Restaurants such as Sugar Palm and Chanrey Tree serve up refined renditions of home-style Cambodian food, while Cuisine Wat Damnak, recently voted Best Restaurant in Cambodia among Asia’s 50 Best Restaurants, is renowned for its creative contemporary Cambodian cuisine. Markets, roadside stalls, mobile carts, and roaming vendors offer tasty street-food treats such as soups, barbecue skewered meats, noodle dishes, and pork and rice, while countless international restaurants serve up everything from authentic Korean and Indian to Italian and French cuisines.

Another one of Asia’s 50 Best Restaurants is The Sugar Palm by Cambodian-New Zealander Kethana Dunnet. She’s preserving Khmer cooking methods of her mother and grandmother with dishes meant to be eaten family style. At this lofty restaurant done up in teak wood, order the amok trei (fish amok), which is well worth the 40-minute wait; pomelo salad with pork, shrimp, mint, and toasted coconut; and prahok kh'tih (minced pork mixed with salted and fermented fish paste).

Back in Siem Reap, head to Taphul Road, a 10-minute walk from the city center, for a leisurely lunch at Sugar Palm. The restaurant has a pleasant bar where travelers can swap stories, and diners looking for quiet can claim tables overlooking sugar palms. Both their tofu and prawn amok are cooked to perfection.

To have your fill of mouth-watering Khmer dishes in town, start at The Sugar Palm, a beautiful, mood-lit dining hall with dark-wood finishes, timber blinds and potted bamboo palm accents. Here, owner and chef Kethana Dunnet, a leading figure in the effort to revive the cooking traditions that had all but disappeared under the Khmer Rouge, serves the dishes she enjoyed throughout her childhood. House specialties include recipes Kethana learned from her mother and grandmother, and one that she then passed on to Gordon Ramsay – The Sugar Palm’s fish amok is a velvety soufflé of mashed snakehead fish, prahok (fermented fish paste) and coconut cream, in a shallow palm-leaf tub.

Start your Cambodian food journey at the Sugar Palm, which moved to Street 27 in the Wat Bo neighbourhood some years ago to a striking, breezy, purpose-built restaurant with lofty ceilings and shutters that tips a hat to the charming traditional timber house that was The Sugar Palm’s home for many years. With some new dishes on the menu, it remains one of the very best Siem Reap Cambodian restaurants when it comes to more home-style, traditional Cambodian cooking of the kind eaten pre-Khmer Rouge in the capital. Delicious, hearty and generous in size, the dishes are the kind you would have found in middle class to upper class homes in Cambodia before the war.

The three-course Khmer Discovery Tour includes an opportunity to savour the officially legendary Amok prepared by Sugar Palm, founded by Kethana Dunnet, before finishing up at Malis for dessert which will always include one of our signature dishes, the Kampot Pepper Crème Brûlée. “I think it’s so important to end on a high, so Malis is the perfect dessert spot,” says Evi-Elli. The Khmer Discovery Tour has been instrumental in dismantling wide-ranging misconceptions about Cambodian food.

With branches in Siem Reap and Phnom Penh, the Sugar Palm serves up generous portions of authentic home-style Khmer cooking. Based on recipes passed down through the family and perfected by the Cambodian-New Zealand chef, dishes again include the infamous prahok k’tis, alongside the likes of squid with fresh Kampot peppercorns, and pomelo salad. Meals at the Sugar Palm are affordable and the environment casual; it’s open for lunch and dinner, but is especially popular in the evenings.

The Sugar Palm offers a selection of dishes that they feel best represent Cambodian cuisine, with mostly comfort food, characterised by the head chef’s vision to celebrate her grandmother’s food, which inspired her to open The Sugar Palm in the first place. The restaurant also has a belief that it is a joy to share dishes, believing it helps to bond better and build closer ties. We definitely like the sound of all these, and we headed to The Sugar Palm one fine day.

The Sugar Palm, Taphul Road: Great for traditional Cambodian food with a contemporary twist, The Sugar Palm is also well known for its inclusion in Gordon Ramsey’s Great Escape in 2011. They don’t have a children’s menu but there are plenty of less complex rice and noodle dishes that children are sure to enjoy. The dining area is set in the open second story of a traditionally decorated building with views of the street below.

Your next stop will be at The Sugar Palm, run by the renowned Chef Kathana. The focus here is on authentic local dishes, with many recipes passed down from Chef Kathana's mother and grandmother. Many believe Chef Kathana' Fish Amok (a classic Cambodian curry) to be the best in the country, and she has acted as a consultant for both Gordon Ramsay and Luke Nguyen when they came to Cambodia to film cookery shows.

Sugar Palm Restaurant in Siem Reap is a culinary gem that delights taste buds with its authentic Khmer cuisine. Located in the heart of the city, this charming eatery offers a cozy atmosphere and friendly service. The menu showcases a delectable selection of traditional Cambodian dishes, prepared with fresh local ingredients and bursting with vibrant flavors.

The following day, I dined at the Sugar Palm (on Street 27), utterly exhausted after having visited the Angkor temples. Yet, the dinner was compensation. I had a popular Cambodian dish called fish amok (sliced snakehead fish mixed with kroeung, coconut cream & noni leaf then steamed), which was delicious.

Even on a Monday night things are very busy at The Sugar Palm, a restaurant on Taphul Rd run by wife and husband team of Kethana and Bruce Dunnett. She's Cambodian and he is from New Zealand. The outdoor restaurant features food from Kethana family and the prize item to sample is her fish or prawn amok.

Although there are many different countries that create beverages from Palm tree sap, Cambodia does it a little differently. Palm tree fruit is pressed and the juices are collected to ferment. The resulting cloudy white wine is light and sweet, and at only 4% alcohol, makes for a refreshing drink!.

Set in a Khmer style housing, Sugar Palm aims to bring out the flavours of Khmer cuisine. We went there for lunch and sat outside but luckily there were a lot of fans to cool us down. Siem Reap is famous for their fish amok - and our favourite fish amok hails from Sugarpalm restaurant.

Outstanding Cambodian restaurant that made quite a name for itself. They claim to serve Cambodian home-style comfort food, but of course the menu is also made up of the usual popular suspects like Fish Amok and Beef Lok Lak. However, the dishes are all clean and of high quality.

The Sugar Palm offers superb value for money on delicious home-style Khmer comfort foods. Serving lunch and dinner. The interior isnt epic by any means but way better than the narrow pokey concrete walled restaurants and street 27 is a refreshing change from Pub Street to boot.

The picture obviously doesn’t do it justice, but promise me you’ll check out the Sugar Palm if you ever make a trip down to Siem Reap. It’s got a good selection of traditional Khmer cuisine in a relaxed, even romantic, restaurant ambience. Prices aren’t too steep either!.

Set in a beautiful wooden house, the Sugar Palm is the place to sample traditional flavours infused with herbs and spices, including delicious ‘char kreung’ (curried lemongrass) dishes. Owner Kethana showed celebrity chef Gordon Ramsay how to prepare amok.

One of the best places to enjoy traditional Cambodian cuisine is Sugar Palm, just west of town. This gem of a restaurant was a definite culinary highlight for us. Our meal, Fish Amok, was one of the best Amok’s we enjoyed during our entire trip.

For an affordable, down-to-earth Khmer brunch, I can't recommend Sugar Palm enough. It's a local joint offering a range of classic dishes. Their sour soup and grilled fish come highly recommended.

Late afternoon, we drive back to Siem Reap and on the way, we stop for a visit at palm sugar village and other various local handicraft souvenirs. Return to your hotel and end of service.

A traditional home-style comfort food spot that’s famous for it’s Amok. They have a big menu with lots of vegetarian options and the food is great.

Get to know this satisfyingly sweet treat and Khmer national culinary treasure with an educational journey into the Cambodian countryside.