Dad will be thrilled that my culinary repertoire now includes a range of the Sugar Palm’s specialties including their to die for Fish Amok.
The Sugar Palm is my favourite restaurant in Siem Reap with consistently good food. Kethana Dunnet is a self titled ‘true blue Cambodian chef and guru of traditional Khmer cuisine”. She grew up in various provinces in Cambodia before moving to New Zealand before war broke out in the 1970’s. Settling in New Zealand, she met and married Bruce. Meanwhile, Kethana lost her entire family, without a trace. Victims of the Khmer Rouge.
Kethana and Bruce returned to Phnom Penh in 2002 and in October 2003, opened the first Sugar Palm Restaurant. Three years ago they opened the second restaurant in Siem Reap. It’s an absolute must for anyone visiting either city.
So, with Julia and Chuck from California, I followed Kethana’s delightfully relaxed tutorage and collectively we produced this banquet.
Fish Amok back is the new stir fry!
No comments:
Post a Comment