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"Having visited twice in the past month, I can easily say it’s one of my favorite new openings in the city. The tiny restaurant that started as the Kreung Cambodia pop-up won me over with the clams machew: clams, water spinach, and celery in a sour tamarind broth that’s restorative and craveably savory — and you should get an order of rice to sop up every bit." - Bettina Makalintal