In Cambodia, a meal rarely begins with one plate per person. Small dishes land in the middle of the table, hands reach in from every side, and the conversation starts before the mains arrive. Many of these snacks come straight from the country's markets and roadside grills, where smoke, lime and fresh herbs fill the air from early morning until late at night.
At ANGKOR, 389 Spencer Street, West Melbourne, our starters are made for exactly that kind of sharing. This guide walks through each one, what makes it Cambodian, and how to put together a starter spread for two people or a whole table.
Why Cambodians start by sharing
Khmer food is built around balance. A good table has something crunchy, something fresh, something grilled and something with a dipping sauce, and starters are the easiest way to get that variety early. Our menu suggests that two people order two to three starters, two mains, and rice or roti to share. Choosing starters with different textures is the simplest way to make that plan work.
Betel Leaf ($15.50, 2 pieces)
Wild betel leaves are glossy, heart-shaped leaves with a gentle peppery, slightly grassy flavour. Across Southeast Asia they are used as edible wrappers: you fold the leaf around a filling and eat it in one or two bites.
Our Betel Leaf is topped with prawns, peanuts, shallots and a lime dressing. It is fresh, bright and a little sour, the perfect first bite before richer dishes. Because it is light, it pairs well with everything else on the table. If you love fresh, zesty flavours, follow it with one of our Cambodian salads.
Cambodian Fish Cakes ($14.90, 2 pieces)
Fish cakes are a favourite snack in Cambodian markets and family kitchens. The fish is seasoned, shaped and fried until springy inside and golden outside.
Ours come with green beans through the mix and a sweet chilli dipping sauce on the side. They are mild and satisfying, which makes them a safe choice for children and anyone new to Khmer food. They also appear in our Royal Khmer Restaurant Feast.
Grilled skewers: Cambodia's favourite street snack
Walk through almost any Cambodian town in the evening and you will find small charcoal grills lined with skewers. Grilled marinated beef, often called sach ko ang, is one of the country's best-loved street snacks, eaten on its own or with rice.
At ANGKOR you can choose Marinated Beef Skewers ($14.90) or Marinated Chicken Skewers ($14.00). Both are grilled and served with soy and chilli sauce, 4 pieces per serve. Order one of each for a mixed plate: smoky, savoury and easy to share. If you love the grill, our Beef Loc Lac guide explains another beef favourite.
Spring Rolls ($11.50, 5 pieces)
Crisp spring rolls are eaten throughout Cambodia, sold at markets and served at family celebrations. Ours have a vegetable filling and come with sweet chilli sauce, five pieces per serve. They are one of the best-value ways to start, and a reliable pick for vegetarian guests. For more plant-based ideas, see our vegetarian Cambodian food guide.
Prawn Wontons ($13.90, 8 pieces)
Wontons show the Chinese influence that has long been part of Cambodian cooking, especially in Phnom Penh's noodle shops. Our Prawn Wontons come crispy or steamed, with hoisin sauce, eight pieces per serve. Crispy is great for crunch alongside a salad; steamed is lighter and silkier. Ask your table to vote.
Building your starter spread
A few combinations that work well:
- For two, first visit: Betel Leaf and Spring Rolls, then Fish Amok and My Grandmother's Dish with jasmine rice.
- For two, grill lovers: Beef Skewers and Fish Cakes, then Grilled Pork Neck ($28.90) and a Green Mango Salad to share.
- For four: Betel Leaf, Prawn Wontons, Chicken Skewers and Spring Rolls, followed by three mains and rice or roti.
- Vegetarian table: Spring Rolls and a Papaya Salad (vegan option available), then Traditional Red Curry with tofu.
Please tell our team about any allergies when ordering. Several starters contain prawns, fish, peanuts or soy, and our kitchen handles common allergens.
Prefer not to choose? Our Angkor Classics Feast ($79 per person) starts with Betel Leaf and Spring Rolls, and our Royal Khmer Restaurant Feast ($99 per person) begins with Fish Cakes, Prawn Wontons and Papaya Salad. Both are for regular restaurant dining with a minimum of two guests. See the full dinner menu for details. New to Khmer food altogether? Start with our guide to what to order on your first Cambodian meal.
After the starters
Once the small plates are cleared, move on to the dishes that make Cambodian food famous. Our signature Fish Amok is a fragrant steamed coconut curry with kroeung, mackerel, Chinese broccoli and peanuts ($34.50). Finish with something sweet from our Cambodian desserts guide.
Bring the flavours home
The aromatic kroeung at the heart of our kitchen is available to cook with at home. Our ANGKOR Amok Curry Paste is made with galangal, shallots, garlic, turmeric, lemongrass and kaffir lime, and ships Australia-wide in a 280 g jar ($15.00). It contains crustacean and fish. Our home Fish Amok guide shows you how to use it.
Share a table at ANGKOR
Gather a few friends, order a spread of starters and eat the Cambodian way at 389 Spencer Street, West Melbourne, a short walk from Southern Cross Station and Marvel Stadium.
Book a Table · View the Dinner Menu · Directions and hours
Prices are taken from our live dinner menu and can change, so please check the current menu when you visit.