Khmer Touch Cuisine Review

Weibo: Blooming Summer Mosuri Official Account: Love Letters from Two Places / A chef who is not the king’s chef is not a good boss/ The owner and chef of this restaurant used to be the chef of the former king of Cambodia. She is also the only female chef in history to be received by the king. Forgive me for my late realization. Later I found out that the female chef who kept coming to my table and smiling during the meal was the owner. I have to give myself a big slap here... The environment here is not very high-end. Maybe you need to make a reservation at night during the peak season, but I was still the only customer when I arrived that night. When ordering, a foreigner came. The two shook hands and greeted respectfully. The man also said to the other party: I have seen you on the radio... /Win No. 1 with a fresh spring roll/ "It’s a pity that I met you too late, but fortunately I met you at the end" In the list of 15 restaurants in Siem Reap, this is my last formal meal. I can’t remember how many spring rolls I have eaten before roll, when this plate of fresh spring rolls was served, it touched my expectations. It was not stuffed with a lot of cucumber and carrot shreds like some spring rolls, nor was it cut in half and stood up like some spring rolls. It had a flower stem inserted more coquettishly than some spring rolls, and it had a more fragrant smell than some spring rolls. When my fingertips touched it, I felt that this spring roll wrapper had the soft feel of fresh homemade products. It was extremely thin and transparent, softer than the wrapper of Guangdong dim sum shrimp dumplings, which was incomparable to the mass production of machines outside. The fillings included vegetables such as lettuce and bean sprouts, pork and shrimp meat. The minced pork had a charming aroma, and the more you chewed, the more fragrant it was. In Siem Reap, it is a technical job to distinguish meat from taste and taste alone. Most restaurants give you the feeling that you can't tell the difference between pork, beef, chicken and duck. By the way, the shrimp is prawn, not shrimp, so freshwater shrimp is used. Ah, the sauce beside it is also a hero. The special fish sauce is sweet and sour, the peanuts are fried very well, and the large amount is not stingy. This spring roll alone is very touching. Chicken satay, chicken breast, the meat is a bit dry now. I admit that I have never appreciated the beauty of chicken breast. Fortunately, the peanut sauce saved my low taste. The grilled vegetable skewers are not burnt at all, and the moisture is well locked. Each staple food is served with a bowl of white rice, but I refused it because I didn’t want to waste it. By the way, this ice cream is the only one in Siem Reap’s big restaurant that does not contain ice chips. If you come here for the first meal when you first arrive in Siem Reap, this is the best start of the journey; If you are about to leave, come here for the last meal, this is also the best end of the journey.