FLAVOURS OF ANGKOR WAT
Deep in flavour, the Saraman curry was redolent of spices, the heady scents of star anise, cinnamon, cloves and cardamom wafting through the lofty dining room of the grand Malis restaurant. The handsome Cambodian waiter, clad head to toe in black, carried the dish on a silver tray. He closed his eyes and inhaled before spooning the steaming curry over a mound of rice on the ceramic white plate he’d set before me. Several hours on the stove
