I have been to Cambodia twice and struggled to find vegetarian Khmer food while I was there. What a delight to find a Cambodian restaurant on the Gold Coast that could accommodate me.
I had the house-made crispy vegetarian spring rolls that you wrap in a lettuce leaf with cucumber and mint before dipping into a refreshing vinaigrette.
However, the stand out was the vegetarian Keung - a medley of mushrooms and mixed vegetables with special herbs wrapped in bean curd skin fried until crispy and served with house-made pickled vegetables - absolutely delicious. Perhaps a tad sweet, but the pickled vegetables balance out the dish.
I can't wait to come back to try the Bok Loh Hong - young, green papaya salad - one of my favourites. How wonderful to be able to travel with our taste buds during travel restrictions.
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