Back in January, we were both saddened and excited to report chef Diane Lam would be putting her contemporary Cambodian pop-up, Sunshine Noodles, on hiatus until the spring while she launched a fried chicken takeout and delivery ghost kitchen concept, Prey & Tell. After a single bite of Prey & Tell’s crisp-battered fried chicken wings dipped in French-Cambodian ranch sauce, though, we were sold. Now, Prey & Tell has gone on hiatus earlier than expected, but it’s for a good cause: On March 4, Lam is planning to open Prey & Tell as a brick-and-mortar business offering takeout, delivery, and outdoor seating at Psychic Bar on N Mississippi, complete with cocktails for consumption on site and to go.
Prey & Tell specializes in Cambodian-style chicken wings battered in rice flour, making them extra-crispy as well as gluten-free. Wings come in quantities ranging from five to 20 wings. In the early days, Lam offered four sauces—makrut lime buffalo, French-Cambodian ranch, lime-pepper, and fish sauce caramel. Now, she’s adding one more sauce: Honey Water, a Cambodian-style nuoc cham made using her grandfather’s recipe. She serves the wings with optional rice packs, wrapped in banana leaves and served with garnishes like pickled papaya with Thai bird chile, crushed ramen, edible glitter with nori, or cauliflower rice with herbs for the carb-conscious.
At her new brick-and-mortar, the menu will also include cocktails like the Palm Rickey, made with Fords gin and lemongrass; the Lucky Bird, made with Gosling’s black rum, aquavit, and pineapple; and the Far East old-fashioned, a blend of Old Forester bourbon and cardamom—all intended to evoke the feeling “as if you were in a cabana off in Cambodia,” Lam says.
And for Sunshine Noodles fans: the playful, inventive Cambodian eatery, known for dishes like Phnom Penh noodle soup, potato chip salad, and chile relleno banh xeo, will be back, Lam says—this time as a noodle bar that’ll pop up in an upstairs dining room at Psychic Bar. Lam hopes to reopen Sunshine Noodles this summer.