Nath's Inspired Khmer Cuisine operates as a private chef pop-up rather than a storefront restaurant. Chef Nath comes to the client's home to cook, with menus composed ahead of time and tailored to the event, dietary needs, and group size.
The sample menus lean on Khmer and Thai flavors: a Mango Pomelo Salad with cashew and a garlic-shallot dressing, Pad Thai Chicken with tamarind sauce and fresh nira, Tom Yum Seafood built on lobster tail, mussels and shrimp in a lemongrass-galangal broth, and Beef Lok Lak stir-fried with pineapple and bell peppers in a sweet-tangy tomato sauce. A Seafarer menu adds Fresh Shrimp Spring Rolls and Lemongrass Turmeric Salmon simmered in a daikon-turmeric sauce.
Chef Nath hand-pounds her own pastes from scratch and sources organic and local ingredients when possible, sweetening dishes only with palm sugar, coconut sugar, or fresh tropical fruit. Many dishes can be adapted for vegetarian, vegan, or gluten-free diets.
The sample menus lean on Khmer and Thai flavors: a Mango Pomelo Salad with cashew and a garlic-shallot dressing, Pad Thai Chicken with tamarind sauce and fresh nira, Tom Yum Seafood built on lobster tail, mussels and shrimp in a lemongrass-galangal broth, and Beef Lok Lak stir-fried with pineapple and bell peppers in a sweet-tangy tomato sauce. A Seafarer menu adds Fresh Shrimp Spring Rolls and Lemongrass Turmeric Salmon simmered in a daikon-turmeric sauce.
Chef Nath hand-pounds her own pastes from scratch and sources organic and local ingredients when possible, sweetening dishes only with palm sugar, coconut sugar, or fresh tropical fruit. Many dishes can be adapted for vegetarian, vegan, or gluten-free diets.