Cambodian, Chinese, Lunch, Sydney, South West
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Bayon Noodle, Cabramatta

Every now and then, a new restaurant opens in Cabramatta. Being a local, immediate doubts are cast over it. Will it succeed? Or will it end up being just another average restaurant? You see, regular visitors of Cabramatta are extremely loyal to their local eating holes. It’s not enough to be a jack of all trades and master of none if your restaurant is in Cabramatta. Most restaurants, if not all, have a ‘franchise’ dish. The dish which every purposely rocks up for. At Bayon Noodle, I’m searching, but do I succeed?

Bayon Noodle looks like a new Chinese and Cambodian restaurant. Cambodian food is difficult to find in Sydney, however if you are in Cabramatta, there are atleast half a dozen decent ones.

Green papaya salad

This is the Vietnamese version with a generous array of fresh papaya, mint and basil, fresh prawns, crushed peanuts, pork belly. The best way to eat this is to pour in the bowl of fish sauce and toss the salad altogether. In terms of taste, it wasn’t too bad, lacking a bit of ‘kick’ but then again I am comparing it to Thai/Lao papaya salads which are extremely pungent and flavoursome.

Khmer bbq herb beef w/ pickles

Tender beef grilled with unidentified herbs and spices and a side of cold pickles, what more could you ask for ? It’s the perfect contrast of smokey warm beef with the cold and crunchy pickles.

 

Nom Ban Jok (Khmer herb fish paste w/ vermicelli noodles)

This was surprisingly one of my favourites. A spicy coconut based soup with copious amounts of pungent fish paste and other ingredients touched every one of my taste buds. What makes the dish is probably the side of salad with it’s different textures. Off the top of my head I spotted cabbage, cucumber, bean sprouts, and chives.

Salt and pepper squid

A very light batter compared to other versions I’ve eaten, which is great. I could spot and taste huge bits of freshly cracked black pepper, definitely putting the ‘pepper’ in salt and pepper calamari. Though one thing I did notice was a few prawns on the fish, maybe they ran out of calamari ? But I’m not complaining too much. This was another dish served with a side of their house pickles, great combination. The sourness of the pickles offsets the saltyness of the calamari perfectly.   

Chive dumplings

I don’t have a picture of the internals, but imagine a sea of green chives and not much else. Being of Teo Chew descent, we live and breath chives (literally). While they are detrimental to our breath, they are bloody good. Pungent chives are encased in a dumpling and then lightly pan fried to give it a bit of crunch and texture.  

Salor Gor Gor (Khmer hot pot)

 This was another traditional khmer dish and one of my favourites as well. It’s a soup based dish with braised vegetables such as eggplant, tender pork belly and some berries/beans which I’ve seen in some Indian dishes. It’s a hard dish to describe, but flavourwise it’s full of different herbs and spices which touched every corner of my taste buds. It’s a dish you’d be hard pressed to find anywhere apart from a Cambodian restaurant.

Stewed duck noodle soup

The perfect winter dish, fall off the bone stewed duck in an amazing soup full of duck flavour. The duck leg is braised in different herbs and spices, I can taste star anise, cinammon and 5 spice amongst others. On the side is a crunchy piece of prawn cracker, it’s all about the textures.

Bayon Noodle is the new kid on the block in Cabramatta. There are about 2-3 very good Chinese Cambodian restaurants within the vicinity and you’ll see locals dressed in their home clothes slurping away at noodles or hearty rice dishes. It’s going to be tough for Bayon to differentiate themselves, but I think they are on the right track. The decor inside is a lot cleaner and modern than the other places and they have the advantage of Merrick Watts and his family eating there a few months ago!

Bayon Noodle
233 Cabramatta Road, Cabramatta NSW 2166
Tip : It’s in an alleyway off John St, on the same side as Commonwealth Bank and Gloria Jeans.

16 Comments

  1. This is such a great looking spread. I’ve only been to Cabramatta twice and it looks like the next time I’ll be trying some Cambodian

  2. Excellent, i used to only go to Tan Viet Noodle House if I visited Cabramatta for the lovely crispy skin chicken. But this certainly will be my next visit =)

    • Tan Viet is nice but the queues are too long! So many other restaurants in Cabramatta to try instead :)

  3. Thanks local too but hadn’t spotted this one.. love Cambodian food, my partner just finished a travel book about Vietnam and the next one he’ s pitching to the publishers is one on Cambodia, so we’ll have to try this place.

  4. Mmm this place looks good. I think I should widen my Cabra restaurant selection away from good ole Tan Viet, even though their crispy skinned chicken is the best.

    • Daniel says

      There is Dong Son on Park Road, opposite AA run by Kampot people; and Battambang in one of the alleys from John Street connecting to the car park, the closest one to Freedom Plaza, as the name speaks for itself most likely run by Battambang people. There is also Dong Vu, even though the sign same Tang Bou, its on Hughes street.

      All three of them seem to have a much more family atmosphere at them, especially Dong Son and Battambang.

      Bayon seem to have more so Khmer style food, with some Teochew Chinese food, whilst Dong Son, Battambang and Dong Vu are more so Teochew food with some Cambodian adaptions.

      Personally I like the Kway Tiew at Dong Son the best, but we all have our favourites, in which Dong Son is mine, however Battambang is preferred by my dad.

      They are all Chinese decedents, whose families immigrated to Cambodia in the 1930′s or earlier.

      • I goto Dong Son and Battambang regularly, but it depends on what dish I am craving for. For beef kway tiew, I definitely prefer Dong Son. For the dry hu tiu it is definitely Battambang! I guess that is why I love Cabramatta so much, every restaurant has a signature dish and I don’t always necessarily have to go back to the same restaurant every week!

  5. Eileen says

    :) Being from Cambodian/Chinese myself, i love this blog post! and the whole website itself :D. those berry/bean things are cherry eggplants in the salor gor gor.

  6. My hair dresser recommended this place earlier this year! Or was it late last year, I forget. I quite liked their noodle dishes, but I found the guchai gue rather underwhelming. It just lacked some of that je ne sais quoi I find in home-made ones, or even the really oily ones from Vege Bun in BKK.

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