How a Fish-Sauce-Spiked Cocktail Conveys Cambodian Spirit | Bon Appétit
"A Cambodian restaurant in Seattle’s Phinney Ridge neighborhood that was named one of the 20 Best New Restaurants of 2024 and honored with this year’s Best Beverage Program, it channels Khmer identity through both food and drink. Chef-owner Karuna Long presents dishes ranging from family-authentic plates—like a mouthwatering braised pork belly braised in soy-coconut milk that Long ties to his mother’s cooking—to more inventive items such as karaage-inspired local mushrooms that nod to the Pacific Northwest. The bar, led by Dakota Etley, emphasizes Khmer-focused cocktails with Pacific Northwest touches, using ingredients like makrut lime leaves, sawtooth coriander simple syrup, Kampot peppercorns, and global spirits; house-made elements include a Brie-washed American rye and a kabocha squash tincture that reference historical and agricultural ties. Signature drinks, such as the Mekong (a frozen, piña-colada–style riff inspired by Cambodian amok), blend coconut cream, Carabao mango and a house Thai green mango syrup, while fish sauce and a roasted-peanut orgeat—spiced with kroeung flavors of turmeric, galangal, and lemongrass—add savory depth. Garnishes like kelp granules, edible orchids, and mint provide coastal, aromatic accents and reflect Etley’s personal foraging influences, resulting in a layered, creative program that pays tribute to Long’s mother and Cambodian heritage while embracing local ingredients and techniques." - ByJennifer Hope Choi
