Phnom Penh

Phnom Penh Restaurant Review:

The Huynh family traces its Vancouver culinary roots to a noodle booth in Chinatown, followed by a noodle shop, and then this casual restaurant. The spot operates like a well-oiled machine, even with line-ups from opening until closing, which are the norm. Daughter Solange runs the show, ably assisted by assorted family members who cook the food and serve the drinks. The kitchen puts out gargantuan quantities of utterly addictive deep-fried chicken wings and marinated butter beef that's seared and then splashed with lime juice, fish sauce and fried garlic. Other must-try dishes on the menu, which is divided into Vietnamese and Cambodian sections, include sautéed pea tips with garlic, filet beef Luc Lac on rice with egg, oyster cake, spicy squid, hot-and-sour soup, whole spicy gold (pomfret) fish, and delectable spicy tamarind crab. Beverages lean to Vietnamese coffee with condensed milk, beer and an assortment of mostly fruit-based 'moo' shakes. For dessert, exotic durian with sticky rice, coconut jello and yellow bean tapioca are favorites. Service is competent and swift.