Khmer Kitchen Restaurant — Restaurant in Siem Reap

I let you appreciate the scene.

After having ordered the same dish with a reservation on the seasoning for one of them, my friend received the dish first. This without indicating if this dish was the standard or the modified one. Then, my plat remained desperately empty. After 9 minutes of waiting, my friend called a waitress - not so comfortable to eat alone but otherwise it would be cold… who left without informing us. After 3 more minutes of waiting, a waitress came and I told her that I wanted to see the manager. She interrupted me and I replied clearly that I wanted to see the manager. After another 4 minutes, a woman (probably the head waitress) showed up and told me that the manager was not present, that she was sorry and that it was all her fault. My response was scathing. I didn’t care about her excuses, pointed out that her staff had been watching for 16 minutes and not informing. I pointed out to her that there were at least two very good hospitality schools in Siem Reap and that it would be a good idea to go and learn the trade there. Without giving up, she asked me if I wanted to receive the dish. I told her that my friend had finished and that the rice was cold so we left.

A few recommendations 1/ the basic principle is to bring the dishes to all the customers at the same time. It's not complicated and so polite and pleasant for them… 2/ We listen to the customers when there is a problem. We don't interrupt. 3/ soothing and robotic apologies are not a sign of respect contrary to what may be usually considered. In such cases, a commercial approach such as offering dessert would be welcome. 4/ Any suggestions you may have would be very helpful for the owner ; I recommend a training of management to learn how to train the staff...

A...

How did this place got more than four stars? The only explanation I can come up with is it's proximity to pub street, and that people's expectations have been dulled by over-exposure to alcohol and sun. The spring rolls were greasy and filled with a toothpaste-consistency mush I would not serve to an astronaut. They were at least hot, which the main course could not boast, it didn't even manage sickly warm, except for a small spot in the centre of the pile. Although advertised as a Khmer dish, the chicken lab (described elsewhere as "Khmer dish called Lab. A crunchy composition of beansprouts, lime leaf, lemon juice, chicken, mint and rice mmmmm served), contained no roasted rice, and when asked if I wanted 'more' rice, I was given 2 spoonfuls of cold, congealed rice, scraped from a serving platter. The chicken was a tasteless minced mush, and only the beans added to it had a taste of their own. I really am not a fussy eater, and this is the first dish I haven't been able to finish in years, particularly Asian food, which I love. even when I tried to inject some taste by sprinkling on fish sauce and chillies, i still didn't manage to stomach it all. The fruit shakes were cheap enough, and the bill, though at first calculated too high, was itemised so we could rectify this. The staff were polite and friendly, but these were the only even acceptable things about our experience. We were lulled into a false sense of expectation by a trip advisor award, but this only makes me less willing to trust their recommendations....

We visited this restaurant upon recommendation from our Cambodia local guide in January. The food was ok & price was reasonable. However, we have a bad experience with the service crew which they rejected twice our USD notes due to old design version & folded centre line notes. Living with no choice but to pay by credit card & guest what?? The service crew labeled me as a liar using the old notes. Basically, I have a lot of USD notes to spare which is my first option & why are they so fuzzy about not accepting old notes since all USD notes version are declared legal tender. And frankly speaking, the same notes they rejected were accepted at other retail shops. I'm very upset about the remarks & rudeness from the service crew with no apology as well. The restaurant management should seriously consider training for their staffs in handling & talking to customer/guest especially in F&B sector. These type of behaviour is totally...