The Vegan Food
Updated December 2022
Since our stay, Shinta Mani Angkor have introduced a new ‘plant-forward’ food philosophy which sees vegetables and whole foods used extensively. This means a brand new vegan breakfast menu is available, and also an incredible ‘plant-forward’ tasting menu at Kroya by Chef Chanrith. The talented and passionate Chanrith has returned to Shinta Mani and is the executive chef for both Shinta Mani Angkor and Bensley Collection Pool Villas. Check out our recent vegan friendly luxury review of Bensley Collection Pool Villas featuring more details about this exciting new dining concept.
During our stay in January 2021, breakfast at Shinta Mani Angkor presented refined versions of Khmer classics, the flavours you find in the bustling markets of Cambodia, the fresh produce, the colours, smells and beautiful exotic ingredients. The vegan breakfast menu (available upon request) has enough options to keep any guest happy for days. There were healthy light dishes like broccoli, spinach and and soft tofu with a classic sweet and sour sauce, full of the right amount of sweetness from tiny cubes of fresh pineapple and sourness from fresh tomato. There were also irresistible choices like a vegan version of one of Cambodia’s most beloved breakfast dishes ‘nom banh chok.’ Handmade rice noodles, always sourced from small artisanal operations in the countryside villages outside of Siem Reap, swimming in a kroueng laced, creamy coconut broth. Topped with edible water hyacinth flowers, raw vegetables (beans, water lily stems, cucumber, beansprouts) and fresh khmer herbs like Asian coriander, it’s a bowl of deliciousness that is not to be missed. There were chive cakes or ‘nom ga chai’ as they are called in Cambodia. Usually seen on street carts on the dusty roadside, where they sizzle on huge oversized hot plates in an inch of hot oil, the Shinta Mani Angkor version was beautiful, delicate and delicious. It was also 100% vegan, something that sadly cannot be guaranteed in the regular version as the use of fish sauce is standard. Crispy and satisfyingly chewy on the outside, then the soft and melt in the mouth rice based dumpling before the final succulent green chives and beansprouts in the middle. All drenched in a palm sugar and lemon sauce. There are few pleasures that match up to a perfectly cooked chive cake like this.