Phone: (03) 9558 5555
Cuisine: Cambodian and Thai
Overall Impression: 7.5/10
J loves Cambodian food. Speaking about his travels to Phnom Penh, he salivates with the thought of the local cuisine he had the opportunity to devour. I, on the other hand, have not had the pleasure of tasting authentic Cambodian food until today, thanks to my lovely colleague, C.
After attending a presentation by a government department all the way in Dandenong, S, C and I thought it fit to reward ourselves with a Cambodian feast before returning back to work in the city. After all, Springvale was very much on the way.
C is familiar with both Springvale and Cambodian food, so we knew we were in good hands. Upon her recommendation, we ventured into a quaint looking restaurant called The Purple Orchid (now known as "My Cambodia"). The fittings were casual – practicality certainly reigned over the aesthetics. That said, it brought about a relaxed ambience that was appropriate for the sort of feasting we were about to luxuriate in.
Over the meal, S told us tales of his adventures in Cambodia. His stories ranged from $5 per night huts on the beach to waking up with his mates all of whom were unexplainably wearing new t-shirts.
The menu boasts a variety of Thai, Vietnamese and Cambodian dishes. But C, S and I decided to stick to the plot – Traditional Cambodian cuisine. We gave C free reign over the menu (which turned out to be an excellent decision). The following are the delectable dishes we had:
The soup was incredibly fragrant. It was beautifully rich in flavour. It was a great start to the meal as it certainly induced appetite.
The beef was incredibly tender. Cooked to perfection; it was pink and juicy. The flavours of the salad were incredibly balanced. The crunch from the peanuts and onions brought a lovely textural element to the dish. The sourness from the lime juice, the sweetness of the palm sugar, the savouriness of the fish sauce/soy sauce and the freshness of the basil and coriander leaves came together in an immaculate flavour explosion. And of course, the perfect hint of chilli brought that extra edge to the dish. I would describe this as a Thai beef salad on steroids. Our taste buds were satiated.
The spring rolls were pleasant to eat. They were crisp and well-seasoned.
It was an enjoyable introduction to Cambodian food. The portions were notably generous - the three of us certainly glutted our appetites and there was still plenty of food left over. Thank you for sharing this gem of a restaurant, C! I cannot wait to go back!
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