Real Cambodian technique finally happening at higher-end spots around central Siem Reap. The samlor korko (pork and pumpkin stew) at places like Cuisine Wat Damnak hits different - proper balance of sweet tamarind and fish sauce that street vendors rush. Steamed chicken curry wrapped in lotus leaf shows actual knife skills.

Crab curry alone worth seeking out - perfectly balanced coconut base with fresh Kampot crab, not the frozen stuff. Chefs here understand that good Khmer cooking is about layering flavors, not just dumping coconut milk on everything. The fish amok technique is next level compared to tourist traps that just steam fish.

Expect $15-25 USD per dish, pricier than street food but reasonable by western standards. Make dinner reservations because these spots fill with both tourists and locals - always a good sign. Kitchen knows what they're doing when they'll actually deliver proper heat if you ask for extra chili.

Best spots cluster around Wat Bo area and near Siem Reap River. Look for places where the staff doesn't immediately assume you want everything mild - that's where the real flavors live.