We started our meal with steamed vegetarian Khmer dumplings and some fried spring rolls (haha no, I don't think they are particularly Cambodian but we just couldn't resist!). The skin for the dumplings, made from rice flour, were on the thick side and the inside was stuffed with fried garlic chives (gau choy in Cantonese, which has flat leaves). The flavour was good but it was a little too doughy for my liking. The spring rolls were the standard sort you find anywhere and nothing to write home about.
The mains on the menu were meant to be shared and they cook most dishes to your choice of meat, seafood or vegetables. I suppose this makes it all very flexible but not very traditional. We had Khmer curry with pork - a thin coconut based stew, heavily flavoured with cinnamon, with thin slices of pork, chunks of potato, carrots and sweet potato. It was rather good and we could smell this cooking as we walked into the restaurant earlier. Behind it the Khmer curry in the picture was the fish stew with coconut milk, which (judging from my memory of it) wasn't particularly memorable.
Stir fried minced pork with beansprouts - tasty but again not great. I'm sure this dish was called something else on the menu but being the usual scatterbrain (despite my best intentions! ;), i didn't write any of the names down (I still don't).
There was also this un-manned stall with dried and drying cockles. In typical tourist fashion there was a chorus of 'arghhhhhhh!!!' from us. Though there wasn't anyone at this stall while we were there, I did see quite a few other dried cockle stalls during our stay and quite a few shells on the ground. A local favourite, then. There was also a bottle of sauce at the stall, which I assume goes with the cockles but in that boiling mid-day sun ... I do wonder how safe the stuff is. Yes, yes, TOURIST!