modern cambodian cuisine
AMOK [ah-mok]: A traditional Cambodian dish with curried fish coated in a thick coconut milk with kroeung, either steamed or baked in a cup made from banana leaves.
Nestled in Windsor since June 2015, amok is the vision from Cambodian born chef Woody Chet.
Bringing experience from Coda and Tonka, his passion is to share his interpretation of his homeland’s culinary flavours with Melbourne locals and international foodies alike.
His modern Cambodian dishes weave in delicate yet punchy flavours influenced by his mother's traditional Khmer cooking. His modern take on his favourites coupled with his high energy and enthusiasm has been designed to excite the tastebuds and is evident in the fusion of flavours he creates.
Mixing and experimenting classic Cambodian recipes with the best local Australian produce, chef Chet creates sumptuous dishes including the popular freshly shucked oysters with pomegranate boba & Cambodia’s Kampot peppers, his tender 24 hour twice cooked beef ribs and his homage of the traditional fish amok using Tasmanian salmon.
Only the finest seasonal ingredients is sourced daily to ensure you enjoy a memorable dining experience that ignites the senses with flavours of South East Asia.
Chef Chet's contagious passion for the culinary arts has won him national accolades, namely the Most Outstanding Apprentice Chef award at the Australian Culinary Federation’s Fine Foods competition in 2013. His Cambodian duck curry that won him the prestigious gold medal features proudly on the menu at amok.
Join us for a unique dining experience and delight your senses with modern Cambodian cuisine, right here in Melbourne.
amok in the media
chef's sharing menu - oysters, cured salmon betel leaves, amok, calamari salad
Amok Restaurant review
Freshly shucked oyster, pomegranate boba, Kampot black 3.20
pepper, truffle oil (gf)
20 May 2016
Crispy king prawn, brioche roll, chocolate bacon, gherkin, smoked paprika mayo
10 May 2016
Market fresh grilled calamari salad, baby mango, jicama, green apple, chili bok (gf)
1 May 2016
Crispy school prawns salad, nim flower, green mango, grilled pork belly, Cambodian dry fish (gf)