Tech Heng Restaurant

First time here — food was excellent. Service was efficient. This is my family’s new favorite Cambodian restaurant. We’ll be back.

1) Noodle soups pretty good.
2) Chicken wings awesome!
3) Fried rice with beef loc lac extremely good.
Extremely good service since it’s a family owned business! Sometimes the owner/​chef would come out and ask us if everything is good! Very friendly.

Give this place a try! We ordered the Phnom Penh noodle soup, beef noodle soup with meatballs, spicy chicken wings and thai tea. All delicious! Yes, the noodle soup is really $ 4.95 !!

This hole in the wall restaurant space has undergone many different owners and cuisines. When the Mo and I first started dating, it was known as Koh Kong over a decade ago. It was unoccupied for a long period of time before becoming Neak Meas Cambodian restaurant selling $ 5.00 noodle soups to compete with Simply Khmer. After that didn’t work out, it was a Chinese takeout selling roast ducks and pigs. Needless to say, the Chinese takeout didn’t last either.
After 2 months of its grand opening, Tech Heng has experienced a steady flow of business.
Tech Heng Cambodian Restaurant — Chelmsford Street Lowell, MA
The clientele seems to be the older Cambodians wanting a bowl of rice porridge or rice noodle soup. My husband and I arrived at the restaurant around 11 AM on a Saturday afternoon. It was your typical family owned Cambodian operation. Of course the TV’s displayed the latest karaōke videos and the younger waitstaff consisted of a young man and an underage girl helping out. No, it’s not child labor, it’s the kids helping out the family business.
We started with an order of Cambodian fresh rolls that had shrimp and pork. It lacked the fresh mint and herbs used in most Cambodian restaurants. They were cut up in halves and served with the traditional sweet fish sauce topped with crushed peanuts.
Although it was «breakfast» we went with a heartier meal of rural Cambodian green soup made with prahok, lemon grass, Thai eggplant and other greens. It’s called Somlaw Machew Kroeung. You can get beef, tripe and pork spare ribs, we went with the latter.
The ingredients used were fresh and the flavor was on par with how my mother prepares it. It was tangy and flavorful and the prahok paste was not overwhelming. With ordering the soup at a restaurant instead of cooking it at home, the chef doesn’t have much time to summer the meat so it gets tender. I would have preferred it to be more tender but I knew that would mean a longer wait time. The best part was that it was only $ 10.00 bucks for a bowl. At most restaurants, the soup goes for $ 12.95 and up.
One of my favorite Cambodian «wedding banquet» food is steak cut na. I’m pretty sure the steak is deep fried to a crisp and sliced up and plated atop blanched Chinese broccoli. An oyster garlic sauce is made and thicken using potato, corn or tapioca starch. The sauce is poured over the steak and vegetables and is delicious! This version tasted great but had just a tad bit too much black pepper to my liking.
A large bowl of white rice was only $ 4.00 and it was plenty.
Overall, we’d definitely be back. The food was great and service was quick and great. Our server kept coming by to check up on us. Most importantly, the prices were of great value!