“It always feels great to see, touch and taste something new!”, says chef Kimsan Pol.
The main dessert of December menu is named “Num Sae Soy”, steamed glutinous rice stuffed with coconut caramel flakes, served with peanut ice cream and Banteay Srei vanilla sauce. And its magical ingredient is the vanilla that our culinary director got the chance to see the plants, learned the process of planting and looking after as well as to explored around the huge farm.
A special thank you to Mr. Christophe, the truly kind and inspiring owner of the only vanilla farm in Siem Reap, named Happy Dragon Farm, located in Banteay Srei.
