Sang's new restaurant within a restaurant - Kaun Khmai, or "child of Khmai" in Khmer - will offer a livelier atmosphere, cocktails with mixers like mango and lychee juice, and a street food menu that reflects staples from roadside vendors found throughout the Southeast Asian country.
The menu will feature skewers - like grilled beef, chicken, or squid - plus smoked chicken wings, and frog legs stuffed with ground chicken or pork, vermicelli, wood ear mushrooms, and lemongrass. Frogs are a popular and versatile street food favorite in Cambodia, often transformed into sausage or barbecued whole.
Sang also teases options like Cambodian rib tips marinated in lemongrass, shallots, and palm sugar; a smash burger made with twa ko (spicy and sour Cambodian sausage); and Cambodian desserts like noum kon (a relative of the doughnut made with rice flour and caramelized brown sugar).
Kaun Khmai provides an on-ramp for younger Loyola students and locals unfamiliar with Khmer cuisine - potential customers who may be reluctant to invest in an upscale dinner at Khmai. She's hopeful that without Americanizing anything, that Kaun Khmai's fun street food will serve as a gateway toward traditional Khmer flavors.
[
add
]
[
|
|
...
]