Shinta Mani Siem Reap

I couldn't resist stealing a piece of my colleague's choice of main course, the Grilled Australian Beef Tenderloin (done medium rare) with Sautéed Potato and Trio Sauces. I found it to be really tender and juicy. Of the three sauces, the pepper one stood out the most for me. The stylish plating too, was definitely a plus.

At the dinner hosted by the GM of Shinta Mani (only the hippest boutique hotel in Siem Reap right now), we were given a choice of the salmon or steak as our main course. I chose the sesame-coated salmon with orange and coconut sauce, and was totally blown away by it. Beautifully cooked, the salmon was fresh and extremely moist - proof of the young local chef's mad skills - and when paired with the sweetish sauce, it was enhanced further with a fruity lift.