Drink & Eat in Siem Reap ๐ฉโ๐ณ Cambodia
If you’re anything like us โ a glutton for gastronomic goodies, constantly chasing the next edible adventure, or perhaps just someone who likes to shove new things in their face โ then Siem Reap is your playground. This Cambodian cultural capital isn’t just about ancient temples (though, fair play, those are pretty epic too); it’s a full-blown feast for the senses, particularly the palate.
From scoffing down traditional Khmer dishes that might surprise you (hello, edible flowers and crispy red ants!) to diving headfirst into the glorious chaos of Pub Street, this is your unvarnished account of our culinary exploits in Siem Reap.
Join us as we recount our valiant efforts to eat our way through the very heart of Cambodiaโs culinary scene. It was a journey of triumphs, a few perplexing moments, and, as always, an inevitable discovery that our eyes are significantly bigger than our stomachs (and sometimes, our budget).
Highlights
- Siem Reap’s Edible Extravaganza
- Vylina Pteas Yeung Restaurant
- Mahob Kymer Cuisine
- Kroya by Chef Chanrif
- Bufet Fumyerng
- The Red Piano Restaurant
- The Hot Stone Restaurant
- Get from Phnom Penh to Siem Reap
- All Hotel Options in Siem Reap
- Book the Mane Colonial Classic Hotel
- Angkor Archaeological Site ๐ฟ
- Beyond the Temples โจ Hidden Gems
- Our 10-Day Cambodia Itinerary
Siem Reap’s Edible Extravaganza: A Mismash of Mouthfuls
Siem Reapโs dining landscape is as varied as its ancient stone carvings. One minute you’re craving the intoxicating aroma of traditional Cambodian cuisine โ the kind that comes laced with those aforementioned edible flowers (surprisingly delicate, actually) and crispy red ants (a definite texture experience, to say the least).
The next, you might find yourself yearning for the polished sophistication of something truly world-class. Siem Reap manages to cater to both, offering a dining scene as diverse as its cultural tapestry.
Allow us to guide you through the eclectic array of establishments that defined our gastronomic journey in this popular Khmer city.
Some were absolute winners, some were… well, learning experiences.
Vylina Pteas Yeung Restaurant: First Foray into the Unknown
Our arrival in Siem Reap, courtesy of a slightly rumbling bus from Phnom Penh, left us with little energy for extensive culinary reconnaissance. So, our inaugural dining experience led us to Vylina Pteas Yeung restaurant, which, confusingly, also moonlights as the Vylina Angkor Guest House.
Its main draw? A glorious five-minute stroll from our hotel, the Mane Colonial, just a stone’s throw north of Siem Reap’s central hub on Street 60. When hunger calls after a long journey, proximity becomes the ultimate luxury.
Vylina Pteas Yeung Restaurant, Siem Reap
Upon entering, we discovered we were the sole patrons. Now, some might find this disconcerting. We found it… peaceful. And a little intriguing.
We ordered a chicken curry and a beef salad, each a steal at $5, with a side of rice for a mere $0.50. Two beers, priced at a rather agreeable $1 each, rounded out our grand total to a paltry $12.50.
The verdict? The meal was perfectly decent, a straightforward, tasty introduction to Khmer flavours. For the price, we certainly weren’t complaining.
It felt like a warm, unassuming welcome to the city, even if the atmosphere was exclusively us.
Mahob Khmer Cuisine: Garden Serenity & Unexpected Finesse
The following evening, after a leisurely ramble along the riverside โ the perfect pre-dinner appetite-whetter โ we stumbled upon our second culinary conquest: Mahob Khmer Cuisine. This place was a breath of fresh air; a modern restaurant set within a wonderfully relaxing garden.
The kind of spot where you immediately feel any lingering travel fatigue melt away.
Mahob Kymer Cuisine, Siem Reap Cambodia
We went all in, ordering both mains and deserts. And let me tell you, every single dish was a work of art. The presentation was exquisite, almost too pretty to eat (almost).
The food itself was exceptional, a delightful symphony of flavours that spoke of care and culinary skill. And the service? Impeccable.
We even splashed out on a bottle of red wine, because, well, when in a beautiful garden, one simply must.
Our final bill, including the vino, came to $68. Not a budget blow-out by any means, especially for the quality on offer. This was definitely a step up, and a very pleasant surprise.
Kroya by Chef Chanrif: Culinary Alchemy & the Red Ant Revelation
Not far from the river, in the northern reaches of town, lies a culinary gem presided over by Chef Chanrith. This chap is doing something rather special, blending his deep Khmer heritage with international techniques to craft what he calls “unique modern Khmer cuisine.”
He offers both ร la carte lunch and, more intriguingly, tasting menus for dinner, two of which are proudly “plant-forward.”
Plant-forward for the uninitiated (as we semi-were), is essentially a cooking philosophy that champions plant-based ingredients โ think vibrant vegetables, succulent fruits, hearty whole grains, legumes, nuts, and seeds. Animal products, if they make an appearance at all, do so in a subtle supporting role, perhaps as a flavouring or a delicate garnish. It’s not strictly vegetarian or vegan, but it gives plants their well-deserved moment in the spotlight..
Kroya by Chef Chanrif, Siem Reap Cambodia
We opted for the 6-course Tasting Menu at $40 per person. This promised a carefully curated selection of appetisers, mains, and desserts, and it certainly delivered.
For appetizers, we embarked on a flavour adventure:
- A village jackfruit curry dip served with crispy rice crackers, cool cucumber jade, and vegetable cruditรฉs. Delightfully refreshing.
- Roasted and crusted chicken roulade with a zesty green mango salad, dehydrated seaweed (surprisingly good), cashews, and a chili puree that offered a polite kick.
- A pomelo salad with perfectly seared king oyster mushroom scallops, crispy mushroom pops (addictive!), and dehydrated coconut. A symphony of textures.
- Butter-catfish soup infused with lemongrass paste, sandan, and shaved banana pith. A surprisingly light yet deeply flavoured broth.
- And then, the piรจce de rรฉsistance: Krek soup with duck breast, wild mangosteen leaves, foraged red tree ants, tamarind broth, and Khmer basil. Yes, you read that right. Red tree ants. They were crunchy. They were tangy. They wereโฆ a very tasty condiment, actually. Don’t knock ’em till you’ve tried ’em.
The mains continued the culinary ballet:
- Sautรฉed scallops with string beans, finger chili, minced pork, and holy basil. A classic done exceptionally well.
- Steamed seabass bathed in a fragrant galangal and ginger soy sauce. Flaky perfection.
- Ethnic village-style roasted pork loin accompanied by a spicy Kouy dip. Rustic, comforting, and utterly delicious.
- A luxurious 26-day butter-aged beef tenderloin served with a sous vide egg, Kampot lime, and a punchy pepper sauce. Melt-in-your-mouth tender.
- And for the grand finale of the savoury courses, smoked 28-day butter-aged rib eye with Kampot pepper lime sauce, spicy tamarind sauce, and Prahok sauce. Indulgent and flavourful.
Red ants make for a very tasty condiment
Desserts were equally inventive:
- A mango and sticky rice log paired with coconut and chili ice cream, all subtly perfumed with beeswax. A surprising twist on a beloved classic.
- And finally, a Kroya coconut chocolate ball and Nom Tailai cake. Sweet conclusions to a remarkable meal.
The 6-course Plant Forward menu, also $40 per person, offered equally intriguing variations, including:
- Palm fruit soup scented with lemongrass paste, sandan, watercress, and shaved banana pith.
- Wok-fried kale with string beans, finger chili, and holy basil topped with crispy egg.
- Chargrilled Bantey Srie village purple eggplant with spicy lemon herbs and toasted ground rice.
- And a delightful Khmer pumpkin and mushroom amok with crispy tofu, garnished with cashew nuts.
With wine and a few extras, our final bill came to $138.
Now, that’s not exactly pocket change, but when you consider the sheer artistry, the unique ingredients, and the overall experience, where else in the world could you enjoy this level of dining for that price? It was an education for the taste buds and a true highlight.
Bufet Fumyerng: The Local’s Lair of Unlimited Seafood
Located on Street 60, just north of the city, lies a true local institution: Bufet Fumyerng, or as some know it, Daebak BBQ. This sprawling, open-air establishment was absolutely heaving. Packed to the rafters with families, it hummed with the joyous cacophony of communal dining.
There was even a dedicated play area for the little ones, allowing parents to (presumably) eat in peace.
The concept here is gloriously simple, if a little chaotic for non-locals. There’s no menu to speak of, and very few of the staff spoke English. We were, quite literally, the only foreigners in the entire place.
But we managed. Waving, pointing, and smiling goes a long way.
Bufet Fumyerng, Siem Reap Cambodia
You’re presented with two gas burners: one for soup, the other for frying your chosen bounty in butter. Then, it’s a free-for-all at the buffet. And what a buffet! An absolutely *** unlimited *** supply of fish and shellfish, including enormous fresh prawns and even langoustines.
There’s also a selection of ready-cooked delights like noodles, rice, and chicken for the less adventurous (or simply famished).
For dessert? A delightful array of fresh fruit.
And all this, every single glorious, unlimited morsel, for just $7 per person. A bottle of Anchor beer, served in a bucket of ice, added another dollar.
Is it any wonder this place was so immensely popular? It was a chaotic, delicious, and wonderfully authentic experience that proved, sometimes, the best meals are the ones where you just dive in, literally ๐ฒ
Red Piano Restaurant: People-Watching on Pub Street
You can’t really talk about Siem Reap’s nightlife (or even its daytime vibrancy) without mentioning Pub Street. And right at its epicentre, in the very heart of the action, sits The Red Piano Restaurant.
It’s got an unbeatable location for a leisurely late-afternoon drink, transitioning seamlessly into a wide array of dining options. It’s the kind of place you go to see and be seen, or more accurately, to just soak in the pulsating energy of the city.
The Red Piano Restaurant, Siem Reap
We settled in for a bottle of their Australian house red wine ($16) and several cold Angkor draft beers ($1 each).
Hydration is key, after all ๐
For food, we went straight for their acclaimed signature spicy pork ribs, widely touted as the best in Siem Reap. And honestly? They lived up to the hype. Sticky, tender, and with just the right amount of kick. We also indulged in a classic Thai red curry with rice.
The total bill came to $41, which for the quality of food, the prime location, and the sheer entertainment of watching Pub Street unfold before your eyes, was genuinely fantastic value.
The service was top-notch too, which always helps.
The Red Piano’s spicy pork ribs… Oh, Yes!
The Hot Stone Restaurant: Disappointing End to Our Culinary Tour
For our final culinary hurrah in Siem Reap, we chose The Hot Stone Restaurant, conveniently located right next to the Mahob restaurant we’d enjoyed earlier.
It offers both garden and indoor seating, and after a brief deliberation (mostly involving the thought of mosquitoes and my perpetually itchy skin), we wisely opted for the indoor area. Those garden ponds, while pretty, are basically mosquito breeding grounds.
The Hot Stone Restaurant, Siem Reap
Perhaps our expectations were too high, or perhaps it was just an off night, but the Hot Stone restaurant, much to our surprise, utterly failed to impress.
We ordered a USA Chuck Eye Roll at $12, the Australian Beef Rib-Eye at $10.50, and a bottle of Chilean Red Wine for $20. We even got some sparkling water, just to add an extra touch ofโฆ hydration to the impending disappointment.
The main issue? The meat arrived already chopped into small pieces, which immediately felt wrong for a hot stone experience. And the quality of the meat itself was, sadly, rather poor. Tough, uninspiring, and utterly lacking in flavour. It was, without a doubt, the worst hot stone meal we’ve ever endured.
It served as a stark reminder: when in Cambodia, it’s often best to stick to the local Khmer food (even the bugs!).
The total bill for this culinary misstep came to $49.50. A steep price for disappointment.
Siem Reap Verdict? A Delight (mostly) for the Palate
Despite the occasional stumble (looking at you, Hot Stone), Siem Reapโs culinary scene is genuinely a delight. It boasts a diverse array of offerings, from the centuries-old recipes cherished in quaint family-owned eateries to the bold, boundary-pushing creations of trendy international fusion spots.
It’s a fascinating blend of tradition and innovation, where you can find humble, delicious street food one night and a sophisticated, multi-course tasting menu the next.
Our bellies are certainly fuller, and our minds are richer for the gastronomic adventures we embarked upon. So, until our next visit to this vibrant culinary paradise, we’ll keep the spirit of adventure alive, and more importantly, our appetites perfectly primed for whatever delicious (or curiously questionable) delights await us.
If you enjoyed Drink & Eat in Siem Reap, take a look at our other Tropical Travel Plans. You may also like:
Get Our Newsletter!
… with discounted hotel deals & cost-saving travel itineraries
(no spam, we promise ๐)
