We all love traditional Khmer food, however there is increasing interest in fusion Khmer cuisine with chefs from experienced veterans to the young and experimental, applying modern techniques and flavors to some of their age-old favorites. Getting the best flavors using old and new techniques makes for an interesting meal and with sophisticated tastes of visitors, expats and the emerging middle class of Cambodia, people are relishing these new dishes.
Ombok, a flattened rice grain usually available around the time of Water Festival (November) is one traditional food that is used in a modern way. Malis Restaurant creates beautifully creamy Kampot Pepper brulee and Jasmine-infused ice cream and Borbor Ombok (similar to a light custard) for their three segment desserts, with a sprinkling of ombok for crunch and texture. The presentation is simple and elegant and is a stunning encore to the more traditionally focused main meals.
Whether a legacy or a drive to create amazing flavors, many of Cambodia’s top chefs have traveled or worked overseas and it seems like this experience is influencing the flavors and styles of the food they make. With a growing number of apprentice options in Siem Reap, the opportunities for young chefs are bountiful. These young chefs are relishing it and the annual Asian Street Food Festival — Cambodia, held in Siem Reap, is a chance for them to showcase their best dishes, their most innovative food and be recognized for their efforts. The categories for judging evolve and this only helps to inspire growth and innovation amongst this community of local chefs.
As tourism grows in Siem Reap, sodoes the desire to experience some of the luxuries in this world, and the most discerning of travellers and those with a longing for exquisite food will not be disappointed. Five-star hotels bring a melting pot of flavours to the table and specialty restaurants stand out from the crowd.
For the foodies out there, a chance to experience the best seasonal local flavors in an ever changing menu is available at The Embassy. Tucked quietly away in the King’s Road Angkor complex, this unassuming restaurant serves up a degustation of seasonal creations. Since it opened in 2015, Pol and Sok also known as the “Kimsan Twins” have led the team at Embassy restaurant through their passion and creativity in the kitchen. Even though they’re not actually twins, they do have the same first name and they have spent a lot of time together and take great pride in The Embassy. Previously they even studied under Michelin Star chef at Les Enfants Perdus restaurant in Paris. The interesting flavors and impeccable style of the food make it a very memorable meal.
As creativity spreads, more and more restaurants are developing variations on traditional Khmer cuisine, some famous, some unsung and many new restaurants are appearing in Siem Reap all the time. Scratch the surface, ask around and find a foodie haven that will add memorable flavors toyour time in Siem Reap.