Naomi Lindt

"At Malis, the country’s celebrity chef Luu Meng produces sophisticated renditions of traditional recipes. Try the green mango and smoked fish salad."

Rupert Winchester

"Most of the ingredients are sourced in Cambodia, and there's a palpable sense of pride in the food. Dishes such as samlor korko are wonderful."

John Krich

"The soups, often ignored by foreigners, are the real treasure troves and include ingredients like smoked fish, moringa and young chili leaves. Dare to dip in."

John Krich

"The perfect place to sample the fish head amok."

Liz Weselby

"The food here is spectacular. Traditional Cambodian dishes such as fish amok have been revived with a modern take."

Monica Tindall

"Fragrant and moist, the flesh is bedded with yet another delicious local green, the kontuot leaf – don’t confuse it as part of the banana leaf casing, as it’s tender and tasty and well worth forking to the bottom for."

Monica Tindall

"Lotus leaves, tied with pandan leaves, enclose the curry and rice in a giant bundle. Both leaves have their influence in the flavours, and unwrapping the meal gifts the nose with a host of wonderful aromas."

Monica Tindall

"The mound of savoury green mango salad is tossed with local smoked and dried fish, and ‘phkar snor’ flowers. Peanuts give crunch, and fresh herbs harmonize beautifully."

Emily Lush

"Favourite among Khmer families which gives it a very different, somewhat 'local' feel. Malis' Samlor Khmer, bor bor (kongee), and signature Kuy Teav are all made according to traditional recipes."

Emily Lush

"Favourite among Khmer families which gives it a very different, somewhat 'local' feel. Malis' Samlor Khmer (noodle soup with fish gravy and lemongrass), bor bor, and signature Kuy Teav are all made according to traditional recipes."