Do you get the sinking feeling I get when you hear of a restaurant closing that you really wanted to try and never did? When I heard Khmai Fine Dining was closing after two years of great buzz, I thought I missed out. But no worries, founder and chef Mona Sang was moving Khmai to a bigger, busier location directly across from the Loyola campus in Rogers Park. Even more exciting, she was opening a more casual sibling, Kaun Khmai, right next door.
This time I did not hesitate and chose the more upscale side for a special dinner. It was a damp, early winter night in Chicago but we were instantly transported to lush Cambodia with the warm flavors of lemongrass, cilantro, coconut and fiery chilis. Chef Sang doesn’t hold back on the authenticity. She wants her guests to experience true Khmer cuisine like nomba chok (rice noodles in fish broth), amok (fish curry steamed in banana leaves) and loc lac (seared ribeye encrusted in Kampot peppercorns). All dishes were artfully and lovingly presented. For the chili-phobic, steer clear of “Cambodian spicy” but don’t be intimidated here, the staff at Khmai is very welcoming and very eager to tell you all about Cambodian food.
Must-Try Dishes: Loc Lac, Sach Ko Jakak (Grilled Skirt Steak Skewers)