Amok

Reflecting Khmer culture and etiquette, Amok opened in Chapel Street, Windsor without fanfare and chaos, instead opting for grace and gratitude. This subtle yet inviting approach allowed husband and wife team, chef Woody Chet (previously from Coda and Tonka) and Chanthida Penh to gently introduce Cambodian cuisine to locals. The result is a restaurant that possesses a highly inviting atmosphere and is loved by locals. 

Under Chet's guidance, the menu features delicious dishes that boasts traditional Cambodian flavours and ingredients in innovative ways. It is no surprise that Chet's commendable work has won him national accolades, including the Most Outstanding Apprentice Chef award at the Australian Culinary Federation’s Fine Foods competition in 2013. 
The BBQ pork belly baos, were a stunning start to our visit. The fluffy white bao buns were the perfect canvas for the tender flavour-laden chargrilled pork belly, textural pickled cucumbers and addictive chilli jam. 

To follow, we adored the presentation of the Sihanoukville style grilled squid and loved the flavours even more. The quality of the squid was exemplary. The perfectly cooked squid was stuffed with aromatic lemongrass pork, chilli and wild mushroom. The condiments of ripe mango and orange worked wonders, delivering the perfect level of sweetness and freshness to the dish.

The chef’s signature dish, the Cambodian duck curry was a standout. Generous morsels of duck were adorned in perfectly seasoned curry broth which possessed the customary punchy flavours exhibited by South East Asian curries - the flavours, familiar yet different. Each bite truly gratified the palate in both texture and taste. The dish was unfaultable.

Continuing the trend of impressive dishes, the twice cooked beef ribs were stunning - Tender, falling off the bone, juicy and packed with flavour and carefully balanced with a fresh and slightly tart salad of caramelised coconut, chilli, pickled pineapple and morning glory.

Finally, the dessert of red rice ball, avocado ice cream, seasonal fruits, boba and toasted coconut concluded our evening on a sweet high. A magnificent take on the traditional "sticky rice and coconut cream dessert" which was thoroughly modern and absolutely delicious.

Amok offers a sophisticated Modern Cambodian menu within a relaxed, friendly and intimate atmosphere. The perfect place to discover new and different flavours.

Location: 119 Chapel Street, Windsor
Phone: 03 9525 0499
Link: www.amokrestaurant.com.au/
Cuisine: Modern Cambodian