Le Tigre De Papier

Listed as item no. 55 on the menu, this was the dish we'd unanimously voted as the best amongst the dishes we had tried. The large piece of chicken thigh meat was very fragrant after having been marinated with lemongrass, garlic, lime leaves, roasted Khmer herb and mea nut. It was perfectly grilled, thus retaining its juiciness while transforming the skin golden-brown. Served with plenty of sautéed bok choy (also known as "xiao bai cai") and steamed rice, this was a dish that was superb both in taste and value.

Both the Lasagne and the Khmer Curry Chicken with Pumpkin Canelloni were smothered in cheese and baked in the oven till they reached melty yet golden deliciousness. Both tasted good but the latter was more unique as it had a local touch of mild curry. All that cheese plus side of bread, ended up making us feel full quite fast. I'd recommend ordering either of this to share.

Another winning dish that went down well with us. Unlike the Vietnamese version, these Khmer-style fresh spring rolls didn't have any noodles within. Instead, they are filled purely with raw crunchy vegetables and cooked prawns. Adding a boost of flavour to the clean-tasting spring rolls were golden bits of fried garlic and a savoury-sweet sauce for dipping.

Le Tigre de Papier's Hawaiian Pizza had plenty of ham and pineapple smothered under a tonne of mozzarella cheese. But it wasn't just what's on top that's good. Their Neapolitan-style pizza crust here reminded me a lot of the one I adore at Cicheti in Singapore. Both share the same chewy texture with just the right amount of crispness at the edges. I think a lot has to do with how the baking is done at the two places because they both have similar looking dome-shaped ovens. Highly recommended.

Chicken #amok, a #Khmer traditional cuisine. #foodspotting #siemreap #cambodia