Not Too Sweet #5 and #6

Mekong

Khmer and Lao. Saturday, September 12, 2026 and Saturday, September 26, 2026.

Some of my favorite meals along the Mekong last year were in Cambodia and Laos. This dinner is my way of sharing those flavors here in Brooklyn. This menu took more testing than anything I've cooked for these dinners. The amok went through more than five versions before it set the way it should.

Cambodia and Laos share the river and most of the pantry: lemongrass, ginger, makrut lime, fermented fish, palm sugar, Kampot pepper. One paste, kroeung, runs through the amok and both skewers. Everything comes out at the same time and the table eats family style.

The Mekong table with sach ang skewers, fish amok, rice, pickles, and tuk meric

The menu

On arrival

  • Nam khao, crispy coconut rice with sour pork sausage, peanuts, mint and cilantro, lime, and lettuce to wrap
  • Pegu Club, gin, Cointreau, lime, bitters

The table

  • Fish amok, white fish in coconut cream and kroeung, steamed in banana-leaf-lined bowlskroeung
  • Sach ang, ribeye skewers with kroeung and Kampot pepper, and pork collar skewers with kroeung, coconut, and palm sugar
  • Pickled green papaya and tuk meric, lime and Kampot pepper dip, with cucumber, long beans, Thai basil, and cilantro
  • Jasmine rice
  • Jungle Bird, blackstrap rum, Campari, pineapple, gula melaka

Dessert

  • Lod chong, pandan jelly, salted coconut milk, palm sugar, jackfruit, and toasted coconut, in a bag with a straw
Six bowls of fish amok in banana leaves, topped with coconut cream, chile, and makrut lime

From the night