Beef Tendon Noodle Soup
Tendon braised until it gives way completely, over rice noodles in our overnight beef broth.
Slow-simmered beef broth, Khmer stew and Cafe Deum coffee, cooked to order from 07:00 every day. Prices in US dollars.
20 dishes across 4 sections
Bowls built on a broth we simmer overnight with beef bones, star anise and cinnamon.
Tendon braised until it gives way completely, over rice noodles in our overnight beef broth.
Thin-sliced brisket with bean sprouts and Thai basil, finished with fried garlic oil.
Hand-rolled beef meatballs with a springy bite. The bowl most regulars start with.

Tendon, brisket and meatballs in one bowl, for anyone who cannot choose.
Oxtail simmered until the broth turns cloudy and the meat slides off the bone.
Our broth with fresh chilli, a fistful of holy basil and a squeeze of lime.
Small plates to share while the broth is still too hot to drink.
Rolled to order with taro, carrot and glass noodles, then fried crisp.
Braised beef, pickled carrot, cucumber and pate in a crisp Khmer baguette.
Cold tendon tossed with lime, fish sauce, chilli, shallot and plenty of herbs.
A bowl of jasmine rice, for mopping up what is left of the stew.
Sharp pickles of carrot and daikon, cut through a rich bowl.
Cafe Deum coffee, preserved-lime soda and iced tea, all made to order.
Dark-roast Khmer robusta brewed through a cloth filter and poured over ice.

The same brew cut with sweetened condensed milk and stirred until it ribbons.

Salted preserved lime muddled with soda and a little sugar. Sour, salty, very cold.
Strong black tea over ice with fresh lemon, brewed here rather than poured from a bottle.
A small pot of plain hot tea, the way it arrives at every Khmer breakfast stall.
Pressed in the morning and served with a wedge of kaffir lime.
Dishes we cook in small batches. When they are gone, they are gone.

Beef and daikon stewed with lemongrass and star anise, served with a warm baguette.
Seared beef in a peppery sauce with rice, tomato and a fried egg on top.
Roasted marrow bones dropped into the broth just before it leaves the pass. Weekends only.