Speaking of Siem Reap's hottest online red store, it is not it, every day is overcrowded, the reservation within a week basically stone sinks the sea, with the mentality of trying it out at 8:30 in the evening to try your luck, after the communication chef arranged outdoor seats. The menu will be changed every two weeks to keep the ingredients fresh and ensure better production. The five-course and six-course packages are $27 and $31 respectively. The difference is that there is one more meal. Two menus are optional. First on a side dish, then menu1 is a boneless bullfrog meat, the selection of bullfrog legs, mixed with peanuts, vanilla, lotus root, frog meat to fishy fresh and tender, elastic flesh, and the ingredients are just right. menu2 is a pan-fried fish meat, handled very well, although slightly greasy but no fishy, crispy meat on a fresh fish pad with a crispy radish cake, with Chinese spices, leeks, sesame and pickled radish. The French chef of cuscine wat has been in Siem Reap for 13 years, and the integration of local meals is very clever and innovative. The grilled fish wrapped in Gaoliang ginger leaves, the fish has been treated very tender, plus the fragrance of Gaoliang ginger leaves, the taste is more special. The pork is served with a vegetable salad. This dish mixes the pork with fresh Kambu pepper, then adds herbs and leaves, and puts it in a small glass cup, plus a small plate of vegetable salad. The pork is hot and in place. It tastes strong in broth and retains the deliciousness of the meat. After that, the soup, wild mushroom soup with shrimp, choose the cooked shrimp and mushroom combination, mixed horse-toothed, tamarind, and some shrimp sauce condiments, the color of the table is very good, the plate adds appetite, the fresh sweetness of the shrimp meat is retained, the soup is refreshing. Dining outside in a darker place, so the green papaya beef face broth served up looks not so ok. I tasted it. There are dumplings and local vanilla flavors. The overall impression is not particularly deep. The staple food is hand-teared pork ribs with cereal, egg yolk, bean sprouts and cabbage, the meat is thinner and the taste is tender; Another staple food is shrimp-based, curry Kung River prawns with lemon basil, pumpkin fruit and leaves bottom, tamarind seedlings as embellishment, set the plate naturally good-looking, shrimp meat has a obsession I naturally love this one, roasted shrimp meat adds fragrance, The chopped pumpkins are served together, and the shrimps are sweet and delicious. When eight points full, dessert, the first to win the value, lemon smoothie with cantaloupe cold soup, choose the chopped cantaloupe simmer cold soup base, add a lemon basil smoothie ball on it, and then use lemon protein paste dotted on the smoothie ball, the taste is of course sweet and sour, Sour and sweet, full of fragrance, it is best to eat lemon in the evening on a hot summer day like Siem Reap. Another caramel mango pie, coconut juice blended with brownies, and passionfruit taste, the chef finally came out to exchange some, roughly introduced the next dish, and sent a mini fruit platter to end the exquisite dining experience. Drinks need a single point, since it is the hottest online red store in Siem Reap, naturally there is its own specialty, don't miss it.