KAMPUCHEA RESTAURANT
Opened: November 2006
Chef-Owner: Ratha Chau
Web Address: www.KampucheaNYC.com
Address: 78 Rivington Street (Corner of Allen Street)
New York, NY 10002
Phone: (212) 529-3901

Price: (Inexpensive-to-Moderate) $10-$18
Hours: Mon - Tue 5:30 pm - 12:00 am
Wed - Fri 5:00 pm - 1:00 am
Sat 12:00 pm - 1:00 am
Sun 12:00 pm - 12:00 am
Reservations: Not Accepted
Cash Only
12 Wines By The Glass ($8-$11). Bottles From $35. Cocktails: $11

I Know This Great CAMBODIAN RESTAURANT

Chef-Owner Ratha Chau of KAMPUCHEA RESTAURANT

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.

Despite its reputation as a world-class restaurant city, New York’s, like London’s real contribution to gastronomy is its variety of affordable small, charming ethnic restaurants. Over the years the trend has continued, although they are not so inexpensive as the old days and some have evolved into hot destination restaurants.

Kampuchea Restaurant is a tribute to Cambodian street food, redefined by Chef-Owner, Ratha Chau. Kampuchea provides a communal dining experience and schoolroom accents (like a notebook-inspired wine and cocktail list), evoking a playful atmosphere. But the food totally serious and there wasn’t one clinker in an elaborate dinner, starting with a sassy Pickle Plate, marvelous Baguettes, brimming with Sweet-Pulled-Oxtail, terrific House Cured Bacon and unique home made Headcheese. While the Ribs are fabulous, the Catfish Crepe is to die for and substantial bowls of Noodle/Soup/Stews, like one boasting Okra, Brisket, Oxtail and Papaya are soul satisfying.

In addition to exceptional service by lovely young women, there is a fine selection of wine, beer and knockout cocktails such as one based on Cachaça, Brown Sugar, Lime and Thai Chili Sauce that is guaranteed to send you home with a warm glow. The beautiful wooden tables were designed by the chef at Kampuchea Restaurant, (78 Rivington Street at Allen), which rates a not to be missed A Major on the Walman Report.

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Succulent P.E.I. Mussels

The Attractive Dining Room at Kampuchea Restaurant

Background

Kampuchea Restaurant opened in November 2006 and instantly became the only Cambodian restaurant in Manhattan. Chef-Owner Ratha Chau, created the menu as a tribute to the street food of his native country, Kampuchea, which means “Cambodia” in Khmer. The menu, based on traditional dishes of Cambodia, is evolved through Chau’s own interpretation.

Chau’s use of first-rate, fine-dining-level ingredients and labor-intensive cooking methods stand out throughout the menu. From the broths and seafood to the garnishes and dipping sauces, signs of superior-quality-preparation and rich flavors emerge. Having earned only home kitchen expertise prior to opening Kampuchea, Chau says he intended for the restaurant to mimic flavors of Cambodia and southeastern Asia, but his dishes are not intended to be traditional, “I am not cooking the Cambodian dishes that you might have there – those that were passed down from my family.

This menu has no authority in terms of tradition, it is a tribute to the food of Chau’s native country based on an acquired palate that assimilates those flavors from living in Cambodia and Vietnam as a child and having come to the United States as a refugee early in his life.” Kampuchea Restaurant, which is located on the corner of Rivington and Allen streets in the heart of the Lower East Side, has become both a favorite of neighborhood locals, as well as a dining destination for others in New York City and beyond. Chau’s menu, a “tribute to street food,” was initially intended for diners looking for a casual but distinctive, neighborhood meal. “I expected word-of-mouth to influence some circles of people to travel but I thought most of our business would consist of local residents, wanting a bowl of noodles or a plate of ribs.

I had no idea that we would reach such a large proximity and diverse group of people who want to travel for a full experience of our restaurant,” said Ratha Chau, Chef-Owner. The five-section-menu includes a diverse selection of items including a starter section, Cambodian Savory Crepes, Num Pang (Cambodian sandwiches), Grilled items and a list of noodle dishes. Best-seller summer dishes include: Grilled Sweet Corn, Butter Filet Mignon, Pickle Plate (meant to be enjoyed throughout the meal), P.E.I. Mussels, Chopped Jumbo Tiger Shrimp & Red Onions Crepes, Num Pang Sampler, Tamarind Baby Back Ribs with Cilantro Dip, Oxtail Stew, Phnom Penh Katiev and the Filet Mignon Katiev.

Despite Ratha Chau’s minimal experience as a restaurant Chef, he takes a bold approach to the integrity of his dishes. Some dishes, such as the pickle plate may not be consistent in cut-size or selection because Chau serves only the best of what his kitchen produces. Customers are also encouraged to eat the dishes as they are, rather than changing ingredient elements and servers will suggest alternative dishes, that more accurately reflect guests’ preferences. Kampuchea Restaurant (78 Rivington Street, New York, NY 10002, 212-529-3901) is a tribute to Cambodian street food, redefined by Chef-Owner, Ratha Chau. Menu items reflect the tastes of southeastern Cambodia combined with other regional influences. Kampuchea Restaurant provides a communal dining experience and schoolroom accents that evoke a comfortable and playful atmosphere

Staff

Chef de Cuisine: Scott Burnett
Manager: Blair Brown
Restaurant Size: 900 square feet (including open kitchen)
40 Seats

Description: Kampuchea Restaurant (78 Rivington Street, New York, NY
10002, 212-529-3901) is a tribute to Cambodian street food,
redefined by Chef-Owner, Ratha Chau. Menu items reflect the
tastes of southern Cambodia combined with other regional
influences. Kampuchea Restaurant provides a communal dining
experience and schoolroom accents that evoke a comfortable and
playful atmosphere.

Menu Sections: Grilled Corn, Salads, Butter Filet & Pickles
Cambodian Savory Crepes
Num Pang (Sandwiches)
From the Grill
Katiev (Noodle Soups), Rice Soup, Stew & a Cold Noodle
Top-Selling items: Grilled Sweet Corn
Butter Filet Mignon
Pickle Plate
P.E.I. Mussels
Chopped Jumbo Tiger Shrimp & Red Onions Crepes
Num Pang Sampler (Sandwiches)
Tamarind Baby Back Ribs with Cilantro Dip
Oxtail Stew
Phnom Penh Katiev
Filet Mignon Katiev

Décor Design: Ratha Chau
Décor Elements: Warm, monk-like colors
Communal dining on schoolroom desk-like tables, designed by
Chau to mimic those he remembers from school in Cambodia
An open kitchen, typical of those in Asia
Generous use of woods
Hand-laid tin ceiling
Rooster-themed and simple Asian tableware

RATHA CHAU
CHEF-OWNER, KAMPUCHEA RESTAURANT

Ratha Chau, 35, began cooking as a child just after he and his two brothers came to the United States as Cambodian refugees. Living in Connecticut and Massachusetts, Ratha and his brothers learned to cook preparing typical American-household meals as their mother worked long hours.

On occasion they would be invited to the home of other Cambodian families living near them in the United States, where Ratha had the opportunity to eat authentic Cambodian dishes. In November 2006, Ratha Chau opened Kampuchea Restaurant (78 Rivington Street, New York, NY 10002, 212-529-3901). Having worked front-of-house positions at other restaurants throughout his career, Ratha had an acute understanding of what it took to run a restaurant, but he had never stepped behind a commercial stove. Without hesitation, he created a menu showcasing his own version of Cambodian street food for Kampuchea Restaurant.

“Kampuchea Restaurant is a tribute to my native country, Cambodia. The menu is not traditional, but it comes from my heart,” said Ratha Chau, Chef-Owner of Kampuchea Restaurant.

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