A steaming bowl of samlor machu trey arrives at Kraya Angkor, fragrant with herbs and the gentle tang of Cambodian sour broth. Smoked fish, vegetables, and fish roe float in a clear, comforting soup that feels both home-style and quietly elegant in this modern Phnom Penh restaurant. It is the kind of Khmer comfort food that turns a simple lunch into a small journey through Cambodia’s culinary memory.
