While South-East Asian cuisine has been ever popular in Melbourne, it has typically been centred around the dishes of Vietnam and Thailand.
Of late, a focus on other countries within the region has emerged, foremostly with the Filipino-influenced Serai, Esca Khoo's Malaysian and Borneo-styled MissMi and even the Indonesian diners Kata Kita and Kenangan.
The latest venue to ingratiate Melburnians with their traditional cuisine is Cambodia's Kitchen, a brand-spanking restaurant on Russell Street in the CBD from siblings, Ivanra Hun and Linna Hun.
A departure from other spice-heavy countries, Cambodia's Kitchen's culinary style has a more understated approach, recreating traditional dishes from home that harness the flavours of garlic, lemongrass, lime leaf, and galangal.
Here you'll discover Kuy Teav, a noodle and broth soup made from pork bones, a mainstay breakfast in Cambodia's capital city, Phnom Penh in the country's south.
Inside the slow-cooked broth rice noodles swim around the bowl alongside sliced pork as well as pork liver, heart and stomach— a nutritional serving of everything needed for the day of work ahead.
You'll also find the Cambodian-fried chicken which has a salty umami twist thanks to its homemade fish sauce infusion. All served up with sliced omelette, rice and pickled vegetables.
Image credit: Griffin Simm (supplied)