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Building Cambodia’s Wine Knowledge—We’ll Drink to That

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Last month, the specialists at the brand-new Monsieur Wine & Beyond in Treellion Park hosted a wine-tasting workshop guided by Robinson Marguerite. Around plates of cheese and charcuterie, the 15 guests sampled a selection of five wines (two whites and three reds) while learning their history, origins, flavour profiles and most advantageous pairings. The regular tastings are part of the company’s mission to create amazing and unforgettable experiences for all wine lovers in Cambodia, and the world. The one-and-a-half hour session included an exploration of the subtleties and mysteries of French wine, bolstered by exercises proposed by a brilliant wine teacher. The exercises helped the guests to dig into the wines’ qualities and begin to recognise their distinct aroma, colour, transparency, texture and finally, taste. They also helped to lighten and render accessible a vast, and intimidating, subject, and questions flew from guests who were keen to learn more. Always concerned with detail during his presentation, Robinson didn’t miss one of the key phases of properly enjoying a bottle of wine: how to open it. But he also took his students on a comprehensive journey through the geography of wine, including favourable climates, regions and conditions that determine the quality of a wine, as well as the ageing process, bottling, labelling and even the quality of the cork. Only open for just over a month, Monsieur Wine & Beyond already has grounds for optimism. The wine bar is located in Treelion Park in a beautiful and spacious space of almost 200 square meters where visitors will also find a boutique, and private room that can be hired for private wine-tastings. There will of course be more public tastings to come. For further information, contact: Ms Ky Lyden on +855 (0) 93 942 189 Adapted from an article in Cambodge Mag

Pchum Ben: a Festival of Redemption

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Pchum Ben, Cambodia’s most important and impatiently awaited festival, will take place from 24 to 26 September this year. As always, all of Thalias outlets will be keeping our doors open to continue serving you. Pchum Ben, Cambodia’s most important and impatiently awaited festival, will take place from 24 to 26 September this year. As always, all of Thalias outlets will be keeping our doors open to continue serving you. The festival’s name literally translates as “gathering of glutinous rice balls,” a reference to the “ben bai” made from rice, sesame, coconut and sometimes beans that are offered to monks who become messengers from the living to the dead. The rice balls are intended to assuage the suffering of the hungry ghosts, “preta”, of ancestors who may be caught in a purgatory defined by its cruelty and suffering. One of the most torturous aspects of their misery is to spend their days with an empty stomach and a long, narrow throat, like a small straw, that does not let anything through. The offerings may relieve their hunger and bring enough merit to free them from their punishment. The national holiday will be celebrated after a fortnight of ritual ceremonies, Kan Ben, during which Cambodian families gather to pray and organize offerings. There is a positive aspect to this because, unlike the thankfully now retired Christian doctrine of purgatory, redemption and mercy are still possible. Every year, the gates of Hell are opened for Pchum Ben and the living work towards the release of the damned who may regain their karma through the actions of their families. A fusion of animist, Buddhist, Chinese and Hindu traditions, and a reflection of the strong spiritual sensibilities of Cambodia, Pchum Ben is considered unique in the world. For many Cambodians, it is the most anticipated of all festivals, a time to pack their finest clothes and head home to gather with family and friends in the towns and villages where they grew up. We facilitate staff who wish to go home to their families by rotating our teams, which allows us to continue serving you at this important time. Adapted from an article in Cambodge Mag

Kroh Kroubey: Perfume in the Air

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A few kilometers from Phnom Penh, in the province of Kandal, the village of Kroh Kroubey is best known for its jasmine farms. Every morning, a sweet, floral scent permeates Saruon’s home and field as his wife delicately threads buds of the purest white onto thin stems. This is the best time of year for harvesting the flowers from their modest jasmine farm in Koh Kroubey in Kandal Province, a region renowned for its farms growing this iconic fragrant flower, because the monsoon rains push the shrubs to produce a profusion of perfumed blossoms. With the help of two employees, Saruon harvests the pale green jasmine buds early each morning before the flowers have bloomed. The fragrant buds are then sold to wholesalers and nearby markets. “At this time, the shrubs bloom abundantly and the price of jasmine becomes relatively low, $10 per kilo,” but from December on, the plants produce far fewer flowers, so the price can rise to $25 per kilo.” Thanks to its sweet fragrance and pure-white petals, jasmine is often used to make offerings to the Buddha. The word “jasmine” derives from the Persian “yasmin”, meaning ‘gift of the gods’. Buds and flowers are also used in decorative arrangements for temples, festivals, birthdays and weddings. The flowers are also added to holy water used for blessings by Buddhist monks. There are two main types of jasmine offerings: Je kah is a thin stick with buds surrounding it, usually with a red flower at the end of it, and pum melei is a circular garland, which devotees put around the neck of Buddha statues. When the directors of Thalias Hospitality Group were looking for a name for their new Cambodian restaurant, they chose Malis, from the Khmer word p’kah maleas, because of its links to Buddhist cultures and the principles of purity and respect it represents. In addition to the local significance and the religious aspect, Chef Luu Meng also decided to incorporate the jasmine flower in the recipes of the Malis restaurant, especially in our desserts. Food lovers will certainly appreciate the Malis Mousse, a light cream infused with jasmine flower with notes of Cambodian honey and ginger, trimmed with fresh seasonal fruits and served with crispy rice and coconut ice cream, for example… The villagers of Koh Kroubey have a long tradition of jasmine cultivation, using techniques have been passed down from generation to generation. Although the crops are not as abundant or lucrative as rice, jasmine is a year-round crop and requires little maintenance once the trees are mature (after two years). Jasmine plants do not require any pesticides or chemical fertilisers, just vegetable compost. The trees are cut down after three to four years to encourage flower and bud growth. As for income, Saron explains, “You don’t get very rich, but this activity is enough to feed the family properly. Adapted from an article in: Cambodge Mag

Khéma Flatiron Ready to Rise

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This August, Khéma Restaurant is proudly opening its doors in the landmark Flatiron by Meridian building to the west of Phnom Penh train station. It’s taken more than expected (thank you Covid) but on the first day of August Khéma Flatiron finally opened its doors to the general public: a brand new Khéma venue, with the same great menu and a spectacular location on the 28th floor giving views in every direction across Phnom Penh and on a clear day even as far away as Phnom Aural in Kampong Speu. This new Khéma is a celebration of the best of traditional and modern values. A stunning contemporary design, with clean, open spaces, marble-topped tables and an exquisite curving copper-topped bar provides a fresh, cosmopolitan backdrop not just for those incredible views but also for our way of elevating time-honoured French cooking. This is a venue for a city that’s permanently on the move, always growing, always looking forward; like its people. You’ll find here all the things you’ve long loved about Khéma’s sister outlets on Pasteur, at Khéma La Poste, and not forgetting Khéma Angkor. Our fabulous Free-Flow Breakfast, our Wine & Dine events (just imagine the joy of savouring endless plates of cheese, charcuterie and more while looking out over Phnom Penh’s constellation of twinkling city lights), and soon we will be offering the rightly famous Khéma Business Lunch deal (one of the best value lunch deals in Phnom Penh). Khéma Flatiron will lift your spirits, we have no doubt. We still have more up our sleeve too, and are looking forward to the imminent opening of Siena, an Italian-style steakhouse. Keep an eye on October, because we’re sure you won’t want to miss this. And don’t forget that, if you’re in a hurry, there’s always Khéma GO on the ground floor. Looking forward to seeing you all soon! Written by Nicky Sullivan

The Art of Camembert

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“Muftis and bishops should be like ripe camembert cheeses – a bit on the nose and not for the faint-hearted, but memorable!” Michael Leunig It was over half a century ago, 1966 that the then French President, General and Statesman Charles de Gaulle made his famous speech at Olympic Stadium in Phnom Penh, in front of an estimated crowd of 100,000 people. In his address de Gaulle praised Prince Sihanouk for his ambitious development and modernization policies and for his neutral stance in the expanding war between Vietnam and the United States of America. De Gaulle called on the U.S. to extract itself from the region, believing that only a political agreement would bring about peace and restore regional stability, “One must leave countries to manage their own destiny in their own way” was his famous declaration. Of course, one of de Gaulle’s more famous quotes was the statement “Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?” –how can you govern a country which has two hundred and forty-six varieties of cheese? So, it should perhaps be of no surprise that the French Bistrot Khema, (significant importers and purveyors of fine cheeses), immediately saw in the development of the fresh milk industry in Cambodia, an opportunity to begin making their own cheeses locally. Working with international dairy consultant Nicolas Rousseau, the first cheese to be released was a creamy fresh blanc that was named ‘Le Rousseau’ in honour of their mentor. Nicolas saw only high expectations for the local industry, “The industry in Cambodia has the right breed of dairy cows in use, the diet supplied is very good and the fat content exceptional, beyond my expectations”. Khema has been producing and selling to the market, fresh blanc cheese, ash rolled fresh cheese, and mozzarella. They are also developing new cheeses, such as a Neuchâtel, and a raclette style cheese. Head Chef at Thalias, Sopheak Pov also spoke of his hopes that they will soon be experimenting with blue-mold cheeses. However, a very special cheese project, one that has taken over two years to evolve, has finally reached fruition. “The famous soft watches are nothing else than the tender, extravagant, solitary, paranoic-critical camembert of space and time.” Salvador Dali Dali’s soft clocks Salvador Dali (1904-1989) remains the most famous artist of the Surrealist movement, many of the images he depicted in his work have become widely known, some of them iconic, such as his enduring soft clocks. The clocks first appeared in his 1931 masterpiece: The Persistence of Memory, one of the most recognizable works of all Surrealism. It is widely recognized and frequently referred to in popular culture to this day. The work itself is sometimes referred to as “Melting Clocks” or, “Soft Watches”. It is a deeply personal painting for Dali and depicts a memory from his childhood, the melting clocks representing the relativity of time and space and the breakdown of a fixed cosmic order. Set in the Bay of Roses where Dali spent his childhood, the work depicts Dali himself looking for all intents and purposes like a soft, amoeba like creature lying helpless on the beach. Many suggested that Dali was inspired, or was even making a comment on Alfred Einstein’s theory of relativity however; Dalí famously replied that he was inspired to paint the melting watches while he was eating runny some particularly runny Camembert cheese. It triggered in him a memory of a visit to the doctor when he was still just a child. The doctor said, “Show me your tongue.” Dalí intentionally misread the words montrer (to show) and langue (tongue) as montre (watch) and langeur (languid) and this gave him the idea for the soft and melting pocket-watches, resembling the running of a soft and melting wheel of Camembert cheese. Camembert as art and inspiration. “The camembert with its venison scent defeats the Marolles and Limbourg dull smells; It spreads its exhalation, smothering the other scents under its surprising breath abundance.” Emile Zola The Harel Cheese Dynasty Whilst records show that the famous raw-milk cheese from the Camembert region of Normandy has been produced there since the end of the 17th century, there is a more romantic legend of its invention by the young cheesemaker Marie Harel, who was taught to make it by a refractory priest, Abbot Charles-Jean Bonvoust, hidden in 1796–97 at the Manor of Beaumoncel where she worked. The Abbott is said to have come from the famous cheese region of Brie. Marie Harel did make Camembert cheese, according to the local custom and she initiated a dynasty of cheese makers who produced Camembert cheese on a large scale, most notably her grandson Cyrille Paynel, born in 1817. The success of the production of Camembert in the first half of the 19th century was largely due to the descendants of Harel, but around the 1870s, other Norman cheese makers began to contest the family monopoly. The town of Vimoutiers had built a statue to Marie in her honour; on 14 June 1944, during the Battle of Normandy, Vimoutiers was bombarded. The village was destroyed, and many lives were lost. Four hundred people from the small town of Van Wert, Ohio, (who called themselves the cheesemakers) in the United States, contributed to the costs of reconstruction and reparation of the town and this included the replacement of Marie Harel’s statue in 1953. Camembert Whilst it has slightly less fat content than Brie, Camembert has a stronger, earthier flavour than its counterpart. Traditional Camembert is made from fresh, raw milk, high in fat and rich in proteins. The milk is warmed and then poured into large vats, where natural rennet is added. Once the curds have formed, they are ladled out carefully (to prevent them from breaking) into individual cheese molds. When the cheeses have drained sufficiently, they are turned over. On the second day, the cheeses are removed from the molds and taken to the salting room. Here dry salt is shaken onto … Read more

Domaine Aymard Intemporel Rouge

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Nestled in the foothills of Mount Ventoux, on the south-easternmost fringes of the Rhone Valley wine region; the vineyards of Ventoux are higher and cooler than those of its more famous neighbours. The Beast Mont Ventoux; for the world’s most famous cyclists its name is legend, “The Beast of Provence”, a will-sapping, heart-breaking, soul-destroying stage of the world’s most famous bicycle race, the Tour de France. When the Mistral wind that blows across Southern France is angry, howling across the face of the mountain, a constant, ferocious roar, it can bring fear into a rider’s heart; lives have been lost here. Mont Ventoux, at 1,909m, is the highest mountain in the Provence region, geologically it is a part of the Alps; yet it stands alone to the north of the Luberon range, separated by the Monts de Vaucluse, east of the Dentelles de Montmirail. The top of Mont Ventoux is bare limestone, giving the barren peak the appearance of being snow-covered year-round; (its actual snow cover lasts from December to April). The beast dominates the landscape, standing like a beacon. The Mont Ventoux area has been listed as a UNESCO Biosphere Reserve since 1990. A Dancing Song to the Mistral Wind “Wildly rushing, clouds out-leaping, Care-destroying, Heaven sweeping, ⁠Mistral wind, thou art my friend! Surely ’twas one womb did bear us, Surely ’twas one fate did pair us, ⁠Fellows for a common end…….” Die fröhliche Wissenschaft (1887) – Friedrich Nietzsche Le Sacre Mistral The Mistral is a violent, cold, northwest wind that accelerates when it passes through the valleys of the Rhône and races out onto the coast. It affects the northeast of the plain of Languedoc and Provence and often causes sudden storms out in the Mediterranean. The mistral is usually accompanied by clear, fresh weather, and it plays an important role in creating the agricultural climate in the regions of the Rhone and Provence. It can reach speeds of more than 90 km/h during the day and usually blows for two or three days at a time, all through winter and spring. Old farmhouses were built with their backs to the wind here, (facing south) with sturdy north walls devoid of windows. The bell towers on the churches are topped with open frameworks, in order to allow the Mistral to pass through them, lest it topple them over all together. Locals blame the Mistral for headaches, anxiety and say it is the reason for bad behavior from husbands, pets, and children. Many attest to the fact that it was ‘The Mistral’ that drove the artist, Vincent Van Gogh so stark raving mad that he cut off his own ear! However, the Mistral does have some beneficial effects on viticulture in the region, helping keep temperatures and humidity down during the ripening season, blowing away rain clouds, and preventing diseases from taking hold amongst the canopies of the vines. The Velvet Underground Nestled in the foothills of Mount Ventoux, on the south-easternmost fringes of the Rhone Valley wine region; the vineyards of Ventoux are higher and cooler than those of its more famous neighbours. The vineyards here are also somewhat more protected from the ravages of the Mistral. The cooler ripening conditions see grapes retain greater acidity, with more complexity and concentration of flavour, giving the wines depth, elegance and animation. Being less famous than their neighbours keeps prices in check as well, which means the region is offering up some of the best bargain-buy, everyday-drinking, value-for-money wines from across the width and breadth of the entire Rhone region. Timeless In the 1970s Aline and Denis Aymard planted vines in the Ventoux region near Carpentras, at first the wines were produced at a local co-operative, but soon convinced in the quality of their grapes and the potential of both their vineyard and the region, the Aymard’s soon constructed their own winemaking facilities, becoming one of the first independent producers in the region. Soon Jean-Marie and Michael Aymard were working hand in hand with their parents to maintain the vineyards and produce the wines. And today their daughters, Anne-Laure and Carine continue the family tradition with their passion for the vines and wines of Ventoux. Their vineyards now extend to over thirty hectares at the foot of Mount Ventoux. The family is totally committee to sustainable, eco-friendly viticulture and winemaking and seek to be in balance and harmony with the natural environment all around them. Taste Domaine Aymard Intemporel Rouge: a blend of Grenache, Cinsault and Syrah. A medium bodied red with good acidity and dry, savoury fruit characters. The wine showed lovely primary fruit notes of raspberry berlingot, (Grenache), red current, violets and black tea (Cinsault) with a dollop of satsuma plum and hints of olive tapenade and peppery spices (Syrah). A fine, dry red with a generous mid palate of fruit, balanced complexity, fine, subtle tannins and charming, chalky, fresh acidity. Written by Darren Gal

Khéma Croissants — Put a Smile on your Day

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At GO Artisan Bakery, we pride ourselves on making a pure butter croissant that brings together all the rich, buttery silkiness, the fabulous flakiness, and rich flavour that the best croissants deliver Buttery puff pastry, lightly crisp on the outside, meltingly soft and slightly chewy on the inside with a silkiness that comes from the abundance of butter used in its preparation, the croissant is perhaps one of France’s most instantly recognisable creations. The café-croissant is a French institution and probably one of the first things every visitor to France indulges in. It is the opening phase of their journey, a confirmation that (yes!) they really are in France, that life is good and it’s about to get better. But if you can’t be in France, you can still taste France, and at just a couple of dollars for a freshly brewed coffee with a delicious, freshly baked croissant to dip into it, well, there aren’t many better starts to the day than that. Surprisingly, for such a nationally iconic food, the croissant is actually a relatively recent invention, and its story doesn’t even start in France. Instead, the croissant’s history curves all the way back to 17th century Austria, and the much mooted origin story of their very curvy kipferl. The kipferl though is much “breadier” than the sumptuous pastry that has become France’s favourite breakfast, as indeed were the earliest iterations in France. It was an Austrian named August Zang who made the Austrian kipferl a popular indulgence in 1830’s Paris. But even then, the first written reference to it appears in Payen’s Des Substances Alimentaires, published in 1853, while ten years later it pops up again in the Littré dictionary, where it is defined, rather uninspiringly, as a “little crescent-shaped bread or cake”. A later reference in Les Consummations de Paris (1875) includes ‘croissants for coffee’ in a list of ordinary, as opposed to fine, pastry goods. Definitely not our croissant then, which succeeds at being both ‘ordinary’, as in every day, but lusciously indulgent all at once. The first published recipe doesn’t even appear until 1905, just before French chefs rolled up their sleeves and made this Viennoiserie their very own by melding the idea with puff pastry. The croissant was born. Thank all the gods. At GO Artisan Bakery, we pride ourselves on making a pure butter croissant that brings together all the rich, buttery silkiness, the fabulous flakiness (croissants are probably not advised for those who are obsessively tidy), and rich flavour that the best croissants deliver. Dip it in your coffee (the French way), or slather it with butter and jam (the English way), or just savour it on its own: plain, simple and unadorned deliciousness. But first turn the crescent-shaped treat on its side and instantly put a smile on the start to your day. And then you get to taste it. Written by Nicky Sullivan

Phnom Penh & Gastronomy: Delicious Asian cuisine at Sevensea

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After Yi sang, Kanji and Uy Kuyteav, Sevensea is the youngest restaurant of the Almond group of hotels and restaurants, owned by the prestigious Cambodian chef Luu Meng. Located just across from Ko Pich Island on the Tonle Bassac River, Sevensea occupies the ground and second floors of the Almond Bassac river hotel. It’s billed as a “seafood restaurant”, but in reality, the establishment’s menu has much more to tempt its clientele: some 50 dim-sum, ten egg dishes, nine varieties of kuy teav, and four kinds of noodles. You can also choose Japanese food: sushi, sashimi and salads. In addition to dim sum, Chinese cuisine is also well represented with salads, stir-fries, Cantonese roast, stir-fried rice and noodles, and soups from the Middle Kingdom (China). Seafood is also honoured: there is plenty of fresh oysters, shrimp, fish, but also some of the most emblematic and luxurious ingredients of Chinese seafood cuisine, such as abalone and sea cucumbers. The desserts, meanwhile, are decidedly Cambodian. To choose among this incredible variety of dishes is of course quite difficult. In any case, if you want to have a representative sample of the restaurant cuisine, several visits are necessary. Sevensea is a popular destination for Phnom Penh’s Chinese population who are looking to reconnect with the delicious atmosphere of Cantonese or Hong Kong-style weekend family brunches and their legendary dim-sum. The object is to select as many varieties as possible (the only limit being everyone’s appetite), in order to vary the pleasures. The most classic dim-sum are present on the Sevensea menu: “xiaomai” (a kind of cylindrical ravioli stuffed with pork, steamed and recognisable by its yellow envelope), ravioli with rice flour envelope and various fillings, “malaigao” (Malaysian cake), sticky rice with fatty pork and cooked in lotus leaves, fried shrimp dumplings and fried ravioli accompanied by the sweet mayonnaise that the Chinese love. A meal of dim sum can be perfectly complemented by a Cantonese rotisserie dish, such as a succulent portion of “chashao” (roasted pork belly cooked with honey), or stir-fried rice, of which several versions are offered, including “Cantonese rice” (which is actually called “Yangzhou stir-fried rice” in Chinese, after the Chinese city where this dish was developed). The first floor of the restaurant is occupied by the kitchen, which is partly open, and by a large, airy and bright dining room, elegantly laid out and furnished with a few square tables and many round tables such as those traditionally found in Chinese restaurants. On the second floor, there are seven tastefully decorated private lounges where groups seeking privacy can enjoy a quiet meal. The service in the dining room is just about flawless. Moreover, the service team is multilingual: Khmer, of course, but also English and Chinese are the languages frequently heard in the restaurant. The food is of good quality and the prices, if they are far from being the cheapest of the capital (it is necessary to count about fifteen dollars per person, drinks not included), remain nevertheless reasonable. The quality/price ratio is quite good. Only one reproach to address: the parking capacity for cars and motorcycles is insufficient considering the popularity of the restaurant, especially on weekends. Ratings (out of 5): Atmosphere: 4.5 Service: 4 Quality of the products: 4 Presentation of the dishes: 4,5 Quality/price ratio : 4,5 Overall score : 4,3 Texts and photographs by Pascal Médeville Adapted from an article in Cambodge Mag  

Siem Reap & Gastronomy : About fusion cuisine with Malis

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Rediscovery of the restaurant Malis Siem Reap, one of the best addresses of Cambodian cuisine in the kingdom History More than six years ago, though it still feels like yesterday, Malis Siem Reap formally opened its doors. It took five years of searching for the perfect location before the first shovel could hit the ground to create the space and place for a new bastion of luxury on the west river bank in Temple Town. Large capacity On this prime site, just a little north of Old Market, a new building with a total area of two thousand square meters was constructed with space for up to 300 people to be comfortably catered to at any moment in time. Luxury The design of the place is rooted in luxury and elegance, with a strong Angkorian twist. Visitors will see elements of the temples all around them. The restaurant’s menu is quite similar to that of Malis in Phnom Penh, although the number of dishes is a bit smaller. This choice is explained by the fact that some ingredients available in the capital are unavailable locally, at least at the level of quality required by Chef Luu Meng. Malis cuisine is more a “fusion” cuisine than a gastronomy within the strict limits of traditional Cambodian cuisine. Malis’ motto is “Living Cambodian Cuisine”. This translates into a selection of dishes inspired by Cambodian culinary tradition in its broadest sense, but interpreted in a modern way. This state of mind makes the most intransigent say that the Malis cuisine is more a “fusion” cuisine than a gastronomy within the strict limits of traditional Cambodian cuisine. Tradition However, it is indeed within Khmer traditions that the dishes proposed here draw their source. To be convinced of this, you just have to go through the menu: Takeo sausages, raw beef salad (phlea sach ko), bamboo shoot and smoked fish soup, pork salad with banana flowers, sour forest soup (m’chou prei), fish amok or beef saraman are undeniably Cambodian compositions. Quality and variety Among the many dishes offered, some deserve special attention: the fried soft shell crab, served with a pepper dipping sauce, will delight seafood lovers; the slow-cooked pork shank, a Chinese-inspired dish, accompanied by its bamboo shoots, is distinguished by its tenderness; the generous portion of rice sautéed with Kampot crab will be for those who have exhausted their strength climbing the temples of the archaeological park a consolation that is both tasty and invigorating. A true milestone in the Cambodian gastronomic tradition The scallops with green pepper are also worth a closer look: generously served in a half shell, the muscles of the shell are cooked to perfection, their texture is perfect and their flavors are magnified by the fresh pepper. The fragrant soup (sâm-lâ prâ-hae) with smoked fish is of uncommon finesse, and is a milestone in the Cambodian gastronomic tradition. The very famous fish amok (or better yet, fish head amok) is a vibrant tribute to the “Khmer national dish”. And among the vegetables, we will pay special attention to the sautéed loofah. Efficient service The service is efficient and considerate. The set up in the kitchen is obviously perfect, because the wait is very short. The only complaint is that the music played at the reception is different from the one played in the dining room, so if your table is near the entrance door of the dining room, every time the door opens, it is an unpleasant cacophony. Also note that the prices are commensurate with the quality of the food. Ratings (out of 5): Atmosphere: 4 Service: 4 Quality of the products: 4,5 Presentation of the dishes : 4,5 Quality/price ratio : 4,5 Overall score : 4,3 Text and photos by Pascal Médeville Adapted from an article in Cambodge Mag