After its debut at Ecoworld, Kampot has opened its second outlet on Harlur Road, just off Sarjapur Road. The restaurant brings together Vietnamese, Cambodian and Korean cuisine with a live ramen, sushi and dim sum bar, curated wine cocktails and an ambiance that balances chic modernity with a casual, airy ambiance.
We arrived on a muggy afternoon and opted for the outdoor seating area. With a wave-patterned ceiling and pastel tones, the space felt bright and inviting. It wasn’t particularly crowded, which was a bonus – there’s something somewhat liberating about having a place to enjoy a meal without the usual noise of a bustling restaurant.
Our take on Vietnamese and Cambodian cuisine started with drinks. The Compote Cooler, an orange-based drink with a jalapeño kick, was refreshing and spicy enough to wake up our taste buds. The Vietnamese cold coffee, made with condensed milk and ice, was pleasant but not the thick, rich coffee we were expecting.
Compote Cooler | Photo Credit: Special Arrangement
The Katsu Chicken Maki Roll looked promising but turned out to be a bit chewy and hard. The Scallion Shrimp Siu Mai, while delicately prepared, was a little bland for our liking. Then came Jiang’s Chili Chicken, which, despite its fiery-sounding name, surprised us with a subtle, well-balanced flavor – unexpected, but welcome. The Taipei Chicken, on the other hand, was a little too salty.
By this point, we were deep into the food, but there was still more to come. The Vietnamese Caramelized Pork made with sugar, soy and garlic with rice was a little sweet for our tastes. And then there was the much-hyped mango sticky rice – we tried it for the first time. Maybe it was the burden of expectations, but it didn’t faze us altogether.
taipei chicken Photo Credit: Special Arrangement
Kampot is an ambitious venture, offering a variety of lesser-explored Southeast Asian cuisine to the ever-curious foodies of Bengaluru. The effort that restaurateur Priyanka Bonik has put into creating the menu cannot be denied. A chartered accountant and alumnus of IIM Bengaluru, she first fell in love with Khmer cuisine in 2012 and spent years researching and perfecting the concept before launching Kampot. “I realized that to create a unique menu, I needed to understand the cuisines deeply. I wanted people to choose my restaurant over others. To build a strong brand, I knew I had to immerse myself in the cuisines,” she explains, explaining how she has trained in Vietnamese and Khmer cuisine and continues to refresh her knowledge with annual trips to Vietnam and Cambodia.
Their dedication is reflected in Kampot’s approach to authenticity. The pho is made using a recipe learned from a chef in Ho Chi Minh City, and the Vietnamese coconut curry is positioned as a Southeast Asian alternative to the much-loved Thai curry. The restaurant has also adopted gluten-free options, with 90% of its dim sums made without gluten – an option Priyanka says has proven popular.
Mango sticky rice Photo Credit: Special Arrangement
But the thing is: not every recipe is suitable for us. Some found it a little mild, some found it very salty or sweet. That said, there’s enough variety to consider a return visit, especially if you’re someone who loves exploring new flavors. The atmosphere is airy and inviting. It’s great for dates, casual catch-ups, and even work lunches. For its price range, Kampot offers good value, and although not every dish will be a winner for every diner, there’s enough here to keep things interesting.
Will we come back? Perhaps, but next time, we’ll stick to the bestsellers – maybe Vietnamese pho, banh cha, or that famous coconut curry. And, of course, another compote cooler to beat the Bengaluru heat.
