Bayon Cambodian Restaurant: A Taste of Cambodia in New York City

Bayon Cambodian Restaurant Introduce

Tucked away on the Upper East Side, Bayon Cambodian Restaurant is a true discovery for New Yorkers and visitors alike. In a city where Cambodian cuisine is a rarity, Bayon stands out as an essential destination, offering an authentic yet refined take on the country's rich culinary traditions. This restaurant is more than just a place to eat; it is a portal to the vibrant flavors and unique ingredients of Southeast Asia, brought to life by the expertise of its Asian-owned team. The owners, husband-and-wife duo Minh and Mandy Truong, have a long history in the New York food scene, previously operating a beloved Cambodian spot in the same location. Their return is a welcome event for local foodies, and a testament to their passion for sharing their culture through food.

The atmosphere inside Bayon is a harmonious blend of cozy and casual. With its comfortable seating and inviting decor, it offers a relaxing escape from the city's hustle and bustle. The restaurant's commitment to creating a welcoming environment is evident in its ability to accommodate groups and walk-ins, making it a great option for a spontaneous dinner or a planned gathering. For those who prefer to dine outdoors, Bayon also offers seating that is dog-friendly, allowing you to enjoy your meal with a furry friend. This balance of authenticity, comfort, and hospitality is a major part of what makes Bayon a local favorite.

The menu is a journey in itself, showcasing a wide array of Cambodian dishes, from classic Khmer curries and noodles to more unique "Siem Reap Specials." As one diner noted, the chef, with his French cuisine experience, has fused modern techniques into the dishes, resulting in flavors that are both traditional and innovative. This creative approach to cooking means that even familiar items are presented with a new twist. The freshness of the ingredients is a recurring theme in reviews, with a customer highlighting the "very fresh" seafood and the "very tender" duck. Bayon is a culinary gem that brings a unique and delicious experience to the New York dining scene.

Location and Accessibility

Bayon Cambodian Restaurant is perfectly situated at 408 E 64th St, New York, NY 10065, USA. This address places it on the Upper East Side, a convenient and accessible neighborhood for both residents and visitors. The restaurant is located in a quiet area, providing a peaceful retreat from the more crowded parts of Midtown.

Accessibility is a key advantage. The restaurant is easily reachable by public transportation, with several subway stations within a reasonable walking distance, including the F and Q trains. For those who prefer to drive, both free street parking and paid parking garages are available nearby. The restaurant is also designed to be accommodating for all guests, with wheelchair accessible seating, ensuring a comfortable dining experience. The presence of a gender-neutral restroom further highlights the restaurant's inclusive and modern approach.

Services Offered

Bayon is a full-service restaurant that provides a comprehensive range of options for its customers, whether they are dining in or on the go.

Dine-in: The restaurant offers a full-service dine-in experience, complete with table service, in a cozy and comfortable atmosphere. It's a great place for both solo diners and groups.
Outdoor Seating: For those who enjoy dining al fresco, Bayon provides outdoor seating. This is a popular option on pleasant days and is also a welcome feature for pet owners, as dogs are allowed in the outdoor area.
Takeout and Delivery: For customers who prefer to enjoy their meal at home or at the office, Bayon offers convenient takeout and delivery services. This allows you to savor their unique flavors wherever you are.
Reservations: While the restaurant is good for walk-ins, it also accepts reservations, which is a great option for planning a dinner with a large group or for a special occasion to ensure you get a table.

Features / Highlights

Bayon's reputation is built on several key features that make it a standout in the New York dining scene.

Authentic Cambodian Cuisine: The restaurant's primary highlight is its focus on authentic Cambodian food, a rarity in the city. The menu is a comprehensive guide to Khmer dishes, with sections dedicated to noodles, curries, and regional specialties.
Unique Fusion of Flavors: The chef's French culinary background is a unique selling point, as it influences the presentation and flavor profiles of the dishes. This creates a dining experience that is both respectful of tradition and excitingly modern. The Loc Lac dish is a prime example of this fusion.
High-Quality Ingredients: Reviews consistently point to the freshness of the ingredients, particularly the seafood. The fish, scallops, and duck are frequently mentioned for their quality and tender texture, demonstrating a commitment to sourcing the best products.
Fast and Friendly Service: The staff is known for their fast and efficient service, making it a great choice for both a quick lunch and a leisurely dinner. The friendly and welcoming attitude of the owners and staff also contributes to a positive and memorable experience.
Excellent Drink Selection: Bayon offers a selection of beer, wine, and other alcoholic beverages that are carefully chosen to complement the robust flavors of the food. The availability of coffee also makes it a great spot for a post-meal treat.

Contact Information

To make a reservation or learn more about Bayon, you can contact the restaurant using the information below:

Address: 408 E 64th St, New York, NY 10065, USA
Phone: (646) 476-4709

What is worth choosing?

When you choose Bayon, you are not just getting a meal; you are getting a culinary journey into a cuisine that is often underrepresented in New York City. The single most compelling reason to visit this restaurant is to experience their signature dish, the Lok Lac. This "very special dish" is unanimously a favorite among diners. The beef is described as "so tender that someone thought it was chicken," and the marinade is praised for having "good umami to go with the sweetness." The Lok Lac is a perfect example of the chef's skill and the restaurant's commitment to excellence.

Beyond the Lok Lac, other dishes are also worth exploring. The Frog Legs, which come with crisp vegetables and moist, meaty frog legs, offer a unique and delicious option for the adventurous diner. The Grilled Amok (Chef's Special), a traditional Cambodian dish of fish wrapped in a banana leaf with red curry, is a great choice to try a classic and fragrant meal. For those who prefer a more familiar palate, the variety of fried rice, including the Shrimp and Crabmeat Fried Rice, and the Khmer curries like the Chicken Yellow Curry are excellent.

Ultimately, Bayon is worth choosing for its authenticity, its fresh ingredients, and its welcoming atmosphere. It’s a place where you can feel comfortable exploring a new cuisine, with the assurance that every dish is made with care and passion. The combination of its unique menu, high-quality food, and friendly staff makes it a destination that is not only a local gem but also an essential part of the city's diverse and exciting food scene.

Bayon Cambodian Restaurant Menu

Khmer Curries
Shrimp And Avocado Curry $32.00
Spicy. Shrimp and avocado cooked with coconut milk and basil leaves in red curry sauce.
Chicken Yellow Curry $28.00
Spicy. Yellow curry cooked with pumpkin, long beans, and eggplant in coconut milk.
Beef Red Curry $28.00
Spicy. Red curry sauce, pumpkin, long beans, chili pepper, bamboo shoots and coconut milk.

Khmer Fried Rice
Spicy Basil Fried Rice $25.00
Spicy. Choice of chicken, beef, pork, or vegetables peas, eggs, carrots, onions, scallions, and spicy basil sauce.
Shrimp And Crabmeat Fried Rice $30.00
Shrimp, crabmeat, peas, eggs, onions, scallions, cashews, and lettuce.
Shrimp And Pineapple Fried Rice $30.00
Shrimp, pineapple, peas, eggs, carrots, onions, cashews, and pineapple.

Salads
Mango Salad / Gnoam Svay $18.00
Julienne of green mango with avocado, dried coconut and roasted crushed peanuts, tossed in lime juice and fish sauce.
Grilled Beef Salad / Gnoam Sach Koh $30.00
Spicy. Sliced steak tossed in lime juice with chili pepper, mint, onions, tomatoes, cucumber and lettuce.
Papaya Salad / Gnoam L'hong $18.00
Spicy. Julienne of green papaya, with chilis, crispy dried shrimp, and crushed peanuts, tossed in lime juice and fish sauce.

Khmer Noodles
Cari Noodles $25.00
Spicy. Choice of beef, chicken, or vegetables sautéed wide rice noodles, yellow curry powder, egg, onion chili pepper, and broccoli.
Nyoam $25.00
Spicy. Rice vermicelli, ground fish, red curry sauce, cucumbers, long beans, bean sprouts, sweet mint, and fish sauce.
Kuythiew Cha $25.00
Sautéed thin rice noodles, shrimp, scallions, eggs, bean sprouts, and tamarind.
Spicy Siem Reap Noodles $25.00
Spicy. Choice of beef, chicken or vegetable; sautéed wide rice noodles, basil, scallions, eggs, onion, chili, and soybean.

Siem Reap Specials
Banh Chao Crepe $30.00
Shrimp, chicken, onions, bean sprouts, peanuts, fish sauce, hot sauce, lettuce, sweet mint, and cucumbers.
Basil Frog Legs / Cha K'dow $35.00
Spicy. Sautéed frog legs with fresh basil, ginger, lemongrass, chili pepper and onions, served with rice.
Loc Lac $32.00
Spicy. Butcher's cut steak tips, black pepper-lime sauce, lettuce, cucumbers, and tomatoes, served with rice.
Garlic And Pepper Frog Legs / Bompong M'rech $35.00
Deep-fried frog legs sautéed with ground black pepper, onion, and garlic, served with rice.
Sautéed Eggplant $30.00
Choice of beef or shrimp eggplant sautéed in fresh basil, garlic, chili peppers, and rich soybean sauce, served with rice.
Shrimps And Scallops $35.00
Spicy. Sautéed shrimp & scallop with fresh mushroom, zucchini, and chili paste in white wine sauce, served with rice.

Appetizers
Charcoal-Grilled Chicken Or Beef Skewers $18.00
Sliced steak or chicken breast marinated in herbs, coconut milk, lemongrass, and peanut sauce.
Cumin Lamb Dumplings $20.00
Steamed dumplings with chili crisp sauce.
Summer Rolls $16.00
Prawns, lettuce, rice vermicelli, fresh mint and sweet basil, rice paper wrap, and house dipping sauce.
Shrimp And Crabmeat Spring Rolls $16.00
Shrimp, crabmeat, vermicelli, wood ear mushrooms, carrots, taro, deep-fried, and plum sauce.
Steamed Dumplings $16.00
Pork, shrimp, herbs, and homemade soy sauce.
Fried Vegetable Dumplings $16.00
Fried dumplings garnished with chives, and ginger soy sauce.
Khmer Fish Cakes $16.00
Spicy. Deep-fried fish patties, shrimp, string beans, curry powder, and house dipping sauce.
Nem Nuong $18.00
Smoky sweet and savory skewer of pork meatballs, and sticky rice dipping sauce.

Soups
Shrimp, Crabmeat, And Corn Chowder (Serves Two) $18.00
Shrimp, crabmeat, sweet corn, and egg in a hearty chicken broth.
Seafood Lemongrass Soup $16.00
Spicy. Prawns, clams, mussels, and squid in a spicy lemongrass and tamarind broth.

Sides
Mixed Vegetables $8.00
Coconut Rice $4.00
White Rice $3.00

Duck
Duck Salad $38.00
Spicy. Sliced roast duck, pineapple, tomatoes, cucumbers, red onions, chili peppers, and cashews in citrus lime-juice.
Tamarind Duck $38.00
Roast duck, fried and topped with pineapple in tamarind sauce, and side of steamed vegetables.
Phnom Penh Roast Duck $38.00
Spicy. Boneless roast duck with long beans, red bell peppers, and basil, in a red curry coconut sauce.

Fish
Grilled Amok (Chef's Special) $32.00
Spicy. Fish stuffed with prawns, scallops, and lemongrass wrapped in a banana leaf, topped with red curry.
Baked Amok (Traditional) $30.00
Spicy. Fish stuffed with prawns and scallops baked in red curry sauce and eggs, topped with coconut cream, lime leaves and red bell peppers in a banana leaf.
Ginger Fish $28.00
Fried fillets of swai topped with ginger, scallions, mushrooms, peppers, and soy sauce.
Sweet And Sour Fish $28.00
Fried fillets of swai topped with Phnom Penh style sweet and sour sauce.

Bayon Cambodian Restaurant Details

From the business
Identifies as Asian-owned

Service options
Outdoor seating
Delivery
Takeout
Dine-in

Highlights
Fast service

Popular for
Lunch
Dinner
Solo dining

Accessibility
Wheelchair accessible seating
Wheelchair accessible parking lot
Wheelchair accessible restroom

Offerings
Alcohol
Beer
Coffee
Comfort food
Healthy options
Small plates
Wine

Dining options
Lunch
Dinner
Dessert
Seating
Table service

Amenities
Gender-neutral restroom
Restroom

Atmosphere
Casual
Cozy

Crowd
Groups
Locals

Planning
Accepts reservations

Payments
Credit cards
Debit cards
NFC mobile payments
Credit cards

Children
High chairs

Parking
Free street parking
Paid parking garage

Pets
Dogs allowed outside

Bayon Cambodian Restaurant Photos

Bayon Cambodian Restaurant Location

Bayon Cambodian Restaurant

New York New York County New York East 64th Street

408 E 64th St, New York, NY 10065, USA

Bayon Cambodian Restaurant Reviews

An average rating of ★4.8 from 164 user reviews.

fish amokshaking beefprahokdumplingsfish cakescruditécrepeducknem nuongfrog legs

★ 5★ 4★ 3★ 2★ 1

Good for walk-ins. Seafood was very fresh! We could tell from the texture of the fish steak and scallops. Duck was very tender with a lot of flavors. I talked with the owner and she said that her husband, the chef, fused his French cuisine experience into the dishes. I haven’t been to Cambodia but these were really delicious to me.
March 09 · Jianhao Pu
Our favorite wa unanimously the bistec or lok lak. The marinade/sauce had good umami to go with the sweetness. The beef was so tender that someone thought it was chicken. Really impressive.The amok was decent, the red curry mellow and the fish wrapped around the shellfish. However, I would say this dish is not as precise as the lok lak. The fish needs more punch. The red curry is actually too much, making the dish sloppy. I actually wonder if this would be better with the curry separate. At the least, the curry needs deeper flavor too, I want to tell the spices apart.The frog legs were quite good, with vegetables that were crisp and frog legs that were moist. The sauce I think was a little too sweet, I could've done with more pepper. But I like the concept of the moist meaty frog legs - way better than chicken drums or flats - with crisp stir-fried peppers and onions. A better dish is there but this is decent.The appetizer was a crudite and I remember liking the fermented fish and the steamed egg. But I didn't quite know how to eat the dish. The julienne was nice but the ergonomics was hard. Maybe scoops would have been better?From the dessert side, the pudding was too sweet and the tapioca was better but the black beans were a little annoying. That being said, I think Bangladesh has a soft-and-hard custard like this so that maybe the style.Overall a good place with a very special dish in the lok lak. I want to go back for other traditional meat dishes.
March 22 · Syed Ashrafulla
There are many good restaurants in New York city, but few that are like Bayon. The ownership and atmosphere at Bayon are unparalleled. Lots of Asian restaurants in New York are now owned by restaurant groups, but Bayon is owned and operated by their very own head chef. Minh has roots in Cambodia but has spent time growing up in Thailand and Vietnam, which makes his cuisine a one of a kind gem. Minh was also thrilled to speak Khmer and Vietnamese with our table. You can be sure you’ll enjoy a flavorful and authentic evening at Bayon.The Prahok was the perfect tang and fermentation. The nem nuong is a refreshing Cambodian flair on a Vietnamese dish (more savory). The desserts was yummy too! We got the sago and the pudding. Thanks for a great evening!
March 23 · Leann P
Had a great lunch at Bayon.The duck salad and the crepe were unique and was very healthy.The pork skewer was very delicious as well.
August 26 · Mandy
The service and the atmosphere were great. The staff was always available and the many cultural items of decoration were very welcoming and intriguing as someone only superficially familiar with Cambodia. I liked the preparation of the food, the portions were filling, and the arrangements with many small dishes made me feel like I was at a feast. However, the flavors were too subtle, in particular the crepe was quite bland.
January 12 · Javier Kohen