Dinner and drinks get equal billing at Sophon.
My second visit to Sophon yielded probably the best cocktail I’ll drink all year. The Mekong is an homage to the frozen daiquiri. But instead of strawberries and TGI Friday’s vibes, it involves coconut and mangoes (ripe and green), fish sauce, and kampot peppers that owner Karuna Long’s cousin sends over from Cambodia.
Each sip delivers cool sweetness and complexity: a beach read that morphs into Hemingway, then shifts again into memoir. The bar makes its own orgeat, using Cambodian-appropriate peanuts instead of the usual almonds, for velvet, roasty notes.
The Mekong is available only to customers at the
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