Cambodia's fine dining evolution

Kung-fu Hillbilly · Post by **Kung-fu Hillbilly** » Sat Jun 30, 2018 7:46 am

By John Krich,

But with tourism and prosperity on the rise in Siem Reap and capital Phnom Penh, custodianship of the national cuisine has moved beyond well-meaning researchers and NGOs to a new generation of chefs, both domestic and international, all equally dedicated to their craft.

Malis
In Phnom Penh, Malis is the only choice in town for a high-end introduction to Cambodian cuisine, presented in a luxurious but accessible ambiance.
It's also the perfect place to sample the de rigeur fish malis, or fish head amok.

Embassy
Indigenous herbs like rogneang leaf and sauces like kapeek pow are combined with more familiar pastes of lemongrass, luffa and lake fish to create a six-course array, matched with wines and sorbets, but entirely Cambodian in feel.

Cuisine Wat Damnak
Cuisine Wat Damnak is the only restaurant in Cambodia to have appeared on the prestigious Asia's Top 50 Restaurants list.
It's generally considered the leading showcase of what Cambodian cuisine may once have been and could rise to become again -- given the proper attention to flavor and detail.

Chi Restaurant & Bar
Usually when hotel chains invest large sums in a refurbishment, dressing their house restaurant in a heavy wood and dramatically high-ceilinged look, it's rare that they'll give the spotlight to local, lesser-known fare.
But the sumptuous Anantara Angkor Resort in Siem Reap has given free rein to young German chef Kien Wagner's "progressive Cambodian cuisine."

Mie Cafe
But there's nothing casual about the cooking.
It's so serious, in fact, that the a la carte menu strains to outdo even Cuisine Wat Damnak in its complexity and innovation.

Full article https://edition.cnn.com/travel/article/ ... index.html

bolueeleh · Post by **bolueeleh** » Sat Jun 30, 2018 11:22 am

fuck, 6 out of 6 in SR, only malis has its first restaurant in PP, branch in SR

violet · Post by **violet** » Sat Jun 30, 2018 11:33 am

Rosewood restaurants not fine dining?

bolueeleh · Post by **bolueeleh** » Sat Jun 30, 2018 11:54 am

violet wrote: ↑Sat Jun 30, 2018 11:33 am Rosewood restaurants not fine dining?

this article is abt khmer fine dining cuisine or fusion thereof, iza is jap, louis is steak house

violet · Post by **violet** » Sat Jun 30, 2018 12:29 pm

bolueeleh wrote: ↑Sat Jun 30, 2018 11:54 am
violet wrote: ↑Sat Jun 30, 2018 11:33 am Rosewood restaurants not fine dining?
this article is abt khmer fine dining cuisine or fusion thereof, iza is jap, louis is steak house

Never been to any of the restaurants, so had little idea what was there.

takeoman · Post by **takeoman** » Sat Jun 30, 2018 12:36 pm

Fine dinning frequently turns out to mean very small,but pretty, portions, and extremely big bills.

bangkokhooker · Post by **bangkokhooker** » Sat Jun 30, 2018 12:43 pm

i used to go to malis a lot

one day i has only eaten some packet noodles so we went there and I had some beef curry prahok
tasted great

i was violently sick from both ends all night.never again

May try rosewood place

that genius · Post by **that genius** » Sat Jun 30, 2018 12:43 pm

OMG, scumbienz would rake you over the coals for that!

Damn, in fact... we might even belong to the same Chapter of Socialist barang.

Were you the guy wearing the pantaloons?

Rain Dog · Post by **Rain Dog** » Mon Sep 03, 2018 3:40 pm

Plenty of fine dining in Phnom Penh. Topaz for example is outstanding (and privacy).

Kung-fu Hillbilly wrote: ↑Sat Jun 30, 2018 7:46 am

By John Krich,

But with tourism and prosperity on the rise in Siem Reap and capital Phnom Penh, custodianship of the national cuisine has moved beyond well-meaning researchers and NGOs to a new generation of chefs, both domestic and international, all equally dedicated to their craft.

Malis
In Phnom Penh, Malis is the only choice in town for a high-end introduction to Cambodian cuisine, presented in a luxurious but accessible ambiance.
It's also the perfect place to sample the de rigeur fish malis, or fish head amok.

Embassy
Indigenous herbs like rogneang leaf and sauces like kapeek pow are combined with more familiar pastes of lemongrass, luffa and lake fish to create a six-course array, matched with wines and sorbets, but entirely Cambodian in feel.

Cuisine Wat Damnak
Cuisine Wat Damnak is the only restaurant in Cambodia to have appeared on the prestigious Asia's Top 50 Restaurants list.
It's generally considered the leading showcase of what Cambodian cuisine may once have been and could rise to become again -- given the proper attention to flavor and detail.

Chi Restaurant & Bar
Usually when hotel chains invest large sums in a refurbishment, dressing their house restaurant in a heavy wood and dramatically high-ceilinged look, it's rare that they'll give the spotlight to local, lesser-known fare.
But the sumptuous Anantara Angkor Resort in Siem Reap has given free rein to young German chef Kien Wagner's "progressive Cambodian cuisine."

Mie Cafe
But there's nothing casual about the cooking.
It's so serious, in fact, that the a la carte menu strains to outdo even Cuisine Wat Damnak in its complexity and innovation.

Full article https://edition.cnn.com/travel/article/ ... index.html

CEOCambodiaNews · Post by **CEOCambodiaNews** » Wed Feb 13, 2019 3:18 pm

Cambodia chefs go in search of forgotten flavours as renaissance in Khmer cuisine gathers pace
Chefs revitalising the country’s food industry cook using traditional local produce and techniques while incorporating global influences
Cambodia boasted some of the finest restaurants in Southeast Asia before the brutal Khmer Rouge regime seized power in 1975

PUBLISHED : Wednesday, 13 February, 2019, 8:18am
UPDATED : Wednesday, 13 February, 2019, 12:25pm
This is prahok, and it’s no surprise that the beloved staple condiment of Cambodian cuisine can be hard for visitors to stomach, with its huge and unsubtle whack of funk and flavour, not to mention a distinct and unforgettable aroma.

There is, however, a lot more to Cambodia’s food, and a wave of restaurants are taking Khmer cuisine in new and exciting directions that show diversity in produce and technique while staying true to their earthy roots.
Those roots are tangled. In the 1960s and early 1970s, Cambodia was a highly fashionable destination whose cuisine looked outwards.

Then, however, came the unspeakable tragedy of the brutal Khmer Rouge regime: 1.7 million people were executed or died from disease and starvation. To eat anything more than the most basic food was seen as bourgeois and risked the diner being reported to the country’s new rulers.

The notion of national cuisine or dishes all but disappeared, which helps explain why there are so few Cambodian restaurants around the world – and none in Hong Kong.

Today, however, a Cambodian food renaissance is under way. Shinta Mani means “good heart” in Sanskrit and was launched as a social enterprise before growing into a hospitality business. Today it offers guests a choice of four beautiful luxury properties, three of them on the same site in the heart of Siem Reap, the city nearest the extraordinary Angkor temples complex.
https://www.scmp.com/lifestyle/food-dri ... ance-khmer

Cambodia's fine dining evolution

Cambodia's fine dining evolution

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