Beloved Khmer chef Kethana Dunnet returned from exile to open this authentic restaurant in a beautiful second-floor patio of a traditional-style timber house. The specialty is fish amok, freshwater snakehead fish steamed in a banana leaf with a lightly spiced blend of coconut cream and steamed vegetables. The result is a firm, moist curry with an ethereal, soufflé-like texture. This is a Cambodian classic beautifully prepared.