The main menu included two dishes that were 100% vegan, a ‘Green Garden Gazpacho’ with spinach, green apple, avocado, onion, cucumber, green bell pepper, apple cider vinegar and lime juice and ‘Vegan Vegetable Cake’. We didn’t try the gazpacho but the vegetable cake was superb; a sweet potato, oatmeal. sweet corn and chick pea patty served with mixed leaves, tomato salsa and drizzled with a balsamic reduction. The slightly spicy salsa and the sweet balsamic combined well with the patty which was excellently cooked and full of goodness. For dinner, the exec chef offered to create a vegan 3 course menu and having met with him upon check in, we were more than happy to trust his creativity to surprise us with a plant based dinner of his choice. Our meal commenced with a picture perfect salad that was full of vibrant colours. Beautifully plated morsels of grilled cherry tomatoes, earthy beetroot, creamy avocado, oven roasted pumpkin and a duo of citrus flavours. Along with chopped pomelo, the whole salad sat within the dreamiest of orange and Kampot vanilla dressings. Akin to a fruit soup, this delicious dressing brought the whole salad together. Wow. When chef introduced his braised tofu in sweet and sour sauce dish we smiled, as a well executed sweet and sour dish is one of our favourites. Generous cubes of perfectly braised tofu, a tricolour of diced bell peppers, cubes of mango, fresh tomato and peanuts in a slightly spicy, slightly sweet and slightly sour sauce certainly hit the spot. Extra rice was required to ensure that we didn’t leave a trace on our plate. We were impressed and very happy. Finally, a mango sorbet topped with edible gold leaf sat amongst a bowl of mixed fruits that combined to create a light and refreshing end to our vegan meal at Amber Kampot.