Malis is a high end style restaurant, with a beautiful setting..Malis owner, Luu Meng, was also named Asias top chef in 2014.
Shellfish in tamarind sauce. It was ok.
A different variety of coconut was used compared to what you normally get around Cambodia.Typically they are green, and larger. Quite refreshing, and plenty to drink.
King crab. Very well cooked, plenty of meat. Most of the flavour/sauce was hidden down the bottom though, and I wish it had been evenly dispersed around the crustacean. Otherwise a good dish.
Jasmine flower infused mousse with hints of Cambodian honey and ginger, circled with fresh seasonal fruits.
I had high expectations of a restaurant like Malis after reading all the reviews. The ambiance, decor, setting, and attention to menu detail – could not be faulted. The food was also great. The service was good. However, as with fine dining establishments, it had a certain air of snobbishness/pretentiousness about it. Although the service was good, it was a little robotic, as is the same case with the food unfortunately. Sure, it was cooked well, but it lacked character and flavour. I had high expectations, and wanted to write a good review, but Malis fell short, just.
Tagged: asian, cambodia cuisine, cambodia food, cambodian fine dinigng, cambodian fine dining, cambodian food, cuisine cambodia, food of khmerpeople, khmer cuisine, khmer food, malis, phnom pneh food, phnomh penh seafood, south asia, south east asia, south east asian, tradtional khmer