I have no clue how I managed to snag a reservation here but I definitely consider myself blessed! It's a pretty small space, so not necessarily the most comfortable environment to eat since it's quite cramped. Everything on the menu looked amazing, so it was tough narrowing it down. Here's what we ended up ordering: - Plea satch ko (tenderloin, tuk prahok, Khmer eggplant, fennel): Similar to a beef carpaccio. Super flavorful, but it felt like there was something missing to it and not as satisfying as I hoped. No regrets ordering this dish but would probably pass. - Fried fish: The fish was super crisp and well cooked. They provide lettuce and vermicelli noodles to make wraps, but I honestly preferred eating the fish by itself since the wraps got way too messy. I don't usually love fried fish, but the skin was soo crispy and the fish wasn't dry at all. - Pork chop: I think they rotate how the pork chop is cooked based on what is seasonal, but whoa this might have been the best pork chop I've had and I think I might have even enjoyed it slightly more than the fish? The meat was extremely tender and I couldn't get enough of the sauce. We ended up skipping dessert since it was a bit too chilly for ice cream. The meal was definitely on the pricier side, but totally worth the experience! Service was excellent and they really took the time to explain the menu and made sure we enjoyed our meal. read more

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Trying new cuisine is both frightening and exciting, and I felt these emotions when I managed to grab a resy at Cambodian restaurant, Bong. Granted, it leaned more toward excitement because a Bong reservation is so hard to come by (but not impossible if you keep an eye out for a sudden cancellation). The interior is so small, it makes sense why it's so hard to land a reservation when the demand is so high. Despite the small interior, the few staff members were kept busy, so busy that they couldn't welcome me in an efficient manner. But, you know what, it's fine because they were all really friendly. Don't be surprised that the menu is also small -- there's no reason to keep a large menu when the restaurant can barely fit more than 10 parties, and the kitchen is smaller than a NYC studio. The staff gave my partner and me a few food recommendations to start, but I can't remember if I went with any of them. Of what I did order, I had different feelings about them all. I was disappointed by the pomelo salad. It had the potential to be what mango salad is in Thai cuisine: a refreshing starter that whets the appetite with the sour, tangy flavors. But the pomelo salad had dried shrimp that felt mismatched with the fruit. The biggest issue was how spicy the dish was. Sometimes, painful spiciness makes you want to keep eating it, and that was the case here, but I was literally having snot running down my face because of the spice. I repeat: The spice was painful. 2/5 Na Taing ended up being my favorite. It's a pork dip served with accoutrements and rice crackers. The pork dip was so good and went really well with the rice crackers. I would get this again and again. 5/5 The fried fish was a build-your-own wrap situation with lettuce wraps, vermicelli noodles, and sauce. Overall, the flavors were ok but not something I would get again because of how mid it is. The fish actually tasted well with the pork dip, which gave it a ton more flavor. 3/5 Ode to the right chicken surprised me because of how crispy the fried chicken was. The chicken was not even breaded (at least to the visible eye), but it developed such a crunchy skin exterior! I don't really enjoy white meat so it wasn't my cup of tea, but I did like the crispiness. 3.5/5 read more

Bong - Cambodian Near Me - Brooklyn, New York

Such a cool restaurant in an unassuming spot in Crown Heights. The energy is great in there, it really feels exciting and special to be in the small, beautiful dining room. Service was so attentive and kind, everyone was really great at explaining the menu and making recommendations. Each dish had familiar flavors but they were so complex and exciting, with unexpected ingredients. You're bound to try something you've never heard of and immediately fall in love with it. They are not holding back with the flavors, especially among the smaller format dishes. I'd recommend picking many things from that part of the menu to try. The dishes are generously portioned and super easy to share among 2 or 3 people. The menu seems to change quite often so I'm excited to come back and see how things evolve! read more

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Sigh. I'm not sure any of the hype-drinking sheeple calling this place the second coming of Jesus...'s kitchen...or whatnot can even find Cambodia on a map. They've probably never been to the country either. If they had, I don't see how they could be impressed with Bong's offerings. Look, I get the NYC mark-up when it comes to Southeast Asian cuisines. To please the affluent, melanin-challenged majority, some upscaling (i.e. "elevating") and fusion-izing is inevitable. I can live with that. I didn't expect anything at Bong to taste like the street food and market fare I noshed on throughout Phnom Penh and Siem Reap (yes, Virginia, there really IS a Cambodia)--but I hoped there would be *something* authentic in the inauthenticity, you know? I'm too annoyed by my overpriced, mediocre meal to write a long review, so here's the Tik Tok version: - Best item: Fried Fish. Closest to authentic Cambodian cuisine you'll get. - Respectable mentions: Oyster (though charging $4 for one is highway robbery), Na Taing (at least channels Cambodian essence), Pomelo Salad (fresh, if not generic). - Waste of stomach and wallet space: Scallop Plea (forgettable), Crabbage (charging $32 for napa cabbage stir-fry with a fingernail's amount of crab meat is surely a crime), Kampot Pepper Steak au Poivre (too much cream, not enough pepper), Mama Kim's Lobster ($95 for half a small lobster over white rice with oily, browned fish sauce...seriously?) Where was the fresh lemongrass? Where was the Loc Lac or Amok? How do you design a Cambodian menu without any of these items--or at least interpretations of them? The space is cute, if you like being packed like sardines under kitschy abstract sculptures that double as barely functional coat hooks (mine fell three times during our dinner). The staff are nice, but definitely look like cover models from Brooklyn Hipster Monthly. I wouldn't have minded any of this if the price : portion : flavor ratios had been fair. As it was, I basically schlepped to Crown Heights to get the mediocre Manhattan meal experience. I think that's what annoys me the most. read more

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So good! Bong has been on my list of places to try for months so I was excited to see a last minute resy on a Saturday at 5:45pm. This is a tiny hole in the wall spot with no signage and only a handle of bar seats and small table seating inside. It was packed when i got there! I got the clams, plea satch ko, fried fish, and lobster fried rice. The clams were delicious and reminded me of something you would get on the side of the street in southeast asia. Perfect balance of sour, sweet and spicy and was perfectly paired with white rice. The plea satch ko was also delicious and was kind of like a beef carpaccio. Fried fish was the star of the show! We made lettuce wraps, I do wish they gave some more pieces of lettuce though since we ran out pretty quick. Lobster fried rice was immaculate. A little salty, but its fried rice! It was nice that the lobster was also pre-cracked. read more

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The talk of the town lately is Bong, a nondescript Cambodian restaurant with just a few seats serving the likes of durian cake and head on shrimp to those willing to wait. Reservations are hard to come by, and it's hard to believe the mainstream NY palate is clamoring for these funky Southeast Asian flavors-- I think they would've shied away from them just a few years ago but I welcome this era of open mindedness. I credit the chef/owners, who ran a pop up called Kreung Cambodia for several years that successfully branded themselves as a very cool eatery, partnering with some of the trendiest restaurants and nightlife venues to throw exciting pop ups leading up to the opening of this brick and mortar location. My family's country of origin--Burma-- is quite close to Cambodia, so I'm quite familiar with these flavors and am excited it's not only considered palatable but also cool now. I was notified first thing in the morning that a 10pm slot had opened up that very night, and though it was out of the way and on a snowy Sunday night, I made sure to clear my calendar. I ordered 5 things for two people, which was more than enough food. 2 out of the 5 dishes were amazing, 1 of them satisfactory, the other 2 quite disappointing. This has been my general experience with Kreung Cambodia-- they don't blow it out of the water with everything. First, what was amazing-- the fried fish was quite bony (I don't agree with the folks saying you can chew the bones, they are waaaay too hard and pointy), but the meaty parts do pull right off. Wrapped in basil and lettuce and topped with the accoutrements they pair it with, this dish had some satisfying bites. This and the salt and pepper head on shrimp saved the meal for me. The crabbage and clams disappointingly fell quite flat for both me and my dining companion. Both were so heavily salted without much umami, and just didn't come together in a cohesive way. I think both were just saucy but the sauce did not have good flavor. The durian cake was pretty good but the star fruit slices didn't really make sense with the flavor profile of the cake. I'm sorry to say but I've had dozens of SEAsian meals in NY I enjoyed heaps more than this meal, which I think I will promptly forget about. The hype for me, was not met. read more

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Bong is vibrant and it can be seen in the dishes served here. Every dish was full of flavor, but there were some hits and some misses. We ordered 5 dishes for 2 people: - Scallop plea $26 - Salt & Pepper Head on Shrimp $22 - Crabbage $32 - Pork Chop $42 - Kampot Pepper Steak au poivre $40 The favorites were the shrimp, pork chop and steak. The scallop plea was a light, refreshing starter that set the mood, but not a must order. The shrimp on the other hand is a must order. The flavors were on point and every bite was full of umami. The Crabbage unfortunately did not work and was our least favorite dish of the night. There was very heavy white pepper used, a bit too much that overpowered the entire dish and made the crab lose its sweetness. Both the pork chop and the steak are great options for entrees. They were both tender - the pork chop was on the sour side due to the tamarind (but a much needed acidity) and the steak was delightful due to the coconut cream. I will say the dishes tend to lean towards the salty side and that's where you will need some rice to accompany them. The service was fine, but we did have to wait for 30 minutes for food. The table next to us came in 15 minutes after us and got 3 dishes, but we hadn't gotten a single dish yet. We had to ask what was going on. The server said there was a ticket mixup in the kitchen and after that, the food came relatively fast. The interior of the restaurant is small, but very cozy and feels like you're in someone's home! read more

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Best meal I've had in a while. Got lucky and snagged a same-day reservation for a Friday night; they turned away all walk-ins while we were dining so I wouldn't try it (place is tiny). My boyfriend and I shared: + Na taing - pork dip + Scallop plea + crabbage + fried fish + Durian Tiramisu + Fruit plate Everything was a banger, though the pork dip stands out in my memory as being the absolute best dish. Amazing soundtrack and friendly service, too. They were just named a James Beard semifinalist - super deserved!! read more

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overall rating: 4.6 Paid $70 pp (total of 3) My friend was able to snag a 9pm reservation on the weekend. I know the background and I know how popular the place is, & getting a reservation is hard - but eh idk if it's worth it to me. I don't think it's overhyped at all, I just don't see myself visiting again. It's too small and cramped for the pricing I'm paying. I went with a group of 3 which was the perfect size to try all the popular dishes: - cambo corn: 3.5/5 - a fun twist on corn - Shrimp toast 5/5 - so effing good - Plea satch ko - 4/5 - solid - Lobster- 3/5, was it good? Yes. Was it worth it, eh. It being over just plain white rice didn't do it for me. I think they could have had a better twist. There was only 1 waiter who was also the host, so service was a bit spotty. Someone additional came towards the end and things started pickup but by that time we were done. Both were very friendly, but it's a one-time spot for me. read more

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Snowstorm Luck I took advantage of the snowstorm to get a table in one of the hardest restaurants to book this year. And my winter walk-in gamble was well calculated because at opening, right before the place got filled by eager diners, we got a table! This restaurant offers Cambodian cuisine in a small and but hip space in a residential neighborhood in Crown Heights, Brooklyn. The seasonal dishes served by Chef Chakriya Un @kreung_cambodia isn't small nor humble at all, it delivers big and bold flavors that left me slightly sweating in winter cold but still wanting more. We probably ordered all except one on their appetizers list and every single dish was wiped out as soon as it came out. My favorite is the pomelo salad with tiny shrimps, fresh leaves of mint and that umami flavor of fish sauce that I love in most Asian dishes. I will try again, only if tables aren't scant. @bong.nyc #curious_eater #bongnyc #khmerfood #kreung #cambodianfood read more

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Whenever I visit the city, I always check what's hot and new in the neighborhood. My friend who lives nearby is usually on top of hitting all the new spots, but I realized she hadn't made it here yet. And I saw Cambodian cuisine and that got my attention. That's a cuisine I've never explored before! I tried hard to get a reservation, but the slots just weren't budging. So my buddy and I decided we were just going to show up around 7:00 and attempt a walk in. We had backups in case it went south. We arrived, and I saw immediately why they had no room. You can fit maybe 10-12 people inside the restaurant max. Outside actually has more seating, but... the weather. It was pretty lively though. So we talked to someone with a tablet, and said we had no reservation but wondered if they would be room. What did she say? As long as we were okay sitting outside, we'd get seated within 5-10 minutes. YAY! And thankfully we were bundled up with hoodies so the wind wasn't terrible. We got our colorful menus (green for food, orange for drinks). We were told everything is small through the chicken -- everything after is bigger. So we decided to grab like 4 things and share: Cambo corn- corn on the cob, which I'm usually not a fan of... but the oil and coconut milk made it so... DELICIOUS!!! Shrimp toast- mango and shrimp on a baguette? Yes please. But... the shrimp was kept in its shell. Normally I don't like this, but it was fried just enough and worked with the ongoing texture as is that it was fine. Impressive! Prahok ktis- a ground pork dip with a giant shrimp cracker and 'veggie chips', if you will. The dip was really good! Confit chicken- Had to do a little bit of knife work to split it, but it was tasty. Loved the pickles on top! Everything was delicious... now, mind you, it turned out a bit pricey, but split between the two of us it wasn't that bad. And I'd be curious to try some of the other items. A $95 lobster?! Who's gonna treat me? XD Btw the bathroom was artsy and lit with a blacklight... very cool. read more

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Was really looking forward to checking out this place since it's received a lot of accolades/recognition recently. While there are certainly standout dishes/elements, I could go without a couple as well. I recognize there isn't much Cambodian representation, at least to my knowledge and exposure, in NYC, so I do give Bong its flowers there. Since it's relatively similar to Viet cuisine though, I do know elements that could've been refined, especially at this price point. Specifically the fried fish. I think the kitchen should have spent more time and craft cooking it before sending it out. Its accompanying sauces were amazing though. On the other hand, the shrimp appetizer was a top eat this year. Juicy, flavorful, and crispy. If that dish could be essentially perfect, I made me disappointed that the fish, a main dish, was not at the same caliber. read more

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Bong offers Khmer eats in the Crown Heights 'hood - their menu is split into Small, Medium, and Large plates to guide you on what to order. We came here as a group for an early dinner, starting off with the Salt & Pepper Head-On Shrimp (prepared with kampot peppers and chilis; supposed to be crispy, the broth-like it sat in make it a bit soggy and kind of off-putting to eat; not worth an order) and the Pomelo Salad (prepared with guanciale, dried shrimp, peanuts, and mint; this was dressed in fish sauce and was a refreshing app). For our mains, we decided to share: +the Ode to Chicken Right Side - fried chicken with scallion oil and tuk trey koh kong; the chicken was a large quarter piece, and had a nice crispy skin to it +the Fried Fish - with a side of green mango sauce and bean sprout pickles; comes as a whole, and you'll have to filet it yourself; it was actually pretty bland, and the complements didn't help much, either +and, the Mama Kim's Lobster - an interested flavor Service was fine, and the space is small and cozy; there are both counter and bistro-style folding tables with plastic stools, making this a super casual spot. Note that reservations are released 20 days in advance at midnight! Try to pay in case, as there's a surcharge added if you use CC. +reservations accepted read more

Cambodian fine dining is something I haven't had before. Loving all these great southeast Asian spots opening around the city in the last few years. Melon and crispy jowl salad was one of my favorite things this year. It was sweet, refreshing and savory, kind of like prosciutto and melon but make it Asian. I'm a sucker for corn, so of course I loved the coconut milk and scallion corn. I could eat 12 plates of those. The ginger lobster dish reminded me of a crab dish I grew up eating from the Philippines, in a good way. It's messy but addictive and fun. Service was friendly and informative. Wish there was dessert! Also wish they were easier to book, I'd go every time I'm back LOL So far from Manhattan but I think worth the trip. read more

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Mahoba aught Chinyum Over-hyped with blaring hip-hop music. Rude wait-staff. Inauthentic /trendy food that has been extremely modified to cater to the American palette that hardly has a semblance to authentic Khmer cuisine. read more

I went to this hard to get into Cambodian spot last week with a group. The place is tiny with one six top which could maybe be expanded to seven (but likely not) along with maybe 10 to 12 other seats inside and another 10-sh seats outside. The menu is also quite small and while the spot is listed as Cambodian, it's more fusiony compared to some other Cambodian/Khmer spots I have been too such as Bayon which I don't mind. I would say overall that the main dishes were much better than the appetizers but it was all tasty and worth it outside of maybe the clams. Outside of food, they have a small selection of wine both by the glass and bottle along with a handful of beers and a couple non-alcoholic drinks. The best of the small plates was the Grilled Pork Jowl & Melons for $24 with pickled chili dressing and herbs. The pork was fried almost like bacon and compared to the rest of the menu, it have a very nice kick of spice. The melon consisted of watermelon and honeydew with me preferring the honeydew of the two as the crunch went well with the pork. This was a nice mix and my favorite of the night along with the pork chop and flank steak. The rest of the people shared the Golden Squid for the same price with fried squid, salted duck egg, curry leaves, and scallion oil. The portion was pretty generous and they liked the texture but they found it a bit too salty as there almost was too much salted duck egg. As I can't have squid, I had with the Cambo Corn for $14 listed as sweet & salty coconut milk and scallion oil which came with three pieces of well grilled corn. The friendly waiter said that the corn was made with a mixture of coconut milk and fish sauce and it did have a nice sweet and slightly sour flavor with the scallion oil being a nice addition. I think it would be easier to split off the cob (like in esquites) but it was nice to much on and a few people could split this. There was finally the Clams Machew for $32 with sour tamarind kreung, celery, and water spinach. I liked the Thai eggplant in there as well as the celery as the mix of veggies had a bunch of textures with the slightly sour sauce working with the clams. It was a bit small though so I would recommend the other dishes more and one other person found it a bit too sour. My favorite of the main dishes as well as everyone else was the Bone-In Heritage Pork Chop for $42 with tuk trey ping poh. The pork was sliced in many different pieces and it was cooked absolutely perfectly reminding me almost more of jowl due to the fattiness and texture and was excellent. The sauce was salsa like with some sourness as well as some heat and sweetness and the plum tomatoes were nice to munch on to help with the richness. This was delicious. Also very tasty and the best representation of Khmer food on the menu was the Flank Steak & Tuk Kreun for $38 with charred eggplant and fermented fish dressing. Said fermented fish dressing (made from prahok) was handmade with it adding a nice slight fermented flavor which was good with the steak which again was cooked very nicely. There was also some leafy greens for texture which was nice. This was my other favorite as was with most of the other people outside of one person who didn't like the fermented flavor as much. The last dish was the Crispy Whole Fish for $48 with a whole dorado, tuk m'pil, tuk trey koh kong, lettuce wraps, and herb adventure (with shiso, rau rum, and fish mint) As per the description, the dish came with two dipping sauces, a spicy fish sauce/said tuk trey and the former which was tamarind with peanut. The fish was fried quite well with many of the small bones being essentially small chips and was nice with the sauces with my preference being the spicy one of course. It was a bit hard to eat as it was topped with so many herbs but they added good texture and flavor. This was also good. We would have gotten dessert possibly but the main person wasn't there for reasons (congrats!) so we went to Island Pops instead (highly recommended.) I can see why this place has gotten really hard to get into. Would recommend if you want a fun excellent spin on Southeast Asian food. read more

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Eventhough we had to wait 20-30 minutes for our table due to the party prior the staff was so apologetic and so extremely kind during our meal . The reviews about the service are 100% correct . They are so kind and down to earth leading to such a great vibe . Everything we had was so flavorful . We ordered the fried shrimps , the crab salad , the pork dip , the clams , the lobster, the pork chop , the coconut and mango icecream . Our absolute favorites were the fried shrimp , the pork , lobster , and mango icecream . The crab salad was so refreshing and perfect to balance out the spice . A very special shout out to the pork . It is hands down the best cut of pork I have ever had so much so I thought I was eating steak . The shrimps were spicy and perfectly cooked - best flavor profile of the night . The lobster had so much flavor embedded into every grain of rice . The mango icecream was so interesting with the sweet and savory flavors - has to be top 5 ice creams I've ever had . It sounds insane to put spicy with fish sauce and sweet mango together but it's just perfect . The restaurant is def worth the hype ! read more

I ate dinner here with a friend and we just kept saying "Wow this is so good" back and forth to each other for the entire meal. Pork jowl and melon appetizer was incredible. The sweetness of perfectly ripe melon was tempered so well by the bold spicy vinegar dressing and salty crunchy pork belly. The n'gom salad was well seasoned and delicious, but wasn't as unique and interesting as some of the other menu items and in hindsight I would have ordered something else instead. The whole fish had an impossibly crispy texture and when eaten as a lettuce wrap with the two sauces and the provided herbs it was such a perfect bite that I've been having taste flashbacks to all day. This is one of the dishes that I left the restaurant wishing I could eat it again right away. Even the bottom side of the fishes was crispy. Everything here is seasoned super aggressively but perfectly. It feels like really expert cooking. Even one more pinch of salty would make this food too salty, but instead it's just bright and bold and so so good. Truly lives up to any hype you may have heard. read more

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We made a quick trip out to visit this place. The staff is friendly and very helpful. The place is vibrant and welcoming. We made early reservations. We had a few dishes for the family. The favorite was the fish! It was delicious. We are hoping to return to try more dishes in the future. read more

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This place was a random stop on Sunday. They had 2 hour wait times to sit outside ! So I figured I would try again on another day because theres GOT to be a reason why its so crowded right ?? But God was on my side because after I went to handle my business I came back to see if they had an opening and THEY DID , INSIDE ! So of course I happily strolled inside the crammed restaurant and took our seats. Im so glad because the food was tasty and definitely something I needed to try . Now I can say I tried Cambodian food & cant wait to return . Aside from the over salted squid dish (which by the way is supposed to taste that way because of the salted duck egg) we enjoyed our late night dinner . We walked out satisfied and didnt feel tired . Gotta come back to try everything else . Thanks Bong ! read more

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New trendy it spot in Brooklyn serving up Cambodian food The decor is cute and the restaurant is small, but they do have outdoor seating. So you may be able to snag an outdoor table without reservations. They have a nice wine list and the Gamay was fantastic Food: - Best: bone in Heritage pork chop, which was cooked to perfection and flank steak. Both dishes were perfect. - almost best: golden quid was cooked perfectly, and the salted duck egg added a unique flavor, but unfortunately, the dish was very salty. If the salt was taken down a notch, it would've been easily a top dish. - good: clams and jowl. Loved the seasonings and unique flavors Would've loved to try the oysters but next time. Service was top notch read more

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Bong's been on my list for a while now, since they were doing pop ups, so I was thrilled when I was able to snag a reservation at their new brick and mortar. Given the bold, tropical flavors (not to mention whole fried fish dish!) and Bong's fun vibe overall, I was hoping they'd be similar to one of my favorite restaurants, Lil Deb's up in Hudson and I'm happy to report they are, and their food is just as good! We wanted to try everything on the menu, but settled for the crispy head on shrimp, lucky lime oysters, jowl snow leopards and yellow watermelon, and flank steak & yum kreung. The fried shrimp are absolutely amazing! I love that they deep fry them so you can eat all parts, head, legs, and tail - yet the meat of the shrimp is still perfectly done and not overcooked. The mango dressing is indescribable, other than to say it is perfect. It's sweet, tangy, and savory all at once - I know I'll be ordering this every time. The oysters were very savory - I preferred the rainier cherry one since the oysters themselves were a saltier variety, but my fiancé loved savory flavors so the tuk trey koh kong was his favorite. He's not huge on oysters and usually doesn't go for more than 1 or 2, so the fact that he went for his full half portion of 3 really says something! The jowl was good, but I wish it had more yellow watermelon instead of the snow leopard honey dew - the couple bites I had with jowl and watermelon were great, but the honey dew wasn't as sweet as the watermelon. It was also a little difficult to get a bit of everything in each bite so sometimes felt a little imbalanced, but overall still a very solid dish. The steak was super savory and the fermented fish sauce was funky (in a very good way). It was good, but tasted a little one note and fell a little flat in comparison to the other dishes we ordered. Overall, we loved our meal and were already talking about coming back again with friends to try everything we couldn't fit in our first time around (I've got my eye on the crispy whole fish especially). I can already tell this place is going into our regular rotation (assuming we'll be able to get reservations once everyone realizes this is the new hottest spot in town) and am very much looking forward to our next dinner here! read more

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The food was absolutely delicious. Flawless. SO flavorfull I felt narcotic (that's a compliment!) afterwards haha...that amazing satiated feeling you get after a tremendous meal. This was my first forray into Cambodian cuisine and they set the bar pretty damn high. The only reason I could't give this a perfect score is that in a place that only fits 20-25 people, you shouldn't have to lean in the whole time to be able to hear what your guest two feet across from you is saying. My servers were knowledgable and fantastic, but I could never hear a word they ever said as the music was so loud and everyone there was talking louder to compete with it. It's just me though, some people love that. The food was so damn good that we were silent most of the meal anyway and communicated with closed eyed smiles while savoring it. read more

Tiny spot but the food was quite good. The shrimp and the whole fish were must gets imo. The sauce was just amazing on everything. read more

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Came as part of one of the "soft opening" type dinner services. I love Cambodian food and was so excited by this addition to the neighborhood. We started with the fried shrimp, grilled jowl, salad, and golden squid. The mango sauce served with the fried shrimp is sensational, perfect blend of citrusy flavors and cilantro. I hope they bottle it and sell it at some point because we'd purchase. Jowl is grilled perfectly and loved the sauce it's spicy and a little sweet. The squid is a great more neutral/heavier dish with the salted egg flavor really coming through. The salad is amazing, super fresh greens, the peas are sweet, and the dressing is sensational. For mains we did the hanger steak and the whole fried fish. The steak is topped with a fermented fish paste that compliments the steak beautifully. The whole fish is amazing, the rub is a beautiful blend of toasted rice and aromatics. Would also love to purchase a blend at some point. We spent a good amount of time debating what was in the seasoning not gonna lie. Honestly, one of my best meals of the year. Cannot wait until they officially open. I'll definitely be back. read more

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Literally the most EPIC meal I've had all year!! I cannot wait to go back!!! Servers were super friendly and helpful when I felt insecure on what to order- all their recommendations were divine. I love the energy in the space, especially the floating sculptures and light fixtures, unique and inspiring all around. Bong will be my goto for special occassions, impressing out of town friends, or when I need a pick me up! Thank you Bong team & fam read more

Bong - Cambodian Near Me - Brooklyn, New York

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After seeing all the positive reviews and delicious looking dishes, I couldn't wait to try Bong for myself. We were lucky to snag a reservation on a Saturday evening and were seated right away. The space is small and cramped but that's nothing new when it comes to New York restaurants. Service was also fast & very attentive. Honestly, the food fell flat for me. While the shrimp & the golden squid had good flavor, the batter felt a bit soggy. Maybe that's intentional but I like a bit of crunch when eating fried foods. The N'gom salad was probably our favorite - light and refreshing with a slight spice to it. We ended with the whole fried fish which had absolutely no flavor. Yes, the sauces on the side added a little something but it wasn't enough to make this dish shine. Overall, I'm sad to say I don't understand the hype around this place. read more

Bong - Crispy whole fish - Cambodian Near Me - Brooklyn, New York

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Bong was tasty. For two we ordered: Shrimp Toast: Think this is new to the menu; didn't love as it was pretty dense and not super flavorful Cambo Corn: Must get...the sauce has a perfect balance between the sweetness of the coconut and tang from the fish sauce Pork Chop: Loved this, seriously the best preparation of pork I've had in a long time Whole Fried Fish: Need to eat all components of the dish together. Fish is cooked perfectly, it just didn't have much flavor without the sauce and herbs The above was the right amount for two. The restaurant is tiny and we effectively sat on foot stools. They churn tables quickly, so don't expect to have a leisurely evening (we were in and out in less than an hour). read more

This was excellent. The pork dip was absolute perfection, and we also loved the jowl and melon, corn, and steak. read more

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- good service service can be better depending on what server you have - lots of food - lobster is good - my favorite was crabbage, and used white rice i the sauce - prawn salad was ok - fried fish was good - make that resey i'm told they don't take walk ins - two entrees and two apps is more than enough for two people - sound track is all over the place in terms of genre read more

One of New York's hottest new restaurants. It was good but I'm not rushing to go back. Seafood focused Cambodian food. Very tiny quaint spot but edging on too small. For family style serving the table space was cramped. The staff were all great and very nice. The stand outs were the pomelo salad and the crabbage. Also the Hager steak was beautiful and delicious - a carpaccio style thinly sliced steak seared to perfection. Skip the fried shrimp and the clams. The wine list needs some work. Still a soft opening 6 months in. read more

Bong - Fried fish - Cambodian Near Me - Brooklyn, New York

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Employees there were so incredibly kind and welcoming. Food was fantastic. The place was small but warm and cozy

This is my favorite restaurant in NYC right now. Amazing food, service, vibes. I've tried most of the original menu and would recommend it all, the calamari is probably my favorite. Somehow even the corn is the best corn you've ever eaten. Can't recommend enough! read more

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Food was 10/10. We had the corn, shrimp, and whole fried snapper. My only critique is the space. My friend and I were stuck at the makeshift table near the bar/ kitchen. We sat on dollar store stools that didn't feel stable and there was nowhere to put our bag and jackets except in our laps. This made it hard for us to really dig in. We asked if it was possible to change tables as some were being cleared, but to no avail. read more

This restaurant succeeds on every level that matters. This restaurant gives plenty of food that tastes excellent. The team made me their priority and answered my inquiries with energy and respect. Your friends should join you here. This place earns every positive comment. read more