Malis Restaurant - Norodom Blvd

“A very pleasent setting to enjoy authentic Khmere food. The food itself was average compared to other restaurants that serve local food. But since the setting was enjoyable especially the outdoor dinning area, the total package was more than acceptable. Very few desserts. But surprisingly they served an excellent hot chocolate. The service was good.”

“We had an excellent experience at Malis. Although we were not dressed for the occasion (we were very casual with shorts, t-shirts and sandals) they didn't hesitate to seat us or even look at us in any type of way. My wife was a little hesitant because I didn't prepare her, so she didn't plan what to wear, but she's a good sport and was ok with it in the end. In hindsight, it's best to dress more formal to fit in better....lol Anywho, the food was very tasty, presented nicely and did not take long. We ordered the sweet and sour seafood soup, beef skewers, desert tray with 4 different types of khmer deserts and pineapple smoothie. My goodness, everything was so good. They start with some sort of picked vegetables with a sauce. They serve you bottomless rice which I always like mixing with the soup. The soup was delicious and the skewers were mouthwatering. The desert is highly recommended, as you get to taste different traditional deserts...the only negative is that it will leave you craving for more...haha The smoothies we fresh and tasty as well. We appreciated the service, ambiance and the attention/love that our baby received. Thank you Malis staff for a great experience and for you dedication to providing great service.”

“About Malis Restaurant Phnom Penh: The food was average for my personal taste, especially compared with other Cambodian restaurants I visited during my stay. The service, however, was below average. The staff did not seem to understand proper service flow. My starter was served before I had even finished choosing my wine. Later, my dessert, which included ice cream, was brought to the table while I was outside for a cigarette break and before I had returned. Throughout the meal, staff were constantly moving tables and rearranging the dining area around me while I was still dining, which created the impression that guests were being rushed rather than welcomed. It felt as though the priority was to have diners finish quickly, pay, and leave. To be fair, all of the staff seemed polite and well-intentioned. The issue did not appear to be with individual employees, but rather with training and management. As someone with a background in Hotel & Tourism Management, I can clearly see where the problem lies. This is a management issue, not a staff attitude issue. Better operational training and service supervision are needed. In its current state, there is no real excuse for this level of service inconsistency in a restaurant of this reputation.”

“Good service. Descent enough. Food is specific , not to everyone’s taste. But not bad. Salad - wasn’t to our taste, too many different flavours contradicting with each other, but the dry fish - would definitely be better without it. Sausages - too fatty. Stew - meat is tender , but nothing special. Cauliflower dish - tastes more like mashed pumpkin. All in all food isn’t bad. Presentation is good. Food is just average, doesn’t make you want to come back . But we are glad we tried best what capital had to offer. Just not to our taste. By the way this restaurant has a service charge.”

“Malis is a welcome oasis in a hectic and hot city. At the center is a pool with lotus flowers and colorful koi fish. With a refreshing cold perfumed towel and a welcome shot glass of mango and pineapple juice, let the pampering begin. Amuse Bouche: A small complimentary dish was provided containing morning glory, a watery spinach that's cold and crunchy with garlic and ginger. Samlor Korko: The claypot contains a soupy yellow stew. The spherical eggplants and potatoes are mushy, lending their starch to thicken the delicious stew. Lemongrass, turmeric, and ginger add subtle and comforting flavors to the mix. Small chunks of pork ribs on the bone are succulent and tasty. Strips of tender lotus root are a nice touch. Delicate green leaves add a wonderful texture. Amok: On a wooden boat, a leaf packet contains the fish amok. Flaky and moist pieces of white fish are coated in a yellow curry glaze. The server gifted me again, this time with a dessert. The warm, sweet, and savory soup has pink and purple tapioca balls. The tapioca is gooey and half melted, and topped with peanut and sesame.”