Siem Reap

Angkor stout pulled beef shank salad with sesame, Chinese celery, fresh, steamed and pickled cabbage

 

Pan fried ansom cake, prawn, basil, winged beans, dry shrimp and peanut braised mushrooms,

 

Quail filet and leg confit, green guava and cucumber salad, seared calamari, herbs and toasted rice

 

Grilled pork belly and maam in a galangal leaf with rice paddy herb, fresh green peppercorn, herbs, flowers and local crudités

 

Coconut tree heart, luffa and moringa leaves clear curry, Sanday fish filet, pig trotter broth and toasted rice purée

 

Stir fried boneless frog legs, fresh asparagus, shiny cresson, homemade oyster sauce with wild mushrooms, deep fried garlic

 

Jackfruit, tapioca pearls and pandan leaf crème brûlée

 

Pan fried fresh and candied pomelo crêpe, Passion fruit reduction, curd and sorbet

Fruits salad with sweet tamarind peanut sauce inspired by HRH Princess Norodom Rasmi Sobbhana’s cookbook

 

Fresh pomelo and black cabbage salad, cassava cake, fresh coconut cream and spring onion vichyssoise

 

Beetroot bancheo, crushed avocado with rice paddy herb, candied Passion fruit skin, fermented cashew and beetroot dressing

 

Braised mushrooms and fresh green peppercorn dumpling, caramelized fermented soy beans, carrot and sesame purée

 

Pumpkin fruit and stems sour yellow curry, lemon basil, yellow beans and pumpkin seeds falafel, tamarind shoots

 

Cambodian green giant eggplant jungle curry, holy basil, black beans and sticky rice krolan, spicy pounded wild eggplant

 

Jackfruit, tapioca pearls and pandan leaf crème brûlée

 

Pan fried fresh and candied pomelo crêpe, Passion fruit reduction, curd and sorbet