Kampong Cham's restaurant scene is small but pleasant, concentrated along the riverfront and on Preah Monivong Boulevard one block inland. The local speciality is freshwater fish from the Mekong — trei prama (jullien's golden carp), grilled whole over coals; amok, the steamed coconut-curry fish dish that is Cambodia's national dish, particularly good here in the city of its supposed origin; and kuy teav, the breakfast noodle soup eaten everywhere across the country. A handful of Western-friendly cafes around the river cater to the small flow of travellers passing through on Mekong tours.