Kampuchea was one of two Cambodian restaurants recently profiled in the Times, where it was accurately pointed out that there is a dearth of Cambodian cuisine in New York. Chef/Owner Ratha Chau and Co-Executive Chef and Partner Scott Burnett are attempting to rectify that. Veering from a more traditional route, they base their menu on Cambodian street food, but add their own creative twists. Ratha and Scott took a break between lunch and dinner service to discuss Kampuchea and Num Pang, their upcoming sandwich shop. more ›