Luxuriating with the Gods – Amansara, Angkor
Angkor bas relief pig for dinner

As we walk out of Cambodia’s Siem Reap Airport, having been whisked through customs by the Amansara staff and ushered over to their beautifully restored black 1965 Mercedes Benz limousine, there was an instant feeling that this hotel stay is going to be far from the norm, with an overwhelming sense of reassuring calm and cool that sets the mood of highly-personalized and amenable service. Read More >

Our ‘Wandering’ Sommelier, Karim Boulet, blogs on his recent trip to Thailand and Cambodia
Sommelier Karim Boulet

Sommelier Karim Boulet

Sommelier Karim Boulet, located in Melbourne, Australia two months out of the year, otherwise working and traveling around the globe the rest of the time is sharing his experiences and thoughts in a blog for the Wandering Palate audience; look out for his regular postings. Also click here for more on Karim and his interview on the ‘Sommelier’s Palate’

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The Incredible Rarity of Being Common
Timothy Bruyns

The Common Tiger restaurant in new Phnom Penh dining precinct, Street 294 is anything but common, love stories rarely are.  Read More >

The Whole Duck
The Duck restaurant on Sotheros Boulevard, Phnom Penh

Our Cambodia correspondent, Darren Gaul, reports on the latest restaurant opening in Phnom Penh, The Duck Read More >

Khmer Cuisine – One of the world’s oldest living cuisines
Khmer Cuisine

Khmer cuisine is one of the world’s oldest living cuisines and one of the most resilient on the planet.

Spices are often exquisite in quality, yet restrained and understated in their use. Regional flavours and dishes prevail: cardamom from the Cardamom Mountains, turmeric from Battambang and of course Pepper from Kampot, these are internationally renowned for their intensity and quality. Saffron is valued for medical qualities as well as flavor and aroma. Tamarind also forms the basis of many sauces and marinades. Read More >

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Sofitel Phnom Penh gets a Michelin Star – well for one evening…
Cilantro

Michelin star chef Jérôme Laurent, proprietor of Cilantro restaurant in Arles, Provence www.restaurantcilantro.com will be guest chef at the Sofitel Phnom Penh Phokeethra, Do Forni restaurant on May 17th.  Laurent was a pupil of Alain Ducasse and Roland Duran, having worked around the world he has developed his own modern, innovative style combining traditional Provencal cuisine with a Mediterranean influence. Priced at $60 per person, it has to be the best value Michelin Starred meal you will ever get, I’d be jumping on a plane and spending a long weekend at the Sofitel, no matter where you are in Southeast Asia, which is hell of a lot cheaper than travelling to Arles!

http://www.sofitel.com/gb/hotel-6526-sofitel-phnom-penh-phokeethra/index.shtml

For full details, see below…

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The Royal Visit: French wine royalty to visit Song Saa Private Island
Song Saa Island

Here’s some exciting news for food and wine lovers all over the world.

The King of the Sancerre, a French region renowned for the purity and elegance of its wines, is coming to Cambodia’s only luxury island resort to host a series of exclusive tastings and culinary events alongside Wine Master Darren Gall and Executive Chef Neil Wager. Read More >

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Wine into Water – Cambodia
Ronald Brown - Wine to Water

Our Cambodian correspondent, Darren Gall, tells a fascinating story of an Australian maverick winemaker building water wells for the poor in Cambodia and Sichuan province in China.

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For Canard – Our Cambodian Correspondent, Darren Gall, is Craving Duck
Singapore's Imperial Treasure Super Peking Duck

Our Cambodia correspondent, Darren Gall, says all this talk of the duck run has him craving for canard as he shares his personal adoration and gourmand experiences. A jar of Nonya Curry is heading for Darren and we expect his next installment will add to the global ‘Duck Run’ migration.

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For Canard – Our Wandering Palate Cambodia Correspondent on the Duck Run
Carving Peking Duck

Our Wandering Palate Cambodia correspondent, Darren Gall, says all this talk of duck has him craving for canard as he shares his personal adoration and gourmand experiences. A jar of Nonya Curry is heading for Darren and we expect his next installment will add to the global ‘Duck Run’ migration.

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