This traditional dish is made with goby fish fillets marinated in a lemongrass curry paste and steamed in a banana leaf basket, served with fragrant jasmine rice.

Bang Kang river lobster marinated in a prahok and chilli paste, wrapped in foil for an intense flavour and grilled until golden, served on a bed of jasmine rice

Goby river fish marinated with lemongrass and garlic, baked in a crust of salt and complemented with a green mango chilli dip. Our best-selling dish.

Chicken or beef red curry rice wrapped in a lotus leaf which is then steamed to bring out bursts of flavour

Kaffir-flavored rice cooked in fresh crab juice, wok fried to bring out its colour, with Kampot crab meat.

In this dish our chefs use ‘Prahok’ to marinate a fresh Tonle Sap fillet with minced garlic and herbs which is then slowly grilled on charcoal grill to bring out the extra flavours. Served with steamed rice