"In a tiny, unfussy lime-green space lively with chatter and the beat of indie-sleaze throwbacks, the pair behind a beloved pop-up is turning out some of the city's most exciting - and hardest to find - Khmer dishes at Bong. While soups and stews are staples of Khmer cuisine, the restaurant leans on more summery seafood dishes to start. Don't skip the crispy head-on shrimp, though it's more about the spicy, herbaceous mango dressing on top."
"The whole fried fish ($44), with its rainbow array of accompaniments, appears on almost every table. Ground lime leaves in the coating give each bite a citric zap. For a splurge, get the saucy, stir-fried lobster instead ($95). More of a turf fan? The bone-in pork chop, bejeweled with almost-bursting sungold tomatoes, is a must-order, though it contains fish sauce; the restaurant is currently unable to accommodate vegan diets or seafood allergies."
"Some of Bong's best dishes - like the lobster, whole fish, and wings occasionally on offer - beckon you to eat with your hands. Let it be an excuse to get to know your dining partners better - and to check out the bathroom mural painted by owners Chakriya Un and Alexander Chaparro when you wash your hands after. Despite the immediate buzz, in its early days the restaurant is currently open just three days a week, with tables available by reservation only."
Bong occupies a tiny lime-green space pulsing with lively chatter and indie-sleaze beats. The menu emphasizes summery seafood starters alongside traditional Khmer soups and stews. Standout dishes include crispy head-on shrimp with a spicy, herbaceous mango dressing; a whole fried fish ($44) coated with ground lime leaves; and a saucy, stir-fried lobster ($95). The bone-in pork chop arrives with sungold tomatoes but contains fish sauce, and the restaurant cannot currently accommodate vegan diets or seafood allergies. Mina Park's desserts sometimes appear. Some dishes invite eating with hands, and a bathroom mural was painted by the owners. The restaurant is open three days a week by reservation.
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