New Restaurant in Siem Reap That Aims to be "Different"
- General Mackevili
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New Restaurant in Siem Reap That Aims to be "Different"
Not same same, but different. She claims you can eat a lot more of the lotus than most people are aware of, including the flower itself. Anyone gonna try it? If the chef used to cook for the former king, Norodom Sihanouk, it's good enough for me! And it looks like they'll be offering a 20% discount. Looks like it might be a good date spot!
Khmer Touch, a high-design Cambodian restaurant, celebrates its grand opening tomorrow night and opens the doors on a traditional Khmer menu with some novel twists that are fit for a king.
“We aim to be different from everyone else,” said manager Srey Leap Oeurn. “There’s no point in being the same, and chef Somantha Oeng has been very creative. There are many dishes that you think you find in other places, but when you come here you will really see the difference.”
Chef Somantha Oeng notched up 12 years of experience at Amansara’s kitchens, during which time she cooked for Norodom Sihanouk, Cambodia’s revered King Father.
Her experience and confidence have been put to work at Khmer Touch, where she has added some gentle twists to a number of Cambodian standards.
Oeng is particularly enthusiastic about the lotus root salad, which incorporates not only the root and seed but also the petals from the flowers, which she said are considered to have health benefits, particularly for pregnant women.
“I did a lot of research to find that you can eat so much of the lotus, not just the root and seed but also the flower,” said Oeng. “It adds so much more to the flavour and of course is very beautiful.”
Oeng has also spiced up the traditional Khmer chicken curry, by giving more to the base flavours in the star anise and cinnamon to create a spicier more flavourful dish.
The green mango salad has been given a crisp turn with solid slices of fish that have been fried to give them a crunchy edge, in contrast with the ground smoked fish that is conventionally served with this dish.
Unexpectedly, in view of the location, décor and the amount of thought that has gone into the food and its presentation, the prices at Khmer Touch are far from royal.
Salads are $4, except for those prepared with prawns, and soups $5 while main courses range from $6 to $10.
Several meat-free dishes have been added for vegetarians, including the lotus root salad, as well as soups, stir-fries and a vegetable curry, with prices from $3.50 to $5.
Restaurant manager Oeurn has been working on the opening since April this year, although the heavy work really began in July.
Architect Monirith Neang gutted the former Old Market guesthouse to create a contemporary bright and open space that makes full use of high ceilings and large windows.
The effect is enhanced through white walls that are offset by modern design touches like exposed brickwork and a dropped ceiling.
The restaurant itself is set over two floors, and includes two separate rooms that are available for private dining and for meeting, classrooms and conferences.
Oeurn says that the rooms are adaptable to clients’ needs, with air-conditioning and audio-visual equipment.
She has also been busy training new staff, almost all of whom, from the kitchen to the restaurant floor, are fresh graduates of Siem Reap’s hospitality training schools Sala Baï, Ecole Paul Dubrule, Egbok Mission and Friends.
Khmer Touch is the creation of husband and wife team Chomnan Soun and Muylang Nguon, local entrepreneurs whose family has built their way up from selling vegetables in a local market to fine dining via wholesaling vegetables then wholesaling fish, then setting up a series of ice factories, before latterly creating the Gloria Angkor Hotel on National Road 6.
They will be at the opening tomorrow night to welcome invited guests for a special reception. Diners meanwhile can enjoy the restaurant’s soft opening with a 20 per cent discount on the menu running until the end of.....
...click link to continue reading...
http://www.phnompenhpost.com/siem-reap- ... -different
Khmer Touch, a high-design Cambodian restaurant, celebrates its grand opening tomorrow night and opens the doors on a traditional Khmer menu with some novel twists that are fit for a king.
“We aim to be different from everyone else,” said manager Srey Leap Oeurn. “There’s no point in being the same, and chef Somantha Oeng has been very creative. There are many dishes that you think you find in other places, but when you come here you will really see the difference.”
Chef Somantha Oeng notched up 12 years of experience at Amansara’s kitchens, during which time she cooked for Norodom Sihanouk, Cambodia’s revered King Father.
Her experience and confidence have been put to work at Khmer Touch, where she has added some gentle twists to a number of Cambodian standards.
Oeng is particularly enthusiastic about the lotus root salad, which incorporates not only the root and seed but also the petals from the flowers, which she said are considered to have health benefits, particularly for pregnant women.
“I did a lot of research to find that you can eat so much of the lotus, not just the root and seed but also the flower,” said Oeng. “It adds so much more to the flavour and of course is very beautiful.”
Oeng has also spiced up the traditional Khmer chicken curry, by giving more to the base flavours in the star anise and cinnamon to create a spicier more flavourful dish.
The green mango salad has been given a crisp turn with solid slices of fish that have been fried to give them a crunchy edge, in contrast with the ground smoked fish that is conventionally served with this dish.
Unexpectedly, in view of the location, décor and the amount of thought that has gone into the food and its presentation, the prices at Khmer Touch are far from royal.
Salads are $4, except for those prepared with prawns, and soups $5 while main courses range from $6 to $10.
Several meat-free dishes have been added for vegetarians, including the lotus root salad, as well as soups, stir-fries and a vegetable curry, with prices from $3.50 to $5.
Restaurant manager Oeurn has been working on the opening since April this year, although the heavy work really began in July.
Architect Monirith Neang gutted the former Old Market guesthouse to create a contemporary bright and open space that makes full use of high ceilings and large windows.
The effect is enhanced through white walls that are offset by modern design touches like exposed brickwork and a dropped ceiling.
The restaurant itself is set over two floors, and includes two separate rooms that are available for private dining and for meeting, classrooms and conferences.
Oeurn says that the rooms are adaptable to clients’ needs, with air-conditioning and audio-visual equipment.
She has also been busy training new staff, almost all of whom, from the kitchen to the restaurant floor, are fresh graduates of Siem Reap’s hospitality training schools Sala Baï, Ecole Paul Dubrule, Egbok Mission and Friends.
Khmer Touch is the creation of husband and wife team Chomnan Soun and Muylang Nguon, local entrepreneurs whose family has built their way up from selling vegetables in a local market to fine dining via wholesaling vegetables then wholesaling fish, then setting up a series of ice factories, before latterly creating the Gloria Angkor Hotel on National Road 6.
They will be at the opening tomorrow night to welcome invited guests for a special reception. Diners meanwhile can enjoy the restaurant’s soft opening with a 20 per cent discount on the menu running until the end of.....
...click link to continue reading...
http://www.phnompenhpost.com/siem-reap- ... -different
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- General Mackevili
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Re: New Restaurant in Phnom Penh That Aims to be "Different"
It doesn't specifically say where it is, but it appears to be:
Khmer Touch Restaurant Address:
No. A01, Sivutha Street
Pub Street Area, Old Market Area
Phum Mondul 1, Sangkat Svay Dongkum, Siem Reap City
Siem Reap Province
Kingdom of Cambodia
Next to Siem Reap Night Market
Khmer Touch Restaurant Address:
No. A01, Sivutha Street
Pub Street Area, Old Market Area
Phum Mondul 1, Sangkat Svay Dongkum, Siem Reap City
Siem Reap Province
Kingdom of Cambodia
Next to Siem Reap Night Market
"Life is too important to take seriously."
"Life does not cease to be funny when people die any more than it ceases to be serious when people laugh."
Have a story or an anonymous news tip for CEO? Need advertising? CONTACT ME
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"Life does not cease to be funny when people die any more than it ceases to be serious when people laugh."
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Re: New Restaurant in Siem Reap That Aims to be "Different"
The photo on the restaurant's FB page is of another restaurant entirely (or at least the daily specials on the board are listed in GBP)
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- Expatriate
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Re: New Restaurant in Siem Reap That Aims to be "Different"
What's a "date" ? Isn't that called long time in CMB ?
Re: New Restaurant in Siem Reap That Aims to be "Different"
it's laughable they claim to be different, the entire asian culinary tradition is mostly a subset of central and southern chinese food.
their perimeter is not as big as western food for obvious reasons, there's just so much you can do to pair a bowl of rice and a bowl of food to mix.
they also won't use electric or wood-fired ovens and this is a huge limitation.
asian also don't cook food for long time, and this further restrict their already small window of opportunity.
it's also full of shit considering the incredible amount of sugar and MSG used all over asia, just look at the number of people with diabete in Thailand.
there's certainly 15-20 asian dish i could eat every day but on the whole asian food is still no match with western, indian, and middle east.
khmers in particular have very little creativity about food.
their perimeter is not as big as western food for obvious reasons, there's just so much you can do to pair a bowl of rice and a bowl of food to mix.
they also won't use electric or wood-fired ovens and this is a huge limitation.
asian also don't cook food for long time, and this further restrict their already small window of opportunity.
it's also full of shit considering the incredible amount of sugar and MSG used all over asia, just look at the number of people with diabete in Thailand.
there's certainly 15-20 asian dish i could eat every day but on the whole asian food is still no match with western, indian, and middle east.
khmers in particular have very little creativity about food.
- Username Taken
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Re: New Restaurant in Siem Reap That Aims to be "Different"
There's one Khmer dish that my wife makes which always leaves me wondering. It's a kind of stew which includes pork and seafood (prawns) cooked together in the one dish.Drifter wrote: khmers in particular have very little creativity about food.
- Cowshed Cowboy
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Re: New Restaurant in Siem Reap That Aims to be "Different"
I'll give it a go when I get there next week, I need to vary my eating experiences this trip.
Yes sir, I can boogie, I can boogie, boogie, boogie all night long.
- StroppyChops
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Re: New Restaurant in Siem Reap That Aims to be "Different"
So, not kosher then!?Username Taken wrote:There's one Khmer dish that my wife makes which always leaves me wondering. It's a kind of stew which includes pork and seafood (prawns) cooked together in the one dish.Drifter wrote: khmers in particular have very little creativity about food.
Bodge: This ain't Kansas, and the neighbours ate Toto!
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Re: New Restaurant in Siem Reap That Aims to be "Different"
Huh, is it Ash Wednesday already? And, a happy Lent to you to Sir.StroppyChops wrote:So, not kosher then!?Username Taken wrote:There's one Khmer dish that my wife makes which always leaves me wondering. It's a kind of stew which includes pork and seafood (prawns) cooked together in the one dish.Drifter wrote: khmers in particular have very little creativity about food.
- StroppyChops
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Re: New Restaurant in Siem Reap That Aims to be "Different"
And also to you, sir, and this is for you;Username Taken wrote:Huh, is it Ash Wednesday already? And, a happy Lent to you to Sir.StroppyChops wrote:So, not kosher then!?
Bodge: This ain't Kansas, and the neighbours ate Toto!
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