Again, for dinner there were a number of Cambodian dishes that could have been adapted for vegans as well as pasta dishes and salads.
But one of the strong points of this exclusive resort is that they are able to treat guests as individuals and create a truly bespoke experience for them. In our case this involved sourcing some of the best vegan products from experts in town and creating a picnic style banquet for us for dinner. We ate bagels from Bang Bang Bakery, topped with probiotic cashew cheese from Vibe Cafe, raw zuchini noodles with a creamy spicy dressing and soft peanuts, a delicious heatry salad full of beetroot, mango and cashews. We nibbled on pickles, saurkraut, kimchi, tofu, tempeh and seaweed. We slathered a creamy, tangy cashew sour cream and a miso dressing on everything.
For a sweet and local end to our meal we dipped green banana grown from the neighbour’s tree in organic palm sugar, then we walked back to our tent under a sky full of stars.