Mango thin-layered cake. Surprised by hotel staff singing happy birthday with a delicious cake to my room. I continue to be spoiled and surprised this special week.
Raspberry crumble. No better way to get over the flu than to dive into the kitchen and cook comfort fare. I’m feeling rejuvenated already
Fruit carving & ice carving at Paul Dubrule Open House this weekend. We’re proud supporters of this culinary & hospitality training school in Cambodia.
🛑for durian: tastes like heaven, but smells like hell. Travelling home by road, and the trucks near Chanthaburi are laden with fresh rambutan & longan.
Buddha hands. This fruit is almost exclusively for an altar offering, although I fair few Western chefs trying to use its zest.
A friend gifted me these very fresh fruits from her farm. So gorgeous
A very colourful (and healthy) breakfast fruit bowl. The purple stuff is dragon fruit
Cooking class prep Bric-à-Brac. Exclusive to our B&B clients preparing recipes from “The Burma Cookbook“. There are several Khmer owner cooking schools in Battambang, so we deliberately avoid teaching Cambodian recipes so as not to unfairly compete with local budding entrepreneurs.
Pomelo salad with chilli, fried shallot & crisp pork belly, mint, fish sauce, lime & palm sugar.
Philippine style pork belly and potato wedges the just-opened Riversoul hotel, Siem Reap.