Thanks to the support of crowd-funding, Nyum Bai started as a pop-up but grew into this cozy, sun-filled local jewel. Inside, pastel colors and wood accents fashion a retro vibe. Outside, find a beer garden of sorts that is filled with picnic tables for soaking in the sunshine while filling up on Cambodian food.
Chef/owner Nite Yun puts her signature spin on traditional Khmer dishes that layer tangy, sweet, tart and spicy flavors. Some items are so popular that they might run out early, especially the amok—a fish soufflé made with coconut milk. Others like kuy teav cha, a stir-fry of chewy noodles with tamarind, soy, egg and palm sugar, are sure to satisfy. Finish on a sweet note with nom krouch rolled in palm sugar and presented piping-hot from the fryer.- MICHELIN guide inspectors