The Sugar Palm

Best amok in town

Photo of The Sugar Palm

What we say: 4 stars

When one of Britain's top chefs, Gordon Ramsey, was looking for a place to go to learn how to cook Khmer food, he went to Sugar Palm, where Kethana Dunnet’s souffled amok is considered to be the best in town, if not the country, by a long mile.

Set in a gorgeously preserved traditional Khmer villa a short five-minute tuk tuk ride away from the centre of town, Sugar Palm is a firm favourite among those who are keen to show off the best of traditional Cambodian cooking in a beautiful, even romantic, setting.

In addition to the amok ($7.50), which they steam at Sugar Palm in order to create the unique souffled texture, other star dishes include chargrilled eggplant with minced pork, a stunning combination that is full of rich flavours ($6.50), and their mixed crispy spring rolls shouldn't be missed ($4.50).

It's not the cheapest Khmer food in town, but the attentive service, lovely surroundings and food are a step up from the rest and worth the extra couple of dollars.

Contact details
Taphul Rd, Siem Reap
T: (063) 964 838
About the author
Nicky Sullivan is an Irish freelance writer (and aspiring photographer). She has lived in England, Ireland, France, Spain and India, but decided that her tribe and heart are in Cambodia, where she has lived since 2007 despite repeated attempts to leave. She dreams of being as tough as Dervla Murphy, but fears there may be a long way to go. She can’t stand whisky for starters. She was a researcher, writer and coordinator for The Angkor Guidebook: Your Essential Companion to the Temples, now one of the best-selling guidebooks to the temples.
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