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One of the wonderful things about the sun is its power to bring out real sweetness in ripening fruits. And one of the wonderful things about living in tropical Cambodia is the vast array of deliciously sweet and juicy fruits we have to choose from, all of which are perfectly suited to the Cambodian style of cooking with its strong focus on freshness, simplicity, seasonality and locality. You’ll see that perfectly reflected in Malis “short but sweet” list of Cambodian desserts. 

Notwithstanding its brevity, we think that whether your tastes veer towards super-sweet to somewhat savoury, you’ll find something here that will leave your tongue dancing with delight. Our desserts have evolved from a fusion of Cambodian ideas and ingredients with a dash of French panache.

This is where you’ll find a softly scented Jasmine Flower Mousse (the Malis Mousse), whose delicate flavours are brightened with the addition of ginger, honey and fresh seasonal fruits. Another Franco-Khmer adaptation can be seen in our legendary Kampot Pepper Brulée, where the creamy textures of a traditional crème brûlée are lifted to a whole new dimension with the addition of fiery green peppercorn. 

Those with a sweeter tooth will definitely want to check out the Banana Pancake or the Palm Fruit in Coconut. Here the subtly sweet banana and palm fruit are gloriously offset by the deliriously rich and sweet flavours of coconut milk. The palm fruit is cooked and softened in the coconut milk to create a warm, silky treat, perfectly topped with crunchy toasted rice.   

And, last not but least, who could forget the ice cream? No boring old vanilla here. Instead, you’ll find an enticing range of Cambodian fruit flavours including Soursop, Durian, Coconut, Kampot Pepper and Jasmine, the perfect way to gently round off a perfect meal.