BURGUNDY, Potato, red wine jus
.
TATAKI, 200 days dry aged sankaku
.
MISUJI, Whipped salmon roe, Lorenzo olive oil
.
TONGUE, Dry aged tongue, brocollini
.
300 DAYS AGED RIB, Onion & apple, cauliflower
.
ASPARAGUS, Hollandaise, Tochigi A5 sirloin
.
OLFACTIF, Miyazaki 80 days dry aged
.
TENDERLOIN, 90 days dry aged Yonezawa
.
Cambodia might not be the first country that springs to mind when thinking of fine dining, but the food scene there has certainly progressed over the years. @shato.51 is certainly worth visiting if you find yourself in Phnom Penh. We enjoyed a 28 course tasting menu at this fantastic counter where expat chef Dennis cooks with passion and flare. He even makes his own cheeses. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Asia’s 50 Best -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards
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