Try out the kor koo noodle soup, brewed a fiery purple in Cheng Heng’s kitchen, or the machu angkor, manufactured with Winter season squash, pineapple, and lotus stems. Help save room for the thuck kaw chuew: Beans nestled below sweetened co… Read More

Then it’s on to the pasta: Feel Mafalda bolognese, crab ravioli, or purple wine spaghetti sprinkled with pine nuts. Bar La Grassa’s open-flooring dining space is stylish and somewhat crowded, which supplies it the convivial feel of a French brasserie. Ope… Read More