There is something about the flavors of Lao and Cambodian cuisine that is so rich; they never disappoint. Out of a small food truck, owners Dan and Brittany are serving up family recipes that marry the two countries in a fusion that has everyone who tries their food exclaiming it’s among the most satisfying bites they’ve had in recent memory. These are real testimonials, not influencer pay-to-play, “come with me” hollow hype talk.
The most popular is by far their Cambodian Fried Chicken Sando – a double-stacked kroeung-battered chicken, som pickled cabbage, black garlic aioli, scallions, and fried shallots on brioche. The chicken is deeply savory and crunchy, balanced by bright pickled cabbage and a sweet-umami black garlic aioli, while fried shallots add that perfect extra crackle for texture.
Another standout is the Cambodian Wagyu Katsu Sando (Wagyu, I believe, is sourced from local Palm Beach Meats), which is equally delicious but slightly more indulgent than the chicken version…