able to enjoy.
Green Chicken Curry (Photographed by Jonathan Phoon)
Listed as one of the options for the restaurant's "Authentic Cambodian & Vietnamese Dishes", the Beef Skewers had a flavour that is similar to the Malaysian dish known as satay. To balance out the rich taste of the beef, the dish came with the same pickles that complemented their rice dishes.
Beef Skewers (Photographed by Jonathan Phoon)
The ambience of the restaurant was very causal, that of a neighbourhood restaurant. Parking is easy as Martins Plaza has a large car park.