In the true spirit of “living cuisine,” Chef Luu Meng has created three dazzling new dishes to offer guests during the Khmer New Year.

• Roasted Chicken Krong Angkor
• Duck Curry Siem Reap
• Fried Crab with Glass Noodle

As with all recipes at Malis, each of these specialty New Year’s offerings was created to showcase regional Cambodian flavors. The roasted chicken is a modern adaptation of a recipe once used in the Royal Palace in Siem Reap. The herbs and spices, or krong in Khmer, all come from provincial gardens. The poultry, too, comes from local, free-range farms in the same tradition that Khmers have used for more than a thousand years.

The Duck Curry is also derived from Siem Reap tradition, where the recipe was often used at the Governor’s Mansion and other high-level official celebrations.

Curry is a staple of Cambodian family celebrations. And at nearly any gathering of any import, the elder wives will serve a limitless pot to the gathered clan. For modest events, recipes typically call for chicken. But for the most special gatherings, and the most special guests, duck is the mainstay.

For crab dishes, Malis works with little-know specialty crab fishers in Kampot, not far from the fields of Kampot pepper. The crab arrives daily and is kept fresh in purpose-built tanks. In this special three-part menu, the Fried Crab offers a sample of simple, lighter Southern flavors in contrast to the stronger combinations of the north.

Malis will serve these dishes at both locations during the New Year, from April 13th to 16th.

Reserve a table now.