Located along Grand Junction Road in Mansfield Park, Sokha Phnom Penh specialises in serving Cambodian cuisine, a cuisine that we rarely see in Adelaide. We visited the restaurant with a Groupon deal of $55 for four, which included an entrée, a main, a side and a glass of wine per person.
The Siu Mai offered here is different from the ones offered at dim sum restaurants, consisting of a "soup" and a large pork meatball served with a fried bread stick. The pork meatball was juicy with the "soup" it was in adding a delectable savoury flavour. Contrast was provided by the crisp bread stick which was dipped into the "soup" to soak up the flavour.
Siu Mai (Photographed by Jonathan Phoon)
For the other three entrees, we chose to order the Marinated Quail, Sugarcane Prawn and Pan Fried Chive Pancakes. The Marinated Quail had wonderful crisp skin that contrasted nicely with the flesh but it was fiddly to eat due to the bones. The Chive Pancakes were fried to golden brown with a slightly chewy texture and the Sugarcane Prawn had the subtle sugarcane taste that we expected from the dish. Served with the prawns was sweet chilli sauce while the quail came with lemon and a salt and pepper mixture for you to mix into a dipping sauce.
Entree Selection (Photographed by Jonathan Phoon)
For our main dishes, we selected the Amok Fish, Char Kroeung Chicken, Louk Luc (Shaking Beef) and Green Papaya Salad with Prawn. The fish in the Amok Fish was cooked just right with the sauce giving the dish a noticeable coconut flavour. Hidden beneath the fish were some Chinese vegetables to add a bit of texture. Their Char Kroeung Chicken had chunks of chicken of a generous size with the lemongrass sauce helping to enhance their flavour. It also had a scattered of crushed peanuts to provide a bit of crunch.
Amok Fish (Photographed by Jonathan Phoon)
Char Kroeung Chicken (Photographed by Jonathan Phoon)
While we thought the dressing in their Green Papaya Salad with Prawn could be tangier, there was still a good serving of green papaya with an element of freshness from the prawns. The chunks of beef in the Louk Luc were cooked to perfection and the bed of lettuce it was served on provided a balance to the rich flavour and another layer of texture to the dish. The same salt and pepper mixture that came with the Marinated Quail also came with the Shaking Beef.
Green Papaya Salad with Prawn (Photographed by Jonathan Phoon)
Louk Luc (Shaking Beef) (Photographed by Jonathan Phoon)
The ambience of the restaurant was quite cosy with the tables spaced a good distance apart from each other. It had a clean, fresh feel because of the recent renovation. A good amount of off-street parking is available in the carpark in front of the restaurant.