Asian
Bong
A 20-seat storefront serving family-style Cambodian plates built around complex, fermented, and sour flavors. Chef Chakriya Un transitioned her long-running nomadic pop-up, Kreung, into this permanent home to showcase the traditional lemongrass, galangal, and makrut lime leaf pastes of the Khmer diaspora. Note that the kitchen cannot accommodate vegan diets or seafood allergies due to the foundational use of fish sauce and shrimp paste.
★ The Legend
Mama Kim's Lobster
A whole stir-fried lobster slicked in a rich, savory sauce of ginger, shallots, and scallions that was perfected by chef Chakriya Un's mother. Regulars order this show-stopper to share family-style and are encouraged to ditch the utensils entirely to eat it with their hands.
◆ Fan Favorite
Na Taing
A deeply aromatic, slightly sweet, and funky ground pork dip simmered with coconut milk, fish sauce, and traditional Khmer spices. It arrives at the table hot, surrounded by crispy puffed rice crackers and raw crudités designed for heavy dipping.
● Chef's Pick
Golden Squid
Tender squid rings fried in a rich, salty duck egg batter and tossed with fresh curry leaves, sliced green onions, and bird's eye chilies. Chef Chakriya Un highlights this dish as a personal favorite that balances intense umami richness with a sharp, lingering heat.
◇ Hidden Gem
Mango Gelato
Most diners skip dessert in a rush to leave, but this sweet-and-savory mango gelato is topped with caramelized fish sauce, spicy shrimp salt, and a fresh squeeze of lime. It acts as a brilliant palate cleanser, using funky, salty, and sour notes to cut through the rich, spicy flavors of the preceding meal.
Insider Tip
Arrive at 5:10 PM—twenty minutes before the doors open—to secure one of the two unreserved walk-in counter seats if you failed to snag a Resy slot. Once seated, order a side of jasmine rice immediately to soak up the extra kroeung paste and savory sauces left behind on your plates.
AI-generated results — always verify dishes and information before visiting.