The bar was lifted, and lifted high, when Tamu opened its doors: a gorgeous, glamorous location that melds a laid-back beach vibe with the luxury of a high-end hotel.
If you’re like most guests you’ll enter the hotel from the rear and encounter an elegant pool surrounded by a beautifully crafted wooden deck scattered with lounge chairs and umbrellas. Most of the rooms are set around the pool area so guests can step out of their room and dive into the pool if they so choose. A few additional rooms are built above the reception and lounge areas and these offer spectacular views of the islands just offshore.
The rooms are minimalistic yet comfy with plush beds, clean white linens and a small sofa. The floor is a light grey polished concrete that creates a contemporary feel and rooms have private outdoor shower areas. A small minibar, drinking water, coffee and tea-making facilities, in-room safe and WiFi round out the offerings. They also offer adjoining rooms suited to families.
The hotel’s on-site restaurant lies across the road from the rooms, sitting right on the beach and the included breakfast is served here. The restaurant is highly recommended whether or not you’re staying here, as it offers some beautifully prepared and presented Cambodian and Western dishes. The sense of space here feels truly liberating, and the service is spot on, as you would expect, with staff even remembering our name on a second visit some days after the first.
The French owners live on-site and stay on top of everything. Prices are on par with Sokha, the only five-star resort in Sihanoukville, but Tamu offers an infinitely more special experience and is set in a more remote area. Tamu is not for the budget minded or backpackers, but considering the quality and style on offer, it’s great value.
Despite the price tag and Tamu’s relative newness to the scene, they are filling up in the busy season and if you plan on coming between November and March, it’s best to reserve your room ahead.
By Nicky Sullivan
Last updated on 3rd February, 2016.
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