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  • I think Cuisine du Cambodge has a slight edge on this place as far as food quality is concerned, but my dinner tonight was very good and probably worthy of an additional half star. The menu here is impressive in its size, and I appreciated that everything was explained well, as I'm not overly familiar with Cambodian food. Doug and I shared a couple of entrees, the bahn soughn, which consists of round noodles tossed in light-as-air whipped coconut milk with fresh veggies (cuke, basil, sprouts and scallions), and topped with meat of your choice, spring rolls and chopped peanuts. I like this dish. The flavors are pleasing, if quite mild, and the consistency difference between the soft noodles, the spring rolls, the fresh veggies and the coconut milk keeps it interesting. We also ordered cha kreoung, which had considerably more flavor than the bahn, with lots of lemongrass, galanga and lime leaves keeping it zippy. We asked for it medium spicy, which was the perfect amount of heat. Overall, very good, but I've had both dishes at Cuisine du Cambodge and thought they were better there.
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