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It’s perhaps best known for a Cambodian fried chicken sandwich, inspired by a Khmer-grilled beef skewer, translated into a refugee family meal, interpreted by an immigrant son’s after-school ...
Sophon is a Cambodian restaurant in Seattle, Washington, United States. [ 1 ] [ 2 ] [ 3 ] It was named one of the twenty best new restaurants of 2024 by Bon Appétit . [ 4 ] Sophon won in the Best New Bar category of Eater Seattle 's annual Eater Awards in 2024.
The restaurant is known for its Cambodian soups, in particular its khor ko. [2] The interior has been described as 'bare bones' and is a 44-seat diner described as a 'ho-hum dining room' with decorative awnings and ornamental wicker lamp shades overhead. Pop music plays from the speakers. [1] [2]
In late 1997, they opened a third restaurant, Carambola, in Waltham, Massachusetts, which served exclusively Cambodian cuisine. [3] Shortly after that, the original Elephant Walk restaurant was moved to Cambridge, Massachusetts. [4] In 2005, a French menu was added to the Carambola's Cambodian menu and it was also renamed to Elephant Walk. [5]
For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Marion County restaurant inspections site.
Here are restaurants in Richmond and Columbia counties that passed recent food-service inspections between April 12 and 18 with scores of 100, without a single health violation: Augusta ...
Other notable Cambodian restaurants include Sok Sab Bai in Portland, as well as Phnom Penh Noodle House and Queen's Deli in Seattle. The most famous Cambodian restaurant in the U.S. is the Elephant Walk, serving French-inspired Khmer cuisine. [40] It was opened in 1991 in Cambridge, Massachusetts by Longteine de Monteiro.
Malis (from Khmer: ម្លិះ – "jasmine" [2]) is a Cambodian restaurant opened in 2004 in Phnom Penh, the first Cambodian fine dining restaurant in the city. [3] To design the restaurant's menu chef Luu Meng travelled throughout Cambodia for six months and collected traditional recipes, which he presented using farm-sourced ingredients and modern cooking techniques. [4]