This week, Cambodge Mag & Thalias had the pleasure of welcoming three distinguished entrepreneurs—Cécile, Sahanau, and Gérald—who share a common passion for gastronomy. Their meeting place was Siena, one of Phnom Penh’s finest restaurants, renowned not only for its exquisite cuisine but also for its breathtaking panoramic views in the evening.
For all three guests, it was their first experience at this famous restaurant.
The culinary journey began with a rather original starter: beef tartare elegantly presented on a bed of delicate crispy noodles, offering a harmonious blend of fresh flavors and contrasting textures.
Next came a velvety fresh mushroom soup accompanied by a Cambodian-style salted duck egg, a dish that delighted the palate with its rich and nuanced flavor.
The first course concluded with a sublime fruity ice cream dessert, a vodka-infused frozen treat that perfectly balanced sweetness and freshness.
For the main course, Siena offered its true masterpiece, sea bass in a salty aromatic crust.
This sophisticated dish, which is part of the restaurant’s gastronomic repertoire and is highly appreciated by customers, won over the guests with its refined flavors and original presentation.
The meal ended with delicate éclairs accompanied by an exceptional chocolate sauce, a decadent finale that left a very pleasant memory.
Reactions and comments
Cécile praised the warm atmosphere, particularly the charming outdoor terrace, ideal for a pre-dinner drink or a quiet moment. She named the mushroom soup as her favorite dish, enjoying its complex textures enhanced by the croutons, garlic, cheese, and velvety mushrooms, despite the slight saltiness of the egg.
She also praised the attentive service, noting that the staff had taken into account her food intolerance to certain vegetables, which was handled with meticulous care.
Gérald, who was discovering the restaurant Siena for the first time, described the setting as perfect—clean and welcoming—and the service as impeccable. His favorite dish was the raw pasta accompanied by a carpaccio-style starter, which he praised for its delicately melting texture and rich flavor. He also enjoyed the mocktails, a thoughtful alternative to alcohol, and praised the professionalism of the service staff and the sommelier in particular.
Sahanau echoed these comments about the soup and highlighted the vodka ice cream dessert as an excellent choice, refreshing and expertly balanced. She found the fish dish equally delicious, highlighting its exceptional texture.
Throughout the evening, the service was described as outstanding: attentive, polite, respectful, and attentive to every detail.
Cécile, Sahanau, and Gérald’s visit to Siena once again demonstrated the restaurant’s excellence, combining exceptional cuisine, a pleasant atmosphere, and impeccable service to create a memorable dining experience in the heart of Phnom Penh.
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