Khmer Cuisine

We had managed to build up a fairly large appetite during an afternoon of exploring the awe-inspiring Angkor Wat, so we jumped in a tuk tuk and made our way to the Luxe Guide-recommended Viroth’s. We were certainly glad we did – Viroth’s provides a lovely little open air oasis tucked away on a side street in Siem Reap, complete with decking, running water, tropical foliage and twinkling candles.

More importantly, the food was fantastic and a great introduction to Khmer cuisine, a first for all of us. We dove straight into the main courses – the Eggplants sautéed with Minced Pork, Ginger and Local Herbs

The Roast Chicken Khmer Style which was roasted with ginger, onions and Chinese basil and served with morning glory and a lemony dipping sauce which was just superb

The Amok Fish, which is Cambodia’s signature dish, which is fish cooked in coconut milk, lemon grass and local herbs, and is delicious – not too thick and coconuty, but light and fragrant

And some Sautéed Vegetables, which was a mixture of vegetables including pineapple and tomatoes cooked in an oyster sauce and local herbs, which was the perfect accompaniment to the other main dishes.

We were of course extremely full by this stage, but couldn’t leave without sampling their Bananas Flamed in Rum, which were sticky and gooey and lovely, and perfect with the coconut ice cream.

So we left Viroth’s very satisfied… and very happy to be in yet another country with such fantastic cuisine….

Viroth's - http://www.viroth-hotel.com/restaurant.php