THE FEAST

Dateline:
Siem Reap Town, New Riverside Siem Reap Hotel, Tues, July 19, 2011
Deanna Shimko

The day of Pat's departure (and Sam would depart the next day), our hotel chef Kosal Nou (who completed the 1-year Cooking Course at Paul Dubrule School of Culinary Arts in Siem Reap Town) invited us to a farewell lunch. Kosal's learning at Paul Dubrule School included French, Italian, Khmer and American cuisine. He has learned well about quality of ingredients, care in the preparation and cooking, and presentation, and his ability and interest extend well beyond the listed menu, or as Kosal likes to say"..."off the menu."

First, he presented stuffed poached fish

followed by pasta with chicken in cream sauce

and topped off with dessert of mixed fruit in sauce served in a dragon fruit boat!

And Sam enjoying the fabulous dessert!