Mono Rom

Rice Beef Sticks (bai Sach Goh Jong Gak)

Grilled marinated beef skewers (3) with KROEUNG, a Cambodian distinctive and complex spice blend paste, and seasonings. Served with fresh pickle.

Rice Lemongrass Chicken (bai Monn Cha Kroeung)

KROEUNG, a Cambodian distinctive and complex spice blend paste with a strong aroma of lemongrass. Stir-fried chicken with bell pepper, jalapeno, and onion.

Rice Khmer Bbq Pork (bai Sach Jrouk)

Sweetened marinated Khmer-style BBQ pork (fried or grilled). Topped with green onion and served with fresh pickle and our signature fish sauce.

House Fried Rice (bai Cha)

Fried Rice served with our own signature fish sauce.

Rice Roasted Duck (bai Teer Quai)

Roasted crispy duck. Served with fresh pickle and our signature fish sauce.

Rice Pork Chitterlings (bai Pohr Vien)

Deep-fried golden crispy pork intestines.

Rice Sautéed Broccoli (bai Cha Kahtna)

Sauteed Chinese broccoli with garlic.

Rice Roasted Pork (bai Jrouk Quai)

Roasted crispy BBQ pork. Served with fresh pickle and our signature fish sauce.

Rice Chicken Crispy (bai Monn Jien)

Half Cornish chicken deep-fried to a golden crisp. Served with fresh pickle and our signature fish sauce.

Rice Steamed Chicken (bai Monn Hainan)

Steamed chicken thigh & leg with fresh ginger. Garnished with green onion and served with yellow rice, fresh pickle and our signature fish sauce.

Rice Beef Lok Lak (bai Sach Goh Lok Lak)

Stir-fried marinated, cubed tenderloin lightly caramelized in black pepper, garlic and soy. Served on a bed of fresh onions, lettuce, cucumbers, tomatoes and dipping sauce consisting of lime juice, sea salt and black pepper.

Rice Ginger Chicken (bai Monn Cha Kh'nhei)

A spicy chicken stir-fried and flavored with julienne ginger root, black pepper, garlic and soy.

Rice Mint Leaf Chicken (bai Monn Cha Jee)

A spicy ground chicken stir-fried with fish sauce, garlic, chili, cilantro and sweet basil.

Beef Sticks (sach Goh Jong Gak)

(5) grilled marinated beef skewers with kroeung, a Cambodian distinctive and complex spice blend paste, and seasonings. Served with fresh pickle.

Pork Chitterlings (pohr Vien M’poang)

Deep-fried golden crispy pork chitterlings. Served with fresh pickle and our signature fish sauce.

#42. Shrimp Black Pepper (shrimp Cha M'rich)

Butterflied shrimp tossed in flour & deep-fried. Wok-seared with bell pepper, scallion, jalapeños and sprinkled with salt & black pepper. Served with limes and fresh pickle.

Roasted Pork (jrouk Quai)

Roasted crispy BBQ pork. Served with fresh pickle and our signature fish sauce.

Sautéed Watercress (cha Tra-kuen)

Watercress (aka morning glory). The most treasured vegetables in Cambodia, with its richness in flavor and vitamins attributed to the soil which it is grown in. The aromatic essence of garlic and our house special sauce truly compliment this delicious leafy vegetable.

Lemongrass Chicken (monn Cha Kroeung)

Kroeung, a cambodian distinctive and complex spice blend paste with a strong aroma of lemongrass. Stir-fried with bell pepper, jalapeno and onion. Served with our signature fish sauce.

Crispy Chicken (monn Jien)

Deep-fried golden crispy two ½ chicken. Served with fresh pickle and our signature fish sauce.

Khmer Bbq Pork (sach Jrouk Jien)

Sweetened marinated khmer-style BBQ pork: grilled or fried with pork render. Served with fresh pickle and our signature fish sauce.

Ginger Chicken (monn Cha Kh’nhei)

A spicy chicken stir-fried and flavored with julienned ginger root, black pepper, garlic and soy. Served with our signature fish sauce.

Sautéed Broccoli (cha Kahtna)

Sautéed Chinese broccoli with garlic and house special soy sauce. Served with our signature fish sauce.

Steamed Chicken (monn Jom-hoy)

Steamed chicken thighs & legs with fresh ginger. Garnished with green onion and served with fresh pickle and our signature fish sauce.

Mint Leaf Chicken (monn Cha Jee)

Ground pork stir-fried with fish sauce, chili, cilantro and basil leaves. Topped with egg.

Beef Lok Lak (sach Goh Lok Lak)

Cambodian rendition of the Vietnamese dish bo luc lac. Stir-fried marinated, cubed tenderloin lightly caramelized in black pepper, garlic and soy. Served on a bed of fresh onions, lettuce, cucumbers and tomatoes and dipping sauce consisting of lime juice, sea salt and black pepper.

Sweet & Sour Fish (trey Jien Jou-am)

Deep-fried golden crispy fish filet topped with special sweet & sour sauces, tomatoes, pineapple, red and green bell pepper, onion, scallion and cilantro.

Roasted Duck (teer Quai)

Roasted crispy duck. Served with fresh pickle. Served with fresh pickle and our signature fish sauce.

Fried Tofu & Chives (cha Tofu & Chive)

Deep-fried golden tofu sautéed with dark soy sauce, chives. Served with our signature fish sauce.

Pad See Ew (mee Siam)

Our version of Thai Pad See Ew. Prepared with hand-cut rice noodle, broccoli, straw mushrooms, and carrots.

Pad Thai Noodle (kuyteav Koh Kong)

Our version of Pad Thai. Stir-fried rice noodle prepared with battered egg, tamarind sauce and your choice of protein. Garnished with roasted peanut, bean sprouts, carrots and green onion.

Student Noodle (kuyteav Goen Sursh)

Prepared with rice noodles, battered egg and your choice of proteins. Garnished with bean sprouts, crushed roasted peanuts and served with monorom fish sauce.

Pin Noodle (lot Cha)

Wok-fried pin short noodle with battered egg, bean sprouts, green onion and served with monorom fish sauce.

Chow Mein Noodle (mee Cha)

Our version of Chow Mein. Wok-seared wide-cut egg noodle with battered egg, bean sprouts, cabbage.

Cantonese Noodle (mee Katang)

Our version of Cantonese chow fun. Prepared with flat-wide rice noodle, broccoli, straw mushrooms, carrots and special gravy.

Steamed Noodle (mee Kola)

Burmese-style noodles. Made from thin rice noodles, steamed and cooked with flavored soy sauce, garnished with sun-dried tiny fresh water shrimp, finely chop pickled cabbage, slice-boiled egg, fresh pickle, bean sprout and crushed peanut. Mixed well before serving.

Calamari

Deep-fried calamari rings and served with our signature fish sauce.

Beef Stew & Baguette (nom Pang Kohr Goh)

Slowly braised beef briskets and flanks, complimented by herbs and spice.

Rice

Steam rice

Egg Rolls (5 Pcs)

In-house vegetable egg rolls stuffed with cabbage, celery, and carrot. Deep-fried golden brown and served with our own blended sweet & sour fish sauce.

Spring Rolls

Fresh vegetable rolls wrapped with softened rice paper and served with our blended sweet & sour fish sauce.

Beef Sandwich (nom Pang Sacch Goh)

Grilled, marinated beef with kroeung, a cambodian distinctive and complex spice blend paste with a strong aroma of lemongrass and seasonings.

Dumplings (6 Pcs)

Deep-fried and served with our signature fish sauce.

Chicken Curry & Baguette

Made with chicken wings, carrots, potatoes and coconut milk in Monorom seasoned curry powder. Served with toasted 9" baguette.

Beef Ball & Crab Meat

Deep-fried beef tendon balls & crab meat. Served with our own mixed dipping sauce.

Steam Rice

Tofu Bite

Deep-fried and served with our signature fish sauce.

Green Papaya Salad (yurm L’hong)

Shredded green papaya tossed with our house special sweet & sour fish sauce and garnished with ground sun-dried shrimps and crushed peanut.

Beef Stew Noodle (kuyteav Kohr Goh)

Slowly braised beef briskets, flanks and tendons complimented by monorom secret spices. Served over a bed of rice noodles and garnished with bean sprouts, fried garlic, cilantro and scallions.

Khmer Noodle (nom Ban Chok)

Rice noodles topped with khmer broth (fish-based green curry gravy made from lemongrass, turmeric root and kaffir lime). Fresh mint leaves, bean sprouts, green beans, banana flower, cucumbers and other greens are heaped on top.

House Porridge (borbor)

House special porridge with choice of proteins. Garnished with bean sprouts, fried garlic, cilantro and scallions.

Monorom Noodle (house Noodle)

House noodle soup prepared with your choice of proteins. Garnished with bean sprouts, fried garlic, cilantro and scallions.

Phnom Penh Noodle

Cambodian national rice noodle soup prepared with sliced and ground pork, beef tendon balls, shrimp and liver. Garnished with bean sprouts, fried garlic, cilantro and scallions.

Duck Noodle

House special duck noodle. Garnished with bean sprouts, fried garlic, cilantro and scallions. Popular with large egg noodle and soup on the side.

Curry Noodle (kari Nom Ban Chok)

Fine rice vermicelli topped with chicken curry. Fresh mint leaves, bean sprouts, green beans, cucumbers and other greens are heaped on top.

Porridge & Blood Jelly (borbor Chiem Jrouk)

Porridge is the quintessential cambodian breakfast dish. Prepared with whole grain rice, pork belly and offal and pork blood jelly. Garnished with bean sprouts, fried garlic, cilantro and scallions.

Boat Noodle (kuyteav Thouk)

Cambodian version of boat noodle prepared with beef tendon balls, beef stew and watercress. Garnished with bean sprouts, fried garlic, cilantro and scallions.

Steak Tirk Prahok (sach Goh Tirk Prahok)

Cambodian most treasured dish. Grilled New York steak served with pungent aromatic prahok based dipping sauce and cucumbers, lettuce, bean sprouts, mints, Asian eggplant and saw-leaf herbs.

Fried Fish & Mango (trey Jien Swai)

Fried whole tilapia with green mango fish sauce. Served with cucumber, seasonal herbs and bitter Sdao (tender shoots and flowers of neem tree).

Papaya Salad (bok L’hong)ng)

The renowned green papaya salad of Southeast asia, pounded in a mortar and pestle, basil, string beans, roasted peanuts, tomatoes, smoked or dried shrimp and chili peppers. Mixed with a savory dressing of lime juice, fish sauce and prahok and served on bed of cabbage.

Prahok Crème (prahok Kties)

Featuring prahok, a delicious staple dish of Cambodian cuisine made from fermented fish with distinctive flavoring. Prepared with ground pork & smoked fish, pea eggplant, coconut milk, lemongrass, garlic, kaffir lime leaves and galangal. Served withseasonal assortment of vegetables.

Beef Larb (larb Sach Goh)

Cambodian version of ground beef larb. Mixed with a monorom perfect blend of spices, onions and lime juice. Served on a bed of green leaf and a quartet of cabbage.

Sdao Salad (yurm Sdao)

Lettuce, carrots, cucumbers, and tomatoes tossed with monorom savory fish sauce dressing. Topped with bitter sdao (tender shoots and flowers of neem tree), red pepper and crusted peanuts.

Salted & Fried Fish (trey Pro-ma Fried)

Finely chopped dried fish mixed with eggs, ground pork, chili and prahok (fermented fish). Fried and served with seasonal assortment of vegetables.

Steak With Anchovies (sach Goh Anchovies)

Grilled New York steak served with salad featuring anchovy, Asian eggplant, pickled jalapenos, black olives, scallions and onions.

Chicken Larb (larb Sach Monn

Cambodian version of ground chicken larb. Mixed with a monorom perfect blend of spices, onions and lime juice. Served on a bed of green leaf and a quartet of cabbage.

Cambodian Salad (pleah)

Fresh vegetables tossed with Monorom vinaigrette and your choice of protein. Garnished with crusted peanuts and red pepper. Optional choice of protein may be added.

Green Mango Salad (yurm Swai)

Shredded green mango tossed with sun-dried tiny shrimp and mixed with a savory dressing of lime juice and our own blended sweet & sour fish sauce.

Thai Iced Tea

Sweetened tea and cream. Delicious and refreshing!

Cambodian Iced Coffee

Sweetened with condensed milk.

Soda Egg

Perfectly stirred of Canada dry, egg, condensed milk and a touch of Asian green syrup.

Fresh Young Coconut

Soda

Coke, Sprite, Diet Coke, Soy Bean, Dr Pepper, and Sunkist.

Vietnamese Sweet & Sour (machu Prey Nokor)

Vietnamese sweet & sour soup. Featuring tomato, pineapple, lotus root, holy basil.

Khmer Vegetable Soup (samlor Ka-ko)

Prepared with toasted rice pounded finely and complimented by prahok and variety of Asian vegetables.

Pickled Lemon Chicken Soup (nam Gnov)

Rich chicken soup flavored with preserved lemons and garnished with fried garlic and green onion. Truly refreshing and highly recommended with roast duck as seen in picture.

Farmer Soup (machu Srei)

Traditional farmer soup featuring watercress, tamarind, prahok, galangal, chili and m'am leaves. Recommended with fish or chicken.

Chicken Curry (kari Sach Monn)

Chunky chicken, carrots, potatoes and coconut milk in monorom seasoned curry powder.

Lemongrass Soup (machu Kroeung)

Sweet & sour soup that is perfectly complemented by kroeung (a Cambodian distinctive and complex spice blend paste with a strong aroma of lemongrass), saffron, watercress, Asian eggplant, garlic, kaffir lime leaves, tamarind, jalapeno, and holy basil.

Tom Yum (machu Siam)

Our version of Thai Tom Yum. Featuring tofu, mushrooms, lemongrass, green onions, kaffir lime leaf, chili and galangal.