Mahob Khmer Cuisine

The store also has many Irish cocktails, replicating the legendary recipes of famous Irish bartenders, recreating Irish history and culture in a glass. Recommended: Irish Gold, Irish Tea Party, Irish Blonde, etc…

This is a very distinctive local place. We came here for a group meal. The environment is pretty good. The store has a Southeast Asian style. The fruit stand at the door is really doing great business. The mangoes are super good!

A very nice restaurant, located in a relatively remote alley in the central area, but the restaurant decoration is very local! The tour guide brought us here at noon. Because it was a lunch set that had been arranged, we didn’t have high expectations, but we didn’t expect the taste to be particularly suitable for my mother and me! Recommend everyone to try it

It was noon, and the weather was hot. I booked mahob khmer on the official website. It is located not far from the Le Meridien Hotel. It is a courtyard garden with Southeast Asian style. The dining is accompanied by local background music. It has a unique flavor. The chef is a native local. His dream is to open a restaurant in his hometown. Mahob combines Western and Khmer cuisine. The dishes are very beautifully presented. For vegetarians, there is also a vegetarian mark on the manu, which is particularly easy to identify. The appetizer is a prawn mango roll. Cut the two delicacies and roll them in rice paper. Dip them in ripe mango and pineapple salsa sauce. The taste is more refreshing in such a hot summer. In addition, the waiter strongly recommended a mango salad. Mahob especially likes to use mango and shrimp as ingredients. The local green mango and carrot shreds are added with chili powder, and the fried prawns are embellished. The color is colorful, the peanuts are crispy, and the mixture is naturally an appetizer. Out of pot soup, this soup is made with quail eggs, cucumbers and smoked fish shreds. It is named out of pot because the soup and ingredients are separated when served. Then pour the steaming soup into the bowl to interpret the freshness of this dish as much as possible. Take a sip and it will be sour, sweet and fresh. Kampot pepper seafood, this dish is very Western-style, with banana leaves at the bottom, Kampot pepper as decoration and flavor, prawns without heads, squids are fresh, the sauce is thick and sweet, with a little bit of spicy taste. Lychee mint smoothie, with lychee as the main flavor, mint is added to the whole, fresh and sweet, smoothie is delicate. End with traditional custard pumpkin dessert, this dessert is highly recommended, the local pumpkin is unique, the visual sense of pumpkin carriage, sweet but not greasy. The bill is 36 US dollars, which is very cost-effective.

This restaurant was booked on the official website. It is not far from the hotel where I stayed. The environment is quite good, with the Southeast Asian thatched house style. There are two floors. I went upstairs to take a look. It was windy on all sides, so I hid in the glass house downstairs because it has air conditioning. The chef is a Khmer. Of course, he cooks authentic Khmer dishes, and of course, he also incorporates a little Western style. Overall, it is quite exquisite. The weather is hot, so smoothies must be used to cool down. I chose a more special lychee mint smoothie. The green color looks more refreshing and tastes very fresh. The smoothie is very delicate. The mint leaves are all in crushed shape, which combines the sweetness of lychees. The dishes were ordered by my friends. From the appetizer to the main course, there are basically shrimps in it. I didn't eat it very repeatedly. There are many ways to cook shrimps. For example, the appetizer is mango color. I cut it into strips and added carrot shreds and grilled fresh shrimps. It is juicy and refreshing. The product is a more fusion, with smoked fish shreds and small quail eggs. Pour in the soup, it has the taste of lemongrass and is sour and sweet, making people want to drink several sips, it is quite authentic Southeast Asian flavor. Pepper shrimps are flavored with Kampot peppers, and there are squids, the sauce is quite thick and slightly spicy. Then there is the dessert, custard pumpkin, which looks similar to fresh milk papaya jelly, not very sweet, and quite dense. The service is quite appropriate and cost-effective.

Because we live nearby, the hotel recommended this restaurant, saying that the price-performance ratio is great, so we eat here almost every day. Whether it is the taste, price, environment, or quality. It is really a conscientious work. It is much better than the restaurants around tourist attractions and restaurants in the city. We ate almost every chef's recommended dish on the menu! Friends who don't understand English well are recommended to order the chef's recommendation when ordering!