I wanted to go to floating rock ever since I read about galleygirl's yummy adventures there. But the drive to Revere and their unusual hours prevented us from going until this weekend. I am so glad we finally went. The food was fantastic! Since we are not very familiar with Cambodian cuisine, we stuck to the dishes I read about on this board. We got tiger's tears, seafood soup with rice noodles, and fish cakes. Tiger's tears was our favorite dish due to its great flavor and texture contrasts -- tender and crunchy, rich and refreshing. It was a salad of perfectly cooked slices of beef, raw red and green peppers, whole mint and basil leaves, finely sliced lemon grass, and some really yummy crunch bits that I couldn't identify. I think I read somewhere on this board that it might be toasted ground rice. Does anyone have an idea of how to reproduce it at home? Do you just toast uncooked rice in the oven and then process it in a spice grinder?
The soup was excellent too. The broth was full of lemon grass flavor and accented with cilantro. Fish cakes were the only dish that was a bit disappointing. The spices were very good, but I didn't like the spongy texture. It felt like fish was not the main ingredient. I prefer fish cakes that are full of fish flavor and flaky texture.
The pineapple shakes were delicious and complimented the spicy food really well. I think there was a touch of coconut milk in them.
Do you think it's the kind of place that would let us bring wine? I have a wine in mind that would go so well with the food they serve -- Babich Sauvignon Blanc from New Zealand.
Thank you so much to all the chowhounds who pointed us in the direction of this hidden gem :)
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