Our organic farm located just 3km northeastern side of the restaurant that technically supported by Agrisud International Organisation which is specialist on the agriculture development. The farm specialises in heirloom varietals of seasonal fruits and vegetable such as tomatoes, cucumber, squash, spring bean, eggplant, local lettuce etc. Fresh and flavourful ingredients lovingly cultivated without the use of hormones, synthetic fertilisers, or pesticides to ensure daily supply to our kitchen,
We also provide cooking class to those who wish to explore and learn about our cuisine and culture, while visiting the temple of Angkor Wat.
Learn cooking Cambodian cuisine and culture with our enthusiasm talented local chef team at our organic farm, enjoy picking your own fresh ingredient from our soil ground on your Angkor Wat journey.

COOKING CLASS MENU

STANDARD MENU

STARTER
Char-grilled Aubergine with minced chicken and preserved soya bean

 MAIN COURSE
Amok fish fillet with Gnor leaf in lemongrass and coconut paste
OR Cambodian yellow chicken curry with sweet potatoes

DESSERT
Banana Sago in coconut milk

 

DELUXE MENU

STARTER
Prawn mousse on lemongrass skewer, served with chili-plum sauce

 SOUP
River fish ball soup with bitter melon and mushroom

MAIN COURSE
Wok-fried beef Lok Lak with Kampot pepper, shiny watercress and steamed rice

DESSERT
Banana Sago in coconut milk

 

V.I.P. MENU
Four courses cooking class menu create by Chef Sothea SENG base on the organic products grown at the farm

PROGRAM:
– Transportation from Mahob Khmer restaurant to our farm.

MORNING SESSION            9:30am – 1:00pm

AFTERNOON SESSION       2:30pm – 5:00pm


Visiting vegetable farm with our chef introduction.
– Pick you own vegetable and learn preparation and cooking.
– Fully hand on and interactive.
– Each person has their own cooking station.
– Enjoying eating your own Cambodian cuisine.

 

INCLUEDED:

– Cold towel.
– One soft drink or mineral water.
– A box of spices.
– Certificate.
– Recipes book.
– Apron and chef hat uring cooking

BOOKING REQUIREMENT

12 hours in advance
Minimum 2pax – 30pax