Khmai - side

Everything we had for dinner was truly delicious and rich in flavor. Reasonably priced menu items for an amazing dining experience. Will definitely be back and can’t wait to see how brunch will be like when it’s available.

Went for a date night with plenty of time to spare before a concert last night on the Kaun Khmai side (casual dining, strret food inspiration) My one and only critique is the servers spiel came off a bit intense, but I don 't hold that against them; it 's clearly a whole whing they 're expected to recite to every table, especially if the guests are new. Now, onto the food and drink. The Spicy Mango cocktail: a flavorful take on a classic on-the-rocks style margarita made with mango and thai bird chili, and cherry syrup. Absolutely delicious and despite being a spicy cocktail worked super well with cleansing pallate between bites. Pshut Chien: enoki mushrooms wrapped in pork belly, battered in a banana flour coating, amd deep fried. These were incredible, the muahroom stalks and tips crisped up and became remniscent of the tentacle parts of fried calamari in all the best waya, the piwce of fried tofu accompanying each piece, provided a nice extra fee bites, and the salad of what I think was green mango and carrot was fantastic. The dilping sauce was a solid flavor packed spicy aioli for dipping crispy fried goodness. I could order just 2 or 3 plates of this alongside a couple beers and be very happy Chef 's Special, name unknown: crabcakes made out of crawfish served on a tamarind and peanut based sauce, garnished with pickled gooseberries, fresnos, and microgreens. Another knockout. Every element was delicious on it 's own, and came together perfectly. We ordered this at the same time as the firat diah, and the chef had the foresight to send this second. The acidity of the tamarind, chilis, and gooseberries really cut through both the richness of the cakes, but also acted as a great followup to the first plate by countering the fried nature of it with bright citrus and acid and heat. Muk Bai: Squid Ink fried rice, served woth lota of little veggies, and crawfish. We opted not to upcharge for blue or softshell crab atop. This was amazing, with a unique but pleasant flavor from the ink cooking into the rice along with all the aromatics and veggies. The scrambled egg draped over the top was remiscent of japanese omurice while very much doing it 's own thing; a delicious thing. Price point wise you 're probably looking at the nicest place in the neighborhood right now, but it is abaokutely worth a visit. I genuinely look forward to returning to the Kaun side, and cannot wait to try the more upacale traditional dining side next door.

Visiting Chicago and looked up a Cambodian restaurant to dine in to get a feel of my culture. Place did not disappoint. Staff were very friendly and food was delicious. Restaurant was clean from the dining area to the restroom. 11/10 recommend. Thank you guys.

The food and service was amazing!!! I really enjoyed my first time having Cambodian food. If I’m back in Chicago, I will go! Very similar to Thai with a twist. But also very upscale.

Blown away by the flavors and quality of ingredients. Our server Amanda was excellent. What a wonderful ambassador for Cambodian culture in Chicago’s powerful food scene. I hope this restaurant thrives for many, many years to come