Angkor Restaurant Menu

Original Khmer soup. Homemade broth with chicken breast enhanced by a smoked fish imported form Cambodia with a taste of lemon grass blending well with fresh baby spinach, squash, zucchini, straw mushrooms and taro root.

Homemade stock with galanga, kaffir lime leaves, tamarind, fresh tomatoes, fresh mushrooms and coconut milk.

Topping with coconut, cream, cinnamon, and roasted pumpkin seed.

Homemade stock with galanga, lemon grass, kaffir lime leaves, tamarind, fresh tomatoes, fresh mushrooms and mild spicy broth.

Homemade wonton stuffing with ground pork and fresh ingredients, ginger, garlic, sesame oil and cilantro.

Topping with sour cream and chiv.

Fresh bean sprouts and chives sauteed with garlic and black pepper in light sauce. Served with steamed rice.

Fresh olive flowers sauteed in light brown sauce. Served with steamed rice.

Mixed shredded vegetable sauteed in a dark brown spicy garlic sauce. Served with steamed rice. Served spicy.

Eggplant sauteed with shredded carrots, onions, snow peas, scallions and mushroom in a dark brown spicy sauce with fresh basil leaves. Served with steamed rice. Served spicy.

Fresh basil sauteed with shredded carrots, onions, snow peas, scallions and mushrooms in a delightfully spicy garlic sauce. Served with steamed rice. Served spicy.

Original khmer dish. An Angkor creation. A unique lemongrass sauce. Sauteed with fresh broccoli, mushrooms, bamboo shoots, onions, snow peas, red and green peppers, water chestnuts in tasty spicy lemon grass sauce. Served with steamed rice. Served spicy.

Ginger. Shredded vegetables sauteed with ginger root and pineapple chunks in a light brown sauce. Served with steamed rice. Served spicy.

Onion. Sauteed vidalia onions, mushrooms, snow peas, green & red peppers and bamboo shoots in light brown spicy sauce. Served with steamed rice. Served spicy.

Basil. Light brown spicy sauce sauteed with Thai basil leaves, bell peppers, onions, mushrooms, snow peas and bamboo shoots. Served with steamed rice. Served spicy.

Prik king. Fresh green beans sauteed with a tasty garlic chili paste. Served with steamed rice. Served spicy.

Potatoes, onions, bamboo shoots, eggplant, broccoli, green beans, green peppers in a rich coconut curry sauce. At Angkor, sauces are homemade. Made with red chilies, onion, garlic, galanga, lemon grass and kaffir peel. Served with steamed rice. Served spicy.

Potatoes, onions, bamboo shoots, eggplant, broccoli, green beans, green peppers in a rich coconut curry sauce. At Angkor, sauces are homemade. Made with red chilies, onion, garlic, galanga, lemon grass and kaffir peel. Served with steamed rice. Served spicy.

The all famous panang dish with Thai basil, peas, green & red peppers in a special panang sauce. A fine blend of dried red chili, lemon grass, shallot, garlic, galanga, kaffir lime leaves and coconut milk. Served with steamed rice. Served spicy.

Unique authentic. Cube cut beef tenderloin. A special marinade, well balanced. Another Cambodian classic dish served on a bed of lettuce, tomatoes, red onions garnished with roasted shallot., Served with a lemon pepper sauce. Served with steamed rice.

Beef chunks slowly cooked, very soft. A fine blend in coconut sauce, star anise, cloves, cinnamon, lemon grass, kaffir lime leaves, roasted shallot, garlic and topped with whole roasted peanuts. Served with steamed rice.

Crunchy rice noodle. Julienned pork tenderloin, tofu, dry shrimp, dry sweet squid, pickled garlic, roasted shallot, garlic, tomatoes, bean paste, tamarind juice, red curry paste in special creamy coconut sauce. Topped with fresh bean sprouts, chive leaves and thin slices of fried eggs.

Pineapple and spare ribs. Braised and simmered spare ribs until soft in red curry and tomato paste, lemon grass, galanga, cinnamon, cardamon, star anise, roasted garlic, shallot in creamy coconut milk. Finished with cloves, tomatoes, pineapple chunks and straw mushrooms. Served with steamed rice.

Yellow crepe. Thin yellow crisp egg crepe filled with coarsely chopped chicken, shrimp, shredded vegetables and roast coconut. Served with iceberg lettuce, bean sprouts, basil and mint leaves, cucumber and a side of house sauce. Served with steamed rice.

Stir fried tender asparagus with delightful brown sauce. Served with steamed rice. Served spicy.

Flank steak. Red and green pepper, vidalia onion, chef special sauce. Served with steamed rice.

Steamed chicken. Steamed tender chicken breast with flavored chef sauce. Finished with cucumber, lettuce served with pineapple sauce.

Your choice of grilled pork, chicken or shrimp served on steamed rice with lettuce, cucumber, pickled vegetables and side of pineapple sauce.

Cambodian fried rice with crab meat, chicken, shrimp, eggs, sausage, carrots, peas raisin and scallions.

Fried rice with peas, carrots, onions, green and red peppers, eggs and fresh Thai basil leaves.

Mussels sauteed with ginger roots, basil leaves and hot red pepper flakes in a light oyster sauce. Served spicy.

Fresh calamari, shrimp, scallops and mussels sauteed with shredded vegetables and basil leaves with a light spicy sauce. Served spicy.

Red or green. Potatoes, onions, bamboo shoots, eggplant, broccoli, green peppers, green beans in creamy coconut curry sauce. Served spicy.

Jumbo shrimp or fish (orange roughly) with pineapple chunks, tomatoes, straw mushrooms, tamarind juice, fresh cumin, scallions, fresh garlic, basil leaves in a sweet and tangy broth. Served spicy.

Steamed fish. Orange roughly with an authentic marinade of lemon grass sauce, coconut milk and steamed in a banana leaf cup layered with Chinese broccoli leaves.

Orange roughly fillets lightly dusted with seasoned flour and topped with shredded vegetables with chef's special sauce. Served spicy.

Salmon grilled according to your preference in tasty panang sauce. Peas, carrots, green and red bell peppers and Thai basil. Served spicy.