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“Malis Is a High End Cambodian Restaurant Which Boosts a Living Cambodian Cuisine”

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“Malis Is a High End Cambodian Restaurant Which Boosts a Living Cambodian Cuisine” “Malis is a high end Cambodian restaurant which boosts a Living Cambodian Cuisine” DISCOVERY SET MENU 4 2 6 SET MENU $30 5 1 មឹកទ䮚ង់គទរឿង, 讶ម៉ុកទ្殸, 習澶ប掶ន់ទ䮚ង់គទរឿង 3 CAMBODIAN TASTING PLATE A trio of stuffed Kampot Squid, traditional Fish Amok and crispy Golden Chicken Wing combine to create a local tasting plate 2 ម៉ុកម殸 | MAK MEE Traditional dish of crispy fried noodles topped with stir-fried prawns, squid and fresh herbs served with our special Malis chilli sauce 3 សម្លប្�ើរϒ㾶ម | SAMLOR PROHAL CRAB Extra-large succulent Kep crab steamed with lemon leaves and lemongrass, then roasted to perfection with a Koh Kong sweet chilli sauce 4 習ច់ទកក㾶កកវ | TAKEO SAUSAGE Unique spices and fine coconut shavings inject flavor into our hand-made pork sausages served with a sweet chilli sauce 5 厶យសម澶ល� | CAMBODIAN JASMINE RICE Cambodia’s award winning rice, steamed to perfection 6 បកង诂មម澶ល�ពលគសស | MALIS MOUSSE Our favourite dessert - jasmine flower infused mousse with hints of Cambodian honey and ginger, circled with fresh seasonal fruits 1 All prices are stated in US Dollars subject to 10% government tax APPETIZERS A1| 習ច់ទកក㾶កកវ | 9 TAKEO SAUSAGES Home-made pork sausages flavoured with Malis spices and fine coconut shavings, served with a sweet chilli sauce A2| 習ច់讶ំងចᏒζក់ | 11 A2 CAMBODIAN SKEWERS Bite-sized pieces of tender beef, chicken and pork, marinated in a blend of Kroeung, young peppercorns, chilli and brown sauce grilled to order, complemented with mixed pickles A3| ខ䮙ងផ្លិ᮶គទមចខ្殸 | 10 SCALLOPS WITH GREEN PEPPERCORNS Fresh pan-fried Sihanoukville scallops flavour-enhanced with Kampot green peppercorns picked straight from the vine and freshly crushed garlic A4| ϒ㾶មសកបំពង | 11 DEED FRIED SOFT SHELL CRAB Sourced daily from Kep’s famous crab market our soft shell crab is deep fried for extra crunch and served with a delicious black peppercorn and lime sauce A3 A1 A4 KROEUNG Kroeung is a traditional blend of herbs and spices ground together to form a curry paste used in soups, marinades and stuffings. For the Malis Kroeung, our chefs grind numerous fresh ingredients including lemongrass, chilli, turmeric, All prices are stated in US Dollars subject to 10% government tax 5 garlic, shallots and ginger to create a robust base for many of our recipes. 6 SALADS SA1| ម៉ុកម殸 | 9 ROYAL MAK MEE Crispy fried noodles topped with pan-fried sliced pork, marinated in Kroeng and fragrant lemongrass, and slowly SA2 SA3 cooked in coconut milk SA1 SA2| ➶ំបងងζ 䮚ឹកអំពល 䮚ុំ | 25 ROASTED BANG KANG MARINATED WITH TAMARIND JUICE Malis roasted river lobster marinated with palm sugar, turmeric and tamarind juice served with mixed green leaves SA3| 忒澶 習ច់គោ | 11 PLEAR SACH KO Tender thinly sliced beef marinated in a blend of Prahok, lemongrass, green peppercorns with a touch of lime juice. Cambodian carpaccio! SA4| ➶ំ習ច់ទ្殼កទ្យ៉ូងគចក | 7 PORK AND BANANA BLOSSOM Banana blossom salad topped with succulent slices of Takeo pork farmed in the province and tangy green papaya SA5| ➶ំ習玶យខ្殸ទ្殸គ្ើរ诂 | 8 GREEN MANGO AND SMOKED FISH A savory green mango salad tossed with local smoked and dried fish to deliver a mouth-watering combination of flavours SA4 SA5 PLEAR Plear is the Cambodian name given to a traditional salad made from marinating fish or beef in lime and Prahok to create a Umami taste SIGNATURE DISH that is salty, sweet, spicy and sour. Citrus flavours are also prominent through the use of kaffir lime, chilli, lime juice, lemon, lemongrass and fresh herbs to give a crisp finish. All prices are stated in US Dollars subject to 10% government tax 7 8 SOUPS S1| សម្លំ家ំងទ្殸គ្ើរ诂 | 8 BAMBOO SHOOTS AND SMOKED FISH A smoky and refreshing vegetable soup made from an age-old Cambodian recipe in which finely sliced bamboo shoots are cooked with baby corn and vegetable broth, with smoked river fish and sa-om to taste S2 S2 | សម្លប្�ើរស្លឹកទមំᾶមួយ埒ζរ គ្寅 | 8 MORINGA SOUP A nutritional Moringa leaf and pumpkin flower consommé famous for its medicinal properties S3| សម្លប្�ើរទ្殸គ្ើរ诂 | 8 SAMLOR PROHAL SMOKED FISH First of the season smoked fish, filleted and cooked in a fish broth with Cambodian zucchini and young chilli leaves S4 | គ習Ꮔ រទ្ក់បងងζ | 25 BANG KANG SOUR SOUP WITH LEMONGRASS Malis river lobster cooked in a lemon flavoured soup mixed with S3 S4 S5 finely chopped red chillis, lemongrass, herbs and straw mushrooms S5 | សម澶កកូរ習ច់ទ្殼ក | 8 SAMLOR KORKO WITH PORK AND PUMPKIN A traditional rich pork and pumpkin stew infused with green spices and enhanced with bitter ground leaves and finely pounded brown rice S6| សម澶ម្រគ殼 ទរឿង習ច់គោ | 8 M’CHOU KROEUNG BEEF RIBS Selected beef ribs slowly cooked in their own broth seasoned with a fresh curry paste and T’nang leaves resulting in a tender and hearty soup S7| 11 S6 S7 S8 S1 សម澶ម្រព殼 ទព (習ច់គោ, ទ្殸 ឬ掶ន់) | M’CHOU PREY (BEEF, FISH, OR CHICKEN) Extra time and passion goes into this traditional recipe to bring out the flavours of your chosen meat with red chillli spices, lemongrass, galangal and kaffir lime SAMLOR KORKO S8| សម澶ម្រ殼 ទ្殸គ្ើរ诂 | 8 Samlor Korko is a very popular dish in Cambodian cuisine. ‘Samlor’ in Khmer means soup and ‘korko’ means to stir or mix. It has a long history in which it was M’CHOU SMOKED FISH originally a royal dish but once revealed outside the palace, became a favorite Smoked fish soup with baby corn and fresh herbs is an appetizing SIGNATURE DISH within most Khmer households. This dish uses both Kroeung and Prahok with many All prices are stated in US Dollars subject to 10% government tax and fulfilling Cambodian broth 9 vegetables and is cooked slowly to ensure maximum flavor. 10 RICE R1| 厶យ᮶កំព្ | 14 R1 KAMPOT CRAB FRIED RICE Kaffir-flavored rice cooked in fresh crab juice, wok fried to bring out its colour, with Kampot crab meat R2| 厶យ᮶បងងζ | 25 BANG KANG MALIS FRIED RICE Bang Kang river lobster lightly fried in dried chilli and lemongrass, served with jasmine rice and a chilled papaya pickle R3| 厶យϒរីចំ�ុយស្លឹកឈូក | 10 CHICKEN OR BEEF CURRY STEAMED IN LOTUS LEAF Chicken or beef red curry rice wrapped in a lotus leaf which is then steamed to bring out bursts of flavour R4| 厶យស | 0.5 STEAMED JASMINE RICE Cambodia’s award winning rice, steamed to perfection R2 R3 MALIS Malis is the Cambodian name for the white jasmine flower. This fragrant flower, like the lotus, is very important in Buddhist culture and is used for prayer in temples and shrines throughout the country. As well as its holy properties, its strong fragrance had made it popular in Khmer cooking, especially for desserts. Jasmine rice or ‘Malis’ rice gets its name due to All prices are stated in US Dollars subject to 10% government tax 11 its natural aromatic flavour. 12 VEGETABLES V1| ᮶កូន޶្់㮶គទបងខ䮙ង | 5 WOK-FRIED BABY KAILAN Wok-fried tender baby kailan seasoned with oyster sauce and fresh garlic V1 V2 | ᮶ទ្កួនគទបងខ䮙ង | 5 WOK-FRIED MORNING GLORY Tasty wok-fried morning glory with oyster sauce, garlic and chilli V3 | ᮶ទ្ប់ | 5 WOK-FRIED EGGPLANTS Roasted aubergine wok-fried with fresh garlic and a shallot​​​​​ vinegar sauce V4 | ᮶នគោង | 5 WOK-FRIED ZUCCHINI Wok-fried Cambodian zucchini with fresh garlic V2 V3 V4 KAMPOT PEPPER Kampot Pepper is famous in culinary circles around the world due to its strong yet delicate aroma. Its unique flavor is due to a combination of rich soil and special climatic conditions found only in the province of Kampot. This sought after Cambodian spice is available in red, white or black and ranges in intensity All prices are stated in US Dollars subject to 10% government tax from spicy to sweet. 13 14 STEAM & STEW ST1| 讶ម៉ុកក厶លទ្殸 | 8 FISH HEAD AMOK In this dish we use the whole goby fish head marinated in a lemongrass curry paste and steamed in a banana leaf basket ST3 ST2| 讶ម៉ុកទ្殸 | 8 FISH AMOK This traditional dish is made with goby fish fillets marinated in a lemongrass curry paste and steamed in a banana leaf basket ST3| ទ្殸ចំ�ុយម殸សួរ | 9 STEAMED SAND GOBY FISH WITH GLASS NOODLE A sweet and tender river fish topped with glass noodles, mushrooms and spring onion ST4| ខ䮚ំ家ំងគ្ើងទ្殼ក | 20 KHOR PORK KNUCKLE WITH BAMBOO SHOOTS Fresh bamboo shoots harvested at the beginning of the rainy season are blanched and combined with whole pork knuckle in a dark soya sauce. Cooked for two hours the result is a delicious rich caramalised dish ST2 ST4 AMOK Amok is probably Cambodia’s best-known dish. Usually made with river fish, this delicious curry was inspired by Indian culture more than 2000 ST1 years ago and is now a national culinary tradition. Steamed in banana leaves, the fish is sweetened with coconut and seasoned with Kroeung All prices are stated in US Dollars subject to 10% government tax 15 spices. Amok is normally served with rice. 16 CAMBODIAN CURRY & PRAHOK C1| ϒ㾶មថ䮘᮶ϒរី | 22 KAMPOT ROCK CRAB RED CURRY Hand-picked Kampot crab cooked in a natural fully-flavoured crab broth with red chilies, red curry spices and coconut milk, served with rice C2 C2| ទប�ុកខ្ល� | 9 PRAHOK KTIS Preserved fermented fish ‘Prahok’ is at the heart of many Cambodian dishes. Combined with minced pork, Kroeung and coconut milk we bring you Prahok Ktis, served with fresh C1 mixed vegetables and rice crackers C3| 習រ➶ ម៉ ន់習ច់គោ | 9 SARAMAN BEEF Rich and delicious, this recipe uses a special blend of Kroeung cooked very slowly with coconut cream until it tasty and tender, served with rice C4| ϒរីឆ្អង្ំន殸ទ្殼ក | 9 PORK RIBS CURRY Tasty pork ribs cooked with red Kroeung, taro, eggplant and red chili in a creamy coconut milk curry sauce, served with steamed jasmine rice C5| ទប�ុកកប់ | 8 FISH PRAHOK In this dish our chefs use ‘Prahok’ to marinate a fresh Tonle Sap fillet with minced garlic and herbs which is then slowly grilled on charcoal grill to bring out the extra flavours.
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