For an evening, it felt like 2019 again! After reading mentions of Khmai
here (thanks bw!) and elsewhere, my interest was piqued, so I was pleased when one of my very earliest internet dining companions and photography mentor -- we're going on 20 years now! -- suggested we have dinner there together. Not only did we have a great meal, we even enjoyed an LTHer sighting, running into Kuhdo, who also seemed to be enjoying his meal. Definitely felt like the old days in a number of ways . . . old friends, other LTHers, way too much food on the table and me with my stupid, big-ass camera . . .
The room is big and comfortable. While there were only a few parties there during our meal, I suspect it's not going to stay that way for very long. Our server, Abriana, was great, answering all of our annoying questions, making recommendations, providing guidance, tending to us/checking on us frequently but Chef Sang served most of our dishes, explaining them in detail as she brought them to the table. It was clear that she was proud of them and with good reason. This was some delicious and soulful fare. Other than a couple of great meals I had at Phnom Penh in Cleveland, this isn't a cuisine with which I have any experience. There are definitely some similarities to Thai and Vietnamese, especially on the ingredient side, but the dishes we had stood on their own and delivered combinations of flavors and textures that were new to me . . .
Khmai Cambodian Fine Dining - 2043 W Howard St, ChicagoMai's EggrollsStuffed with ground chicken, bean thread noodles and taro root.
Ultra-crispy and delicious.
Chein Sach ChroukPork ribs marinated in sweet soy, shallots and red chili paste.
Sticky, sweet, crispy outside and tender inside.
Bai TwakoTraditional Cambodian sausage made with beef, Khmer spices, galaga (sic), lemongrass, garlic and lime leaf. There was nothing I didn't enjoy (or wouldn't order again) but for me, this was one of the stand-out dishes of the meal. It was meaty, sticky, unctuous and bursting with flavor. And the house-made pickles that accompanied it were spectacular. Chef Sang described the process of making this sausage with her mom, which takes them 2 weeks (dehydrating, stuffing by hand, drying, etc.). To me, it's worth every bit of that effort. I was just one of the best things I've eaten in a very long time.
Slab Morn AngWings marinated in Khmer spices, fried and tossed in sweet and spicy tamarind sauce.
Gooey/crispy, sour and sweet.
Lod ChaPan fried pin noodles tossed in Khmer sauce, topped with Chinese broccoli, sweet onion, roasted peanuts and a fried egg (missing in our serving
). Per Abriana's suggestion, we opted to top this with Sach Koh (steak), which was a great choice.
Ang Tropp DottKhmer marinated eggplants, grilled and stuffed with ground pork (or ground chicken), red onion, diced peppers and shallots. Topped with fresh herbs sweet chili tamarind sauce and crispy garlic. I loved the smoky char on the eggplant and the flavorful richness of the stuffing. Another top favorite of our meal.
Nyrom Sloek ChekBanana leaf, roasted chicken, bean sprout, carrots, cabbage and sweet peppers. Tossed with spicy chili fish sauce. Topped with fresh herbs and roasted peanuts. This reminded me a lot of the Vietnamese goi ga but definitely struck some flavor notes of its own.
All in all, a phenomenal meal that dazzled me and re-sparked my enthusiasm for dining out like few places have over the past couple of years. I'll be remembering it fondly for a long time to come . . . of course, I plan on going back soon and making some new memories, too.
Some additional notes: We asked about some idle chafing dishes in the back corner of the restaurant and Chef told us that she's hoping to initiate a Sunday brunch at some point soon but wants to get the kinks worked out first. As noted upthread, they have adjusted their hours and as such, at least for now, they're not planning on being open for lunch. While that's a minor bummer, this place is turning out some terrific food and will hopefully draw a sustainable -- and sustaining -- dinner crowd.
=R=
Khmai Cambodian Fine Dining
2043 W Howard St
Chicago, IL 60645
(312) 626-7710
Khmai Menu - 22.0817 . . .
Same planet, different world