Ending our day with a specially created vegan meal from Chef Kim that started with the ubiquitous banh xeo; rice flour and turmeric pancakes which are found all over Cambodia. These were veganised to perfection and prepared us for what was to follow. A banana blossom salad packed with pumpkin seeds, cherry tomatoes, cucumber, tofu, mixed herbs, black peppercorns, green and red bell pepper, chilli and ground peanuts with a sour, sweet and spicy dressing. Big flavours with every forkful providing a unique flavour, texture and experience. Followed by the most incredible eggplant fillet that had been steamed then grilled, with a delightful stuffed Chinese cabbage parcel on a bed of creamed corn with green vegetables and tamarind sauce. Wow. Finally, nom ga chai but not as we know it. A medley of beans, diced tofu and straw mushrooms in a flavoursome broth, sprinkled with fresh peppercorns and chilli. The stuffed rice flour dumplings sat atop with asparagus, wilted greens and sautéed chives laid accross. It’s a bowl that doesn’t have to work hard to look appetising. But the taste? Outstanding. The beans were perfectly al dente, they popped when you ate them, those peppercorns were like little explosions of heat and flavour, the asparagus was sweet and juicy, the greens iron rich and nutritious. Everything about these four plant based dishes from chef Kim, reminds us why we fell in love with Cambodia and Khmer cuisine, an exquisite vegan meal in an extraordinary location.