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 >
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’
The Common Tiger restaurant in new Phnom Penh dining precinct, Street 294 is anything but common, love stories rarely are. Read More >
Our Cambodia correspondent, Darren Gaul, reports on the latest restaurant opening in Phnom Penh, The Duck Read More >
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 >
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.
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.
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.
Darren Gall, The Wandering Palate Cambodia correspondent lunches with Julie Thai, proprietor of Phnom Penh restaurant, Le Wok – an incarnation of her Khmer-Chinese and French parentage.
Having lunch with Julie Thai, you come to understand that her restaurant’s ability to seamlessly combine the cultures and cuisines of France and Asia with a simple and understated elegance is an extension of the woman herself and her desire to share the things she loves.
Many colleagues today bemoan that we are losing our true winemaking artisans to a kind of oenological ‘industrial revolution’, where wines are made in labs, by recipe, to satisfy ‘target consumers’, ‘market profiles’ and ‘Wine Critics’ (gate-keepers as they are referred to by trade insiders). The result being that all we may end up with is a universal mouth-wash so bland and boring as to inspire epitaphs instead of poetry.
