NUM PANG KITCHEN

Under the culinary direction of chef/co-founder Ben Daitz, who has worked in some of the finest kitchens in the country, Num Pang Kitchen offers the bold flavors of Southeast Asia in craveable dishes made with fresh, vibrant ingredients. Staples include the classic Num Pang (Cambodian for sandwich), served with cucumber, pickled carrots, cilantro, and chili mayo in combination with a variety of proteins such as Five-Spice Glazed Pork Belly Pang with pickled Asian pear and Coconut Tiger Shrimp Pang with toasted coconut; as well as Bowls with a Rice or Super-Grains (farro, quinoa, brown rice) base, seasonal grilled vegetables, chili yogurt, chive lime vinaigrette and mains such as Lemon Grass Braised Beef Short Rib and Roasted Chicken ‘Chimi'; plus soups, salads, sides and house made beverages... Founded in 2009, Num Pang Kitchen specializes in Southeast Asian-inspired sandwiches, bowls, soups, salads and sides. With graffiti art on the walls and golden era hip hop and reggae booming..