Bong

The servers were beautiful, attentive, and so warm. The food was glorious. The music was sublime and it felt like it was breathing and vibrating with the neon that adorned the space. I ordered the head on shrimp with the fluke ceviche, and closed with their pineapple sorbet. Everything was absolutely delicious and couldn’t find fault with a single dish. The flavors were out of this world and the crispiness and heat of the shrimp with the texture of the fluke ceviche with crispy garlic on top! The pineapple sorbet was perfect. One of the best meals I’ve had in a long time.

I was blown away by my experience here! Yes, reservations are hard to snag, but when you do - you’re in for a treat. I got to briefly meet and chat with Char, the head chef and owner. She was a delight to chat with, and her passion for what she does was so clear. The pomelo salad was so bright and bold and delicious! My friend and I loved the head on shrimp. They were cooked perfectly and seasoned well. The clams were a nice dish, though the least WOW of the bunch. The whole fried fish was my favorite dish of the evening. Whatever the sauce is, it’s divine. The pricing is definitely reserved for a nicer or even celebratory meal. Nonetheless, highly recommend Bong!

Amazing food! It's been a while since I feel like we've tasted new flavors in restaurants that are exciting. Everything was really well-executed and the staff were so so nice. We particularly enjoyed the sour pork ribs and the corns! 10/10 will come back!

I was excited to try this place because of all the great reviews, but I think it’s a bit overhyped. The food was just okay. Maybe I didn’t order the right dishes, even though I followed the recommendations and reviews. Everything tasted pretty salty to me, and yes, I even ordered rice on the side. The service was okay, but it could definitely be better. I dined alone, and when I was first served water, the glass wasn’t even halfway full. No one checked on me during the meal. I noticed another waiter also poured by eye without using a measuring tool, but the amount was still much closer to the correct portion than mine. It doesn’t seem like they use a standard measuring system, so whether you get the right pour seems to depend on luck. At the end of the meal, the bill was also incorrect. The menu listed the pork chop at $48, but I was charged $50, and they forgot to add the wine to the bill.

tl;dr - A small space with a massive heart. This is [going to be] one of the best restaurants of the year. Bong is a stunning experience, and I don't say that lightly. I went with my partner of Cambodian descent, and they were brought to tears by the food, and the story being told through it. This tiny spot is packing a real punch. There is no doubt in my mind this ends up on multiple best-of-the-year lists. It's already a hard reservation, and it's only going to get more coveted from here. The flavors felt genuinely unique and unlike anything else we've had this year. Our chef for the night, Pauline, made us feel like family, and honestly the entire staff operates that way. Servers walked us through the ingredients and vision behind every dish. We never felt rushed once. It felt like coming home. Everyone there is clearly engaged in a labor of love. We heard the owner Chef Char is a mad scientist genius of culinary ideas, and she had just returned from a trip to Cambodia loaded with inspiration. You can taste it. The Poat Cha, their stir fry corn with green garlic, chili, dried shrimp and condensed milk, was one of my favorite dishes of the night. So many layers of flavor in something that simple sounding. The Fried Squid with toasted coconut and lime pepper sauce was also special. My partner's favorite was the Jowl and Green Mango with snap peas and coconut cream. The Pulled Crab dish, the Ngyom K'dam with fried vermicelli noodles and green peppercorn sauce, was also amazing. Oh and how could I forget the dessert! Delicious. Basically everything we tasted blew our minds. I cannot recommend this place enough. Small space, huge heart.