The folks at new Midtown Global Market eatery Sabbai Cuisine say "Cambodian culinary secrets are rarely written down", which might explain why A) there aren't a lot of Cambodian restaurants here, and, B) there aren't a lot of food-focused email newsletters in Cambodia. Regardless, the food's definitely worth wolfing down, as it's cooked by a Cambodian who fled her homeland to open a bare-bones storefront.
It's not that different than what you might find at a Thai joint, save being even more rice-centric and less peppery, with entrees like lemongrass beef sticks made from beef marinated in a curry-like paste called "Kroeung" and served with "Cambodian pickles" (papaya & carrots in vinegar, salt, and pepper), pineapple chicken served with bell peppers, and a shrimp-, beef-, or chix-filled lo mein-style dish called Char Mee.
And, as if in admission that this stuff is pretty close to Thai food... they also serve Thai food. So the the mildly less adventurous set can get squash curry, satay, and also sorts of standard pads, which explain why Thai food does get written down so often.