Our Executive Chef, Mr. Jay Scaife and our Strand Sous Chef, Mr. Vibol collaborated together and created a Chef’s feature menu The Strand restaurant.
The result is an exceptional culinary journey of world class dishes. Inspired by the region and local produce in season with many ingredients from our own organic gardens this three course dinner is a sensation not to be missed.
First Taste highlights include an exquisite and refined dish called Local “Cro Moi’ – Cro Moi fillet with lemongrass peanut chili sauce, long leaf cilantro, cabbage, local lettuce, lime aioli, sea salt. Cro Moi is a small delicate local fish and for this dish is prepared ceviche style. Another highlight is a new take on a classic with Grilled Squid “Bolognese”- Khmer inspired “Bolognese “stuffed squid, squid “fettuccini”. Garlic chips, shaved grana padano. Using the squid to make the fettuccini makes this dish completely gluten free and totally amazing.
Executive Chef, Jay Scaife said “The Strength of any Chef is the power of the team behind the chef, this was a great way to not only showcase the bounty we have here in Kep, but to showcase the talent as well and for me to really learn about true creative Khmer food.”
Main Taste highlights include ‘Duck Curry”– slow roasted duck breast, garden eggplant duck leg curry, fried garlic, cilantro sour cream, lentil du puy. The beautiful thing about this dish is it is made with so much of the produce grown in our very own organic green gardens, including eggplants and corn. Knai Bang Chatt’s General Manager said “such a clever and throughout dish, I love how the duck has been used in two very different ways but in the one dish”.
The “Pumpkin Patch” – harissa roasted pumpkin wedges ,sikil pak, pumpkin gnocchi, roasted pepper charred tomato sauce, chipotle oil, toasted pumpkin seed is vegetarian journey like no other and another very clever and unique dish using organic pumpkins grown in our very own pumpkin patch.
“It is great when two people think about the one same thing, this is exciting and we shared our ideas, I learned a lot and now we have a great menu” said Mr. Vibol, Sous Chef of The Strand Restaurant.
This culinary odyssey finishes with a Sweet Taste and the “ Sweet taste of Cambodia” is an adventure of coconut tapioca, pumpkin Kelly, rice flour jelly & local rice cake or you may wish to take the “Khmer pandan leaf crepe with grated coconut roll” for the perfect end to a perfect dinner.
This stunning three course menu is only available for a limited time and the last serve will be on Saturday 19th May. Cost is 25++ USD per person and bookings are essential. For a copy of the full menu or to make a dinner reservation please contact Anna at firstname.lastname@example.org