 SALA KDEI (*****): Nestled opposite Srah Srang Baray, just a stone's throw away from Wat Kdei and the other magnificent Temples of Angkor, Sala Kdei offers a true taste of traditional Khmer cuisine. From the moment you step into this charming restaurant, you are greeted by the warm and  hospitable staff educated in the «Hanuman Group
philosophy» (managing the fabulous hotel Montra Nivesha
and further restaurants in Siem Reap), and the enchanting setting that
transports you to a bygone era.Our lunch experience was nothing short of extraordinary, with Chef Bunthoeun's expertly crafted dishes showcasing the depth and diversity of Khmer cuisine. We began our meal with expertly cooked «Bouk Mean» whole marinated chicken. A classic starter that perfectly encapsulated the flavors of the region. The Bouk Mean chicken, a popular Khmer recipe that features tender chicken simmered in a fragrant and flavorful sauce of coconut milk, galangal, lemongrass, and kaffir lime leaves, was a true delight for the palate. The dish was served with crispy and golden spring rolls, filled with fresh vegetables and fragrant herbs, providing a perfect contrast in textures and flavors. Next up was the «Broher Soup»: a comforting and nourishing soup, that is a staple in Khmer cuisine. The soup featured Tonle Sap Smoked Fish, which added a distinct smoky and savory flavor to the broth, along with vegetables, herbs, and spices that rounded out the flavors. The soup was the perfect complement to the Bouk Mean chicken and spring rolls, and left us feeling warm and satisfied. For our main course, we opted for the «Steamed Fish Fillet Wrapped in Cabbage», a dish that showcased Chef Bunthoeun's creativity and attention to detail. The dish consisted of a tender and flaky fish fillet, delicately steamed and wrapped in a bed of crisp and fresh cabbage leaves. The dish was served with a side of fragrant jasmine rice, which soaked up the flavors of the fish and the accompanying sauce. Finally, we indulged in our preferred dish of the day, the «Sweet Banana Tapioca Pearl in Coconut Milk». This dessert was a true highlight of our meal, featuring tender and chewy tapioca pearls, served in a rich and creamy coconut milk, along with sweet and succulent slices of banana. The interplay of textures and flavors was a true masterpiece, and left us feeling completely satisfied and content. Throughout our meal, we enjoyed refreshing sips of Aqua Panna water, which perfectly complemented the flavors of the dishes. We also tried the Hanuman Beer, a locally brewed beer that was crisp and refreshing, with subtle notes of citrus and spice. Sala Kdei is a must-visit for anyone looking to explore the rich and diverse flavors of Khmer cuisine in one of the most unique archeological sites in the planet. Chef Bunthoeun's sappy and eye catching dishes, combined with the warm and hospitable service, and the enchanting setting, make Sala Kdei one of the most noticeable and atypic restaurant which we visited this year. Highly recommended for a romantic dinner al fresco. Average bill is 50 USD per person. Wine is very affordable (well chilled white Chapoutier "Laciboise", France, at 6.50 USD by the glass, is a perfect option). Khmer and international cocktails are available in the same range of price. Note well that this is not a walk-in restaurant: advance booking is mandatory. It can be privatized for private parties, celebrations... or honey-moon. SALA KDEI: CWM5+7R4, Angkor Temples National Park, Srah Srang road, Krong Siem Reap, Kingdom of Cambodia PHONE: +855 77 681 787 E-MAIL: info@montranivesha.com SOKKHAK RIVER LOUNGE (*****): Situated on the banks of the Siem Reap river, not far from The Old French Quarter ("Pub Street"), almost next door to the landmark Pheah Prom Roath Pagoda, this one of the most stunning, cool and chic restaurants in town. The tasteful decor is a perfect blend  of
modern and traditional styles that left us impressed: dinning in front
of the monumental cocktail bar gave us the impression to chill at the
Le Dôme in Lyons, or The Willard in Washington DC...not in a
middle-sized Cambodian town, indeed.As we perused the menu, wewere delighted to discover that the cuisine was authentic Khmer, with a modern twist in the elegant presentation. With a focus on using locally sourced ingredients. The very classic, yet hard to do cocktail we chose, the Singapore Sling, was simply divine. It was far better than the one we had at the Raffles Grand Hotel d'Angkor Siem Reap, and at a much more affordable price. For starters, we tried the «Laab Chicken» and the «M'kak Fruit Salad with Sheafish». The «Laab Chicken» was thinly sliced, tender, and perfectly seasoned with shallots, lime juice, fish sauce, crushed toasted rice, and vegetables crudités. The «M'kak Fruit Salad with Sheafish» was simply sappy! The combination of Ambarella (Spondias), sheafish, shrimp, red tomato, cucumber, shallot, garlic, saw leaf, mints, peanuts, dried shrimp, and Khmer dressing was simply delightful. For our main course, we had the «Fish Amok», which was made with a generous portion of catfish from the Tonle Sap, cooked in a delicious coconut cream, and fragrant green "noni" leaf. This was one of the best «Fish Amok» dishes we've ever had. We also tried the «Samlor Praheu River Fish Soup with Vegetables», which was made from pounded river fish, green leaves, pumpkin sprig and flower, bamboo shoot, mushroom, luffa gourd, taro, curry paste, and fish sauce. It was a hearty and delicious soup that left us feeling satisfied. Executive Chef Thun Ung is also an expert in French cuisine, and we couldn't resist trying the crispy skin «Duck Breast» with potato gnocchi, abalone mushroom, balsamic reduction, and honey grain mustard sauce. It was simply mouth-watering and challenged some of the top French restaurants in Paris. For dessert, we tried the «Mango Sticky Rice»: it was fabulous, with roasted yellow bean, longan, jackfruit, shredded young coconut, and coconut-taro cream sauce. Alternatively, we would suggest a try to the the «Chek-Ktish»: a delicious Khmer dessert made with ripe banana, roasted yellow bean, sago, sesame seed, and vanilla ice cream. The wine list was also impressive, and we tried the M-Chapoutier "La Ciboise", Luberon AOP, Grenache Blanc/Vermentino, Rhone Valley, France, and the «Winery of Good Hope», Bush Vine, Pinotage, Stellenbosch, South Africa. The service was impeccable, and the live Khmer songs added to the smart and romantic ambiance. Overall, Sokkhak River Lounge is an excellent restaurant that we highly recommend to anyone visiting Siem Reap. What we liked a lot is that fact that this isn't a tourist trap at all; the bill is as light as Khmer cuisine (USD 25 - 40, per person, with one glass of wine). The food is authentic, the atmosphere is stunning, and the service is top-notch. It's definitely a top 5 restaurants in Siem Reap! Suggested dress code is casual elegant in the ground floor and first floor dinning rooms, and casual at the cool and inviting rooftop-terrace. Open 7/7, 10am until midnight. SOKKHAK RIVER LOUNGE: Pokombo Ave, Siem Reap Riverside, PHONE: +855 99 210 776 | +855 16210776 WhatApp/Line/Telegram : +855 95 480 300 E-MAIL: info@sokkhakriverlounge.com THE ONE BY T (*****): Pub Street will soon be renamed «Temple Street», as the leading F&B and entertainment group in Siem Reap keeps on opening new branches at a frenetic speed. But this one is quite different from the other Temple restaurants: recommendable and  well managed, most of them are mid-range, catering
mostly tourists on a need of a good Khmer dish or grilled steak. The
One By T is more in the fine dining category: of course this is not
Ducasse or Robuchon, but certainly one of the best places in the Old
French Quarter (with Il Vicolo) where to enjoy gastronomic cuisine in a
unique French colonial design and at a strategic location.We liked the three stories, displaying much space to feel at ease. The leather Club armchairs are chic and comfy. The table large enough to accommodate plenty of sappy dishes. Amongst the signatures, «Canadian Lobster Thermidor» is an affordable luxury, at only USD 35 for the whole piece, served gratinated with a generous portion of season vegetable and crispy sweet potatoes. Another great valued signature dish : the juicy and so tender «Grilled Wagyu Beer Tenderloin», which we received medium rare in our plate (and not overcooked «the Khmer way», as almost everywhere in Cambodia!) costed only USD 22 and could cater two patrons : it was accompanied by an XXL portion of macaroni with cheese, sautéed vegetable, and vegetable terrine. The red wine sauce was tasting so French! One last luxury dish? We shall order «Alaskan King Crab» next time. This is the nec plus ultra at The One by T: billed at USD 70, it is gratined with a cheesy cream sauce, served with crispy garlic bread. The ideal place to discover Khmer cuisine, it has different USD 20 set menus featuring the most popular specialties of the Kingdom: Banana Blossom Salad with Grilled Chicken, Sour Beef Soup with Green Curry and Morning Glory, Fish Amok, and Pumpkin Pudding. All served on a generous portion. Ordering regular dishes a la carte will result in an average USD 15 – 20 check. We are in Cambodia, and wine is more than affordable: just to give an example, «Barton & Guestier Merlot, Reserve 2017, France» costs almost USD 100 in Bangkok...and only USD 20 at The One by T. A digestive, like Cointreau or Limoncello, goes for USD 3: the price of an espresso coffee in a self-service restaurant in Paris ! The One by T already ranks at the first cocktail bar in Siem Reap, Enjoying a «Spicy Martini» (USD 4.5) or signature «Bayon Temple» (passion fruit, brown sugar, fresh milk, orange juice) at USD 6 only, listening to a live band at the rooftop, is one of the best pleasures which Siem Reap can provide ! Open daily 9am - 2am. THE ONE BY T: 59 2 Thnou St, Siem Reap, Kingdom of Cambodia. PHONE: +855 96 899 0099 E-MAIL: sale@templegroup.asia AMOK KHMER (*****): This culinary oasis located next to the excellent Montra Nivesha Residence takes diners on a journey through the diverse and vibrant flavors of traditional Khmer cuisine. It transported us to a world of indulgence, where the aromas of exotic spices and herbs mingled with the lively chatter of happy diners. Our meal began with the «Khmer Fusion Tapas»: an enchanting selection of dishes, that epitomized the complex and multifaceted nature of Khmer cuisine.  The
deep-fried vegetable spring rolls were a symphony of textures and
flavors, with a perfectly crispy exterior that gave way to a warm and
fragrant filling. The fresh spring rolls, meanwhile, were a refreshing
palate cleanser, with delicate rice paper wrapped around a medley of
vegetables and herbs.The star of the tapas platter, however, was undoubtedly the crispy frog legs. Served with a zesty dipping sauce, the dish was a triumph of culinary artistry by Chef Bunthoeun, with the tender and succulent meat perfectly complemented by the light and crispy coating. As we savored the last bites of our tapas, the «Mekong Lobster Soup» arrived at our table. A fragrant and velvety broth, the soup boasted generous chunks of succulent lobster that had been simmered with shallots, mushrooms, onions, galangal, kaffir lime leaf, lemongrass, and mixed herbs. The flavors were both robust and delicate, with the sweetness of the lobster balanced by the aromatic herbs and spices. The "pièce de résistance" of our meal, however, was the «Montra Nivesha's Fish Amok». This classic Khmer dish was a feast for the senses, with the fresh fish fillet steamed to perfection with coconut milk and a medley of aromatic spices, all encased in a fragrant banana leaf. As we unwrapped the leaf, the steamy aroma of coconut and lemongrass wafted up to our noses, making our mouths water in anticipation. The fish was moist and tender, with the creamy and aromatic coconut milk infusing every bite with a rich and complex flavor. The dish was served with fluffy steamed rice and a colorful array of vegetables, creating a meal that was both hearty and elegant. For dessert, we indulged in the «Montra Sundae»: a sweet and indulgent treat that combined creamy coconut, smooth vanilla, and decadent chocolate ice creams, all topped with a drizzle of luscious chocolate and strawberry syrups. As we sat back, sated and satisfied, we marveled at the culinary prowess of Chef Bunthoeun, the mastermind behind the menu at Amok Khmer. His passion for Khmer cuisine and his meticulous attention to detail shone through in every dish, making our dining experience a true masterpiece. In every bite, we tasted the soul and spirit of Cambodia, elevated to new heights of gastronomic excellence. The selection of wine matches perfectly this USD 18 Khmer Set Dinner. We recommend white «Maison Ventenac, Cassandre, Vermentino Blanc», from France, at USD 7.5 by the glass. AMOK KHMER: Next to Montra Nivesha Residence, #5, Krom 2, Phoum Mondol 3, Siem Reap 17251, Kingdom of Cambodia PHONE: +855 77 681 787 E-MAIL: info@montranivesha.com PREAH PEAY (*****): One night hosted by Prince Peay, a fictional character popularized by a film of the 1970s, goes as exciting as a first visit to the Temple of Angkor. A debauchery of silver trays and plates, a service reminding us of our recent private visit to a  maharajah's
palace, with uniformed waiters floating silently around us, lulled by
the languorous Apsara dances... We felt halfway between reality and a
Bollywood movie set. Away from the crowds of Chinese tourists visiting
the Koulen dance show, we made it in style that time thanks to the
always faultless Temple Group. The best Apsara show in Siem Reap comes with a real touch of gastronomy. Our magic night at Preah Peay made us discover the authentic Royal Khmer Cuisine, which is totally different from the popular street food available in all the small restaurants in town. It is usually served on special occasions only, like wedding ceremonies, or official receptions at the Royal Palace in Phnom Penh. This is not a cuisine intended for tourists. What a privilege to sample it in such a stylish atmosphere. Unlike in the other shows, there is no open buffet; but two set menus, updated on a daily basis, with a unique price (USD 18 per person). Each menu bears the name of a temple. One of the favorites, “Temples Privilege Set”, was served the day of our visit. As a starter, we had crunchy “Pan-Fried Prawn, Green Papaya Salad” served with shrimp paste dressing. Soup is a highlight of the Khmer culinary habits: “Samlor Samlok”, mixing roasted fish and aromatic local spices, is a must be try. As the main dish, we had “Wok-Fried Pork” (Chhar Kreaung Sach Chrok), a classic, and a portion of “Pan-Fried River Fish with Pickle Bean & Ginger” (Trey Chean Joun) accompanied with “Steamed Jasmine Rice” (Bay Chom Houy Phkar Malis). Made from the freshest ingredients, usually imported from the regional farms, it was a sappy sample of the aristocratic Khmer cuisine. Though our dessert was a simple food platter, featuring the best sweet and sour mangoes in Asia, you might be lucky enough to dine at Preah Peay when our favorite “Nom pley Ia” (crusted coconut served with coconut sauce) or “Gratinated Fruits with Coconut Ice Cream & Sabayon Cream” are on the menu. Yummy! Presented in a variety of splendid Khmer pure sterling plates, carved bowls, hot pans, all dishes were as a pleasure to the eyes as the elegant show, mixing the most sophisticated Khmer ceremonial Blessing and Apsara dances, once reserved to the royalties only. The gilded costumes worn by the dancers are splendid and well worth a souvenir picture after the show. This exceptional restaurant is located at Golden Temple Retreat: one of our top five preferred luxury hotels in Siem Reap. PREAH PEAY (at Golden Temple Retreat hotel): Wat Damnak, Sala Kamreuk, Siem Reap, Kingdom of Cambodia. PHONE: +855 63 217 777 FACSIMILE: +855 63 761 222 E-MAIL: info@goldentempleretreat.com TAKEZONO (*****): The classiest and most authentic Japanese restaurant in town stands in the center of Siem Reap, in the five-star Sokha Angkor Resort. Seating more than one hundred guests, this prestigious restaurant is astonishingly intimate compared with the other  F&B resources in this pharaonic
hotel (the largest in Siem Reap). It has private dining-rooms for VIP
guests, which need advance reservation. Executive chef Kunihiko Hamada has been hired from Tokyo to bring a real Japanese taste to Takezono Phnom Penh and Siem Reap. And from our recent dinner in May 2016, 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, or El Gaucho in Saigon, 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 Cambodian 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. Open daily from 11.30 am to 2.30 pm and 6.30 pm to 10.30 pm. TAKEZONO (at Sokha Angkor Resort): National Road No 6 & Sivatha Street Junction Siem Reap, Kingdom of Cambodia PHONE: +855 63 969 999 E-MAIL: reservations.sr@sokhahotels.com
Our first dish was the "Num Kruk Cake", a traditional Cambodian snack that is often enjoyed for breakfast or as a light snack. Chef Mengly's version was a revelation, with delicate rice flour cakes filled with minced pork and shrimp, served with a tangy and spicy dipping sauce that perfectly balanced the flavors. Next up was the "Grilled Chicken Curry", a hearty and satisfying dish that combined tender chicken with a rich and flavorful curry sauce. The sauce was fragrant with spices like turmeric and cumin, and had a subtle sweetness from coconut milk. Delicious with fragrant jasmine rice, which soaked up every drop of the curry. The
all dishes were served together, over a large banana tree. The Khmer
traditional way. Few restaurants do it in Siem Reap; this is mostly
seen on the occasion of the memorable weekend picnicks characterising
the local gastronomic habits. We
indulged in the "Grilled Bee Hive", a dish that is not for the faint
of heart. That very local specialty consists of a grilled honeycomb,
providing a worth the trip textural
adventure: with crispy and chewy bits of wax, and the rich, somehow fat
baby bees providing a very unique taste and sensation which we really
liked a lot. Will you like it too? Thats a 50/50 bet... But do try it.
If you don't appreciate as it should be, at least could you impress
your friends reporting that you ate that eccentric dish (yet, very
common in the Cambodian countryside). For
dessert, we were presented with the "Black Fermented Sticky Rice
Sherbet", a unique and complex creation that showcased Chef Mengly's
creativity. The dish consisted of a sorbet made with black fermented
sticky rice, topped with a creamy coconut foam and crunchy bits of
caramelized rice. The interplay of sweet and sour flavors, along with
the contrasting textures, made for a truly unforgettable dessert. Open 6:30 - 23:00.
Why visiting Hunkaar, when the Old French Quarter has so many entertaining, cheap bistros? Precisely because, once a week at least, we  routinely like to escape from the crowds of tourists
haunting
Pub Street to discover a more refined cuisine in an authentic local
atmosphere. At Hunkaar, “local” refers more to wealthy expats and
residents, with some hotel guests sometimes, than to working class
Khmer. Cool and astonishingly affordable, this remains a glamorous
eatery for demanding gourmets. We are part of them, and didn't regret
the experience, made easier by the fact that we were staying at Anjali
the night of our visit...A successful dinner in a tropical country should always start with a cocktail. Our “Floridita”, was served frozen like in Cuba, featuring imported top quality Plantation 3-Star rum, Luxardo Maraschino, and Fresh Lime. At USD 6, four-time cheaper than in any established bar in Paris or London, the price couldn't be more reasonable. It was on par with the rest of the Hunkaar experience. Graduated in culinary arts by the Paul Dubrule Hospitality & Tourism School in Siem Reap -an institution in Cambodia- Chef Hak Serey treated us with his “bistro-chic” style cuisine. Far from the casual Pub Street eateries, but totally unpretentious compare with the amphigoric cuisine dared by some self-proclaimed gastronomic restaurants in Siem Reap. Both Khmer and Western cuisines are available. We went for the second, which came with a colorful Mediterranean note. Halfway between the French “Provençale” and Italian “Trattoria” cuisine. We started with a refreshing, yummy “Burrata Salad” (USD 9.00). The Mozarella was supremely creamy, paired with an aromatic Cambodian Pesto, and ultra-fresh crispy Baby Lettuce and organic vegetables. It came with delicious home-baked bread. The “Slowly Cooked Osso Bucco”, a signature, came “Cocotte”: in a “Lava Signature” black iron pot. The home-made pasta was set separately, so that we could mix it up according to our taste with the melting-like-butter meat, carrots and fragrant sauce. The evening of our dinner, Chinese flat rice noodle had been used instead of the Linguine which remains our favorite pasta with Osso Bucco. This was interesting in term of texture, though we always prefer the al dente Italian pasta. It has anyhow an “I shall come back for it” savor. Though we eat it all, because we had no lunch at all that day, this USD 18 delicacy could feed a couple of dinners. We paired it all with one glass of fruity “Le Grand Pinot Noir”: a most honest and softly-priced Pinot from French Pays d'Oc. “Trio Panna Cotta”, with Passion Fruit & Pineapple, sweet and sour, was the elegant conclusion to this dinner, in one of the most pleasant restaurant rooms experienced in Siem Reap. Far from the usually old-school, sometimes shabby neo-French design of the chic restaurants in town, we enjoyed this unique gastronomic experience in a zen atmosphere, designed by the hotel owner to cater the foodies and high-profile gourmets alike.
HUNKAAR:
(at Anjali by
Syphon
hotel): #1705,
Korean-Cambodian Friendship
Road 30, Siem Reap, Kingdom of Cambodia PALATE ANGKOR (****L): There are a few gastronomic restaurants on the riverside. Housed in a neo-1950s immaculate building, topped by one of our favorite panoramic bars in town, this little gem is one of them. It offers a brilliant version of the Khmer cuisine, with some international signature dishes. We suggest that you'd rather come early, ideally at sunset, and enjoy an appetizer or a cocktail at the breezy Sky Bar. This coincides with  the “happy hours”, when we sipped a Singapore Sling and a
Strawberry
Daiquiri, served with hot grilled peanuts, at less than USD 6! That was
a great introduction to a great, cool restaurant. The smart main dining
room, at the ground floor, nicely decorated with nostalgic pictures and
posters from the King Sihanouk era, was booked for a private party.
Never mind, we loved the rooftop atmosphere so much, with a romantic
river view, that we pleasingly had our dinner al fresco.We have been presented the menu, illustrated with the picture of each dish. This sounds a good idea, as none would understand what Plear Trei Mreas, Prorhok Ang, or Chhar Kreourng Trei, actually refers to. The average price for Khmer dish is around USD 8. Twice the price of a basic restaurant in Pub Street; but the quality of the ingredients is much superior. The beef used for Lok Lak, the most popular Cambodian stew, isn't local but imported from Australia. Which makes a noticeable difference in term of taste and texture. The salads are purchased from an organic farm. They are the best that we have experienced in Siem Reap. Master Chef Chinhove Huor is skilled in Western, Chinese, and Royal Khmer cuisines, presented in the plate with a contemporary elegance. We loved his cuisine a lot. His signature dishes are all featured in the super attractive “Western Set Menu” (USD 25++). The appetizer, Tomato Mozzarella, a refreshing standard, was followed by the crunchy and tasty “River Lobster & Parma Ham Salad”. A signature delicacy! This sounded quite odd, the savory “Asparagus Cream Soup with a Spicy Bacon Stick” was served in the middle of the diner. Followed by a medium rare, juicy and tender “Grilled Australian Sirloin Steak”, with baby potatoes, peppercorn and Brandy sauce. Palate Angkor is reputed for its char-grilled meats: beef, duck, and lamb. Local beef tenderloin costs USD 12; imported from Australia, USD 20++; which doesn't make a big difference. Fairly priced in both cases. The dessert was a light and subtly perfumed Mango Mousse. We paired it “tropically”, with a big bottle of Angkor beer (USD 3.50++) on ice. But we shall make it with wine next time, surely for a pizza and pasta experience, as the wine list is attractive both in term of brands and value. A classy and romantic address, this is one of our recommended restaurants in Siem Reap.
PALATE
ANGKOR: (next to Lynnaya
Urban River Resort & SPA): Acha Sva Road, Street 20, Siem Reap,
Kingdom of Cambodia IL FORNO (****):
Temple Town's has dozens of places for pizza (usually American and
mediocre), some acceptable Italian restaurants usually located in large
hotels, but few if none real “Trattoria” like our friend's Ed iconic
“Il Forno”. The location in Pub Street is touristic, Open
12 AM – 11 PM.
THE CHEF 1950 N STEAKHOUSE (****): The latest addition to Pub Street gastronomic scene, inspected in April 2019, a few months after its opening, it brings to the Old French quarter what it actually lacked: an authentic steakhouse. Most affordable, in a country where  imported meat is sold out at the gold
price... Concretely, using the “Samba Steak” offer we could enjoy a 250
grams portion of 8 kinds of meats for USD 18 only. This was the most
“expensive” option... feeding two hungry diners, at least.Except one of our favorite music, we didn't know what was “Samba” before. What came in our table was actually quite similar to “Churrascos”: grilled meat, served by the waiter directly from the skewers. Extremely popular in Brazil, this is a totally new concept in Cambodia. It took a short time to attract a lot of clients from all hotels, plus regular patrons (usually Khmer from Siem Reap or Phnom Penh). Though the average bill in Pub Street is a maximum of ten dollars a head, gourmets rush into the restaurant each evening, ready to spend twice this price for the experience. The meat is imported from New Zealand. Charcoal grilled, it consists of a sappy selection of Pork Sasiev / Sausage, and Beef Tenderloin / Strip Lion / Rumpsteak / Piganha. It has also Crocodile Meat! We regret that we didn't ask the chef to cook our steaks rare to medium rare. It was overcooked, as always in Asia. Khmer like it this way; Westerners don't. Blame it on us. Yet, the steaks were tender, seasoned with fragrant spices and herbs, accompanied by salad and woked vegetables. Five types of sauces (we like the Asian one, a bit spicy) give a final touch to this excellent “Samba”. Though this was more than enough to make us done, we were too curious to see what an “Oven Cooked Crocodile Meat Pizza” would taste like. Excellent, indeed. With a thin, nicely textured dough, and a convenient portion of young crocodile minced meat, with bell pepper, sweet basil, and tomato. Hard to find in Western countries, this local specialty costs only USD 9. With the exquisite “Crocodile Amok” (USD 7.25) this is a signature dish. We had it all with one glass of French “Louis Eschenauer Chardonnay”. At USD 4 by the glass only, it brought a refreshing, mineral note to the spices. We particularly recommend it with crocodile. Still some room for a dessert? Don't miss the yummy “Apple Tart with Mango Ice Cream” (USD 3.75), with one glass of Apple Cider (USD 3. Open daily, 24 hours. THE CHEF 1950 N STEAKHOUSE: Street 08 (Pub Street), 17251 Siem Reap, Kingdom of Cambodia PHONE: ++855 88 799 9909 E-MAIL: ompubstreet@templegroup.asia TEMPLE
FOOD N' BEVERAGE (***): The Temple
Group expands year after year its
empire over the Old French Quarter and Pub Street. Its oldest
restaurant, Temple Food N' Beverage, has been serving for more than 15
years an honest international cuisine, and This is
also a good restaurant for BBQ, with
local and imported beef. The pizza is fine, if not the best in town (we
prefer Il Forno or Red Tomato). We anyhow always privilege Khmer
cuisine in all the Temple venues: nobody does it better at such a fair
value. The bill ranks between 5 and 12 dollars per person, including
entertainment by an excellent live Filipino Band.
TEMPLE FOOD
N' BEVERAGE: Street 08 (Pub Street), 17251 Siem Reap, Kingdom of
Cambodia PRASAT (***): Though “Prasat” means palace, this cozy restaurant reflects a serene simplicity. Located next to the Solitaire Damnak Villa boutique hotel, it offers a pleasant alternative to the more visited, and always touristy, Pub Street eateries. It has a pleasant terrace, and the  interior
design boasts simple elegance. Khmer gastronomy at Prasat is nicely
presented in the plate, and the bill comes as smooth as silk:
approximately USD 10 till 15 for the three-course dinner, with one
glass
of house wine or two glasses of beer, which we enjoyed in Spring 2019.Property of the Solitaire group, the restaurant caters some of its two lovely hotels guests, plus a handful of well informed foreign foodies: this such a recent addition to the overdeveloped F&B scene in Siem Reap, that the place remains quite confidential despite its sappy cuisine. Sous-Chef Sun Sophal specializes himself in a rural, actually traditional Khmer cuisine. Featuring daily-fresh ingredients, meat from the local farms, and fishes from the Tonle Sap. As a starter, we recommend “Crispy Fried Squids” with chili sauce and mixed salad. Khmer “Pad Thai” is quite different from the Thai version, as the Khmer version includes stir-fried chicken. This a chef's signature, together with “Wok Fried Seafood” with pepper and onions. More international, we liked the sweet and savorous “Pumpkin Consomme”. Seafood can be also enjoyed topped over a crispy pizza, with fresh tomato sauce and mozzarella cheese. This is a families' favorite, with “Grilled Beef Burger”, and “Lamb BBQ”served with French fries. Our preferred dessert, “Mango Sticky Rice”, is served like in Bangkok, generously covered with sweet and sour coconut cream. It is as yummy as the “Banana Sugar Sago and Coconut Milk”. This most friendly restaurant has a nice bar lounge flanked by the Solitaire Damnak Villa swimming pool, with a great and patient barman (we kept him on duty over midnight...), “Bro Chairath”, an expert in international but also typically Khmer cocktails, like “Mango Daiquiri”. Open everyday 6am - 10pm (11pm on Saturday and Sunday).
PRASAT:
Wat Damnak village, Sala Kamreuk Commune, Siem Reap City, Kingdom of
Cambodia
 experience three different cuisines in a single,
actually
enjoyable dinner.A good appetizer, Crispy Prawns and Calamari (USD 5.5) came with the fragrance and taste of Italy. Home made Pizza alike. Carefully baked in a wood-fire oven, it had a perfectly smooth dough, not too thick. The rich topping of our Capriociosa was super fresh, though a few details were missing to make it 100% Italian: some leaves of basil, and spicy olive oil. The Prosciutto was plain over the dough, not wrapped. This all makes a rather Asian style pizza... which is finally OK, as the guests were mostly tourists from the continent, mixed with some Westerners. Cooked in the same oven, and definitely as cheesy and tasty as in Roma, we can guarantee that Lasagne at V Design is hard to beat in term of quality. At USD 7.5 only, the portion is generous enough for two people. The quality of the signature T-Bone (USD 22.5 / 400 grams) is impressive. Ask it medium rare if you want your grilled meat well done, or rare if you prefer medium rare, as like everywhere in Asia, local patrons like it overcooked compared with the European standards. Which is a pity for such prime-steaks, coming on the table with exquisite, often hot sauces, and the very best French-Fries in town. One glass of house Australian wine, paired ideally our pizza, pasta, and steak (USD 4 by the glass). The Japanese fares, better paired with draft beer at only 50 cents, are the freshest which we have tasted downtown. They are selling like hot cakes, and cooked at the first, panoramic floor, by a dedicated team working from an open Japanese kitchen. Salmon Sashimi is nicely textured, served in a gourmand portion (USD 6.5), as well as the Mackerel (USD 7.5). Desserts are definitely classic, and the patrons return back to V Design for its delectable Apple Pie (USD 5) and Banana Split (USD 4.5). This cool and trendy restaurant is efficiently managed by the Temple Group. Open 08.00am – 02.00am daily. V DESIGN: Street 11, Krong Siem Reap, Kingdom of Cambodia PHONE: +855 15 9999 22 E-MAIL: ompubstreet@templegroup.asia
KHMER FAMILY
(***): This casual
yet lovingly designed restaurant is
now operated by the omnipresent and efficient Temple Group. It means
for us an enthusiastic service by young and pretty local staff of both
sex, guaranteed tracked and super fresh ingredients (which is
KHMER FAMILY:
Street 08, Krong Siem Reap, Kingdom of Cambodia
DISCOVERING ANGKOR AND THE COLONIAL CITY OF SIEM REAP REVIEWS OF THE BEST RESTAURANTS IN PHNOM PENH SPOTTING IRRAWADDY DOLPHINS ON THE MEKONG RIVER REVIEWS
OF THE BEST RESTAURANTS
IN BANGKOK      |
transport
you on a journey through Cambodian cuisine, after a duo of cocktails
that set the tone for the evening. The cocktail "Pou Mok", made with
Cambodian whiskey, lemongrass, and chili, was a fiery and invigorating
concoction that left a pleasant warmth in the throat. The cocktail
"Kaffir Lime", featuring local rum, kaffir lime, and ginger, was a
refreshing and zesty alternative, perfect for sipping on a hot evening.
not so
common in Cambodia), and a more than decent cuisine. We are not in what
some would like to call top gastronomy (for that, you'd rather visit
the excellent and pricey Abacus), but in a fine bistro-style cuisine,
full of fragrance and elegance, proposed on a graphic menu for a modest
bill (USD 13 average, including drinks).