The home of Australia's Chef Hat Awards and Readers Choice Awards
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119 Chapel St,Windsor VIC
Seek out indulgence and calm at Amok [ah-mok], nestled on bustling Chapel Street in Melbourne. Named after a traditional Cambodian dish with curried fish coated in a thick coconut milk with kroeung, either baked or steamed in a banana leaf cup, Amok’s rustic interior combines earthy elements of nature with warming red hues, towering murals and intricately adorned light fittings, all of which set the scene for an intimate dining experience. Feast alfresco or indoors and immerse yourself in artistically plated dishes of Cambodian fusion, such as fish popcorn served in crispy grilled betel leaf with an angry Birdseye sauce or indulge in Amok’s signature 24-hour twice cooked tender beef with caramelised coconut chilli, pickle pineapple and morning glory with a glass of Yarra Valley wine.
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, Melbourne, amok is the vision from chef Woody Chet where he is bringing experience from Coda and Tonka to share his interpretation of his homeland's culinary flavours with locals. His Cambodian inspired dinner menu weaves 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 Restaurant. Join us for a unique dining experience and delight your senses with modern Cambodian cuisine, right here in Melbourne.
Freshly shucked oyster with mango boba and Kampot pepper, Fish amok (Tasmanian salmon), Duck curry, Organic Wagyu beef rump salad, BBQ pork belly in steamed bun bao and Spicy crispy chicken ribs.
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