Cambodian smoked wagyu chuck roast marinated in fragrant kreung (lemongrass paste) and seasoned with the bold, tangy flavors of nam tok—lime, toasted rice powder, herbs, and chilies. Topped with house-made jeow som pickled cabbage, fresh spring mix, rich black garlic aioli, and crunchy garlic on a toasted brioche bun. Combo it with 2 chicken dumplings and roti fries. (Not Gluten Free)