Cuisine:

• Asian
• Others

Angkor-Borei Description:
The first-rate cuisine in this bare-bones white stucco room is Cambodian, one of the least-explored Asian cuisines in the Bay Area. Less elegant than Vietnamese and spicier than Thai, the offerings here include grilled beef balls stuffed with freshwater chestnuts and served with pickled vegetables, and a crêpe of tofu, bean sprouts, ground pork and coconut with a lemon-garlic sauce and a shredded vegetable salad. Whole fried fish topped with a sweet-hot sauce is typically Cambodian, as are rich clay-pot entrées containing shrimp and vegetables. Vegetarians flip for the mock duck and chicken preparations. Prahok, however, is a must-order for diners eschewing the meatless options. The mound of mushy stewed pork---a dip, really---comes with an assortment of snappy raw vegetables, and it's as deep and hearty as a slow-simmered ragù.


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