The Vegan Food
Upon check in, we met with Executive Chef Pisith and Sous Chef Kimsan who were both more than happy to create vegan food for us during our stay. There is nothing better than meeting the chefs and being left feeling very confident that you will be well looked after! Due to the reduced occupancy during COVID, breakfast is currently served a la carte in The Glasshouse Deli; during normal times guests would enjoy an extensive buffet and a la carte options in The Dining Room. Freshly squeezed juices and tropical fruit, with decaffeinated soya cappucinos was how our breakfast commenced. The menu featured a Cambodian breakfast dish called ‘Kuyteav Teok’ which is a clear noodle soup with rice noodles, bean sprouts, saw leaf and spring onions. This could be prepared vegan upon request, but chef suggested a duo of ‘off menu’ options. One is an absolute favourite of ours called ‘Nom Banh Chok’, a rich and flavoursome gravy with rice noodles, crunchy vegetables and edible flowers. We have seen this all of the time on our Cambodian travels, but traditionally it is not vegan. It was a real treat to have this prepared for us and we truly loved it; full of flavour and absolutely delicious. Followed by a perfectly dressed salad with roasted pumpkin, seeds and avocado we were able to enjoy a healthy and fresh plant based start to our day.