Book a nouvelle Khmer cuisine dinner in Singapore and help underprivileged children in Cambodia
The two-night event will be held at Aniba, in collaboration with Cambodian NGO Smiling Gecko.
Chef Mariya Un Noun. (Photo: Smiling Gecko)
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In a meaningful departure from its usual Middle Eastern fare, Aniba restaurant in Singapore will be presenting a six-course culinary journey into nouvelle Khmer cuisine on Jan 21 and Jan 22, partnering with Cambodian NGO Smiling Gecko.
For the special dinner, Aniba’s executive chef Anas Shami will be teaming up with chef Mariya Un Noun, whose remarkable rise from the slums of Cambodia to working alongside Michelin-starred chefs is an inspiring tale in and of itself.
Part of the proceeds from this collaboration will go to Smiling Gecko, a non-governmental organisation that provides education and vocational training for underprivileged children and young adults in rural Cambodia where it runs a bilingual school, craft training workshops and Farmhouse Resort & Spa situated on a 150-hectare farm and campus in the north of Phnom Penh.
“Our agricultural projects are rich in culture and fascinating for city-dwellers to visit, and we look forward to raising awareness of our efforts through Aniba’s network – alongside a delectable dining experience thanks to chef Mariya and chef Shami,” said Swiss photographer and founder of Smiling Gecko, Dr Hannes Schmid, who will be hosting the event.
As the creative driving force behind fine dining restaurant Un at the luxury resort on Smiling Gecko’s premises, chef Mariya’s style of nouvelle Khmer cuisine honours the rich, authentic flavours of Khmer cooking while imbuing them with the creativity of European gastronomy, informed by her time being mentored under some of the world’s most distinguished chefs such as Three Michelin-starred chef Andreas Caminada of Switzerland.
The thoughtfully designed six-course menu, priced at S$250++ per head, therefore revolves around chef Mariya’s culinary philosophy, as she reinterprets popular Cambodian dishes and elevates them to new heights.
Guests can look forward to a medley of dishes that seek to surprise the palate with their multi-layered flavours, such as the Rainbow hamachi fillet tartare with kaffir lime yoghurt dressing, Smoked grouper fish, bamboo shoot and corn foam with Kampot pepper sauce, and Vanilla Kampot pepper ice cream with palm sugar foam.
To book a reservation for the dinner on Jan 21 or Jan 22 at Aniba, go here.
