What to Order at Bayon, Manhattan’s New Cambodian Restaurant | Eater NY
"Opened in January at 408 East 64th Street, Bayon is run by Minh and Mandy Truong, who had previously opened Angkor on the same spot in 2015 and before that operated Royal Siam in Chelsea; Bayon continues that tradition with handsome platings. Inside, Buddhist statues are everywhere in a maze-like interior of exposed brick, tropical plants, and lattice screens that give adjacent tables a bit of privacy, making it feel like dining in a resort. I recommend trying five standout dishes that distinguish Cambodian food here: prahok crudite ($22) — three dips built around fermented fish paste mixed with ground pork (with steamed egg, in coconut curry, and in a tart relish with garlic and lime leaves) served with crudités and iceberg lettuce for wrapping; Phnom Penh roast duck ($32) — Chinese-style roast duck sliced and deposited in a rich red curry laced with coconut milk and dotted with fresh basil leaves; Khmer fish cakes ($15) — deep-fried fish-and-shrimp cakes minced fine, seasoned with curry powder and lemongrass, with a bouncy texture and served with sliced vegetables, a dipping sauce, and a sweet-sour slaw of white radish and carrots; kuythiew cha ($22) — scintillatingly fresh rice noodles briefly boiled then stir-fried with shrimp, sprouts, eggs, and scallions with a sweet-tart tamarind balance; and baked amok ($30) — the often-regarded national dish, a souffle-like mousse of fish sauce and coconut milk flavored with lime leaves, here layered with prawns and scallops and steamed in a banana leaf." - Robert Sietsema
