Everything about Kampuchea is adorable; the dark wood interiors with tiny cabinetry, under the table hooks, open kitchen; the staff's sunny demeanor and cutie owner Ratha Chau and chef de cuisine Scott Burnett. The only Cambodian restaurant in town, standouts are the grilled corn with chili mayo and coconut flakes; seared sweetbreads with Chanterelle and shiitake mushroom broth; the Num Pang (toasted sandwich) tasting platter; and the Tamarind baby back ribs. Dishes come garnished with sides of pickled nibbles such as marinated cabbage, green papaya and bean sprouts which ease the palate since many dishes are chili-happy. What makes this spot a winner are various delicate balances. Singletons can come eat here and feel comfortable as can big groups thereby drawing locals and foodies. Also balanced out is a large menu, also including savoury crepes (everyone's favourite Berkshire pork) and noodle dishes (ten to chose from including a hot duck lemongrass soup noodle; Phnom Penh; and a chilled tiger shrimp and pork belly hoisin number) that somehow is never-ending but not unmanageable. Every night for dinner except Monday and lunch available only Friday through Sunday.

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