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Phnom Penh Restaurant Ltd

244E Georgia St E
Vancouver, BC V6A 1Z7

(604) 734-8898

Rating: 4 out of 5 stars (104 reviews) Average Rating Over Time
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Asian Black Pepper Squid butter beef Cambodian Cambodian Butter Beef Casual chicken wings hot and sour soup Marinated Butter Beef Pricing: Average Main Course Price is $14 restaurant Salt and Pepper Squid Spicy Beef Brisket Pho Vietnamese Vietnamese Coffee With Condensed Milk Vietnamese Deep Fried Chicken Wings Vietnamese Shrimp Salad Rolls Vietnamese Sizzling Crepe Vietnamienne

Hours: Sun & Fri-Sat 10am-10pm; Mon-Thu 10am-9pm
Status: Open
Payment Methods: Visa, MasterCard, American Express


Phnom Penh Restaurant Ltd offers these services: restaurant.
by ourbis on September 03, 2013 from ourbis

Editorial Reviews

This family-run restaurant, serving Vietnamese and Cambodian cuisine, is a perennial contender for, and occasional recipient of, the Vancouver magazine award for the city's best Asian restaurant. Khmer dolls are suspended in glass cases, and the subdued lighting is a welcome departure from the harsh glare often found in inexpensive Chinatown restaurants. Try the hot-and-sour soup with prawns...
Rated 1.75 stars by frommers on December 14, 2011 from frommers
Every restaurant boasts a signature dish; Phnom Penh has two: spicy garlic squid and deep-fried chicken wings. Lightly battered, they're cooked to a perfect crisp and served with tangy lime-pepper dipping sauce. These insanely irresistible morsels have earned plaudits from Anthony Bourdain and Julia Child. Melt-in-your-mouth butter beef sees thin slices barely kissed with a sear then artfully...
by vanmag on October 07, 2009 from vanmag
The restaurant describes itself as Cambodian-Vietnamese – two cuisines which will have much in common given the geographic proximity of the two countries. (The food from Laos and parts of Thailand are similar as well). The Khmer (Cambodian) and Vietnamese names of many dishes are often phonetically identical.<br/><br/>Much of the cuisine in this region all have certain elements in common – the use of...
by gastronomydomine on January 22, 2009 from foodosophy
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