Chanrey Tree's location on the leafy riverside makes it a lovely spot for both lunch and dinner. Delivering refined renditions of authentic Khmer cuisine, you'll find some of the same dishes on the menu that you'll see at the Sugar Palm, along with dishes that don't feature on other restaurant menus, including many of the owner’s mother’s recipes. I love starting with the crispy sticky rice with natang - a dip of minced pork, shrimp, coconut milk, and peanuts. It comes with fried tempura-like frangipanis and vegetables. Chanrey Tree is also the place to try char kroeung, a quintessential Cambodian dish of pork, chicken or beef stir-fried with kroeung, a paste that is the basis for many dishes. The basic yellow kroeung is made from lemongrass, turmeric, galangal, lime, garlic, and spring onion. Try the char kroeung with frog's legs if they're in season. They're wonderful! Another dish I adore is the free-range Khmer chicken, roasted with honey, rice brandy, young jack fruit and lemongrass, and served with a deliciously-pungent prahok (fermented fish) dip and fresh vegetable crudites. The restaurant itself is a stylish space consisting of a traditional Khmer timber house with a contemporary extension. If you're a people-watcher, sit in the front courtyard. If you enjoy the buzz of a chatty room, book a table out the back. Note the impressive sleek kitchen as you stroll to your table. Book a day ahead during high season.