Bayon is in an incredible Cambodian restaurant. Inside, you'll step into a dimly lit space with glow lighting to set a calming late night dinner vibe. The waiters and waitresses are very welcoming and inviting. They showed effort in wanting to get to know their guests and create a conversation to get comfortable. They offered explanations of the items menu and gave recommendations of their most popular ones. Because of them, we started off with the mango salad, which is a great start to the meal as a mango-fan. Everything else that we ordered, including the roasted duck, the sautéed eggplant and the baked amok was absolutely delicious. I would return to this restaurant again. read more

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I took my family to this restaurant after seeing it on the Michelin list for dinner on a Friday afternoon at around 5:30 p.m. and did not need a reservation! We were seated pretty quickly around this time and the waiters/waitresses were really kind and happy to give us recommendations. Ambience: inside of the restaurant itself is pretty elegant and is a on the more aesthetically dark side. Otherwise, not a very noisy restaurant at all and great for tableside conversation. Service: Also great as well! Our waitress (I couldn't catch her name) was amazing and knew the menu well to give us recommendations for the night with a good combination of different types of flavors to try out for the dinner. They had a very well staffed waiter-to-table ratio on a Friday evening for dinner. Food: I really liked the food a lot! I say this as someone who grew up in a Vietnamese household, with some Cambodian dishes from my close relatives. Some of the items that we ordered included: - The Green Mango Salad: which I really, really liked more than I was expecting. - The Phenom Penh Roast Duck: which was really soft and tender (probably the softest duck I've ever had) and was not chewy. One of the few places that I think have gotten duck to my preference. - The Baked Amok: which is a national Cambodian dish and is full of seafood. Also recommend ordering this. - Eggplant with Beef: also a great highlight; while the dish name features the eggplant as the main focus, I think the dish ended up more beef focused more than the eggplant. The only other comment that might be worth mentioning is that it might not have some of the authentic notes of Cambodian food (coming from my Cambodian father)--possibly because some of the authenticity factors are a very acquired taste that many American palates may not find favorable. But as it stands, it's a true Cambodian in America experience that captures the soul more than any place I've ever been. Overall, really great place that I'll be recommending some of my other friends to try out. read more

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If you're deciding between the trendy Thai spot on Beli or the Asian fusion spot everyone is going to, cancel those plans, Bayon will not disappoint!! As a Cambodian looking for a fix in a big city surrounded by Thai & Viet restaurants, Bayon truly hit the spot. Authentic Khmer flavors, homey atmosphere, & great service, truly a hidden gem in NYC. During the meal, the chef came out to introduce himself & had the pleasure of learning more of his story. It made the food feel that much more personal. Ordered the prahok trio & beef sticks to start. The prahok was so delicious & tangy in the best ways & the beef sticks with peanut sauce was the perfect protein to pair. For the entrees ordered the luc lac & basil stir fried frog legs. Both dishes hit 10/10. The luc lac was incredibly tender & had the perfect umami while the frog legs unlocked flavors I had no clue existed. I wasn't surprised at how good the food was but just had such a deep appreciation for the representation of Khmer cuisine in an underrepresented area. read more

Bayon - Cambodian Near Me - New York, New York

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I used to go to the Cambodian restaurant at this location when it was called Angkor - not sure if Bayon is under the same ownership or not but I'm happy with the replacement. The menu is varied, with many authentic Cambodian dishes (as authentic as it can get Stateside, I suppose). Having been to Cambodia, I remember it being difficult to get vegetarian food there (my spouse is vegetarian) so I was pleasantly surprised to find that Bayon's menu has several vegetarian options. Normally veggie dishes at American Southeast Asian restaurants tend to be one-note, with basic tofu and/or up to 2 vegetables, but Bayon's vegetable dishes had a plethora, from okra to snap peas, mushrooms, bamboo shoots and more. As the meat-eater, I have been delighted by the Bo Luc Lac, clay pot seafood, and the seafood spicy soup. The restaurant itself is large with cosy decor and excellent service. read more

What a neighborhood gem. We went to dinner late on a weeknight and had a great time. The interior is pretty cozy, and pretty elegant. The staff is so nice, and patiently explained the menu to us. I have never had Cambodian food before, but it was a pleasant mix of Thai and Vietnamese foods. The foods had familiar tastes to me as a Viet person, so I enjoyed the dishes greatly. read more

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I tagged along with a friend here to try it out. There are not many cambodian restaurants in NYC, so I wanted to see what differentiates this food from other southeast countries. I can see the influence from other regions. The food was really amazing. I was quite surprised. Basil Frog Legs was very interesting to try. The frog legs reminded me of very tender white meat chicken. We tried the Grilled Amok (this takes 30 min to prepare). The sauce that accompanied it was very yummy. My only gripe is that they used smaller shrimp in it that were not that fresh. I really liked the Kuythiew Cha - Sautéed thin rice noodles, shrimp, scallions, eggs, bean, sprouts, and tamarind. It has a similar presentation to pad thai, but it is not sour. It was perfect for the tot. Loc Lac (Butcher's cut steak tips, black pepper-lime sauce, lettuce, cucumbers, and tomatoes, served with rice ) - This was very tasty as well. The tot doesn't eat beef, but she ate a lot of this. The only thing I did not enjoy was the Prahok Crudité with fermented fish. I usually really like fermented things and fish. I just didn't enjoy this. Overall a very good restaurant, but it is definitely pricey. read more

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First time having Cambodian cuisine. We started off with the Khmer Iced Tea, Khmer Iced Coffee, and Cabernet Sauvignon and ordered a bunch of appetizers: Khmer Fish Cakes, Cumin Lamb Dumplings, and Fried Vegetable Dumplings. My friend enjoyed the lamb dumplings. Personally, the Khmer fish cakes and fried vegetable dumplings were one of the best I have had. They were even better than some of the Thai restaurants I have dined in. For our entrees, we ordered the Spicy Siem Reap Noodles, Nyoam, and Spicy Basil Fried Rice. Personally, the portion for the Nyoam was generous as it took three days for me to finish the entire dish. My friend enjoyed the Spicy Basil Fried Rice with the addition of broccoli. The Spicy Siem Reap Noodles was another version of Thai's Pad Kee Mao. Ambiance was small and plate setting was pretty. Service was a bit inconsistent. I'd definitely return to try other dishes. read more

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Nestled in lower UES or upper Midtown East is a GEM of a restaurant. There are a bunch of restaurants in this area that make diverse (and delicious) culinary experiences and this is one of them. Reservations recommended for prime dinner service. We had a reservation for a group of 5 and the restaurant was completely full - an excellent sign. Not sure how long you'd have to wait but it would be worth it. The food - everything was excellent. Could not have asked for anything to be better. Someone at our table ordered for us and all the flavors were top notch. We would highly recommend the desserts with tapioca, if you're a desserts person. Wine was also very fairly priced. Starting at $32 per bottle upward, there is something for most budgets. read more

A Cambodian restaurant featured on the Michelin guide! Such a welcoming space, plenty of seating, warm inviting atmosphere and the kindest staff. Walked in on a Sunday night and had an incredible time. The owner kindly explained the dishes and gave her recommendations and came by to check on us. Tried the patmok (fermented fish) appetizer platter, our favorite was the red curry! Baked amok was my favorite - like a red curry soufflé with fresh seafood inside The cambodian noodles tasted very similar to pad thai, delicious but probably wouldn't get again. $100 for 3 dishes for 2. Can't wait to come back and try more! read more

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Bayon I believe is Angkor 2.0 and I don't know if it was a change in ownership or something else (so therefore I will not assume haha) but the Cambodian cuisine is just as good as it originally was. My friend and I ordered several different things including the spicy siem reap noodles, loc lac, and the baked amok. The noodles were really good and tasty. A generous portion was also given. The loc lac was also very good and unique IMHO. The black pepper-lime sauce complemented the steak tips really well. Make sure to have this dish with white rice versus any noodle dishes to enjoy that sauce. The baked amok, however, was average IMHO. Yes there was enough fish and (bits of) shrimp and scallops but holistically spreading it was quite bland and lacking in the fragrant coconut broth it is typically in. I would surprisingly skip this dish next time. All in all, Bayon is a great addition to the UES and I would definitely return back to try their other items. read more

Bayon - Cambodian Near Me - New York, New York

This is such a unique restaurant with great food, ambiance and service! I came here on a weekday night for dinner and was seated right away with a reservation. The waitress gave us a good overview of the different dishes and what was unique at the restaurant. We tried the Baked Amok curry which tasted similar to a steamed egg / tofu dish with soft fish and curry. We really enjoyed the Banh Chao Crepe, which was savory and very satisfying. I'd love to come again and try their other dishes next time! read more

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We were curious to try Cambodian food for a while, my husband did some research and find Bayon and WOW what a great discovery!!! Great service! and spectacular food!! Nos encanto Bayon! la comida de Cambodia tiene un parecido a la comida Caribeña, y siendo Venezolana me hizo sentir cerca de mi casa pero con un twist que delicia!! tenemos que volver a probar los postres read more

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Loved this place so much, I came back a few weeks later. The staff are super passionate about Cambodian food, and are willing to run through the menu and make really great recommendations. They earned a michelin bib gourmand recently and while this award is hit or miss guiding me to restaurants I like, this is my favorite michelin bib restaurant. Everything was excellent but you MUST get the baked amok as it was one of my favorite bites the entire year, possibly the best. As someone who doesn't even like seafood that much, or souffles, this dish has EVERYTHING and is so packed with flavor. The banh chao was also delicious, and got that both times I came and is so packed with flavor, texture, warmth, and perfectly cooked shrimp, pork, etc. The lamb dumplings are also a huge hit, and had to get those twice. read more

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This was my first time eating this type of cuisine so I was very curious. We were warmly welcomed and were seated immediately. The place was just about empty when we got in but was packed by the time we left. Servers were very nice and quick. I got the grilled amok which was very flavorful. My wife got a noodle dish with chicken but said it had too much of a fish flavor to it. It was a nicer place, great for a date. Looking forward to going back to try other dishes. read more

Bayon - Grilled amok - Cambodian Near Me - New York, New York

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If you're craving Cambodian food well you have found your spot because they are absolutely amazing! I got the Khmer Fish Cakes, Cumin Lamb Dumplings, Phnom Penh Roast Duck, Baked Amok (Traditional), Old fashioned pudding, and Banana Crepe. Depending how busy they are they could be slow or fast, but it's worth it! The ambiance is kitschy but that's fine you are there for the food. read more

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Nice ambiance, beautifully decorated of Asian style. Waiter staff are super friendly , frequently check on us and ask if any help is needed. They recommended us some traditional Cambodia dishes that need to be enjoyed with hand. Quite an interesting experience. read more

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Our first time with Cambodian food and it was really delicious! The cuisine seems to be similar to Thai but more steaming in the preparation and less stir frying, so the dishes are lighter. We had the papaya salad, lamb dumplings and ginger fish. All were really good and we left full but not bloated. Excellent service, seems to be a family run restaurant. There were many other dishes we wanted to try. Next time we'll come with a bigger group so we can share. read more

Food: Off the bat, this place peaked my interest due to it making the 2024 Michelin Bib Gourmand list. Came here with a couple friends and since I wasn't very familiar with trademark Cambodian, we decided to go with some of the wait staff's VIP picks which included the Kuythiew Cha, Phnom Penh Roast Duck, and Baked Amok. I wish I ordered more because there are so many delectable options and I barely scratched the service. The main theme I got from these 3 samplings was delicate yet fragrant. The springy thin rice noodles, sweet sour tamarind flavor, and fresh shrimp of the Kuythiew Cha was aromatic and very reminiscent of Pad Thai. The duck sautéeing in a stone skillet was delicious in its own regard but paired with the red curry sauce made it an unctuous bite. The underrated star of the show was the baked amok. I am never big on ordering fish at restaurants but when done right, it is so rewarding. Baked in pillowy steamed egg, the dish was light but had great flavor from the Cambodian spices. Service: The entire team was wonderful, gracious, and passionate about the product they were putting out. Ambiance: we were able to sit in their sheltered patio area, which was lovely. Cozy and elegant with pops of Cambodian culture really elevate the experience. read more

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Fish cakes were not like real fish cakes -- they were not crispy. Spongy, yet it tasted good. Then we had the vegetable dumplings. Another item that should not have been called what it was called. It was more like a veggie starch cake. It tasted good, but not the texture I was expecting. The banh chao was creamy, but a little too much liquid rather than a sauce. It tasted better with salt. We also had the baked amok. That was the best part of the meal, but it also needed salt. I've never had Cambodian food before so I didn't know what to expect. Overall, a little bland for the price. It was a warm, cozy little place. And service was spot on. read more

Opened by the same couple who owned Angkor, Bayon; which is also named after one of the many Siem Reap temples; is an excellent Cambodian spot that I went to a good while ago. Since then, they were added to the Michelin Bib Gourmand list so congrats to them and they definitely deserve it. The staff inside was nice and was patient with the other people who didn't know the cuisine that well and helping for people who had allergies and such and the inside is well designed but not too gaudy with it not being too loud. To drink, I had a Khmer Iced Tea for $5 which was similar to a Thai iced tea and it was very lightly sweetened which is a good thing. In terms of food, I decided to go with two appetizers and they both were excellent. Smaller of the two was the Nem Nuong for $18 listed as smoky sweet and savory skewer of pork meatballs with a sticky rice dipping sauce. The dish came with two skewers each of three medium sized meatballs and also had some vegetables on the side with both some fresh ones (cucumber/tomato) along with a slaw and some pickles. The meatballs were very nice with a pleasant bounciness and some aromatic flavors (I think kaffir lime and some other stuff if I recall correctly.) The sauce was the most unique aspect of it with it having a gloopy texture (likely from the sticky rice) with a sweet and slightly fermented aspect to it and it went very nicely with the meatballs. I would recommend it. My main dish was another one of the appetizers; the Prahok Crudité for $22; which was outstanding. This is listed as a Cambodian staple of fermented fish and minced pork served three ways; garlic and lime leaves, red coconut curry, and steamed egg; served with raw vegetables and rice. The word prahok refers to the fermented fish paste which can be dried sauteed, or raw and in this case, I presume it was sauteed as the fermented flavor wasn't too potent but who knows. The dish comes with rice as well as lettuce and you're supposed to wrap the dish in said lettuce. My favorite of the three being the most flavorful of the bunch and the one that had the most prahok flavor was the Garlic and Lime Leaves which was delicious with a bit of a spicy kick, a bit of saltiness, and some brightness and freshness from the garlic and the kaffir lime leaves. The Red Coconut Curry one had a nice smell and mouthfeel with a bit of spice to it as well and was my second favorite reminding me to a light extent of a much less spicy version of nam prik. The steamed egg one was the least flavored and my least favorite but had a nice soft texture and was almost necessary compared to all of the more flavored options. This was excellent and I would heavily recommended. The place doesn't list a dessert menu online but they have a few options and I don't remember the prices outside of them being reasonable. I went with the Traditional Pudding with corn and coconut milk which is apparently called Babor Skor Bot. The dish was lightly sweetened with some richness from the coconut milk with the dish having a lot of sticky rice for texture (maybe this was the pudding?) It was tasty and light and good for those like me who like Bubur Cha Cha. The food overall was excellent. I would definitely come back here and try the duck, some noodles, and of course the amok as I would like to compare it to the few Thai spots which you can still have it and I look forward to ordering family style next time so I can try a whole lot of the dishes. read more

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Beautiful ambiance, amazing decor. The service was very friendly and prompt. The vegetable dumplings were so good! Not your classic dumpling, they're a starchy tapioca like texture, so good! They have options to substitute the meat for tofu for the entrees marked with "v". They yellow curry was Thai flavor adjacent , but more flavorful! The spicy siem reap noodles were very similar to a drunken noodle taste. I liked the food, it was a little pricy for vegetarians unfortunately read more

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Came here tonight and absolutely loved it! We've never had Cambodian food before and decided to give Bayon a try given the wonderful reviews and we're so glad we did! Our server was so kind and went through the menu with us you can tell he was passionate about the cuisine and made such wonderful recommendations and also was great to talk to! We got the Khmer iced tea, the shrimp and crab spring rolls, baked amok and loc lac and all were so delicious! The ambiance is nice inside, great for a date night or catching up with a friend. Highly recommend and appreciate how attentive and kind our servers were! Will be back for sure! read more

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We were happy to return to the new incarnation of this lovely Cambodian restaurant. It was closed for a while and re-opened by the same owners with a somewhat more abbreviated menu. It's a bit off the beaten path on a side street. The space is cozy. Our waitress was particularly excellent. She spent a lot of time going over the menu. I would say that Cambodian food is Thai adjacent, with some differences. We started with mango salad. It's really similar to papaya salad with a very faint mango flavor. We also tried the excellent spring rolls. The most interesting entree was the Ban Chao Crepe. Really different, eaten in lettuce leaves. The Tamarind Duck was excellent and cooked perfectly. The Kuythiew Cha is very similar to pad Thai. The shrimp and crabmeat fried rice was very good. Lovely restaurant with great staff and excellent change of pace cuisine. read more

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Wow Bayon is a must go on the upper east side! I frequently think about the crudite. It is fermented fish & pork 3 different ways and each way was amazing! The fresh veggies really gave it a light feel as we got into our main courses. The baked amok and the crepe were some of my favorite dishes I've had. Both very unique flavors. I cannot wait to go back and try some other dishes. Our sever was so friendly and willing to give all the suggestions! read more

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Really enjoyed our experience here - relaxing and classy and the food was good too. The tables are not super close to each other like every other restaurant in NYC, and the service was exceptional. My favorites were the baked Amok - definitely recommend as well as the dessert, a rice pudding with corn and coconut milk. Wine was relatively cheap, which was a bonus. Would definitely go back. read more

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Food was delicious! I surprised my boyfriend with this meal for his birthday. Our favorite was the veggie dumplings. The grilled amok was easy to cut through and the curry around it was just lovely. The crepe and lamb dumplings were good. Overall a lovely evening. Price is a tad bit on the higher side but it is Manhattan. The interior was clean and quiet. The lights were dimmed just enough to set the mood. The staff members were so attentive and polite! Our glasses were never empty AND they were happy to explain all the dishes to us. read more

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First time trying Cambodian food and it most definitely did not disappoint! The service was fantastic and everyone was so polite and friendly. The yellow chicken curry was the perfect dish for a breezy fall night, will definitely be coming back to try different dishes. read more

Bayon - Beef skewer - Cambodian Near Me - New York, New York

I've never Cambodian food before but I feel like a lot of southeast Asian food is pretty similar. I got the spicy siem real noodles with beef and I asked for mild spice. It was the perfect amount of spice for me and I thought the presentation was pretty. Portion size was perfect too. We also got the fried vegetable dumplings and it wasn't really a dumpling to me. They were chive filled patties that were in rectangles - reminded me of the texture of turnip cake from dim sum. But I still enjoyed it! read more

Bayon is definitely an under recognized gem in UES and I feel so grateful to live so close to a place with great Cambodian food. I haven't had much Cambodian food before and looking at the menu I was expecting the dishes to either have a Thai or Vietnamese flavor. I was surprised by how unique the flavor profile was and the dishes really exceeded my expectations. We ordered the spicy siem reap noodles with beef. At first glance it looks like Thai drunken noodles and does have a similar flavor profile, however it has less of the thai basil flavor and has something else we couldn't quite put our fingers on. The stir fried noodles weren't too heavy or greasy either which was a plus. We also ordered the traditional amok, which is basically an egg soufflé with fish, scallops, and shrimp with a red curry sauce. The curry doesn't have a super strong flavor so it complements the seafood well. While the scuffle dish looks small, there was a surprising amount of seafood in there. Portions were reasonable and it was the perfect amount for two people. The restaurant was really quiet when we went, so it was nice to be able to pop in somewhere for dinner without needing to make a reservations super far in advance. The servers were attentive but checked in almost too frequently, trying to take our dishes away even though we were still working on it. I will definitely be back to try other items on their menu! read more

Bayon - Traditional Amok - Cambodian Near Me - New York, New York

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Bayon was amazing. I wasn't expecting such an authentic Cambodian experience in the UES. The owner came to our table and went through the menu with us. She properly explained everything and recommended delicious dishes. She explained that Cambodian food is influenced by Thailand and Vietnam, so I was very comfortable with each of the dishes. The dishes with Cambodian words were the more authentic dishes, so we got those. Prahok crudité was so good. The fermentation of dishes could be off putting for someone not used to it, but all of the preparations were so tasty. I appreciated the lettuce wraps and rice. It was such a filling appetizer. I loved that each preparation was so different. Banh chao crepe really reminded me of the Vietnamese version but also very distinct from it. The ingredients seemed like they were separately cooked from the crepe and put into it. There was more of a stir-fry to the ingredients. We were told to get the baked amok and save the grilled amok for the next time. After having it, I can say you will want to come back for the grilled amok. A mild amount of spice. Super tasty and savory. Very reminiscent of a Thai curry, but in my opinion, less sweet. I loved my experience here. The food was great, and the host was very welcoming. Give it a try, and I'm certain you'll come back. read more

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I had just visited Siem Riep, was looking for similar food in NY and this place hit the spot! The noodles tasted just as I remembered having. Also the beef and fish were perfectly cooked. They were moist, flavorful and tasty. We also ordered their spring rolls which had taro in them and were great. Vi served us and was super attentive. The ambiance was cozy with a lot of Angkor Wat inspired decor. Definitely on the more expensive side for Asian food but prices are about what you'd expect for UES. read more

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I tried the vegetarian versions of Siem Reap noodles and yellow curry. The noodles had a pleasant sourness to them from tamarind, similar to a pad thai. I appreciated the huge variety of vegetables in the curry, and the rich base. It's a bit on the expensive side, at about $70 total for two people with tax and tip. read more

Food was amazing and service. I had the steamed amok. It's like a mix between steam egg and curry. Really delicious. Side note the napkin was cute read more

Bayon - Cambodian Near Me - New York, New York

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First time trying out Cambodian cuisine with a group of friends. This spot was recommended by a friend and they just rebranded and reopened after COVID shut them down. Glad to see them back up and running. I got a cup of their Cambodian Iced Tea. Compared to the Thai Iced Tea or Vietnamese Iced Tea, it's not overly sweet with syrup. It's nicely balanced between the sweetness, the milk, and the bitterness of the coffee. We started out with a few appetizers. This included Summer Rolls ($15), Steamed Dumplings ($15), Fried Vegetable Dumplings ($15), and Nem Nuong (18). The New Nuong was the most unique as well as the Fried Vegetable Dumplings. For entrees, our group split the following: Shrimp and Avocado Curry ($30) - A good curry dish that goes really well with white rice. The curry is super flavorful which pairs really nicely with the avocado and shrimp. Banh Chao Crepe ($28) - This was very unique. Similar to JianBing or Dosa, but Cambodian style. This was loaded with shrimp, chicken, veggies, and fish sauce and it came with a bunch of stuff on the side for you to enhance the flavor even more. Loc Lac ($30) - This was steak tips soaked in a black pepper-lime sauce. Taste really good, especially with white rice. Phnom Penh Roast Duck ($32) - May be my favorite dish. The duck meat was great and the curry coconut sauce complements the taste. Again, goes really well with white rice. Although they didn't have a dessert menu, we were treated to Banh Januk, which was like mochi balls with a filling, and Taro Sago, which consisted of mini tapioca balls and taro in a sweet milky substance. Both were great and not overly sweet. read more

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Recently opened in February 2024, this restaurant originally opened in 2015 and served the neighborhood with distinctive cuisine until the pandemic. Fortunately, the owners were able to duplicate the authentic and tasteful Cambodian decor. And their food is also thankfully quite similar to the original dishes that our palates loved. We thoroughly enjoyed our appetizers, the Cumin Lamb Dumplings and the Nem Nuong meatballs. Both were unlike anything we've tasted in other restaurants. The Shrimp, Crabmeat and Corn Chowder was chock full of seafood and delicately spiced. Our entrees included the Chef's Special Grilled Amok, Bahn Chao Crepe and the Spicy Siam Reap Noodles. The crepe was to be cut and rolled into the lettuce leaves ala Mu Shu style. I Each dish was individually prepared to the level of seasoned that we requested. Serving was cheerful, friendly and prompt. We highly recommend! read more

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A very tasty and unique experience in the Upper East Side! I've never eaten Cambodian food before, but I can say that my meal was culturally rich and absolutely delicious. Some things I noticed and loved from my service: the menu was short but clearly very intentional. Our server explained the unique dishes and how they related to Cambodia's own unique culture. The ambiance was quiet and serene, and altogether very enjoyable. I got the vegetable dumplings, chicken skewers, and steak tips alongside a Cambodian iced tea. I would highly recommend all of these; the vegetable dumplings were very unique, the skewers super flavorful, and my steak + friends' dishes (grilled fish and a noodle dish) were some of the best Asian food I've ever had! Can't stress it enough to check this place out, it's about 25-35 a person and so absolutely worth it! read more

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Yesterday I decided to try Bayon because the menu looked interesting and the reviews were good. I found the food to be disappointing. This is a small to medium size restaurant with a room in the front and one in the back. It is pleasant and nicely decorated with nice background music like it used to be in the last century. The staff were friendly and accommodating. I arrived around 4:30, a half hour after they opened and, at the time, I was the sole diner. A group of 3 came in as I was leaving. Foodwise I ordered cabernet sauvignon to drink ($12 a glass) and pepper & garlic frogs legs ($32 plus $3 for the rice). I love frogs legs, but not at this place. They were bland and tasteless. (I remember the wonderful ones I used to get at French restaurants). Usually I focus on the meat and leave some of the vegetables, but at this place I focused on the vegetables (green beans, red peppers, onions and a non-chewable spinach-like vegetable) and left some of the meat. The dish is served on a steaming platter, which was a nice presentation, but the sauce was all at the bottom of the platter and impossible to transfer to my plate. I ended up transferring some rice to the platter to get any of the sauce. This food is better eaten with chopsticks than knife & fork, but they provided none. Also an extra plate for the bones would have been nice - hard to figure out where to put them. The wine was great (don't remember the name) but very small portion. (They don't serve hard alcohol.) I had to order two glasses to have enough. That is how they make their money - $24 for basically one glass of wine, whereas I could have gotten the same at other restaurants for $16-$18. If this place is an example of Cambodian food, I've had enough. I'll try more of the numerous interesting Thai restaurants from now on. read more

Went here to try out Cambodian food as I haven't had it that much. The staff here were really friendly and nice. Restaurant itself had a nice vibe and was very warm as well, very essential in this NYC winter. I ordered the frog legs, some noodles, and pork meatballs with rice pudding dip. The dish that stood out to me the most was the frog legs, which were delicious and very peppery. The meatballs were good, and I really enjoyed the rice pudding dip which was very unique. The noodles taste similar to pad thai, and was also delicious. I recommend this place if you're looking to try your Cambodian food! read more

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A Cambodian restaurant in UES?! Sign me up! Everything I had here was brand new to me and I absolutely loved it. The Prahok Crudite was insane. It is fermented fish and pork cooked 3 ways and while all were amazing, the red curry was my favorite way. Baked Amok is Cambodias national dish and once again the curry and the baked fish inside had the perfect texture and depth of flavor. The whole inside rim of the container is the fish and the fat congeals in the perfect way for a ton of flavor. Banh Chao Crepe is an egg and turmeric crepe filled with a combination of chicken, shrimp, and pork and bean sprouts to use in lettuce wrap. The combination with the mint and lemon sauce worked perfectly. For dessert we had sago. This is a hot soup with coconut milk, tapioca, and heavily salted black beans. I'm obsessed with this. It works so nicely together and the salted black beans just really work in it. Service was amazing and helped so much figuring out what we should get to truly try some Cambodian dishes. read more

Bayon - Prahok Crudité - Cambodian Near Me - New York, New York

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What a phenomenal meal. Everything we ate was absolutely delicious and I will be back again and again to make my way through the menu. Restaurant was calm and cozy and warm, staff was great. No notes on any dishes we tried but can't recommend the papaya salad, baked amok and tamarind duck enough. read more