Eat: Nyum Bai
The first year this place opened (2018) they won the coveted best new restaurant of 2018 and I think they truly deserve it. Owner and chef, Nite Yun, has mentioned in many articles that she wants to “preserve and share Cambodian culture through food”. Most people I know are not super familiar with Cambodian cuisine (including myself), mostly because of a lack of restaurants that serve this type of fare. I too was not super familiar with Cambodian food before trying this place but it is a restaurant that I definitely want to revisit (even though I’ve already been there 3 times). What started as a small catering gig and various pop-ups has evolved into a full brick and mortar spot in Fruitvale that is constantly filled with patrons eager to get their hands on Yun’s authentic family recipes.
One of the simplest and most interesting dishes was a veggie dip. Called Prahok Ktiss, a basket of seasonal veggies came out with a side of rich, Southeast Asian flavored broth that consisted of coconut milk, fragrant, herby kroeung, prahok (fermented, salty fish paste) and palm sugar. Also mixed in was ground pork belly that had been simmering in the concoction. It was unexpected and one of the most mouth-watering side dishes that I’ve ever tasted.
All of the noodle dishes have Cambodian roots and another favorite was the Kuy Teav Phnom Penh. A rice noodle soup with pork broth that has sliced brisket, pork, sausages and and array of herbs, crispy garlic and citrus. If you go on a weekend, try to get your hands on the amok (catfish). The catfish is served steamed in a banana leaf with kroeung, shrimp paste and coconut milk and resembles the texture of a souffle. I can’t wait to go back and try all the things I haven’t eaten before.
Location - Ste. 11, 3340 E 12th St, Oakland, CA 94601
