Cambodian in Phoenix

Reathrey Sekong isn't Phoenix's only Cambodian restaurant, but it is certainly the best. The cha kreunh, or lemongrass stir fry, is perfection — a heaping pile of beef, chicken, or tofu stir-fried with onions, green beans, bell peppers, and kreung spices, paired with a small bowl of jasmine rice. Also on the must-order list here are the Cambodian pork chops — grilled and marinated in garlic soy sauce — and, for the meat-averse, the kathiev cha koansuh (ask for these student noodles with tofu and the vinaigrette instead of the oyster soy sauce). The dark maroon walls and numerous buddhas offer a calming dining experience that works either for a co-worker lunch or a date. New Normal: Reathrey Sekong now has a small and well-decorated outdoor patio in the parking lot near the entrance.

It might be the size of a walk-in closet, but the unusual mix of Cambodian and Arabic cuisine at Thaily’s punches far above its square footage. Run since 2021 by wife and husband Thai and Lee Kambar (Thai-Lee’s … get it?), Thaily’s two signature cuisines tend to cross-pollinate less than they cohabitate, with Thai’s Cambodian fare comprising the lion’s share of the menu. Puffy fresh pita stuffed with lemongrass beef skewers makes for a fine sandwich, but digging into a dish such as salaw machu — a sour, fragrant Cambodian soup loaded with eggplant — is a wide-eyed moment for any food lover. Curried chicken, whether in the form of blistered, charred thighs or a rich coconut stew, is always an excellent choice. Salads, meaty and otherwise, are beautifully balanced and blistering hot. And the prahok ktiss — a funky Cambodian ground pork dip flavored with kroeung, makrut lime and fermented fish — is an absolute must, studded with diminutive pea-sized eggplant and served with a platter of fresh crudités for dipping and munching.