We followed with various mouth watering courses; betel leaves with prawns, seabream parcels, Cambodian stlye pork shoulder. Favourites were definitely the beef ribs which we had marinated for 24hours then braised in coconut water and an array of spices and aromatics until they were falling off the bone, served with Nahm Jim, boom!
The Lychee jelly with mango sorbet was a hit too, simple to make but difficult to source decent fresh lychees and rambuhtans in this colder climate. Went for a mixture of 'fresh' and tinned to bring the flavour out, set with agar agar. The mango sorbet was very fresh though, i liked. Others did too.
If you want to know more about any of the dishes or future events, please get in touch, if you've got this far then I reckon you can figure out the rest