Nick Lem, owner of Sophy’s Cambodia Town Food & Music in Long Beach, spoke during a Zoom event on May 14 about the history of the restaurant and traditional Cambodian dishes.
LBCC professor J-son Ong led the meeting, and said he has been a frequent customer at Sophy’s for many years.
Sophy’s restaurant began in Beaverton, Oregon in 1991, and moved to Long Beach in 2001.
“Things didn’t work out in Oregon. It’s a different market and a different customer base…Sophy’s moved down here with the mindset of just starting on our own,” said Lem.
Lem is the nephew of Sophy Khut, the former owner of Sophy’s. Lem took over ownership of the restaurant in 2014.
“In 2014, we went through a period where we weren’t sure if we wanted to continue on. (Khut) came to a crossroads…she was physically and mentally drained. We were ready to call it quits. I tried to do my part and step up to give her a boost of energy and reiterate in her mind ‘you are important to the Long Beach community, people love your food, and your place brings the Cambodian community hope’,” said Lem.
Lem said that Khut still continues to be an active part of Sophy’s restaurant operations, especially in the kitchen.
Lem also discussed many of the popular Cambodian dishes served at Sophy’s.
Sophy’s signature dish is the beef jerky, and is often highlighted by food critics who visit the restaurant.
“In my opinion, it’s an item that sets us apart from other Cambodian restaurants. It’s a very thorough process that takes a really long time to make and it’s made with a lot of love. It requires massaging the meat, marinating it, storing it, putting it through the oven and then the deep fryer,” said Lem.
Other customer favorites include the plea salmon (salmon salad) and beef skewers.
The salmon salad is made with thinly sliced salmon, ground chili, garlic, cilantro, and lemongrass, and is tossed in a house made dressing.
“As one who goes to Sophy’s a lot, I must say the salmon salad is awesome,” said Ong
The beef skewers are served as an appetizer, and include a side of pickled papaya salad.
“The beef skewers are a universal Cambodian cookout item. If you’re at a Cambodian cookout, you’re bound to run into an auntie or a cousin that’s going to offer it to you,” said Lem.
Lem’s favorite dish is cha mi ka’tahng (radna), which is considered a Cambodian and Thai meal.
Radna is made with pan fried noodles, beef, shrimp, Chinese broccoli, and is often paired with a fried egg on top. Lem said that radna is a comfort meal for him.
Ong said that radna is also one of his favorite dishes, and has been eating it since he was a child.
Sophy’s offers many specialty drinks on the menu, including Thai iced tea, fresh coconut juice, and Angkor beer that is imported from Cambodia.
Sophy’s also has a dessert display, which includes items that are all freshly made in the restaurant. The display features desserts made of steamed banana leaves with various different fillings, such as pumpkin and jackfruit.
Lem said that amidst the pandemic lockdown, he has spent time trying to redesign Sophy’s brand. Sophy’s now has newly redecorated interior and exterior seating arrangements.
“We created our own outdoor dining space, which has been a very popular addition to our operations, and we’ve decided that we’re gonna keep it there…Following COVID guidelines, we can’t have 100% capacity. The way that it is currently set up, guests who are still on edge about social distancing can decide to sit outside,” said Lem.
“It’s a good place to eat. I will continue to go to Sophy’s like I usually do,” said Ong.
Lem said that he is excited for the future of Sophy’s, and the restaurant would not be where it is today without the continuous support of customers and the entire community.