Siem Reap, Cambodia

Nov 4, 2012

Mango fish aubergine palm sugar. Divine mix. Textures perfect. Mango slightly ripe and aubergine was soft like mashed potato. Not even a hint of bitter taste. Fish was mild flavoured like plaice or cod.

Siem Reap, Cambodia

Nov 4, 2012

Frog stew Light Curry base with a Coconut paste. Beautifully balanced. Vegetables nice and crunchy too. Meat tasted amusingly like chicken with a richer taste.

Siem Reap, Cambodia

Nov 4, 2012

Pong Kia tone style duck and eggs. Scrambled eggs and shredded roast duck. You would never think this would go. But it really does. Not 100% sure if herb. Think it's a Thai basil. Just read translation for pong Tia Kone. It says it's the incubated eggs. However this dish was just eggs. It was not anything else. Just the style. Oh god I really hope so.

Siem Reap, Cambodia

Nov 4, 2012

Scallops with pomelo and lotus stem This is a perfect balance of sweet and sour and salty flavour. They love those types of dishes here and honestly this dish was so delicious. I'd just use grapefruit instead of pomelo. Lots of Kampot pepper too.

Siem Reap, Cambodia

Nov 4, 2012

Amuse bouche Tree heart salad with grated toasted coconut peanuts chilli lime maybe nam pla. Think it was heart of palm vegetable. Probably coconut heart. Slightly crunchy mild / bland tasting veg but the dressing was delicious. Had glass of wine. So exciting to have wine. It was a Chardonnay. Grand noir. 2010. Light. Tasted like crisp salad.