Experience extraordinary dining in Kep
A tribute to the glorious past of “Kep-sur-Mer”, Indochina premier seaside resort, referred as the Cambodian Saint-Tropez of the 1950s, the cuisine at Chankiri rebuilds the bridge between Khmer and French gastronomies, with a twist of modernity.
Enjoy numerous ways to dine: either indoors, on the panoramic terrace, by the beach-side, the poolside, on the platform at the end of our jetty or on the platform at the end of our board walk in the mangrove forest.
International and Khmer specialties in a beautiful setup.
Romantically settled in Samanea Beach Resort, the premier hotel in Kep, “Chankiri Restaurant” offers the best fine dining experience in the region. Chef Pola Un uses the best organic herbs and vegetable to prepare memorable seafood and juicy meats. A delicious Khmer menu available also. Distinguished serviced supervised by French staff.
Open daily for Breakfast, Lunch and Dinner from 11AM -10PM
"The real hunger is that of discovery"
Pola Un's classy cuisine comes with a vibrant, innovative touch influenced by the magic spices and fragrant herbs of Kep and the Kampot / Bokor region. Pepper, curry powder, fresh lemongrass and basil enlight the fresh seafood and splendid meat from the best bio-farms.
Cambodia's markets and local Ingredients, combined with my local heritage and strong background in classical French culinary techniques have inspired me to create an eclectic menu capturing the freshness and aromatics of Khmer cooking, the bold and creative flavors of Khmer cuisine and the balance and finesse of modern European kitchens to create a unique and adventurous French-Asian culinary experience for you to enjoy.
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Tucked away in the Samanea Beach Resort, this restaurant was a highlight of our trip! We ate there several times and were never disappointed! I highly recommend splurging and getting the three course meal. Completely worth it! Each course is created with skill and expertise and the presentation is beautiful too! [...]
- Alison W
I started with the pork belly, which was succulent and accompanied with an array of flavours.
I indulged in the duck breast for main course, which was cooked to perfection. The textures that came along with it were splendid, a soft rolled pancake and crunchy veg with sensational sauces. [...]
Thanks for taking me on a journey of flavours.