About Nyam
Nyam is a Khmer restaurant located on 23 Tola Street, two streets back from Ochheuteal Beach — the kitchen serves traditional Khmer dishes and has an extensive seafood menu containing classics like amok trei (fish steamed in banana leaves) and Kampot pepper squid. The restaurant is the city's reference traditional-Khmer destination.
The signature dishes are the Cambodian classics in their traditional forms. Amok Trei ($8) — the fish version of the Cambodian national coconut-curry, here in the proper banana-leaf-steamed mousse format (most modern Cambodian restaurants serve amok as a curry rather than the traditional steamed mousse). Kampot Pepper Squid ($12) — fresh squid stir-fried with the famous Kampot fresh-green pepper. Lok Lak ($8) — the Cambodian beef-and-lime classic. Khmer Pepper Crab ($16) — the regional crab preparation. A meal of three Khmer classics for two runs $25-40.
The room is comfortable casual-Cambodian style. Thirty seats across a single ground-floor open dining hall with a small outdoor courtyard, decorative Khmer-traditional architectural touches, low pendant lighting. Walk-ins always work outside high-season weekend peaks; the queue at peak runs ten minutes. Cards are accepted; the staff speak Khmer and English.
What makes Nyam the right Sihanoukville traditional-Khmer choice is the recipe authenticity — the kitchen takes the traditional preparations seriously (the banana-leaf-steamed amok is the genuine traditional version), and the ingredient sourcing is properly regional (the Kampot pepper is from the prefecture two hours east, where the Geographical Indication production happens).
Best Occasion Fit
Solo travellers — table with amok trei and a Kampot pepper squid, $20 bill, the proper Sihanoukville Khmer lunch. As a first date with food-curious partners, the regional-cuisine narrative gives the meal context. Team dinners up to six work in the back tables.
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