Tel: 855 63 966 000
Concierge.com's insider take:
A foodie favorite since its 2005 opening, the Hotel de la Paix's fine-dining establishment marries Continental classics and Khmer creations developed by French-born executive chef Joannes Riviere. His open kitchen turns out French-style pepper steak, a tender Australian beef sirloin coated with crushed Cambodian black pepper, and grilled chicken with banana-bud salad. Mull over the menu with a Khmer martini (kaffir lime and lemongrass-infused vodka with dry vermouth). The highly seasonal Khmer table, with dishes such as dried snake and green mango salad or grilled prahok fish paste and crudités, is available à la carte or, for the more intrepid, as a seven-course prix fixe. Book a day or two ahead during the high season.
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