Phnom Penh serves up must-try chicken wings and marinated butter beef in a lively spot that keeps both locals and visitors coming back for more.
"A family-run Cambodian restaurant in Vancouver's Chinatown, established by Chef Murray Huynh's grandparents as a way to bring a taste of home to fellow Cambodian refugees. It is known for its vibrant atmosphere and a menu that includes heartwarming soups, refreshing shakes, and popular dishes like chicken wings, butter beef, and beef luc lac." - Michael He
"A classic, institutional Vancouver Cambodian restaurant famous for its lemon pepper chicken wings and dry Hu Tieu." - Michael He
"A respected family-run Cambodian restaurant in Chinatown, offering a massive menu with nearly 100 rice, noodle, and soup preparations." - Michael He
"It was already a Vancouver tradition to join the queues outside this well-priced Vietnamese Cambodian spot in Chinatown — but then the restaurant scored a Michelin Bib Gourmand and the demand has only intensified. The menu is enormous, so save yourself from the agonies of choice and order the deep-fried crunchy chicken wings (with an amazing dipping sauce), the Instagram-ready platter of thit bò butter beef, and the beef lúc lắc with egg and rice. And yeah, okay, maybe some garlic squid too. Pro-tip: Wear comfy shoes for the line." - Nikki Bayley
"In the heart of Chinatown, find one of the city’s most respected restaurants. Since 1985, this family-run institution has dazzled crowds with both Vietnamese and Cambodian dishes. The menu is massive, offering nearly 100 rice, noodle and soup preparations, but everyone knows to lean on the classics. You could almost make a meal out of #71, thin slivers of nearly-raw beef soaking in a tangy mix of pureed pineapple and fish sauce. It’s a deliciously original effort. Ordering a mound of golden-fried chicken wings coated in an addicting mix of salt, pepper and sugar is also a given. Beef luc lac with fried egg will round out a meal guaranteed to have leftovers. Be prepared to wait for a table; lines form almost as soon as the doors open." - Michelin Inspector
