Sweaty, stuffy, dust covered and after gulping gallons of water while touring Angkor Wat, hungry as wolves we arrived at this non air-conditioned Khmer restaurant along the road side. Food definitely we all looked forward to, but washing our hands, legs and dusting off the dust from our clothes had to be the other priority as well. Thereafter, seated at the long wooden table, we were served the quite big portions of Khmer dishes, including the vegetarians ones.
Fried Cambodian spring rolls - various types of thinly sliced vegetables encased inside the crispy rolls, accompanied with a creamy spicy dip.
Stir fried mixed vegetables in a light soy flavoured sauce.
Stir fried Chinese cabbage in a mild spicy soy based sauce.
Salad - fresh greens with local herbs, tossed with lime juice, sugar and salt, and sprinkled with peanuts.
Mixed vegetables fried up with meat and soaked up with gravy.
Thick creamy pumpkin soup.
Khmer vegetable curry - an assortment of soft and tender veggies swimming in a fiery coconut milk curry.
And the coconut milk chicken curry with chillies, onion and vegetables steamed in coconut shell, these dishes eaten with rice were flavourful and unanimously we agreed that the pumpkin soup, vegetable curry and the other curry in coconut shell were the winners. The veg dishes basically tasted so close to how Chinese stir fried dishes are cooked over high heat. Just simple flavours, couldn't be faulted but to say true typical Khmer food uncertain I am, we were told that that's how Cambodians prepared their vegetables (Quan Ngon 138 Vietnamese Restaurant and Vietnam House Restaurant.
What I loved the most was the pumpkin custard - lovely combination of pumpkin's natural sweetness, palm sugar and coconut milk custard. Truly a nice dessert.
Custard apples were the perfect fit for those who couldn't take the overly sweet pumpkin custard, wee rested for while and then continued walking for more of Angkor Wat.