TANGRAM MENU SEASONAL
Khmer Specials
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Like most other Asian countries, the staple for a Cambodian meal is rice. The Khmer cuisine shares much similarity with the food of its neighbors Thailand & Vietnam. However, Khmer food is not as spicy as Thai food and you may also find many Vietnamese touches in the Khmer cuisine with whom it shares a long history and colonial past.
Typical Khmer spices are regarded to as pepper and chilli. Pepper from the Kampot region has been regarded to as some of the best peppers in the world for example. Star anise and palm sugar are two spices that are readily available and used to caramelize meat. Our pork ribs marinated in sugar palm is therefore an all time favourite together with our Fried Fish with Lemongrass Sauce and cabbage rolls!
Other spices used in the Cambodian kitchen include Turmeric, Galangal, Ginger, Lemongrass and Kaffir Lime. Mushrooms, baby corn, long beans and bok choy are common vegetables that the Cambodians love to use in their dishes. All of our dishes are daily prepared of fresh ingredients. We do not pre-prepare dishes, they are all made to order. We follow our own recipe's & concept and this may differ from the different restaurants you find around town. Our Amok is made fresh, our lokal is made with imported beef to give a leaner taste to it (as local beef can be quite tough) and our vegetarian selection goes way beyong fried vegetables! All of it you can taste at Tangram Garden in a traditional and tasty style!