| rev:text
| - PULL UP A CHAIR and EAT IN. Not just for take-out, anymore. Website incorrect.
"As a new patient, please arrive 15 minutes before
your appointment in order to fill out forms."
What's typical for first-time visits to doctors and dentists---not restaurants---could also apply at Phnom Penh. If you're the type who's thoughtful about what you plan to choose---and not one to pick out just anything---I'd suggest:
1.) allowing 10-20 minutes to review menu options
and have any questions answered by staff,
2.) having your server recommend dishes, or
3.) pulling up their site beforehand. (Click link on
their page.)
At first glance, formidable-looking at about 12 full pages in length (but there's lots of white space)---yet---still nothing to scan over quickly. About 20 different food course "subjects"---from appetizers to desserts---with helpful descriptions for most, then protein choices with pricing. This novelette could easily be condensed to a more manageable, patron-friendly pamphlet size. Having been forewarned about length---and never being one to speed-read through a menu
--I looked at their site in advance. Of note regarding site pricing: less than menu pricing, dinner prices not listed. In need of updating and completion. Use as guide to food choices only.
PAD THAI * * * 1/2 . . . Thai (Phnom Penh's version); pork option, rice noodles, scallions, bean sprouts, ground peanuts, sauteed carrot, and pickled cabbage;
Unexpectedly, somewhat sweet...perfectly-prepared orange-colored noodles
(naturally food-dyed, but not with paprika---as someone noted). Enjoyed, but I'd had a taste for something more savory--not sweet--and never thought to ask when I ordered. Should be indicated on menu, or mentioned by server. Used table Sriracha to add heat---much better, then.
CHHA KREOUNG * * * * . . . Cambodian; beef option, lime leaves, garlic, tumeric root, galanga (sic) root, lemongrass, onion, green (or red) pepper, chopped roasted peanuts, and steamed rice...Savory...very flavorful--rice-worthy--sauce. All fresh-looking and tasting. Mine appeared to have bok choy, too. Very good.
What I would consider small-sized portions---
unlike the "generous" mentioned on an earlier
2012 post--and we were there for dinner.
(Could be what we ordered.)
Were never asked heat level we preferred, and
we forgot to tell them. Was still okay, but added
to the Pad Thai ourselves. Maybe safer, adding
Sriracha on your own. Likely, *that*---or chili oil---
is what they use in their kitchen, anyway.
First time we had food in a restaurant served on/in melamine plates and bowls. Surprising. Don't like that. Plastic--I suppose--is okay for the occasional fast food and truck visits--being single use, then disposed of--but not for sit-down dining and multiple uses. Plus, the plates were under-sized--smallest we'd ever seen for a restaurant entree. We had to be especially careful at first, so that nothing slipped off, and onto the table. Disposable place mats should be considered. I've never trusted the use of plastics for foods--particularly, if warm or hot. Plus, scratching from silverware, and hot wash water, will only wear away the surface, which then leaches chemicals and plastic particles. Some might say this is harmless, but I'll always prefer traditional, non-porous materials for foods I serve, or am being served.
STAFF * * * * * Very pleasant, welcoming, and friendly
Neat and clean-appearing interior...adequate parking in rear private lot...next to Toys R Us...a number of framed and mounted accolades on walls, including Zagat 2005 and 2006, Plain Dealer, and Cleveland Magazine.
.
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