Bayon

It’s tough to find Cambodian food in NYC, but you can get a bite on the Upper East Side. At Bayon (which was recently opened by the owners of the beloved Angkor, and in the same location), order the prahok, the salted, fermented fish paste that adds an umami burst to every bite, and the baked amok, which is one of Cambodia’s best-known dishes. This souffle-like meal is steamed, fragrant with scallops, coconut milk and lemongrass, and totally transportive.