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Chez Sovan Restaurant Review: Chez Sovan, which opened in San Jose in 1987 and expanded to Campbell in 1994, was the South Bay’s first Cambodian restaurant. Although its founder has moved on, the food has remained mostly unchanged. Start with the tender chicken sach ang, a tangy-sweet kebab that resembles satay. Catfish amok, a blend of fish and a coconut-based curry steamed in a banana leaf, is a specialty and shouldn’t be missed. We also like the chicken cha kroeung, a stir-fry flavored with an aromatic spice paste. Kuy tiew cha, sort of a Cambodian pad thai, has round noodles and more sauce than its Thai cousin. Vegetarians will find several options featuring tofu. Desserts range from ice cream to mango sticky rice. Many dishes are available in small and large sizes, but even the small portions are generous. Lunch specials are available on weekdays.