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All good meals must end with a better dessert. The crispy coconut bread with caramelized banana. A total reflection of tropical fruits.
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By its first look, I though it was a steamed fish. However, it was not like anything I had before. The main source of seasoning came from braised egg plant and light warm peppery taste from the fresh peppercorn. The fresh mango gave the texture and changed up the dish.
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Not the prefect texture for pork shank but it was the best dish I had! Pork and calamari, pork and seafood , candle yam and seaweed, earth veg and sea veg combination! The Angkor stout brought the flavors together. Every ingredient was where they should belong.
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After visiting the morning wet market, I had a great understanding of this dish. Every single ingredient is able to purchase from its nearest local market. Instead of their regular Cambodia style curry, chef presented a more delicate version. Heavy in aroma but refreshing in taste. .
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During a fine dinning experience, I loved the idea that one of the dishes was able to allow the diner to engage in the process of its making. While mixing in the pounded java fruit, the curry changed into an "Assam" like dish. The best part was that the curry didn't affected the sweetness of the langoustine.
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Fine dinning served up one whole frog!!! Many diners might be turned off by this idea. However, I love it! The smokiness from the BBQ and the constant brushing with fish sauce caramelized the surface. Inside the frog was stuffed with pork, peanut and basil. It was to give a dish a more filling texture. The fruity spicy sauce balanced the dish. Only let down - it was too difficult to eat a frog with knife and fork.
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Beside the seared beef on top, there was marinated beef hidden beneath the greens. First time having raw wing bean, surprisingly decent with a hint of bitterness. The contrast of texture was easily felt between the beef and Ambarella. Fruity sourness and pop of the toasted rice. It let me chewed longer as the flavors slowly merged together in the palate.
