Logo of Phnom Penh Post newspaper Phnom Penh Post - At Miam, a collaboration of tastes




At Miam, a collaboration of tastes

The Duck Magret, a classic French dish with a Hoisin glaze.
The Duck Magret, a classic French dish with a Hoisin glaze. Hong Menea

At Miam, a collaboration of tastes

At Miam, there’s more to the logo – an intertwined knife, spoon and fork – than meets the eye. It represents the three French friends behind the new restaurant – Sov Men (spoon), Sorya Sao (fork) and chef Arthur P (knife) – and their collaborative approach.

The three met while working together in Maison Kayser before deciding to strike out on their own. Sorya brings her experience working in bars and restaurants in France to the mixology side of Miam, while Sov has expertise in managing the floor from his time in France and Australia.

Arthur, meanwhile, has worked as a chef in Holland and South Africa, before coming to Phnom Penh. The result is an innovative blend of cuisine and drinks in a friendly and warm environment.

“Here we wanted to mix our knowledge,” Sov said. “She’s on the bar, I’m on the floor, he’s in the kitchen, so we can do everything from breakfast to dinner.”

A ubiquitous and often meaningless description, “fusion” is taken very literally at Miam – with good results. Sorya and Sov each have Cambodian heritage, and that influence is apparent on the largely French menu.

The Duck Magret ($9.5) is a grilled duck breast, finished in the oven, with a Hoisin glaze, with a medley of beans and peas on top of a carrot puree. The Khmer Risotto ($7), meanwhile, is a twist on the classic Italian dish. With Arborio rice, lemongrass, coconut milk, parmesan and a range of Khmer spices, the dish is aromatic and truly unique.

The standout, though, may be the pannacotta ($3.9), which is spiced with chai and cinnamon, with lime zest on top. “We always try to mix new things,” Sov said.

“You’ll never see just a pasta Bolognese, or Carbonara. It’s only original stuff.”

From left: Sov Men, Sorya Sao and Arthur P in the dining room at Miam.
From left: Sov Men, Sorya Sao and Arthur P in the dining room at Miam. Hong Menea

That rings true for the bar as well, which fits the overall vibe of Miam as a kind of laboratory of recipes. Sorya makes homemade syrups for cocktails and, using a dehydrator, has jars filled with garnishes like dried oranges. Most of the drinks are either gin-, vodka- or rum-based, often macerated with other ingredients.

The Very Berry Collins ($5.5) has vodka, basil, fresh berries, lemon and cranberry, while the Very Old Cambodian features rum, palm sugar, bitters, lime, palm spirits and soda. Like the food menu, Sorya insists, nothing is fixed at the bar, which is a constant work in progress.

“We really exchange in the kitchen and the room,” she said. “It’s nice to have an alchemy between us.”

While Miam is a bit pricier than your average Phnom Penh restaurant, it is reasonable given the quality of ingredients and of the cooking. A $12 lunch set menu features a starter and main dish, plus a drink and coffee, while a menu with a starter, main and dessert goes for $15.

This week’s mains included a Dory Meuniere, Homemade Gnocchi and Chicken Fricassee. In all, it’s a place to indulge casually, or simply enjoy a cup of coffee or cocktail in a bright atmosphere.

“I like to think about us like we don’t have so much pretension,” Sorya said. “We are affordable. We are casual. Come as you are, and that’s it.”

Miam is located on Street 278, just east of Street 57. It is open every day from 8am-10pm. Tel: 092 237 550.

MOST VIEWED

  • Without shoes or a helmet, a young cyclist steals the show

    Pech Theara gripped the curved handlebars of his rusty old bike, planted his bare feet on its pedals and stormed as fast as he could towards the finish line. The odds were against him as the 13-year-old faced off against kids with nicer bikes at

  • Phnom Penh-Sihanoukville expressway on schedule

    The construction of the more than $1.9 billion Phnom Penh-Sihanoukville Expressway has not been delayed despite the Covid-19 pandemic, with more than 26 per cent of the project completed and expected to finish in about two years, according to Ministry of Public Works and Transport secretary of

  • Singapore group seeks $14M in damages from PPSP over ‘breach of contract’

    Singapore-based Asiatic Group (Holdings) Ltd is seeking a minimum of $14.4 million relief from Cambodia Securities Exchange (CSX)-listed Phnom Penh Special Economic Zone Plc (PPSP) for allegedly breaching a power plant joint venture (JV) agreement. Asiatic Group’s wholly-owned Colben System Pte Ltd and 95 per

  • Over 110 garment factories close

    A government official said on November 22 that at least 110 garment factories had closed in the first nine months of the year and left more than 55,000 workers without jobs – but union leaders worry those numbers could be much higher. Ministry of Labour and Vocational Training undersecretary

  • PM dispels lockdown rumours, gifts masks

    Prime Minister Hun Sen on November 12 denied rumours that he will lock down the country in response to increased Covid-19 fears, referring to them as propaganda aimed at destabilising the country. In a Facebook post, he said some people had spread rumours that the government

  • SilkAir adds flight to Phnom Penh schedule

    Silkair (Singapore) Pte Ltd is increasing its flight frequency between Phnom Penh and Singapore with a third weekly flight on Saturdays, according to Cambodia Airports’ Facebook page. The other flights offered are on Tuesdays and Sundays, with an estimated Phnom Penh arrival time at 5:35pm