Straight black, no sugar, that’s my order everywhere I go. Most of the time. Here in Phnom Penh, it’s been perfect every single time. No bitterness, usually two shots of espresso in there for a real caffeine hit, and every café I’ve tried so far has nailed it. Not one miss yet.

Saigon was a different story. The black coffee there was hit or miss depending on the place, and you always had to remember to specify no sugar, because if you didn’t, it would somehow find its way into the cup anyway. Here in Phnom Penh, they actually ask you about your sugar preference every time. No guessing, no fine print, they just check. I appreciate that.

Now, when it comes to specialty drinks, that’s where Saigon wins, no contest. But I understand why now. It’s the sugar. All of it. That’s the secret ingredient behind those elaborate Vietnamese coffee drinks that make them so good.

Even here in Phnom Penh, when I ordered a salt cream coffee, they still asked if I wanted sugar in it, so I could say no. And honestly, it was still tasty without it. Cambodia is clearly building something good with its coffee scene.
But overall, Saigon’s specialty coffee culture is still unmatched. Phnom Penh is getting there, and it’s got the fundamentals locked down, but it hasn’t caught up to Saigon’s game yet.

September 2026