Our busy chefs have come up with a fresh new set of seasonal suggestions centred on the mild, earthy flavours of Cambodia’s popular catfish, fresh every day from Cambodia’s rivers.
This seasonal Cambodian cuisine menu starts off with deliciously light, sour and peppery grilled catfish salad with banana blossom and Khmer watercress leaves, and then lifts up with a fresh and bright samlor kokor (soup) with catfish, before a main course that boasts fried catfish with traditional Cambodian kroeung (spiced curry paste), hot basil and green beans.
For those who want to complete the set, there is also a delicious dessert of a nourishing sweet rice porridge (borbor) with jackfruit seeds and orange zest.
Come discover the rich and varied flavours of Cambodia’s lakes, rivers and fields.