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Magnolia is a beautiful independence era building on Pasteur Street and its sister Magnolia Wrap and Roll is in a modern Boeung Keng Kang villa. Both have shady gardens and elegant indoor dining. The full range of Vietnamese delights includes the breakfast classic Phở and regional breakfast specialties such as Bun Bo Hue, spring rolls fresh or deep-fried Hanoi or Saigon style and bánh mì sandwiches. Locals and expatriates favourite are the huge, yellow, crispy Bánh Xèo pancakes. For a fun and delicious moment try the Wrap-it-yourself. The main dining options include a big selection of fresh seafood as well as soups, stir fries, grilled meats, fish and vegetarian options. For a good finish order a tasty New Zealand ice-cream. The friendly staff can advise you in English, Khmer or Vietnamese. Delivery service is available.

The menu at Magnolia is as intimidating as any in Phnom Penh, offering as it does some 204 items (all reasonably priced) in every imaginable category, plus specials, plus a roll-your-own section.

Banh Khot is a wonderful dish which comes from Vung Tau, the port and beach resort not far from Saigon. Bite-sized egg and flour cakes are fried in hot oil to a crisp and topped with small fresh shrimp; the whole business often wrapped in lettuce leaves for dipping in a dedicated variety of nuoc cham.

Fillet of grass-fed beef, cubed and marinated in home-grown Vietnamese basil and mint with Kampot pepper, chili and soy sauce. Charcoal grilled on skewers with pineapple, green pepper, tomato and onion.

The best in Phnom Penh, not to be missed. Huge rice - flour pancakes flavoured with coconut milk and turmeric. Wafer-thin and deliciously crisp. Served with home-grown mustard leaf, lettuce, mint, basil and other herbs. You wrap a piece of pancake with herbs in a lettuce leaf and dip it in a sweet and sour fish sauce dip – or eat it any way you want to.

Luk lak is a very popular dish in both Cambodia and Vietnam. It is made be stir-frying cubes of tender grass-fed beef fillet with tomato, green pepper and onion in a piquant sauce of chilli, garlic and beef stock. We serve Bò luk lak with steamed rice or fried rice.