Creative young chefs embrace farm-to-table cuisine and plant-forward sustainable menus
July 18th, 2023
Two talented and creative young Chefs at Shinta Mani Hotels in Cambodia are tantalising guests’ taste buds with a symphony of Khmer flavours, Chef Chanrith Van heads the trendy and popular Kroya by Chef Chanrith at Shinta Mani Angkor and Bensley Collection Pool Villas in Siem Reap, and South African Chef Bernard Hartzenberg helms all things culinary at Shinta Mani Wild – A Bensley Collection, located in the South Cardamon National Forest. Both Chefs fully embrace the Shinta Mani Hotel Group’s policies of farm-to-table cuisine and plant-forward menus that are sustainable and eco-friendly with zero waste.
Kroya by Chef Chanrith
Shinta Mani Angkor and Bensley Collection Pool Villas Siem Reap
Kroya means “food” in Khmer language. This unique restaurant bears Chef Chanrith’s name and is inspired by local heritage both in its cuisine and design, complete with popular outdoor swing seats which add a fun element to dining and the ceiling of the restaurant on which the floor plan of the famous Bayon Temple has been intricately hand painted. The restaurant is popular with local diners and expats as well as the hotel’s guests.
Chef Chanrith has created a tantalizing modern fine dining concept, featuring contemporary interpretations of the Khmer recipes from his youth. Presented with flair and prepared with current techniques, his cuisine takes diners on a culinary exploration of his vision for the future of Khmer cuisine.
Signature and popular dishes on the menu include:
Beef Lok Lak – beef tenderloin butter-aged for 26 days, served with sous vide egg and a delicious Kampot province lime and pepper sauce.
Pouk Village Krek Soup – red ants harvested from the forest at Shinta Mani Wild. The ants make their nests in the leaves of the mango trees and add the distinctive sour note to Soup, similar to lime, tamarind, or vinegar.
Smoked Fluffy Egg with Kampot province pepper sauce, caramelised pork jus, garlic, pickles, and a laksa leaf.
Tonle Sap Lake Sanday Butter Catfish Soup – scented with lemongrass paste, sandan, watercress, and shaved banana.
Banteay Srei Village Jackfruit Curry Dip with crispy rice crackers, cucumber jade, and fresh vegetable crudités.
Shinta Mani Wild – A Bensley Collection
Uniquely located in the middle of the jungle – Chef Bernard’s best ingredients are literally available at his feet. Guests can join Chef on his daily sustainable foraging rounds and select items to include in delicious dishes back at the camp.
A large organic farm and free-range chicken run to supply eggs have been created, including specially designated vegetable and herb gardens, a cocktail and spa garden, a hydroponic section, and a plant nursery. This supports the camp’s commitment to sustainability by sourcing as much of its produce as possible from nearby farmers, only importing what they need and cannot find locally.
WILD features three rotating menus:
Khmer Tasting Menu
Guests enjoy local food in an elevated fine dining experience, combined with the opportunity to learn about the dishes in Khmer language; a fun activity while reading through the menu.
25Km Radius Menu
Chef Bernard and his team take advantage of their forest larder surroundings, pushing themselves to be creative within the “farm to table concept”. Everything on the menu is sourced within a 25km radius of the Headquarters Restaurant.
Examples of foraged or farmed items from the property on the 25 km Menu include:
Red ants –served on the side for the tentatively adventurous. Also used in a local soup
Galangal – from our farm, used for soup and in the slow-roasted pork marinade
Sour Leaf – from our farm and foraging activity, used in soups, salads, and garnishes
Betel leaf – used as a garnish
Edible Flowers – a range of varieties either foraged or from the farm
Pandan Leaf –used in dessert
Banana Blossom –used in the wild salad
Chefs Tasting Menu
Consisting of delicious gastronomy and fine dining dishes, with exquisite presentations focusing on the beauty of the product. Menu highlights include:
River Prawn Oka – Coconut broth, avocado, water lily, cocktail tomatoes, coriander oil, lemongrass, and turmeric caviar
Cured duck breast – Carrot and cardamom reduction, confit daikon, cauliflower, and apple foam, beetroot tuile, beetroot soil
Sous vide snakehead fish – Sous Vide Snakehead fish wrapped in nori seaweed served with wildflower salad, cucumber, and pandan broth
For information and reservations:
Shinta Mani Angkor and Bensley Collection Pool Villas Shinta Mani Wild – A Bensley Collection
Tel: +855 63 964 123 Tel: +855 12 223 782
Email: book@shintamani.com Email: wild@shintamani.com
Website: www.shintamani.com Website: www.shintamani.com
(images credit Shinta Mani Hotels)
