When my family tours out of the country, it has been a habit that at least one of the meals to munch must be at a local high-end restaurant. My family has always been a believer that one of the best ways to see the uniqueness of a country and its citizens are through its food.
In tow with this habit and belief, me and my sister tried Khmer (Cambodian) cuisine as our first adventure lunch in Siem Reap, Cambodia. We simply found ourselves stepping up the sturdy wooden ladder of Café Indochine which is just across the street where our lovely hotel was located.
a very interesting water fountain… me and my sister Joy were laughing when we noticed it! she actually wants to kiss it! hahaha!!!
use of natural light makes this restaurant very laid back and relaxing
lovely interiors
The inviting restaurant building actually looks like an old wooden Khmer ancestral house with beautiful Asian settings. The overall ambience is laidback, relaxing and quite elegant.
Me and my sister ordered the table d’hôte menu at $15 per person. These multi-course meals included the following…
A beautiful salad…
pomelo salad with crab meat
A soup made in Cambodian heaven…
hot soup with mekong lobster
The hearty main course… Surprisingly, me and Joy actually preferred the Amok Fish than the stir fried chicken considering that both of us are chicken lovers. The Amok Fish made with aromatic kreoung sauce was light yet very tasty!
amok fish (right) and stir fried chicken with kampot black pepper (left)
The exciting tropical dessert… I have munched on alcoholic cakes and chocolates as desserts in the past. But this was my first time to try and taste an alcoholic ice cream. It was such a delightful and unique experience. Who ever thought of this deserves a medal.
mango ice cream with apple liquor
Two more things that pleasantly surprised me was that the portions were excellently sized and the courses were served at an impressive timing. Overall, everything served to us was beautiful and brilliant. I and my sister concluded that Khmer cuisine is not intended to be spicy but instead crafted to be fragrant, zesty and flavorful.
May kanin yan, di ko na sinama sa piktyur. Kakaiba di ba???
Nengkoy 