Succulent slices of organic Takeo pork with tangy green papaya in a fresh banana blossom salad.

Malis river lobster cooked in a lemon flavoured soup mixed with finely chopped red chillis, lemongrass, herbs and straw mushrooms

Extra time and passion goes into this traditional recipe that brings out the best in your meat using red chillis, lemongrass, galangal and kaffir lime

Smoked fish soup with baby corn and fresh herbs is an appetizing and fulfilling Cambodian broth

Fresh bamboo shoots harvested at the beginning of the rainy season are blanched and combined with whole pork knuckle in a dark soya sauce. Cooked for two hours the result is a deliciously rich caramelized dish

This traditional dish is made with goby fish fillets marinated in a lemongrass curry paste and steamed in a banana leaf basket.

Made from preserved fermented fish, ‘prahok’ is at the heart of many Cambodian dishes. Combined with minced pork, kroeung and coconut milk, served with fresh mixed vegetables and rice crackers.

Rich and delicious, this recipe uses a special blend of kroeung cooked very slowly with coconut cream until it tasty and tender, served with rice

Free-range Angkor style chicken marinated in palm sugar, chili, garlic and homemade seasoning, then roasted and served with a choice of sauces: prahok and garlic, green peppercorn or black. pepper and lime juice

Jasmine flower infused mousse with hints of Cambodian honey and ginger, circled with fresh seasonal fruits and served with a crunchy rice ‘Kamao Thort’ and coconut ice cream.