My Bayon

My Bayon Cambodian Restaurant with Thai and Vietnamese influences, My Bayon offers authentic flavour sensation
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Bayon is a temple in Siem Reap, Cambodia with over 200 smiling faces. Also known as the smiling temple; to us Bayon represents change and diversity. Our life and its journey of ups and downs, which has lead us to this venture, still brings a smile amongst all of our faces. We seek to bring more and more smiles to our customers by offering authentic home cooking to the people of Perth. To share the

unexplored culture and Cuisine that is truly Khmer (Cambodian). All our food is homemade with love and authenticity, recipes passed down from our grandparents, mother, sisters and brothers of mixed South East Asian Culture. Our mixed background offers a fusion of funky western vibes and a mixture of Thai and Vietnamese influence, however predominantly Khmer. We hope you enjoy our homely food and what we call 'Our Temple'

'Think Flavour, Remember My Bayon'

16/06/2026

Five ingredients. One golden paste. The soul of Khmer cooking. 🇰🇭

09/06/2026

The dish every Khmer family grew up on. 🥰

Beef Lok Lak! 🔥

03/06/2026

Cambodia is one of the world’s largest cashew growers, so the nut earned its place at the heart of the plate centuries ago.

A Khmer-Chinese classic, served the way it should be.

01/06/2026

This is the ultimate lort cha.

Beloved Khmer street food.

Fast, smoky, exactly how it should be.

24/05/2026

Chicken garlic pepper bites, made fresh. 🔥

15/05/2026

Bror hok ling. Minced pork and Khmer fish paste in tamarind sauce. Served with a mix of fresh and steamed vegetables on the side. Worth a visit.

10/05/2026

Pong jien trey bro ma plated fresh. Khmer-style omelette with minced pork, fish paste, spring onion & a hit of chilli. Served with cabbage, cucumber and seasonal tropical veg.

Try it next time you’re at MY BAYON.

08/05/2026

There’s something beautiful about wok cooking.

That comes from years of standing over open flame. Knowing when the oil is ready by the way it moves. Knowing when to toss by sound, not by sight.

The wok doesn’t wait for you. Hesitate and the garlic burns. Move too slow and the noodles stick. Every second at that heat is a decision.

It’s not about flipping for show. It’s about keeping everything moving at the exact speed it needs to cook evenly. That’s the difference between a stir fry and a great stir fry.

It’s the kind of skill you can’t rush. Every dish that comes out of that wok carries years of practice, patience, and genuine love for the craft.

We’re proud of what happens in our kitchen. And we wanted to share a little piece of it with you.

01/05/2026

Most stir fries get their heat from chilli flakes. Ours gets it from a paste we make in-house.

Beef hits the wok first. High heat, fast sear. Then the hokkien noodles go in thick and heavy. They need the heat to loosen up before they’ll take on any flavour.

Soy sauce for salt. Fish sauce for depth. Two dashes that do completely different jobs.

Then the chilli basil paste goes in and everything changes. That’s the moment it stops smelling like a stir fry and starts smelling like something you’d eat on a street corner in Bangkok.

A splash of stock right at the end. That’s what gives you the sauce that clings to every noodle instead of drying out on the plate.

One toss. Parsley on top. Done.

29/04/2026

Every pad thai starts the same way. Seafood, vegetables, rice noodles. Straight into the wok.

But it’s the sauce that changes everything.

Our housemade pad thai sauce hits the noodles while they’re still moving. That’s when the caramel notes develop. That’s when the noodles start absorbing instead of just sitting in it.

Crushed peanuts go on twice. Once folded in, once on top. You want that crunch in every bite, not just on the surface.

The egg net underneath? That’s not decoration. It soaks up everything that falls from the noodles. The best bite on the plate is the last one at the bottom.

Squeeze the lime. Trust us.

Address

313 William Street Northbridge
Northbridge, WA
6003

Opening Hours

Monday 4pm - 9pm
Tuesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 4pm - 9pm
Saturday 4pm - 9pm
Sunday 4pm - 9pm

Telephone

+61892271331

Website

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