Angkor Restaurant brings Cambodian cooking to a central Palmerston North dining room where freshness and balance guide the menu. Khmer flavours are built from lemongrass, makrut lime, turmeric, tamarind and other aromatic ingredients, with dishes cooked to order and sent out as soon as they are ready. The restaurant takes bookings for dinner and also prepares pickup orders, while vegetarian and gluten-free diners are invited to discuss suitable choices with the team.
Entrées offer a compact tour of the kitchen before the main dishes arrive. Stuffed chicken wings combine pork, vermicelli and lemongrass, while fresh rice-paper rolls use chicken, shrimp and crisp vegetables with a Khmer dipping sauce. Prawn toast, five-spice beef, salt-and-pepper squid and satay skewers can be ordered separately or gathered into sharing platters. Somlor machou, a sour soup with tamarind and pineapple, introduces the sweet-sour balance central to Cambodian food.
Sizzling dishes let diners choose chicken, beef, prawns, fish or vegetables across lemongrass, chilli, ginger-and-pineapple and satay preparations. Beef lok lak is served with fresh salad and a pepper-lemon sauce, while fish in coconut sauce brings chilli and richness together. Red and green Khmer curries can be prepared with meat, seafood or vegetables. Pork with plum sauce, grilled chicken and a Khmer omelette add further routes through the meat and combination sections.
Seafood ranges from ginger fish and garlic king prawns to a hot pot containing prawns, squid, scallops, mussels, tofu and vegetables. Noodles and rice provide complete meals of their own: Angkor laksa, stir-fried or crisp chow mein, Singapore noodles and Khmer fried rice all allow different protein or vegetable choices. That flexibility, together with adjustable heat on several sizzling dishes, makes the menu workable for a table exploring Cambodian flavours at different levels of spice.
Address: 4 Coleman Place, Palmerston North 4410, New Zealand
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