Angkor Cambodian Bistro
“For appetizers we ordered the shrimp/crabmeat spring rolls (crunchy) and khmer fish cake (nice spicy/herbal kick).”
“We tried the shrimp and crabmeat spring rolls (super Cambodian flavor packed on there!)”
“4
We really liked ***** meatballs on a skewer*** the meatballs were juicy and chewy, and the dipping sauce was savory with just a hint of sweet.”
Angkor Cambodian Bistro
Takes Reservations: Yes
Delivery: Yes
Take-out: Yes
Accepts Credit Cards: Yes
Bike Parking: Yes
Good for Kids: Yes
Good for Groups: Yes
Outdoor Seating: Yes
Waiter Service: Yes
Price range.
$$ Price range $11-30
8 reviews
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I can't help but say "Encore!" to Angkor every now and again. It is, to my knowledge, the only sit-down Cambodian restaurant in New York City; it is the closest restaurant to my apartment; the food is absolutely delicious; the service is cordial; the vibe is welcoming; long story longer, it has everything going for it as far as I am concerned!
While the baked amok is more traditionally Khmer, I personally prefer the grilled amok. Both dishes consist of fish stuffed with scallops, bathed in a tasty red curry. The Phnom Penh roast duck is another favorite, but sometimes, they don't roast the duck long enough to make the skin crispy (which is the sole reason why they get four stars rather than five). The boneless sliced roasted duck comes on a sizzling platter, and the server pours red curry over it tableside.
The Kuythiew noodles and the Nyoam noodles are simple and scrumptious, and the curries are full of flavor without being painfully spicy.
While I am sorry that John's pizzeria closed down so abruptly after so many decades of business in the neighborhood, I couldn't have wished for a more worthy occupant than Angkor for the space vacated by John's.
Simply divine. I am taken with this place.. The amazing food, the cozy Zen ambiance, the incredibly friendly staff. The staff is so helpful and knowledgeable and so enthusiastic about their heritage and for you to experience authentic Cambodian quisine.. Which I am told is far and few to find in this city! Pricing is totally reasonable. The decor is traditional and beautiful, so welcoming and cozy, and they have a charming backyard garden. When you enter the restaurant you are greeted by the beautiful face of the Buddah and the amazing smells coming from the kitchen.. The food… painfully yummy.. THE BAKED AMOK… I–just–can't… it's so good it hurts!! I've been by several times and every dish I've tried has been amazing, for starters the fish cakes are g-o-o-d! Pork meatballs — sweet and savory goodness! Summer roll- bright and fresh. The shrimp and avocado curry… yaaas! Gotta give a shout out for the phnom penh roast duck– oh yeah baby.. The soups.. all are awesome (noodle soups at lunch for the win ;-)). My latest visit – the baked amok (the national dish of Cambodia).. it left me speachless.. Seabass stuffed with prawns and scallops in a khmer coconut curry custard all wrapped up in banana leaves and baked souffle style.. it's wonderous! Go have it.. trust me you'll thank me 😉
At long last, New York City has a Cambodian restaurant! Called to make a reservation for a Saturday night and was told they only have seatings for 5:00 or 9:30. Since we'd be hangry by 9:30, we rushed to get there by 5. Sure enough, if you had no reservation, you were turned away. First off, the dining room is beautifully decorated. Started out with the nem nuong, pork balls with a sweet, peanut, citrus sauce on the side which were nice. Tried the lug loc which was very peppery and served with a nice lime, black pepper fish sauce. Stand out was the kuythiew. A noodle dish with shrimp that was delicious. Dinner was finished with a nice warm jasmine tea. Service was welcoming, friendly and helpful. Prices, however, a tad high but worth it. I'll certainly come back and recommend this place.
Ordered take out super late at night because my coworker was getting hangry. This was our first Cambodian meal and wow it is pricey! The lunch option is a steal but dinner prices is a whole other story.
I had the shrimp and crab meat spring roll and shrimp and corn soup. The soup tasted exactly like egg drop soup and the spring rolls, well, it's hard to go wrong with spring rolls. Of course they were good! It didn't have a strong seafood taste like I hoped for but it sure was crispy!
The food was prepared in a decent time and the staff was so friendly. There's also candy at the entrance if that fancies you.
Really amazing food and hospitality. Our waiter, Evan (hi!), took it upon himself to introduce Cambodian (or Khmer) food to me and my cousin. According to Evan, Cambodian food is the intersection of Indian, Chinese, Thai, and Vietnamese food, so there's curries, noodles, coconut milk, and a lot of spice on the menu. The staple that you see served with most Cambodian dishes is sticky rice, but I was really only here for the sticky rice with mango.
The boneless roast duck came on a sizzling hot platter, doused with red coconut. However, the star of the night, the one that kept us making dopey, wide-eyed stares at each other, was the baked amok or fish baked in curry custard. It reminded me of steamed egg custard, the Chinese version, but basically it's a thick soup stuffed with scallops, pieces of white fish, shrimp, coconut milk, and eggs. Spooned over slightly undercooked brown rice with a hint of chew, this was classic comfort food.
We had to end our meal with sticky rice with mango. It was $10 for several generous slices of obscenely ripe mango but a small clump of sticky rice. The portion didn't quite justify the price, so I think I would order something else sweet next time.
I have to give a shout-out to Evan. He was really engaging and took a few minutes to explain the food and see if we had any questions and also asked where we were from. When we first sat down, the table next to us was in this deep conversation with the owner about their families in Cambodia. I love having that interaction, when it seemed like it was coming from a place of genuinely wanting to get to know the customer (even the ones who weren't regulars), rather than trying to squeeze out a good tip or being over the top polite.
NEXT TIME: basil fried rice; nyaom noodles; pumpkin custard; old-fashioned pudding; banana crepe
Woohoo a cambodian resturant in New York City!
– my first thought
Oh wait, what if it's just another "fusion" place that has no clue what real Asian food taste like???
– my chilling second thought
Despite this, I embraced on a venture to this quiet block on upper east side.
Decor? 5
On point. A giant budha head welcomes in curious minds. Inside there's pictures of Angkor wat and scenes from daily life. It's detailed but not over-stated
Service? 4
Warm people that really want to introduce you to Cambodian cuisine. However, our server that day had such a strong accent, we could only understood half of what he was saying…
So… take off some points cuz I didnt' get the full experience
Food? 4
We really liked ***** meatballs on a skewer*** the meatballs were juicy and chewy, and the dipping sauce was savory with just a hint of sweet. on point!
My *** duck curry entree*** was decent. The sauce is in between a Sha Cha flavor and a red curry. I like how Cambodian food is not too heavy like some American Thai joints. keep it that way please!!!
However, my pet peeve is with the beef stir fry entree. It's presented on a bed of….. Mesclun Greens! I did my research: TRUE, cambodian food sometimes are served on a bed of greens, BUT Mesclun greens? C'mmon, it doesn't even go well with beef…. disappointed
So overall, a decent place that's still working through its kincks. Yet it has the potential to be a neighborhood favorite longer term
Great find. I'm so happy there's a Cambodian restaurant in NYC! It was nice to meet the crew in the restaurant. People were kind and helpful. The decor is beautiful. Opened in beginning of Jan 2016, close to my workplace. Shrimp and avocado red curry was really good. Nem nuong (pork meatball) was really good and I love the sauce. I ordered Loc lac because it's khmer comfort food. It was sweet, ok. Banana crepe was good. There's so many things to try. Best wishes to the business. We will be back.
PS add some khmer music in the background 🙂 something instrumental or light.
I got another chance to go back to Angkor Cambodian Bistro, and this time I took a Yelp friend with me and Yelp gave me a new badge after checking in, The 'Sharing Is Caring' badge, lol isn't that my motto, I'm adding the photo of it to my profile pics.
Anyway I got to try some more new dishes. First off was the the Nem Nuong, which are Khmer style barbecue pork hash, that are rounded into meat balls and served with sticky rice dipping sauce, and cucumber. These where so good, The pork meat is mince so fine that you have a smooth texture and not ground looking.if you like to mix sweet and meat together this is for you. We liked the dipping sauce so much that we used it on the Fried Pork Dumplings that I had before the last time I was here. And with six of them it was easy to share.
Next was the Pineapple Fried Rice with shrimp, that had cashews, peas onions, scallions, carrots, eggs and plated in a half sliced whole fresh Pineapple. Warm on top and cool where it touched the cold Pineapple. The taste is similar to the Thai version of this dish.
Then we topped our meal with the Banana Crepes, small finger size bananas wrapped in rice paper, deep-fried, and topped with honey and sesame seeds. And they give you extra honey and sesame seed dip with it, along with sweet orange segments. These were hot inside the crepe so be careful not to burn your lips or tongue. And the cool orange segments was a nice contrast to the warn, hot banana.
I'm beginning to love this place and there is still more on the menu I want to try, so you know I am going back again.