Rock Lobster Cambodian

RonL

Ron & Deb 27th May 2009

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Any time we do not feel like cooking it's of to see Liep and his wife Kim for some friendly service, great food and reasonable prices and a regular crowd ensures that the food is always fresh.

My favourite is the seafood special (grilled prawns, salt & pepper squid & battered scallops) served with chips and salad. Also the grilled snapper, salad and chips are great. Try his Cambodian dishes they are great and not too spicy. Liep makes a great coffee and is open for breakfast, lunch and dinner

TamaraC

Rock Lobster Seafood Restaurant 17th May 2007

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On a Thursday night sometimes me and DC just don't feel like cooking, or even defrosting one of our ‘Gourmet Dinner Service' meals (more another time). What we fancy is a nice, hot, tasty meal, not too expensive but nice. We pulled into Young Street Cremorne, which is the street behind the Orpheum. In a plaza that includes a tasty cheap Japanese restaurant, along with a nail salon and Laundromat (should you require that particular suite of services), is a Cambodian restaurant called ‘Rock Lobster Seafood Restaurant'. ‘Someone' (whom I can't quite remember) recommended Rock Lobster saying that they do groumet fish and chips, barramundi, prawns, that sort of thing, but what is really special there is the Cambodian food.

So we tried the Cambodian food and it was GREAT. Having never tried Cambodian food before we said to the lovely jovial host (Liep) ‘What's good? We haven't tried Cambodian before'. He suggested, and we tried the Sam-Lom Machu (tender beef with lemongrass, lime leaf and Tamarind sauce) and the Kary Trey (traditional Cambodian prawn or fish curry).

Before receiving these dishes though, we were treated to tiny home-made spring rolls, fresh from the fryer and filled with chicken mince, glass noodles, taro and carrot, with a garlic ad sweet chilli sauce for dipping.

It turns out that Cambodian food is much like Cambodia itself – something between Vietnamese and Thai.The beef was finely sliced, tender and tangy with a perfect balance of chilli, lime and tamarind flavours. The prawns were incredibly fresh and sweet, and not overpowered by the gentle yellow curry sauce with basil and spices. We complimented Liep on the food, especially the prawns which, he told us, were freshly shelled before they were cooked.

We also enjoyed a conversation with Liep about eating in Cambodia and will definitely go back for his friendly, welcoming style as well as the delicious gentle cooking.