Opposite, you’ll find the second outpost of Battambang, a Cambodian standby for Khmer cooking run by Soc Kieng Hua and her chef brother Khieng Hua Houch. When the roller door goes up, expect crowds of all ages to flock for crisp chicken served on sweet-sour sauce, more num banh chok, and delicate Phnom Penh noodles (dry or in broth) loaded with prawn, beef and liver. Pro tip: Don’t forget to ask for some of their secret sauce to take home. Good Food reviews are booked anonymously and paid independently.
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