There was a level of detail in this dish that spoke of the chef’s prior fine dining experience. With an emphasis on smoked components, the excellent accoutrements such as a captivatingly silky smoked potato foam, crunchy pork crackling and charred broccolini practically stole the limelight from the 8 hour smoked pork belly with tangy tamarind sauce, which was just a touch dry. I can see exciting times ahead for the burgeoning food scene in Phnom Penh.

Taste: 3.5/5