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Now that butter has been cleared of its "bad-for-you" reputation, there's no better reason to stuff your face with croissants. The more buttery, the better. There are quite a number of places in Singapore that produce above average to good croissants (my vote goes to Artisan Boulangerie & Co.) but trust me, there is something to be said about the croissants I have had in Cambodia. I'm sure it has much to do with the strong French influence in the country's history. Each and every time I've had a croissant in my travels here, it has been fantastic. So rich yet light, they seem to have been pulled into existence from buttery air. These fine flaky croissants are perfect on their own but I also find them equally enjoyable with a dab of marmalade, strawberry jam or Cambodian Pure Honey. Not surprisingly, I'm craving them again as I write this.
My preferred choice from the "live" noodle cooking station at the daily breakfast buffet of the hotel was a short, broad and slightly thick rice noodle. This local noodle was pretty uneven in size and form (some were curled up even), but bore some resemblance to "mee hoon kway" done very al dente. I think what attracted me to it most was the chewiness. That, and the fact that I could ask for plenty of chives (love this veg!), sweet cabbage and pork liver to be cooked with it. A squeeze of lime and chilli padi in fish sauce was all that I needed to keep me smiling as I tucked in.
Beneath that translucent cloud of lightest spun sugar and mint leaves lay the molten chocolate cake. The rich dark chocolate cake's equally-chocolatey lava flowed out the moment I made a cut. Offsetting the sweetness was the refreshing coconut ice-cream that's made in-house. Its frozen state made quite an impression on me because I've come across far too many places serving ice-cream that's practically liquid. Even the biscuit curled around it was divine. Best part? This dessert cost only US$5.50 (before taxes).
Whenever I travel, I realise how expensive dining in Singapore is in comparison. This appetiser was only US$6.80 before taxes, and its presentation and quality was on par with quite a number of fine dining restaurants back home even though I had it at an all-day dining place in my Siem Reap hotel. Granted the duck could have been a shade more tender but I have no complaints about the caramelised apples and the salad leaves with herb vinigrette dressing.
