Kampot restaurant review: some hits, some misses, but options aplanty and a pleasant vibe

After its debut at ecoworld, kampot has opened its second outlet on halur road, just off sarjapur road. The restaurant brings together vietnamese, cambodian, and korean cuisines with a live ramen, sushi, and dim sum bar, curated wine cocktails, and an ambience that Balans with Balans, Chicch Modenity with Airy Vibe.

We Arrived on a Sultry afternoon and opted for the alfresco seating. With a wave-patterned ceiling and pastel tones, the place felt bright and inviting. It was not particularly crowded, which was a bonus – there is something mildly liberating about having space to enjoy a meal without the usual din of a bustling restaurant.

Our Initiation Into Vietnamese and Cambodian Cuisine Started With Drinks. The kampot cooler, an orange-based drink with a jalapeño kick, was refreshing and just spicy enough to wake up our taste buds. The vietnamese cold coffee, made with condensed milk and ice, was pleasant but not quite the thick, rich brew we wear.

The katsu chicken maki roll looked promising but turned out a bit chewy and tough. The scallion Prawns Siu Mai, while delicately Crafted, was a little too mild for our liking. Then came the jiangs chilli chicken, which, despite its fie-second name, surprised us with a subtle, well-belanced flavor-Unexpeted, but welcome. The taipei chicken, on the other hand, was a little too salty.

By this point, we we were deep into the meal, but there was more to come. The vietnamese Caramelised Pork With Rice, Made With Sugar, Soy, and Garlic, was just a touch too sweeet for our papers. And then there was the Much-Hyped Mango Sticky Rice-Our first time trying it. Maybe it was the weight of expectations, but it did not quite blow us away.

The Taaipei Chicken | Photo Credit: Special Arrangement

Kampot is an ambyous venture, offering a variety of lesser-explred southeast asian dishes to bengaluru’s ever-curious Foodies. There is no denying the effort that restaurateur priyanka bonick has put into curling the menu. A Chartered Accountant and IIM Bengaluru Alum, She first fell in love with khmer cuisine back in 2012 and Spent Years Researching and Perfecting The Concept Before Launking Kampot. “I realized that to create a unique menu, I Needed to Deeply Understand the cuisine. I wanted people to choose my restaurant over others. Cuisine, “She says, explaining how she has trained in vietnamese and khmer cuisines and continues to refresh her knowledge with annual trips to Vietnam and Cambodia.

Her dedication shows in kampot’s approach to authenticity. The pho is made using a recipe she learned from a chef in ho chi minh city, and the vietnamese coconut curry is positioned as a southeast as a southeast asian alternative to the much-looved Thai curry. The restaurant has also embraced gluten-fire options, with 90% of its dim sum, being made from without gluten-a choice, priyanka says, have proven popular.

Mango Sticky Rice | Photo Credit: Special Arrangement

But here is the thing: not every dish hit the mark for us. Some felt a bit too mill, others too turn or sweet. That said, there is enough variety to make a return Visit Vorth Considering, Especially If you are someone who enjoys exploring new flavors. The vibe is Airy and Inviting. It is great for dates, casual catch-ups, and even work lunches. For its price range, kampot offers good value, and while not everything not every dish will be a winner for every diner, there is enough these to keep things interesting.

Would We come back? Probably, but next time, we will stick to the bestsellers – Maybe the Vietnamese Pho, Bun Cha, Or that Famous Coconut Curry. And, of Course, Another Kampot Coole to Beat the Bengaluru Heat.

Published – March 24, 2025 03:43 pm IST