Embassy Siem Reap

Managed by the “Kimsan Twins”, playing with local Khmer flavours and ingredients with French culinary techniques and deconstructing layers of flavours in a dish. 

Main Course

“Tear Hong” slow cooked Bakong duck in sugar cane juice, and special spices from the Royal Palace, fried pumkin, honey and tamarind sauce

A sweet herbal braised duck similar to the thai braised pork and preserved vegetables blends perfectly with the honey and tamarind sauce. Whilst the roasted garlic flavours from the braise complements the garlic infused rice. 

Grilled Sea Bass coated with Cashew nuts and holy basil leaf, palm heart puree, passion fruits and garlic pickled sauce

The light sourness from the passion fruit seem to work very well with the freshness of the Sea Bass. The garlic pickled sauce provided a sweetness that likens to a HK Style fish. 

Khmer Street Finger Food 

Green banana chips, curried fish cake, fried corn seeds, crispy pork spring roll, quail egg tempura

Unfortunately I do not have good things to say about the starters. Feels like they were fried in a overused oil, yet the items were all cold left out for a long time. 

Soup 

Bamboo shoots, sweet corn and Ngoub leaf, cooked in fresh coconut milk, with a free-range chicken wing, aromas of wild ginger root

The soup was sweet mainly from the corn. The bamboo shoots and the Ngoub leaf works well together - similar to a pucuk ubi. The wild ginger root really adds depth to a single layer soup. 

Amuse Bouche 

Shrimp satay tempura on papaya pickle

Sadly it seems like all their fried items was cooked perhaps during lunch service. The satay sauce was nice though. 

Appetizer
Smoky Kralanh beef salad, crispy mixed seasonal vegetables, kaffir lime dressing 
 

Dessert

Steamed golden sesame sticky rice cakes, roasted coconut and sugar palm caramel ice cream

People who know me, know I do not like desserts. But this I finished everything. The coconut and palm sugar ice cream was so yummy and went well with the chunks of sticky rice.