Cambodia · Restaurant Reviews · First Class Around The World
NEW YORK STEAKHOUSE (****L)
:
A few weeks after reviewing its sister restaurant in Saigon, we
could not leave Phnom Penh without experiencing the most American fine
dining in town. If the Ocean Prime
Steakhouse
keeps a slight Asian touch, this centrally located eatery is guaranteed
100% New Yorker. Not only by the main dining-room design, between Keens
and Gallaghers, which made us feel like in Manhattan or Brooklyn, with
its read semi-circular cushioned banquettes, the posters of movie stars
from the golden years of Hollywood, and the soft jazz music mixing
unfortunately with some intrusive Khmer hits which don't match this
classy place). But by a menu which only a real steakhouse can provide.
Hervé, the owner, is French. He spent many years as an F&B in New
York. Offering the best of both countries to his guests. Just like in
his Ocean Prime Steakhouse, he mostly caters expatriates and local.
This is not a touristic restaurant, which adds more style to the dining
scene. The evening of our visit, the dining room was quite full, and
the dress code very casual, since with a touch of class.
The offer is the
same compared with the NYSH
Saigon.
Our starter, “Pan-Seared Foie Gras with Truffle Sauce”, was the most
expensive, but well worth the USD 19 for a generous portion which fed
our table of two. “Beef Carpaccio” (USD 10) was also very tempting,
with another signature: “Char Grilled Sea Scallops Wrapped in Bacon”
(USD 15). Bistro prices in Europe.
The meat is served in different portions: small, classic, and large.
With three until four offers of beef and cut in each section. We made it
the European way, with a 170gr “Tournedos Rossini” (USD 30), available
wet-aged or dry-aged. We opted for the second option. Asked it rare, to
make sure that it would finally come medium-rare in our plate. Joker!
That was a good choice. The cut was perfect, the meat buttery,
accompanied by a pepper sauce which, though succulent, wasn't
necessary: the meat talked by itself. It was so refined that we could
have believed that this was USDA Prime beef. It was topped with
Pan-Seared Foie Gras. So “bourgeois”! That was one of the best
Tournedos eaten for many months. Our side dish was very New Yorker:
“Macaroni and Cheese”. It came with plenty of extra sauces, a selection
of aromatic mustard, and a luxury set of Laguiole cutlery like in
Ocean Prime Steakhouse.
Those liking larger portions should order the good valued, 250gr “New
York Sirloin Steak, Wet Aged” (only USD 21), or the 800 gr
“Porterhouse, Wet Aged” (USD 83) to share with a group of friends.
We paired our meal with one bottle of Bourgogne "Vieilles Vignes, Pinot
Noir, Domaine de Rochebin"(USD 65).
The signature dessert is “Mousse de Chocolat”. Rich in cocoa and sugar,
it concluded in style this very bistro dinner.
Open daily 11:00am - 10:30pm. NEW YORK STEAKHOUSE: No.
264, Street 63 – Sangkat Tonle Bassac (Corner of Mao Tse Tung Blvd.)
Phnom Penh, Kingdom of Cambodia
PHONE: +855 23 987 500 E-MAIL:
contact@steakhouse.com.kh
IL FORNO (****L)
:The
gastronomic scene is changing so fast in Phnom Penh. Five years ago,
Sisowath Quay, and some gloomy red-light streets in this touristic
perimeter, concentrated 90% of the restaurants. Sometime good; often
bad. Now positive reviews in Tripadvisor
and a fantastic mouth to ear can drive you to new locations, ignored by
backpackers and loud tourists, where the action goes like in Sukhumvit (Bangkok foodies’ favourite area).
Actually, when our tuk-tuk stopped in front of the contemporary, brick
and glass-structured of Il Forno, we actually felt like transported to
Bangkok. A smart restaurant among other cool eateries, along an
animated street where expatriates and some well-informed gourmet
travellers have got their routine.
We loved at first sight the trendy, warm interior design. It is not
large; it is not small. Just convenient to please the eye and make you
feel comfortable. There is even a private room for the “families” (we
are talking about Sino-Khmer, who like a high degree of intimacy), and
the tables are not too close from each other: those on a business
lunch or romantic dinner will appreciate this intelligent display. We
liked the vegetal wall refreshed by a fountain. Black and white
pictures, representing gourmet scene from vintage Italian movies,
create a clever bridge between Italian culture and gastronomy: we had
our dinner in front of Alberto Sordi enjoying “maccherone” in “Un
Americano a Roma”. Our favourite Italian actor worked up our appetite…
Actually, we didn’t even open the menu, as an extensive selection of
“piatti del giorno” (“Il Forno Special”) indicated with price over a
blackboard gave made us mouth watering. Fresh meat, fish, aromatic
herbs, vegetable and spices are purchased from the daily market to
create the best “trattoria” delights available in Phnom Penh. Good
pizza is quite easy to find in town nowadays; even if the ones at Il
Forno is considered much superior, and cooked in a real “forno”, like
in Napoli. But trattoria delights, inherited from the Etruscan cuisine,
are suntil reserved to a special clientele of well-trained gourmets.
Lots of them used to be regular patrons at Il Forno Siem Reap,
opened in 2011 and yet an institution. Some regular patrons convinced
Edward Carminati, the Italo-New Zealander owner, to open a branch in
Phnom Penh. He did so in September 2015, and already get full dining
room. This is, by the way funny, but a detail made us really feel like
in Italy: we entered an almost empty restaurant at 7pm, with maybe a
couple of clients at the bar. This is “late dinner” time in Cambodia,
where local people dine between 5 and 7pm deadline. At 8 / 8:30pm
all the tables and the bar were occupied by expats (no Asian the night
of our visit), calling the owner by his nickname, “Ed”. Returning
guests is a very engaging proof of quality.
Ed left New Zealand to Italy when he was a child. In Bergamo, he spent
hours in the kitchen assisting his grandmother, as assiduously as his
father (a born-gourmet) did when he was his age. This genetic
Epicureanism (with a faithful devotion to Bacchus) naturally turned him
into a chef. Like a gypsy plays guitar from his mother’s belly, Ed was
born with a spoon and pan in hands. This results in a cheerful,
spontaneous, so-homey gastronomy. We are far from the “Nouvelle
Cuisine”: portions are generous, with sauces which we finished with our
home-baked bread, trying to wrangle little bit more food from the plate
which we shared with a friend. You’ll take bad habits at Il Forno…
We started with the “Deluxe Cheese Platter”, which consists in a
selection of delicious delicatessen imported from Italy: the Coppa and
Cacciatorini Salami melted in the mouth, with a savour that only
bio-farming and traditional butchers can produce. Associated with
Pecorino Al Tartufo Nero and Blu 61 (Blue Cheese with black truffle,
red-currants and eventually a spoonful of honey), richly perfumed by
the truffle unique aromas, this was a royal appetizer for USD 14.
Those with a solid appetite should go straight for for the so-gourmand
“Homemade Tortelli in Pink Sauce”, filled with Parma Ham and Ricotta.
This signature dish is a pure delight to the palate. Order more bread
for the sauce, and clean up your plate. So good! We surely gained a few
calories; but nothing in comparison with the pleasure procured by that
kind of old-fashion specialties of pasta, with cream, sauce, cheese,
which our grand-mother (she was Italian…) cooked when we were kids.
This pleasant memory trigger feeds two persons, at USD 11.5.
Another signature dish, the “Pork Belly Tuscan Style” is a patrons’
favourite. The secrets of the recipe, making it tender inside, crispy
outside, are simple: Ed is using bio-pork for this preparation
(purchased from the best butcher in Phnom Penh: “La Table du Boucher”),
roasting it in the pizza-oven. It looks like suckling-pig. It tastes
like suckling pig. But this is pork from the best quality ever. It is
accompanied with roasted pumpkins, carrots, shallots and celery, and it
is simply WOW! USD 12.5 and, again, can feed two.
If you suntil have some place in your stomach for a dessert, do not
hesitate and order the nicely presented and yummy “Fruit Pannacotta
Delight” (USD 6.5), with Mango, Passion fruits, Strawberry and Dragon
Fruit Purée. It could fit Joël Robuchon’s Michelin-Star menu. Excellent
with a real, strong Italian-Style Espresso (USD 2.5): the powerful yet
refined mixture comes from Ratanakiri, in Cambodia, Chiangmai, in
Thailand, and Laos. If you want to make it the Italian way in this
“Italian restaurant for Italian people”, clean up your palate with a
glass of aromatic “Grappa di Amarone” (USD 6).
The average bill is more than reasonable: approximately 23 – 30 USD
with beer. But we rather recommend pairing such a noble diner with a
noble wine, for a global bill of USD 40 – 45. This is a wine bar also,
don’t forget it. We ordered a powerful, aristocratic “Brolio, Barone
Ricasoli 2010” which had it all from a “grand vin”. At USD 40 by the
bottle, it is warmly recommended. Alternatively, you can enjoy a good
Chianti at USD 15 / 0.5l.
Next time we shall taste pizza and fish (“Crispy Sea-Bass Fillet” for
instance), or simply an original Panini (like “Ghiotto”, with Parma Ham
sliced transparently, Scamorza and Tomatoes, at only USD 5), as there
is
always a “next time” in nice restaurants like Il Forno.
:With
five branches in operation, this is now the best established Chinese
restaurant in Phnom Penh. Launched by Chef
Luu Meng, this fast-growing brand specializes mostly in Cantonese
cuisine. Yi
Sang success story started in the Almond Sothearos hotel
dining room, where we had a remarkable lunch, mixing
popular
specialties and top notch delicacies designated to the happy few. At
noon, the vibrant atmosphere reaches its daily peak. This is when 90 %
of local patrons prefer to visit this inviting place, and enjoy the
popular banquet-like daily menu at USD 18 only. The dinner is more
family or business-oriented, with a group of friends leaving their
Zegna silk jacket in the back of their Bentley convertible for a richer
treatment. We mixed both options, and for not more than USD 45 spoiled
our palate the best from Yi Sang.
We started cheaply, yet deliciously, ordering a small selection of Dim
Sum with resulted as the best we ever had in Phnom Penh. The texture
and aroma of the stir-fried "Shrimp Wonton", crispy and fishy, reached
a climax with the steamed "Ha Khao". The skilled Cantonese chef
enlightened this classic with a well-dosed -yet explosive- Wasabi
topping... That was just perfect! We discover another category of Dim
Sum: deep-fried, with a pleasantly textured rice paste layer covered
with almonds. Probably a chef's personal creation, or one of those
1000s hidden dishes from one of the richest cuisines in the world.
Roasted pork and duck are Yi Sang best sellers. Selected from the best
bio-farm, they are slowly and lovingly cooked. With crispy skin and
savory, almost melting flesh. So tempting that we shall focus our next
visit on further specialties from the restaurant special lacquer stand.
What makes the succulence and excellence of this fine-dining Asian
restaurant are treasures of the Cantonese cuisine, now totally
prohibited in the Western countries. The "Shark Fin Soup", exquisitely
fishy, lusciously appealing, is worth at least one Michelin-star. We
ordered only one portion for our table of three, and found it great
value for money at less than USD 50 (just a bit more than USD 16 per
guest, like in the small Bangkok Chinatown restaurants). The tight
price (and portion) was almost the same for best dessert ever: "Bird
Nest with Coconut Milk". Those who never experienced those two “musts”
of the magic Cantonese cuisine can't die before a visit to Yi Sang.
There is a large selection of wine, including some “grands crus”; but
we did it as always, preferring jasmine tea to give our gastronomic
tasting a 3D impression, and let the ingredients and the chef's mastery
reveal their peak. It was very high at Yi Sang Sothearos.
: Inaugurated in July 2018, and already
ranked as the number
one restaurant in Phnom Penh by Tripadvisor,
the trendy Namaste India BKK house makes luxury rime with quality at
affordability. We like Indian cuisine, but should recognise that the
small eateries,
which we experienced here and there in Phnom
Penh, were
much more targeting backpackers than demanding gourmets. Since July,
tourists are
quickly discovering this sophisticated place upgrading Indian
gastronomy in Cambodia. During our last visit in March 2026, the tables
had been booked by a majority of local Khmer / Western patrons. It is
easy to reach: strategically located
in the safe and central BKK 1 (Boeung Keng Kang 1) district. Not far to
the Independence Monument, ministries, fashionable coffee shops
(Starbucks, Brown Coffee 57...), and best hotels.
The menu features a surprisingly large selection of South Indian, North
Indian, and Mughlai dishes with a contemporary, definitely fine dining
orientation. Despite a soft pricing policy, with most of the generous
portions billed under USD 10, the food experience at Namaste India BKK
is
actually fancy. Halal certified, catering both vegetarian and
non-vegetarian, the chef's mouthwatering specialties are cooked
according to the original Indian rules. Often from the Indian clay-oven
Tandoor specially imported from India. Herbs and spices all originate
from the sub-continent, and the traditional breads (Roti, Naan, savory
“Stuffed Tawa Parantha”, etc...) are simply the best in PP, in termss of
quality and variety alike.
Though designed by a reputed British architect, the extended
dining-room comes with a true Indian atmosphere... and unique
fragrance.
It has
a touch of modernity, allowing a pleasant comfort for everyone. We are
in Asia, and the management didn't forget to design a private
room for its VIP guests, meeting, or gastronomic family gathering.
Checking the encyclopedic menu
was challenging: everything was so tempting... though we knew fairly
well that after swallowing greedily a couple of “Naans” our stomach
would promptly get full, with little space left for the nicely
described delicacies. Visiting the restaurant on repeated
occasions would be wise: sampling each time a little bit of the
legendary Indian cuisine.
We knew from word of mouth that Namaste India BKK served the best
“Bhatti Da
Murgh” (USD $8) in town: smoky chicken legs, reserved overnight in a
yogurt and spices marinade, first cooked in tandoor, then finished on
“Bhatti” open fire grill. “Boneless
Chicken Tikka”
(USD 6.8), cut into small pieces, marinated in spicy yogurt batter and
roasted in tandoor, served with sliced green salad & mint and mango
chutney, is one of our favourites.
This is also the place for inviting curries:
like the scarce and sumptuous “Paneer Tikka Masala” (only USD 5.8).
From what we know, no other restaurant downtown serves this epicurean
roasted
cottage cheese cut in small pieces, cooked with onion, tomato, and
capsicum in thick spicy gravy.
Popular dishes like “Seekh Kebab” are defined into a vegetarian and
non-vegetarian versions (excellent with lamb, at USD 7.8), but the
spoiled foody will go straight for for a divine seafood
experience. “Patiala Shahi Machchi” (USD 6.8) is a signature
dish, once served to the princes of Punjab, incorporating tangy cubes
of river sole, fried and cooked in a dried plum and tomato gravy. A
delicacy! “Kadai Prawns” (USD 6.8), cooked with onion-tomatoes, ginger-
garlic and fresh spices is a best seller, together with the classic
“Spicy Prawn Curry”.
As a dessert, you can't skip the enticing “Phirni - Saffron Rice Pudding” (USD 2.8), allowed
to set in a shallow earthen dish, and
garnished with
strands of saffron, chopped almonds, and pistachios.
Though we always enjoy Indian cuisine with beer, Namaste India BKK wine
cellar
stocks a lovely collection of wines for all budgets.
Those living in Phnom Penh can be delivered
at home for a little extra (USD 1 - 2, depending on the distance).
This
is surely the most intimate; not to say “romantic” restaurant in the
extravagant and super exciting Nagaworld:
one of the largest 5-star hotels and the only luxury premium casino in
Cambodia. Though set lunch menu offered a better
value alternative, we preferred to have a chic à la carte dinner in
this plush Italian restaurant. Bistro Romano looks like a
“supper club”: with a ritzy setting, luxurious tableware, nice staff
providing a most efficient service. Ignored by the Chinese
gamblers invading Nagaworld night and day, it is a haunt for
distinguished travellers experiencing this bustling hotel and looking
for quite an authentic Italian experience. This is not a pizzeria; this
is not a trattoria. Let's describe Bistro Romano as a good
international cuisine restaurant with a strong Italian note.
“Bisque Soupe” was engaging and served generously. Actually succulent,
aromized with crab meat and enriched with delicious crab dumplings.
Fairly priced at US$ 7, this is a signature dish which we would like to
recommend. As a main dish or even appetizer, “Fritto Misto” is simply
delicious, with rich portions of crispy deep fried calamari, sea-bass,
prawns, mussels and snapper, accompanied with a fragrant garlic aioli.
Maybe little bit overpriced at US$ 20, but suntil on the list of those
unforgettable specialties which we would like to experience one more
time when we visit Cambodia again.
All dishes came up with home-baked small olive ciabatta, lukewarm from
the oven, and a selection of sauces for gourmet dips. Each time we
finished our portion, a new selection of bread and sauces was
immediately sent to our table. We liked a lot the anticipating service.
Everybody was so kind and professional. The Cambodian chef, trained in
France and Italy, left his open-kitchen many times to check if
everything was OK with our dinner. He suggested that we should conclude
our Italian experience with the most Italian dessert: “Tiramisu”, which
we found as authentic as yummy. Strong on coffee and light on
Mascarpone, it was light and tasty. US$ 7, which was quite reasonable.
Spending US$ 34 for a classy supper in a five-star restaurant looks
like a great offer. Plus US$ 7 for one glass of acceptable table wine
from Tuscany (“Santa Cristina, 2014”); much more if you prefer to order
a bottle of the extraordinary vintage wines, like Petrus or Chateau
Lafite Rothschild, from the richest wine-list in Phnom Penh. For easy
casino winners only!
: It took young Chef Olivier Guillon less than
five years to catch enough know-how to make foodies a great impression.
Olivier is less than 25 years old; but already acquired a rapid, yet
effective experience in the kitchen of one and two-Michelin star chefs.
He initiated his career as a pastry
chef. His menu, therefore, features noticeable desserts. Pastry means
also design, with artistically displayed dishes reflecting a “grande
table”. The concurrence is not considerable on the matter in Phnom
Penh, where the “gourmet” experience
is as hard to encounter as a
taximeter... So we should not risk much in telling that we had one of
our best gastronomic experience in his restaurant, located at the
elegant hotel Plantation
first floor. Avoid by all means the tables with a monotonous -and quite
poor- street view, and prefer the pleasant and quiet perspective on the
hotel lotus pounds. There is also a smart air-conditioned dining room,
which we would recommend for a business lunch or dinner.
We had a classic amuse-bouche: “Smoked Salmon”, with Mango, Water Lily,
Popcorn, Lemon Dressing, served with black bread. The salmon from
Scotland is slowly smoked by the chef. It results in a rich texture,
and a delicate taste excited by the lemon dressing. More interesting,
the “Foie Gras” came with the Michelin-star touch: was it for the
gingerbread crust, giving some crisp and a sweet pairing to the duck
liver cooked slowly at a low temperature? From the Port jelly and
strawberry coulis presented with touches of colour over the
monochromatic plate? That dish was perfect with some a light pinch of
Kampot pepper. Even the Tartare came with a touch of aristocracy: veal
meat had been preferred to beef, for a subtle union with truffle,
balsamic vinegar reduction, Parmigiano Reggiano cream in a crispy tube,
and lukewarm pumpkin espuma, that was a short trip to Italy. A classic
from the Milanese trattoria, relatively unexpected at a French table in
Cambodia. Yet actually delicious.
Chef Olivier is a “master es pork belly”! Imported from “La Ferme de Bassac”,
where selected cattle is raised, and the meat cut, according to the
traditional French techniques. The crisp of the skin and the smoothness
of the meat create a double pleasure, amplified by the palatable corn
purée, green cabbage, and demi-glace beef sauce. This is our
recommended main course, with the positively surprising and perfectly
prepared “Poached Mackerel”, with grilled leeks, tomato pulp, sprouts,
bathed in a tasty Dashi broth. Don't miss the well-textured “Tiger
Prawns”, with coconut milk sauce, usually presented in
a large raviole, with tangy wok-braised vegetable, and aromatic kafir
lime oil.
Desserts are masterpieces of art. The presentation is based on the
“Meilleur Ouvrier de France” techniques. The “Milk Cardamom Chocolate
Mousse, Rooibos Tea Crémeux, Chocolate Sea Salt Crumble, Cocoa Jelly,
Caramelized Hazelnuts, and Rooibos Tea Ice Cream”, made with Weiss
chocolate, is just impressive. And what could say about the inventive
“Orange-Carrot” (sweet creamy carrot,
gingerbread, hazelnut crumble, orange supreme, honey-ginger ice cream,
carrot chips and orange sauce), which we enjoyed with a twist of
Cointreau. Yummy! We felt like sitting at L'Atelier
Robuchon Paris, not in a tropical restaurant where the average bill
comes under USD 50 with one glass of wine (we noted that the wine list
was quite mediocre, with only a few bottles worth pairing such a
promising cuisine). If Olivier doesn't become a renowned chef withing
the next ten years, we swear we become veggie.
: We
expected to find out authentic Italian
cuisine everywhere in Phnom Penh, but in this measureless dining room.
At the top panoramic floor of a gigantic five star hotel principally
catering Asian guests.
Forget the impersonal appearance of the restaurant, have a look on the
million dollar Mekong / city view, and concentrate on the short thought mouth-watering menu, featuring excellent
trattoria specialties, and surprisingly perfect pizzas.
The limited selection of antispasti, made from super fresh ingredients,
features signature dishes like “Antipasto Misto Bel Cibo”. A large
portion at a fair price (USD 25) for a convivial share with two or
three friends, it offers a Trio of Bruschetta, Parma Ham, Cured Pork
Neck, Salami Milano, Risotto Balls, and Filled Green Olives. All
freshly imported from Italy. Other signatures: “Wagyu Beef Carpaccio”,
with Parmesan Cheese and Balsamic Vinegar (USD 15) and delectable
“Burrata Classica al Natural” (USD 12). Not to forget the selection of
fresh, well-seasoned salads.
If this is your first visit, you should order and share two main
dishes. First of all, order a pizza. They come on a separate menu, with
a great selection of authentic fire-oven cooked Napolitan pizza. Price
goes from USD 9 for Margarita until USD 14 for the sophisticated “Chef
Giorgio’s Very Special One” which we ordered. It was so perfect. The
texture was soft in the centre, with crispy borders. Very thin, and
covered with a generous spread of Mozzarella and Gorgonzola cheese,
bacon and mushrooms, over a thick layer of aromatic tomatoes. Pour some
spicy oil on the top, and it will fly you to the moon. We would say
without any hesitation that, with the excellent Il
Forno, The Bel Cibo is the best place in Phnom Penh to find pizza
which would please an Italian visitor (while 90% of pizzerias in town
copy the mediocre, fat, American recipes).
Second dish could be another signature: “Black Squid Ink Risotto
with Scallops” (USD 15), creamy and succulent, for instance, or the
distinctive “Ossobuco alla Milanese” (USD 24): the braised
veal with saffron risotto melted in our palate. We are at Sokha, where
the origin and quality of the ingredients do matter.
Italian desserts are yummy at The Bel Cibo: particularly the creamy and
soft “Panna Cotta” and the chocolate / almonds “Torta Caprese” (USD 6)
You won’t spend much on wine: with by-the-glass available from USD 6.5.
This price buys you a decent Chilean or Australian wine, nice with
pizza. We paired our dinner with a traditional, simple yet pleasant and
aromatic “Lornano Chianti, Sangiovese, Piedmonte” at only USD 28 by the
bottle. This was more than reasonable in a five star hotel.
:The
classiest, most authentic and highest
Japanese restaurant in town stands 15 minutes ride from the city
centre. At the extremity of the quiet Chroy Changvar peninsula,
on the 19th floor of the five-star Sokha Hotel.
Seating 125 guests, this prestigious restaurant is astonishingly
intimate compared with the other F&B resources in this pharaonic
hotel (the largest in Cambodia). It has private dining-rooms for VIP
guests (but you’ll be allowed to use one of them, providing you book in
advance), and a dramatic view over the River Mekong, the Quays and the
city.
Executive chef Kunihiko Hamada has been hired from Tokyo to bring a
real Japanese taste to Phnom Penh. And from our recent dinner in May 2026, we can confirm that the savors of Japon came on our plate with a
touch of class.
We enjoyed the supreme refinement of having our Teppanyaki prepared in
front of us, by our private chef and in our VIP room! The setting
looked ideal for romance, family or business dinner. The anticipating
staff only interfered with our intimacy to bring us premium sake on
crushed ice, mizo soup (strong on “dashi”
stock), crispy salads which were so tasty that we ate
them without any condiment, and a set of prime class hand-craft sushi
featuring crude salmon, and the best assortments of fresh tuna imported
the same week from the Pacific. Unlike in Paris or London sushi bars,
fish was sliced thickly: developing a richer taste with a better
texture.
Takezono is, first of all, a Teppanyaki restaurant. We got sea
scallops, crunchy giant tiger prawns, and super tender US sirloin, all
cooked with plenty of garlic from the “teppan”. Takenozo is also a
steak-house. Japanese style, of course, but yet offering prime steaks
and a well-mastered cooking time. Compared with our experience at “The New York Steak House”,
a few weeks ago in Bangkok, we found the price more than reasonable. A
well-sized sirloin from Texas will cost less than USD50. We like the
attractive packages on the menu: with average USD 50-80 price range for
two. We are in a five-star Japanese restaurant; when it might sound
costly on the Phnom Penh standard, it will look amazingly good value
for visitors from the USA, UK, Europe… or Japan.
Don’t leave without tasting the Green Tea Sherbet: if, like us, you
don’t like so many Japanese desserts, you will make an exception with
this one.
:This
pantagruelian all-you-can-eat buffet is the smart choice if you are
looking to stock up a prime class variety of food from all over the
world, with loads of draught beer, for less than USD 40! The new GM at Sokha Hotel Phnom Penh
works –and spends- a lot on F&B to promote this new five
star hotel.
We took the opportunity of the incredibly good value offer to spend two
pleasant and gourmand hours at the panoramic open-air terrace,
embracing the whole city. Like at Takezono, we
found the service extremely professional and friendly: welcomed by a
hostess, we have been courteously accompanied to “the best table”
(actually, all have got the same romantic Mekong view), welcomed by the
maître d’, and served refreshment within less than two minutes. We
should add that the Tonle Sap Bar was not so busy for a Friday evening,
with maybe 20 tables occupied in a restaurant seating 250 guests at
ease; this was not such a heavy duty to take care of the patrons that
night. Anyway, it was done nicely and elegantly, meeting our total
satisfaction.
The buffet is Las Vegas style by the volume, and Bangkok or Hong Kong
style by the quality. The food is well presented, with plenty of cooks
to fry, grill, barbecue, boil, steam or simply recommend the finest
tastes brought together on different food stations. King crab (from
Kamchatka: the best in the world!), tiger prawns, oysters, lamb, beef,
duck, sashimi, super fresh dim sum… it is all there. We would like to
warmly recommend the BBQ pork-ribs, well marinated, super crispy and
juicy. The myriad of desserts goes from tropical fruits to a rich
selection of yummy French pastries as authentic as in Paris.
The day of our visit, the atmosphere was quite local, and agreemented
by a Khmer band performing cheesy music and singing nostalgic melodies.
You will like it or not: we did.
:Great
value, great food, great view over the
River Tonle Sap. Triple cheers to Nagaworld
buffet, where almost all kinds of cuisines are available: western with
an Italian note, Malaysian halal, Japanese, Chinese and of course
Cambodian.
Our stay at Nagaworld was enlightened each morning by a splendid buffet
breakfast. Really five star, with plenty of food stations and open cuisines.
At dark, we had a remarkable yet “painful” dinner: it was so difficult
to make a choice from so many delicacies. We pick up a little bit of
the most appealing dishes. We recommend the soft shell crab, excellent
homemade shushi, fantastic sautéed Asian mushrooms, spicy clams, mouth
watering grilled Pla Kha Mekong fish and sautéed prawns.
Among specialties which we discovered for the very first time was the
delectable “Coca Cola grilled chicken” and the local “Khmer
Banchao”: tasty and rich crepe with chicken, shrimps, basil,
cucumber, bean sprouts, and mint.
The home baked bread was French (we loved the small baguette so much!)
and Italian: Nagaworld actually hires the best baker in Phnom Penh!
There was a small selection of cheese, including an international
though acceptable version of the French Camembert and Gruyère. The
profusion of desserts featured juicy tropical fruits, yummy mango
sticky rice, good pastries and jellies. There was even a chocolate
fountain for the kids!
Try to book at 8pm: this is when the Khmer Dances Show starts: and it
is worth indeed.
Our bill, for full buffet, Khmer show, and one glass of local Anchor
Beer was a little bit under USD 30 per person. Which sounds adequate
for a buffet with a WOW factor and one of the best service in Phnom
Penh.
: We don't like so much
reviewing hotels
restaurants; but Phnom Penh doesn't offer many five star tables, and Le
Royal is so classy that this would have been a pity to ignore it.
Located in the historic Hotel Le
Royal, by Raffles, erected by the French in 1929,
featuring one of the most elegant “Belle Epoque” architecture in Phnom
Penh, this is a pleasure and a privilege, which only money can
pay, to seat in this smart dining room mixing French
Colonial, Art Deco and Khmer styles.
The service is over the top, and the cuisine is, let's say,
“international”: which means that you can expect the best a five star
hotel can offer. No WOW; thus a great satisfaction of all senses. Chef
Steve Van Remoortel, from Belgium, has worked in more than 10 countries
already. We heard of him for first time when we dinned at the great Dusit Thani Bangkok,
some years ago. Steve obviously remained with his philosophy:
discreetly imaginative, always using the best ingredients from around
the world (US lamb from Colorado, Australian beef...). Just the spices
were missing: we were expecting more relief in this wonderful country,
where fragrant food is served in the streets and small restaurants for
a couple of dollars. Now one simple and single question: is it worth
three times the average local salary (without wine)? If you want to
help the local economy -and the Raffles group- the response is yes...
Else, you'd rather visit Van's or La Résidence. RAFFLES
HOTEL LE
ROYAL:92
Rukhak Vithei Daun Penh, Sangkat Wat
Phnom, Phnom Penh, Kingdom of Cambodia PHONE: +855
23 981 888 FACSIMILE: +855 23 981 168 E-MAIL:
phnompenh@raffles.com
SOVANNA (***)
:We
would like to offer a gift to the gourmets looking for an informal,
friendly atmosphere in an authentic Khmer restaurant, located right in
the city centre but suntil ignored by the tourists, offering amazingly
tasty food and chilled beer for a handful of one dollar banknotes. A gift with a name, well known by
all tuk-tuk drivers: Sovanna.
We discovered by chance what quickly appeared to be one of the top 10
most popular beer gardens in Cambodia. Booked in the chic La Rose Suites, we had
been attracted by the animation… and the mouth-watering smell of BBQ
next door. This is how we stepped into Sovanna, where we could
miraculously sit at rush time, between 6 and 9pm. Before we received
the extensive illustrated menu, three lovely hostesses were already
trying to sell us the brand of beer which commissioned them: Angkor,
Cambodia, Heineken… all are refreshing, extremely inexpensive by the
draft, and served on the rocks.
Local patrons (95% of the guests) share and regularly reorder plenty of
small or medium portions of meat, fish or vegetables, plus a large
portion of rice. Do it that way. We would recommend mixed grilled meats
from the BBQ: pork came in our plate delicious, little bit sweet and
much tender, and they do know how to cook the best and cheapest steaks
in Phnom Penh. A small portion costs only 3 USD: making Sovanna the
best valued steak-house which we ever visited in South East Asia, where
beef costs much more compared with most of Western countries.
Seafood was ultra-fresh each time we visited the restaurant. Grilled
Gambas with Salty Eggs, and Pan-Fried Squids with Basil & Garlic,
are signature dishes. As far as Cockles in Tamarind Sauce and Spicy
Frogs (our favourite dish).
Beer tastes always better by the pitcher, and we drank a couple of
glasses extinguish the fire from the strong spices which made our
Stir-Fried Seafood and Vegetable as hot as in Thailand. Food tends to
be bland in Cambodia; this is not the case at Sovanna. They actually do
it Thai-style, and we like it. If you want to make it 100% Khmer, order
Sngor Chrouk Trey: fish soup with a lemongrass broth, lime juice and
fresh herbs. Sack Ko Ang and Lok Lak Beef are also worth a try. Fish
Amok, with a thick coconut sauce and a myriad of spices, the national
specialty, is supremely palatable.
A rich selection of tropical food comes as the best dessert ever.
One of our preferred restaurants in Phnom Penh, Sovanna opens all
week: 6:00am - 11:00am, 3:00pm - 11:00pm.
SOVANNA:
Street 21, Tonle Bassac 12301, Phnom
Penh, Kingdom of Cambodia PHONE:
+855 016 840 055
eatery is guaranteed
100% New Yorker. Not only by the main dining-room design, between Keens
and Gallaghers, which made us feel like in Manhattan or Brooklyn, with
its read semi-circular cushioned banquettes, the posters of movie stars
from the golden years of Hollywood, and the soft jazz music mixing
unfortunately with some intrusive Khmer hits which don't match this
classy place). But by a menu which only a real steakhouse can provide.
in Sukhumvit (Bangkok foodies’ favourite area).
Actually, when our tuk-tuk stopped in front of the contemporary, brick
and glass-structured of Il Forno, we actually felt like transported to
Bangkok. A smart restaurant among other cool eateries, along an
animated street where expatriates and some well-informed gourmet
travellers have got their routine. 
dining room, where we had a remarkable lunch, mixing
popular
specialties and top notch delicacies designated to the happy few. At
noon, the vibrant atmosphere reaches its daily peak. This is when 90 %
of local patrons prefer to visit this inviting place, and enjoy the
popular banquet-like daily menu at USD 18 only. The dinner is more
family or business-oriented, with a group of friends leaving their
Zegna silk jacket in the back of their Bentley convertible for a richer
treatment. We mixed both options, and for not more than USD 45 spoiled
our palate the best from Yi Sang.
eateries,
which we experienced here and there in Phnom
Penh, were
much more targeting backpackers than demanding gourmets. Since July,
tourists are
quickly discovering this sophisticated place upgrading Indian
gastronomy in Cambodia. During our last visit in March 2026, the tables
had been booked by a majority of local Khmer / Western patrons. It is
easy to reach: strategically located
in the safe and central BKK 1 (Boeung Keng Kang 1) district. Not far to
the Independence Monument, ministries, fashionable coffee shops
(Starbucks, Brown Coffee 57...), and best hotels. 
better
value alternative, we preferred to have a chic à la carte dinner in
this plush Italian restaurant. Bistro Romano looks like a
“supper club”: with a ritzy setting, luxurious tableware, nice staff
providing a most efficient service. Ignored by the Chinese
gamblers invading Nagaworld night and day, it is a haunt for
distinguished travellers experiencing this bustling hotel and looking
for quite an authentic Italian experience. This is not a pizzeria; this
is not a trattoria. Let's describe Bistro Romano as a good
international cuisine restaurant with a strong Italian note. 
thought mouth-watering menu, featuring excellent
trattoria specialties, and surprisingly perfect pizzas.
largest in Cambodia). It has private dining-rooms for VIP
guests (but you’ll be allowed to use one of them, providing you book in
advance), and a dramatic view over the River Mekong, the Quays and the
city. 
–and spends- a lot on F&B to promote this new five
star hotel. 
cuisines.
At dark, we had a remarkable yet “painful” dinner: it was so difficult
to make a choice from so many delicacies. We pick up a little bit of
the most appealing dishes. We recommend the soft shell crab, excellent
homemade shushi, fantastic sautéed Asian mushrooms, spicy clams, mouth
watering grilled Pla Kha Mekong fish and sautéed prawns.
1929,
featuring one of the most elegant “Belle Epoque” architecture in Phnom
Penh, this is a pleasure and a privilege, which only money can
pay, to seat in this smart dining room mixing French
Colonial, Art Deco and Khmer styles.
dollar banknotes. A gift with a name, well known by
all tuk-tuk drivers: Sovanna.
