Award-winning, Australian-style fish and chips are now available, thanks to a Khmer entrepreneur who learned the culinary art deep in the heart of Sydney suburbia.
Heng Sok migrated to Australia in 1998 where he married. To guarantee a regular supply of food on the table, he opened a fish and chip shop in Sydney’s suburban Sylvania Waters.
In 2003, his shop, Sylvania Waters Seafood, won a gong for Best Fish and Chips in Sydney, as part of the Sydney Fish Markets Awards for that year.
Just over a year ago Sok sold his Aussie business, cashed up, and returned to Cambodia to open the Master Suki Soup restaurant in Oum Khun Street, near Angkor Market.
Last week he expanded his empire by opening his second restaurant, Master Seafood, next door, purveying the aforesaid fish and chips.
Sok is quick to point out that, traditionally, fish and chips are renowned for their artery-plugging greasiness, but his fare is a healthy alternative, as the batter he uses is made from “pure, cholesterol-free oil”.
The species of fish which features on his customers’ plates is pacific grouper, at just $5, including a serving of chips.