Ahmohk, Angkor Borei, Bernal Heights, San Francisco. $9.95

Flavor: 4.5 / 5

Maybe it’s the quirky Cambodian name more than the dish itself that attracted the attention of this blogger, but nonetheless this self-described fish curry mousse was nothing short of delicious. Pictured here in its very classy banana leaf take-out bowl, the dish was fish at its curry-creamiest, perfectly intermixed with earthy Khmer curry spices. A side topping of vinegar with chopped pepper and garlic made a great, tart balance to the flavorful fish.

Fun: 2.5 / 5

A banana leaf bowl is an instant party in my book—and the picture above is just takeout. One can only imagine what manner of banana tree foliage further graces the presentation of this dish during dine-in.

Funkiness: 1.5 / 5

Honestly, though, it is only a great fish dish, banana leaf or no—not much freak factor beyond that. The mousse preparation is a little unique and offbeat, but I admit I’m really just a sucker for a good sounding foreign dish name. Thinking of fish in a banana leaf bowl as running ‘amok’ is just weird enough, even if it reflects more on my absurd sense of humor than on the dish itself.

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