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After visiting the morning wet market, I had a great understanding of this dish. Every single ingredient is able to purchase from its nearest local market. Instead of their regular Cambodia style curry, chef presented a more delicate version. Heavy in aroma but refreshing in taste. .
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During a fine dinning experience, I loved the idea that one of the dishes was able to allow the diner to engage in the process of its making. While mixing in the pounded java fruit, the curry changed into an "Assam" like dish. The best part was that the curry didn't affected the sweetness of the langoustine.