Kitchen
Three meals a day, made the way Yeay made them.
Nothing arrives on a foam, nothing leaves on a square plate. The kitchen runs on heat, patience, and what came in from the market before sunrise.
First light
Breakfast in the café
Strong coffee, rice porridge with the things you like beside it, fruit cut while you watch. Sit by the courtyard door and let the day arrive at its own pace.
- Bobor with ginger & lime
- Banana pancakes, palm sugar
- Iced Khmer coffee
Midday
Lunch at the long table
One big bowl, one small plate, one cold soup — whatever the market gave us this morning. Sit anywhere; pass it down.
- Samlor machu kreung
- Stir-fried morning glory
- Green mango salad
After dark
Slow dinner
Three courses, candlelit, served when you are ready. Yeay's hand in every pot.
- Fish amok in banana leaf
- Beef loc lac, peppercorn
- Pumpkin custard
Between meals
The bar
A short list, mostly things you can drink barefoot. Local rum, fresh limes, a little ice.
- Kaffir lime gimlet
- Tamarind sour
- Cold Angkor pilsner
End of week
Sunday family-style
A long Sunday lunch around one shared table — six dishes, one rice pot, neighbours invited. Stay through the afternoon.
- Whole grilled fish
- Khmer red curry
- Sticky rice & mango