SEILA came to be as a resilient effort to “rise above the ruins” of the past to confidently share Chef Kevin’s unique Cambodian American upbringing as it has set the foundation for the present (who I am) and inspires the future (what I want to be). Cambodian flavors are simplified and introduced through vehicles understood. No frills to it.

 

Menu Highlights

Green kroeung marinated beef grilled over Texas Honey Mesquite wood with pickled green papaya

Yellow kroeung menchi chicken katsu sandwich

Breakfast sandwich featuring Twa Ko, the Cambodian fermented beef and pork sausage

Giving you beef, chicken and breakfast as well as showing off the distinct different kroeung varieties – red, yellow, green with its sole use in each menu item.