A husband-and-wife operation in a narrow shophouse off Street 51, serving the kind of food a Khmer grandmother might make on a Sunday — fish soup with sour fruits, beef lok lak, stir-fried morning glory, a daily curry. Tables are wooden, the menu is a single laminated sheet, and a full meal with rice and an iced tea comes to about four dollars.
It is the antidote to the international-fusion restaurants nearby, and one of the easier places in the city to learn what Cambodian everyday cooking actually tastes like. Closed Sundays.