Malis is maintaining its tradition of bringing the most delicious Cambodian flavours to the table with a fresh new menu featuring delicious new dishes for you to try, though we have, of course, kept your classic favourites too. The new menu doesn’t just bring in a full-flavoured medley of new dishes, it also offers a new way to savour them through a series of tasting menus, carefully selected to offer a wide range of complementary aromas, textures and delicious Cambodian flavours.
Fish and shellfish are a huge feature of the Cambodian diet, and you’ll see this reflected in many of the new dishes including a firm favourite among Southeast Asian food fans, the Prawn Cake, which we have seasoned with traditional Cambodian spices and turmeric. We’ve also introduced some classic pairings, including Grilled Squid with Cucumber, always a beautiful marriage of the sweet flavours of squid with the soft mineralogy of cucumber, and an old-school favourite, avocado and crab, which our chefs have reimagined as a deliciously creamy tartare. In a different take further down the menu, Crab with Kroeung is a delicious take on one of Cambodia’s most-loved seafoods.
Cambodians love sour flavours too, especially when it comes in one of the nation’s favourite soups, Samlor Mchou. Thus, we are delighted to include a new Samlor M’Chou Seafood on the menu, a sour and spicy flavour explosion made with yellow curry paste, lime and ripe tamarind. This is not the only delicious sour soup on the new menu. We’re pretty sure that the new Sour Chicken Lemongrass Soup is going to make it a lot of people’s favourite lists. Made with full-flavour chicken broth seasoned with lemongrass, lemon and lime and filled with hearty chunks of fresh chicken and straw mushrooms. This one’s not for sharing.
Fans of earthier flavours will not feel forgotten, especially when they see the new Sailor Korko Pork and Pumpkin, a divine, slow-cooked rich pork and pumpkin stew, infused with green kroeung spices and enriched with bitter gourd leaves and pounded brown rice. You’ll find more slow-cooked magic in the rich, sweet flavours of the Oxtail and Beef Soup, refreshed with galangal and green papaya.
Thanks to its creamy, earthy flavours, amok is one of Cambodia’s best known and best loved dishes. This is why we’re delighted to be able to offer a vegetarian version which melds the earthiness of cauliflower with the brighter sweetness of a lemongrass-scented amok, all beautifully steamed in a traditional banana leaf.
Sticky rice cakes stuffed with pork are another traditional favourite, especially during festivals such as Pchum Ben. Our chefs have added a special touch to the original idea by cutting the traditional dish into thick slices and then pan-frying them to create a crispy, sticky, savoury bite which is simply divine when dipped into the sharp, salty trey bok sauce.
Last, but never least, we are delighted to be able to offer Kulen Pig on a seasonal basis. This is one of Cambodia’s great flavours. Black pigs reared in the wilds of the Kulen hills, just north of Siem Reap, as part of a programme to provide sustainable incomes for poor families. Kulen black pigs roam free in the forests of this stunning hill range, foraging for their food, and returning to the shelter and care of their families in the evenings. The result is a meat with an exceptional flavour, which you can order in individual portions, or share a whole pig among friends. Perfect for special celebrations.
The new Malis menu is already available. We hope you’ll enjoy tasting it as much as we have enjoyed creating it.