Cambodia is geographically sandwiched between two culinary superpowers Vietnam and Thailand - so globally its unassuming cuisine often gets overshadowed.
In Auckland, while there are dozens of Vietnamese and Thai eateries, there is only one Cambodian restaurant - Tinfeny’s in Ponsonby.
That’s probably why you hardly hear of anyone talking about Cambodian food here.
Discovering the gastronomy of a country is the best way to get a taste of its culture and culinary tradition, and Tinfeny’s mother and daughter bosses Richny Hy and Felicity Keolay are excited about offering their national dish - Amok Trey - at a special price this November to give you an experience of Khmer cuisine.
At the heart of the dish is a white fish, and to prepare the dish, Richny first covers the fish in a thick coconut sauce seasoned with palm sugar, eggs, fish sauce and a Cambodian curry paste known as kroeung.
The fish is then steamed in this sauce with spices and vegetables such as kaffir lime leaves, shallots, turmeric, shrimp paste and lemongrass added to give that dish the vibrant colour, distinctive flavour and signature fluffy texture.
Richny does amok trey the traditional way, steaming the fish inside a banana leaf, which imparts a unique flavour and distinctive aroma. The soft fish and custard curry is then served with steamed rice to absorb the creamy sauce and intricate flavours of this, their national dish.
Tinfeny’s is offering amok trey for just $24.90 instead of the usual $38 for the month of November - but to enjoy the deal, diners would need to order at least one other main at normal price from the menu.
Tinfeny’s sits right in the heart of Ponsonby, and its menu is a celebration of Cambodian cuisine and reflects the country’s rich culinary heritage.
On the menu, you’ll find a wide selection of small plates for sharing, like the stuffed chicken wings with lemongrass and vermicelli and crispy pork belly bites with Cambodian dipping sauce. Mains include Cambodian staples like ban chow (pork and prawn-filled pancakes) and wok-flashed dishes like the spicy red curry snapper.
Richny and Felicity draw on traditional recipes passed down for generations from within their family to create their plethora of delectable Cambodian dishes.
Tinfeny’s also boasts an impressive array of cocktails, that are crafted in-house, from the Coco Pandan Marg (coconut tequila with pandan, Cointreau and lime) to lychee mule (vodka, lychee, lemongrass, lime and ginger beer).
The restaurant’s ambience is designed to reflect the warmth and hospitality of Cambodia. Adorning the walls is a mural of Angkor Wat which serves as a reminder of Tinfeny’s aim and culinary journey.
Tinfeny's Shop 15 Ponsonby Central, 4 Brown Street, Ponsonby, Auckland
Phone: 09 360 8080
This article is brought to you in partnership with Tinfeny’s.
