Joannès Rivière and his wife Carole Salmon at their restaurant, Cuisine Wat Damnak in Siem Reap, Cambodia
November 18, 2011
The Financial Times, UK
By Nicholas Lander
A vase of unopened lotus flowers reflects Cuisine Wat Damnak’s understated elegance Joannès Rivière and his wife Carole Salmon at their restaurant, Cuisine Wat Damnak in Siem Reap, Cambodia
Petite, charming and memorably named, Vandy Van is in charge of a cookery school with a better location than most. Attached to the Amansara hotel at Siem Reap, close to the extraordinary temples of Angkor, she runs a kitchen in an old wooden Khmer village house cooled by the wind coming off the nearby lake. And it was here that I learnt how to cook Cambodian food.
Even with the breeze, the heat was exacerbated by the traditional charcoal we were cooking over as I chopped garlic, turmeric, galangal, chillis and kaffir lime leaves finely enough to meet Van’s approval. Soft and refreshing spring rolls; chicken curry with potato and pumpkin; a salad of banana blossom, chicken and roasted peanuts; and stir-fried water spinach with garlic were the fruits of our joint labours.
November 18, 2011
The Financial Times, UK
By Nicholas Lander
A vase of unopened lotus flowers reflects Cuisine Wat Damnak’s understated elegance Joannès Rivière and his wife Carole Salmon at their restaurant, Cuisine Wat Damnak in Siem Reap, Cambodia
Petite, charming and memorably named, Vandy Van is in charge of a cookery school with a better location than most. Attached to the Amansara hotel at Siem Reap, close to the extraordinary temples of Angkor, she runs a kitchen in an old wooden Khmer village house cooled by the wind coming off the nearby lake. And it was here that I learnt how to cook Cambodian food.
Even with the breeze, the heat was exacerbated by the traditional charcoal we were cooking over as I chopped garlic, turmeric, galangal, chillis and kaffir lime leaves finely enough to meet Van’s approval. Soft and refreshing spring rolls; chicken curry with potato and pumpkin; a salad of banana blossom, chicken and roasted peanuts; and stir-fried water spinach with garlic were the fruits of our joint labours.
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