Tuk Tuk Canteen is dishing out Asian sharing plates from an open kitchen, headed up by chef Mike Tan, with a culinary focus on Cambodian and other southeast Asian fare. Chef Tan recently travelled to Cambodia with his parents, who hadn’t been since they escaped the Khmer Rouge, to learn about the cuisine of his roots, while also filming a documentary there. That is to say, it is definitely worth it to try the tasting menu served at the chef’s table and to talk to Tan about his journey but also his insanely good red curry with squid in oyster sauce or the movable chicken wings with fish sauce and lime. Sixties funk, soul and surf rock play in the background as original tiki-focused cocktails, local craft beers and non-alcoholic fun drinks, all created and curated by Meaghan Murray, Tuk Tuk Canteen’s general manager, help wash down the food.