Amok - BBQ pork belly bun bao, pickled daikon, cucumber, Vietnamese mint, chilli jam ($6.90)

Amok, Windsor

Amok

Amok is the pride and joy of chef and owner Woody Chet, originally from Cambodia. After stints at places including Tonka and Coda, Woody decided to branch out on his own and introduce more of his native cuisine to Melbourne. Amok is a traditional dish of coconut milk-based curried fish, steamed in a banana leaf cup. You can definitely try it here, but there’s also much more than that.

Amok - Crispy soft shell crab, pickled cucumber, sweet Asian coleslaw, preserved lime mayo, brioche ($8.90)
Crispy soft shell crab, pickled cucumber, sweet Asian coleslaw, preserved lime mayo, brioche ($8.90)
Amok - Crispy king prawn, brioche roll, chocolate bacon, gherkin, smoked paprika mayo ($8.90)
Crispy king prawn, brioche roll, chocolate bacon, gherkin, smoked paprika mayo ($8.90)
Amok - BBQ pork belly bun bao, pickled daikon, cucumber, Vietnamese mint, chilli jam ($6.90)
BBQ pork belly bun bao, pickled daikon, cucumber, Vietnamese mint, chilli jam ($6.90)

The menu at Amok features food based on traditional Cambodian dishes and flavours, using local ingredients. We start off with a few different buns and bao. The Soft Shell Crab Roll has a fresh and vibrant flavour, and the juicy crab is coated in a batter that stays crispy for quite a long time. One of the better soft shell crab rolls I’ve had. The Crispy King Prawn roll is full of banging flavours thanks to its chocolate bacon, gherkin and smoked paprika mayo. Both of these are delicious, but our favourite is the BBQ Pork Belly Bao. The protein is well-salted and tasty, and our palates are brought alive by the spicy kick of the chilli jam. The savoury elements are balanced by the freshness of Vietnamese mint, pickled daikon and cucumber. In each of these dishes, there’s a complexity of flavour from both the combination of ingredients used, and the formulation of their sauces.

Amok - Twice cooked tender beef rib, caramelised coconut chilli, pickled pineapple, morning glory
Amok - Twice cooked tender beef rib, caramelised coconut chilli, pickled pineapple, morning glory
Twice cooked tender beef rib, caramelised coconut chilli, pickled pineapple, morning glory

The Twice-cooked Beef Rib is most certainly tender, and the meat falls off the bone with little prompting. Its sauce is salty with a slight tang, and the pineapple, morning glory and crispy chilli and coconut break up its boisterous character a little. Perfect with rice.

Amok - Cambodian duck curry
Cambodian duck curry

Amok’s signature dish is the Cambodian Duck Curry. The curry sauce is rich and thick, and there’s a touch of sweetness to it, together with a slight herbal kick from lemongrass. The duck is tender and moreish. It’s their signature dish for good reason.

Be sure to check out Amok’s mouth-watering modern Cambodian menu. Woody’s twist on Khmer cuisine is full of punchy flavours that are just waiting to be explored, and I wouldn’t hesitate to re-order any of the dishes we tried today.

Amok

Disclaimer: I was invited to Amok as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time

Amok
119 Chapel St
Windsor, VIC, 3181
(03) 9525 0499
www.amokrestaurant.com.au
Amok Restaurant Menu, Reviews, Photos, Location and Info - Zomato

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