Fodor's Travel

"The Sugar Palm is infused with the owner's colorful enthusiasm for traditional Khmer cuisine. Enjoy her favorite dishes, such as her uniquely soufflélike fish amok, which is made to order."

Lawrence Osborne

"Traditionally home-cooked Khmer dishes like fish amok shine at this restaurant."

Lonely Planet

"Popular place to sample traditional flavours infused with herbs and spices. Owner Kethana showed celebrity chef Gordon Ramsay how to prepare amok."

Stephanie Craig

"We became fans after just one bite of the creamy, silky amok, so much so that we scraped the bowl until every last bit of the flavorful casserole was gone. We were so enamored with The Sugar Palm’s food, especially the amok."

Heather Hall

"The national dish of Cambodia is amok – meat (usually fish) baked in a coconut and lemongrass sauce. The Sugar Palm’s elevated take came served in a coconut shell."

Nicky Sullivan

"The best in town, if not the country, by a long mile."

Audrey Gillan

"Vibrant, mousse-like affair, almost a lightly curried fish custard. A celebrated version is made by Kethana Dunnett, the owner of The Sugar Palm."

Truth, Love & Clean Cutlery

"Khmer home cooking based on old family recipes served in a striking traditional-style restaurant. Signature Dish: Fish amok."

Daryl and Mindi Hirsch

"Be sure to try Fish Amok and Green Curry with Rice, two of our local favorites."

Mike Peters

"The delectable Sugar Palm version."