Slorkram Village - Commune, Siem Reap City, Siem Reap Province
What travelers say:
After eating a few meals, I am not too fond of Cambodian cuisine. I feel that the dishes of this restaurant are average. However, most restaurants in Cambodia recommend their coconuts, which are fresh and sweet.
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Reviews of Arun Restaurant
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After eating a few meals, I am not too fond of Cambodian cuisine. I feel that the dishes of this restaurant are average. However, most restaurants in Cambodia recommend their coconuts, which are fresh and sweet.
On the way to help my sister, the chartered driver took us to this restaurant. We arrived early and they provided Western breakfast as well as some local breakfast, similar to rice noodles. It tasted delicious but did not leave you with a dry mouth.
The weather is still cool today, and I don't feel hot sitting outdoors. I should be their first customer today, and the boss came out to greet me enthusiastically. The environment is not bad, and there is a river across the street. The coconut milk is very fresh (compared to the amok restaurant last night, it is much better, I don't recommend the amok restaurant, which is only suitable for taking pictures, forget about enjoying the food) The fried frog and amok have a lot of plant fiber in them, and the taste is good, not worse than other restaurants. The main thing is that such a fresh ice coconut makes me feel good. I recommend this restaurant. If I live nearby, I will come here every day to eat and try all the other delicacies on the menu. It's a pity that today is the last day.
The decoration is very simple, and it is a traditional Khmer cuisine restaurant that is quite down-to-earth. It was founded in 1989 and has been here for some years. You should see it if you walk along the Siem Reap River from the museum. It is a little off the beaten track and is also a restaurant without air conditioning. There is a three-blade electric fan on the top of the head. You can sit indoors and outdoors. Most of the guests around are not tourists, but many locals. For drinks, I ordered Angkor beer, a local specialty beer in Siem Reap, Southeast Asia. It has an alcohol content of 5[%] and is very refreshing when it is chilled. Fresh coconut water is very thirst-quenching! The fish ball soup is a big bowl, and there is cabbage in it. The fish balls are hand-made and very chewy. The feature is that there are a lot of garlic slices, which is considered a heavy taste in the fresh and fresh style. The fried prawns have a strong peppery taste, and a lot of garlic slices are added. The slightly cooked garlic slices are not as strong as raw garlic. The prawns are shelled and headed, which is very convenient to eat. The signature must-order amoc is a classic Khmer dish. You can choose chicken or fish. It is placed in a hollowed-out coconut shell. The coconut, banana leaves, lemongrass and other herb flavors are strong. The more you eat, the more delicious it is. It is best to pair it with a bowl of white rice. Stuffed frog, the skin is roasted to a golden brown, the head is removed, the muscle tissue is strong, especially the legs. I thought it would be simple to eat, but I didn’t expect it to be full of goods in the stomach. There is a strong lemongrass flavor and nuts, which makes the frog meat more surprising. The per capita price is not expensive, very local food! At the end, some fruit was given, and the pineapple was especially sweet!
The food here is very local. The Amok has plenty of coconut milk. I also tried mango coconut milk chicken and Vietnamese spring rolls for the first time. I was instantly shocked by its deliciousness. This combination is really magical, especially using coconut shells as containers for dishes.