Tonite I decided to go across the street in Annemasse to the L'Angkor (as in Wat) and have to confess that while I'm familiar with Viet Namian, Laotion, Thai cuisine I know zero about Cambodian stuff.
The menu looked good and I asked if the Mi Shao with shrimp (crusty noodles) would show off their cuisine - Ans."Yes." I looked it up in wiki and it says "With an emphasis on simplicity, freshness, seasonality and regionalism – Cambodian food has won praise for its elegant and understated use of spice, its harmonious arrangement of contrasting flavours, textures and temperatures within the overall meal rather than a single dish, and its thoughtful and, at times extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments."
OK this was all that, nice undercooked shrimp, wonderful bamboo shoots, calm sauce - but no Whamo, but I guess that's normal.
In any case, my bill, with some nice Rhone, no coffee or dessert, was 20.50 E.
