Organization
Kolap Restaurant
Kolap Restaurant is a family-owned Cambodian restaurant on Dale Street in the Summit-University neighborhood of Saint Paul, Minnesota, open since 2003.[1][2][3] Kolap means "rose" in Khmer.[1]
History
Sarun and Sopheang opened the restaurant in October 2003.[2][4] The restaurant says it was started by the owner's father, who wanted to share the joy he had known in his home country of Cambodia and dreamed of serving guests great food.[1] It was featured in The New York Times on July 6, 2016.[2]
Food
The large menu pictures every dish, and its cooking shows Chinese, Vietnamese and Thai influences alongside Cambodian ones.[5] The Cambodian dishes include prohok ktees, ground pork cooked with fermented fish, curry paste and coconut milk and served with cabbage, broccoli and sliced cucumber; loc lac, beef tenderloin lightly caramelized with onion and garlic and served over lettuce with tomato and hard-boiled egg; pak lou, marinated pig intestines, stomach and ears; and trey chean choun, a deep-fried tilapia.[4][2]
Siem Reap sour soup is made with pineapple, tomatoes, moqua and roasted garlic, and there are sour soups of beef, fish or shrimp with lemongrass, Thai basil, lime leaf and curry leaf.[4] Noodle soups include Phnom Penh noodle soup with pork and pork meatballs, and kuy teav porsgo with beef tripe, meatballs and sliced beef. There are several kinds of lot chha, stir-fried rice pin noodles, including a seafood Lot Chha Hollywood, as well as banh sung, caramelized beef over vermicelli rice noodles with sliced egg rolls.[4][6] Desserts have included red and green beans in shaved ice with coconut milk, jackfruit and condensed milk.[5] Drinks run from loose-leaf oolong tea and Thai tea to iced coffee made with Café Du Monde coffee and condensed milk, fresh young coconut and bubble tea.[4]
The restaurant offers dine-in, takeout and catering for weddings, graduation parties and birthday parties.[2]
Visiting
Parking is on the street.[5]