Cheng Heng's very satisfying home style Cambodian cooking

By Phyllis Louise Harris, Asian Pages


Wing Young Huie's cover photo this issue of the Cambodian man in front of the Ankgor Wat temple painting reminded me that I had not been to Cheng Heng for several years--11 to be exact. The photo is of Bunthary Van, father of Kunrath Lam who along with her husband Kevin have operated their Cambodian restaurant Cheng Heng for 13 years. Huie's camera captured Mr. Van standing in front of the restaurant's original, framed painting of the temple that they brought from Cambodia.

Kunrath Van, her parents and sister moved to Minnesota from Cambodia in 1984. She went on to finish high school, then college, married Kevin Lam, and opened Cheng Heng in 1997. They had talked of opening a Chinese restaurant in the building they owned on University Avenue in St. Paul, but then decided since there was no Cambodian restaurant in the area, to feature the cooking of Cambodia. So, they started with her mother's recipes.

From the beginning the food critics and attracted a loyal following. The menu is filled with noodle and rice dishes, substantial soups, coconut-milk curries, and multi-ingredient stir-fries. And, best of all, the food is refreshing and fresh. Like its neighbors Thailand, Laos, Malaysia, and Vietnam, Cambodian cuisine combines cooked with raw, sweet with sour, spicy with bland, and hot with cold, for some interesting dining flavors and textures. Lighter than Vietnamese and more mellow than Thai, the Cambodian food at Cheng Heng seems to appeal to a wide variety of diners. On a recent Friday lunch there were families with children, couples, singles, workers from a nearby business, retirees, and students of a wide variety of nationalities.

This time I had one of their rice noodle salads topped with warm stir-fried beef and onions, Cambodian fried egg roll, chopped peanuts, and fresh mint leaves. It is all served atop crisp, fresh bean sprouts, shredded lettuce, and slivered cucumbers bathed in a slightly sweet vinegar sauce. While I didn't see them, there was also the light flavor of licorice leaves. Add a little hot sauce and squeeze some fresh lime juice over it, and mother's home cooking is truly satisfying.

The menu is extensive and includes good descriptions of each dish along with small color photos. Many dishes can be ordered vegetarian and the prices are modest. The small, bright dining room looks out on busy University Avenue and is unpretentious...just as a neighborhood family restaurant should be. Cheng Heng, at 448 University Avenue West in St. Paul, is open daily from 9:30 a.m. to 9:30 p.m. with parking on the street. For information or take-out orders call 651-222-5577.

Phyllis Louise Harris is a cookbook author, food writer and cooking teacher specializing in Asian foods. She is founder of the Asian Culinary Arts Institutes Ltd. dedicated to the preservation, understanding and enjoyment of the culinary arts of the Asia Pacific Rim. For information about ACAI's programs call 612-813-1757 or visit the website at www.asianculinaryarts.com.