If, as demonstrated by Khmer Delight, Cambodian cuisine means juicy cubes of beef stir-fried to a perfect medium rare (lok lak), soft fillets of steamed fish smothered in a generous paste of coconut milk and spices (amok), and delicate salads made with prawns and the flowers of the banana plant, then we’ve got our bags packed and are ready to hop on the plane to Phnom Penh.
The downside to this self-proclaimed ‘only Cambodian restaurant in Singapore’ is that the traditional lok lak – served with slices of tomato, cucumber and a subtle lime-based pepper sauce – comes with oversized cubes, and the fish amok curry can get heavy on the palate; the rice is also a little mushy. After a gentle tweak from the chef and her Cambodian aunt, this restaurant will be great. Celine Asril