“Malis is a high end Cambodian restaurant which …€œMalis is a high end Cambodian restaurant...

“Malis is a high end Cambodian restaurant which boosts a Living Cambodian Cuisine”

DISCOVERY SET MENU

SET MENU $30

មឹកទ្រង់គទរឿង, អាម៉ុកទ្រី, ស្លា បមាន់ទ្រង់គទរឿងCAMBODIAN TASTING PLATEA trio of stuffed Kampot Squid, traditional Fish Amok and crispy Golden Chicken Wing combine to create a local tasting plate

ម៉ុកមរី | MAK MEETraditional dish of crispy fried noodles topped with stir-fried prawns, squid and fresh herbs served with our special Malis chilli sauce

សមលាទបគ�ើរក្តា ម | SAMLOR PROHAL CRABExtra-large succulent Kep crab steamed with lemon leaves and lemongrass, then roasted to perfection with a Koh Kong sweet chilli sauce

ស្ច់ទកកតាកកវ | TAKEO SAUSAGEUnique spices and fine coconut shavings inject flavor into our hand-made pork sausages served with a sweet chilli sauce

បាយសមលាលិះ | CAMBODIAN JASMINE RICECambodia’s award winning rice, steamed to perfection

បកងអែមមលាលិះពលគសស | MALIS MOUSSEOur favourite dessert - jasmine flower infused mousse with hints of Cambodian honey and ginger, circled with fresh seasonal fruits

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All prices are stated in US Dollars subject to 10% government tax


A1| ស្ច់ទកកតាកកវ | 9TAKEO SAUSAGESHome-made pork sausages flavoured with Malis spices and fine coconut shavings, served with a sweet chilli sauce

A2| ស្ច់អាងំចង្កា ក់ | 11CAMBODIAN SKEWERSBite-sized pieces of tender beef, chicken and pork, marinated in a blend of Kroeung, young peppercorns, chilli and brown sauce grilled to order, complemented with mixed pickles

A3| ខ្យងផលាល្ឆាគទមចខ្រី | 10SCALLOPS WITH GREEN PEPPERCORNSFresh pan-fried Sihanoukville scallops flavour-enhanced with Kampot green peppercorns picked straight from the vine and freshly crushed garlic

A4| ក្តា មសកបំពង | 11DEED FRIED SOFT SHELL CRABSourced daily from Kep’s famous crab market our soft shell crab is deep fried for extra crunch and served with a delicious black peppercorn and lime sauce

APPETIZERS

KROEUNGKroeung is a traditional blend of herbs and spices ground together to form acurry paste used in soups, marinades and stuffings. For the Malis Kroeung, ourchefs grind numerous fresh ingredients including lemongrass, chilli, turmeric, garlic, shallots and ginger to create a robust base for many of our recipes.

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SA1| ម៉ុកមរី | 9ROYAL MAK MEECrispy fried noodles topped with pan-fried sliced pork, marinated in Kroeng and fragrant lemongrass, and slowly cooked in coconut milk

SA2| ញាបំងកាង្រឹកអំពលល្រុំ | 25ROASTED BANG KANG MARINATED WITH TAMARIND JUICEMalis roasted river lobster marinated with palm sugar, turmeric and tamarind juice served with mixed green leaves

SA3| ភ្លា ស្ច់គោ | 11PLEAR SACH KOTender thinly sliced beef marinated in a blend of Prahok, lemongrass, green peppercorns with a touch of lime juice. Cambodian carpaccio!

SA4| ញាសំ្ច់ទ្រូកទ្យ៉ូងគចក | 7PORK AND BANANA BLOSSOMBanana blossom salad topped with succulent slices of Takeo pork farmed in the province and tangy green papaya

SA5| ញាសំ្វា យខ្រីទ្រីគ្អែើរ | 8GREEN MANGO AND SMOKED FISHA savory green mango salad tossed with local smoked and dried fish to deliver a mouth-watering combination of flavours

SALADS

PLEARPlear is the Cambodian name given to a traditional salad made from marinating fish or beef in lime and Prahok to create a Umami taste that is salty, sweet, spicy and sour. Citrus flavours are also prominent through the use of kaffir lime, chilli, lime juice, lemon, lemongrass and fresh herbs to give a crisp finish.

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S1| សមលា្រំពាងំទ្រីគ្អែើរ | 8BAMBOO SHOOTS AND SMOKED FISHA smoky and refreshing vegetable soup made from an age-old Cambodian recipe in which finely sliced bamboo shoots are cooked with baby corn and vegetable broth, with smoked river fish and sa-om to taste

S2 | សមលាទបគ�ើរសលា ឹកទមរំជាមួយផ្កា គ ព្ៅ | 8MORINGA SOUPA nutritional Moringa leaf and pumpkin flower consommé famous for its medicinal properties

S3| សមលាទបគ�ើរទ្រីគ្អែើរ | 8SAMLOR PROHAL SMOKED FISHFirst of the season smoked fish, filleted and cooked in a fish broth with Cambodian zucchini and young chilli leaves

S4 | គស្ងោ រទ្ក់បងកាង | 25BANG KANG SOUR SOUP WITH LEMONGRASSMalis river lobster cooked in a lemon flavoured soup mixed with finely chopped red chillis, lemongrass, herbs and straw mushrooms

S5 | សមលាកកូរស្ច់ទ្រូក | 8SAMLOR KORKO WITH PORK AND PUMPKINA traditional rich pork and pumpkin stew infused with green spices and enhanced with bitter ground leaves and finely pounded brown rice

S6| សមលាម្រូរគទរឿងស្ច់គោ | 8M’CHOU KROEUNG BEEF RIBSSelected beef ribs slowly cooked in their own broth seasoned with a fresh curry paste and T’nang leaves resulting in a tender and hearty soup

S7| សមលាម្រូរពទព (ស្ច់គោ, ទ្រី ឬមាន់) | 11M’CHOU PREY (BEEF, FISH, OR CHICKEN)Extra time and passion goes into this traditional recipe to bring out the flavours of your chosen meat with red chillli spices, lemongrass, galangal and kaffir lime

S8| សមលាម្រូរទ្រីគ្អែើរ | 8M’CHOU SMOKED FISHSmoked fish soup with baby corn and fresh herbs is an appetizing and fulfilling Cambodian broth

SOUPS

SAMLOR KORKOSamlor Korko is a very popular dish in Cambodian cuisine. ‘Samlor’ in Khmer means soup and ‘korko’ means to stir or mix. It has a long history in which it was originally a royal dish but once revealed outside the palace, became a favorite within most Khmer households. This dish uses both Kroeung and Prahok with many vegetables and is cooked slowly to ensure maximum flavor.

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R1| បាយឆាកំព្ | 14KAMPOT CRAB FRIED RICEKaffir-flavored rice cooked in fresh crab juice, wok fried to bring out its colour, with Kampot crab meat

R2| បាយឆាបងកាង | 25BANG KANG MALIS FRIED RICEBang Kang river lobster lightly fried in dried chilli and lemongrass, served with jasmine rice and a chilled papaya pickle

R3| បាយក្រីចំ�ុយសលា ឹកឈូក | 10CHICKEN OR BEEF CURRY STEAMED IN LOTUS LEAFChicken or beef red curry rice wrapped in a lotus leaf which is then steamed to bring out bursts of flavour

R4| បាយស | 0.5STEAMED JASMINE RICECambodia’s award winning rice, steamed to perfection

RICE

MALISMalis is the Cambodian name for the white jasmine flower. This fragrant flower, like the lotus, is very important in Buddhist culture and is used for prayer in temples and shrines throughout the country. As well as its holy properties, its strong fragrance had made it popular in Khmer cooking, especially for desserts. Jasmine rice or ‘Malis’ rice gets its name due to its natural aromatic flavour.

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V1| ឆាកូនខា្់ណាគទបងខ្យង | 5WOK-FRIED BABY KAILANWok-fried tender baby kailan seasoned with oyster sauce and fresh garlic

V2 | ឆាទ្កួនគទបងខ្យង | 5WOK-FRIED MORNING GLORYTasty wok-fried morning glory with oyster sauce, garlic and chilli

V3 | ឆាទ្ប់ | 5WOK-FRIED EGGPLANTSRoasted aubergine wok-fried with fresh garlic and a shallot vinegar sauce

V4 | ឆានគោង | 5WOK-FRIED ZUCCHINIWok-fried Cambodian zucchini with fresh garlic

VEGETABLES

KAMPOT PEPPERKampot Pepper is famous in culinary circles around the world due to its strong yet delicate aroma. Its unique flavor is due to a combination of rich soil and special climatic conditions found only in the province of Kampot. This sought after Cambodian spice is available in red, white or black and ranges in intensity from spicy to sweet.

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AMOKAmok is probably Cambodia’s best-known dish. Usually made with river fish, this delicious curry was inspired by Indian culture more than 2000 years ago and is now a national culinary tradition. Steamed in banana leaves, the fish is sweetened with coconut and seasoned with Kroeung spices. Amok is normally served with rice.

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ST1| អាម៉ុកកបាលទ្រី | 8FISH HEAD AMOKIn this dish we use the whole goby fish head marinated in a lemongrass curry paste and steamed in a banana leaf basket

ST2| អាម៉ុកទ្រី | 8FISH AMOKThis traditional dish is made with goby fish fillets marinated in a lemongrass curry paste and steamed in a banana leaf basket

ST3| ទ្រីចំ�ុយមរីសួរ | 9STEAMED SAND GOBY FISH WITH GLASS NOODLEA sweet and tender river fish topped with glass noodles, mushrooms and spring onion

ST4| ខ្រំពាងំគ្ើងទ្រូក | 20KHOR PORK KNUCKLE WITH BAMBOO SHOOTSFresh bamboo shoots harvested at the beginning of the rainy season are blanched and combined with whole pork knuckle in a dark soya sauce. Cooked for two hours the result is a delicious rich caramalised dish

STEAM & STEW

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PRAHOKPrahok, which means fermented fish, is the one of the most distinctive ingredients in Khmer cooking adding a strong flavor to meat and vegetable dishes. To make this well utilised ingredient, river fish are left to dry in the sun and then salted and placed into baskets. Any runoff liquid is collected to make fish sauce. After drying and salting again, the fish are then left to ferment in large earthenware jars for several months to produce the prahok.

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C1| ក្តា មថ្មឆាក្រី | 22KAMPOT ROCK CRAB RED CURRYHand-picked Kampot crab cooked in a natural fully-flavoured crab broth with red chilies, red curry spices and coconut milk, served with rice

C2| ទប�ុកខ្លិះ | 9PRAHOK KTISPreserved fermented fish ‘Prahok’ is at the heart of many Cambodian dishes. Combined with minced pork, Kroeung and coconut milk we bring you Prahok Ktis, served with fresh mixed vegetables and rice crackers

C3| ស្រ៉ា ម៉ាន់ស្ច់គោ | 9SARAMAN BEEFRich and delicious, this recipe uses a special blend of Kroeung cooked very slowly with coconut cream until it tasty and tender, served with rice

C4| ក្រី្អែឹង្ំនរីទ្រូក | 9PORK RIBS CURRYTasty pork ribs cooked with red Kroeung, taro, eggplant and red chili in a creamy coconut milk curry sauce, served with steamed jasmine rice

C5| ទប�ុកកប់ | 8FISH PRAHOKIn this dish our chefs use ‘Prahok’ to marinate a fresh Tonle Sap fillet with minced garlic and herbs which is then slowly grilled on charcoal grill to bring out the extra flavours. Served with steamed rice

CAMBODIAN CURRY & PRAHOK

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G1| ស្ច់គោអាងំទបឡាក់គទរឿង២៨មុខ នលង្រឹកទប�ុក | 59ROASTED BEEF/RIB EYE STEAK WITH PRAHOK SAUCEPremium beef marinated with Kroeung and Malis seasoning oil then roasted, served with roasted eggplants and sweet potatoes

G2| មាន់ដុ្ | 22ROASTED SEMI-WILD CHICKENRoasted local free-range chicken marinated with palm sugar, chilii, garlic and homemade seasoning oil. Served with a choice of sauces: Prahok garlic, peppercorn lemon juice or black pepper

G3| ទ្រីរ៉ាស់ដុ្ | 17BAKED GOBY FISH WITH YOUNG MANGO DIPGoby river fish marinated with lemongrass and garlic, baked in a crust of salt and complemented with a green mango chilli dip. Our best-selling dish

G4| ទាដុ្គសៀមរប | 25HIDDEN CHREAV DUCKA traditional Siem Reap recipe of slow-roasted duck marinated in lemongrass served with fragrant red rice

GRILL & ROAST

THE CAMBODIAN GRILLEverywhere you turn in Cambodia you will see someone cooking on a grill. The Khmer people are very fond of their BBQ and it is a great way to cook outside when the temperature rises. Whether it is fish, beef, chicken or duck, the trustworthy method of roasting and grilling combined with the wonderful array of herbs and spices remains one of the most popular choices on the menu.

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BANG KANGBang Kang is a fresh water lobster or king prawn which is found in the Mekong River. It is considered a luxury food amongst Cambodians who enjoy this dish with friends and family on special occasions.

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G5| បងកាងអាងំជាមួយ្រឹកទប�ុក | 25BANG KANG MALISBang Kang river lobster marinated in a prahok and chilli paste, wrapped in foil for an intense flavour and grilled until golden, served on a bed of jasmine rice

G6| ្អែឹង្ំនរីរទ្យ៉ូងគចកជាមួយទស្គតានោ ្ | 12TAKEO PORK CHOPSTender pork chops from Takeo province, marinated in a palm wine and Kampot pepper sauce, grilled and served with a fresh banana blossom salad

G7| ្អែឹង្ំនរីរទបលាក់អាងំជាមួយ្រឹកឃ្មរ ំ | 11HONEY BBQ PORK RIBSDelicious pork ribs marinated in a Guinness, honey and garlic puree, grilled and served with pickled cucumber

GRILL & ROAST

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D1| ក្គរ៉ាមធុគរន នលងនំកូរគពា្ | 3.50DURIAN DELIGHTTaro style dumplings cooked in coconut milk and ginger sauce with Num Ko corn and durian ice cream

D2| ក្គ៉៉ថ្ នលងបកងអែមផ្កា មលាលិះ | 3.50MALIS MOUSSEJasmine flower infused mousse with hints of Cambodian honey and ginger, circled with fresh seasonal fruits and served with a crunchy rice ‘Kamao Thort’ and coconut ice cream

D3| បបរគតានោ ្ នលងចា�៊ួយដូង | 3.50PALM IN COCONUTDelicious young palm fruit cooked in coconut milk and served with a coconut jelly and vanilla ice cream

D4| បបរអំបុក នលងក្គរ៉ាមផ្កា មលាលិះ | 3.50KAMPOT PEPPER BRÛLÉE Brûlée with a pepper twist, served with Borbor Ambok in coconut milk and a jasmine infused ice cream

DESSERTS

PALM SUGARThe iconic sugar palm tree is found throughout Cambodia. The sweet juice extracted from the tree is used to make palm sugar, an essential component of Khmer cooking. Sourced directly from Kompong Speu province, the rich caramel tones of this special palm sugar evoke a unique flavour, superior to most other sugars.

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APPETIZERS

ស្ច់ទកកតាកកវ | Takeo sausagesស្ច់ចង្កា ក់អាងំ | Cambodian skewersខ្យងផលាល្ឆាគទមចខ្រី | Scallops with green peppercornsក្តា មសកបំពង | Deep fried soft shell crab

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VEGETABLES

ឆាកូនខា្់ណាគទបងខ្យង | Wok-fried baby kailanឆាទ្កួនគទបងខ្យង | Wok-fried morning gloryឆាទ្ប់ | Wok-fried eggplantឆានគោង | Wok-fried zucchini

SALADS

ម៉ុកមរី | Royal Mak Meeញាបំងកាង្រឹកអំពលល្រុំ | Bang Kang salad with tamarind juiceភ្លា ស្ច់គោ | Plear Sach Koញាសំ្ច់ទ្រូកទ្យ៉ូងគចក | Pork & banana blossom saladញាសំ្វា យខ្រីទ្រីគ្អែើរ | Green mango salad & smoked fish

STEAM & STEW

អាម៉ុកកបាលទ្រី | Fish head Amokអាម៉ុកទ្រី | Fish Amokទ្រីចំ�ុយមរីសួរ | Steamed Sand Goby fish with glass noodleខ្រំពាងំគ្ើងទ្រូក | Khor pork knuckle with bamboo shoots

SOUPS

សមលា្រំពាងំទ្រីគ្អែើរ | Bamboo shoots & smoked fish soupសមលាទបគ�ើរសលា ឹកទមរំជាមួយផ្កា គ ព្ៅ | Moringa soupសមលាទបគ�ើរទ្រីគ្អែើរ | Prohal soup with smoked fishគស្ងោ រទ្ក់បងកាង | Bang Kang sour soup with lemongrassសមលាកកូរស្ច់ទ្រូក | Korko soup with porkសមលាម្រូរគទរឿងស្ច់គោ | M’chou Kroeung soup with beef ribsសមលាម្រូរពទព | M’chou Prey soupសមលាម្រូរទ្រីគ្អែើរ | M’chou smoked fish soup

CAMBODIAN CURRY & PRAHOK

ក្តា មថ្មឆាក្រី | Kampot rock crab red curryទប�ុកខ្លិះ | Prahok Ktisស្រ៉ា ម៉ាន់ស្ច់គោ | Saraman beefក្រី្អែឹង្ំនរីទ្រូក | Pork ribs curryទប�ុកកប់ | Fish Prahok

RICE

បាយឆាកំព្ | Kampot crab fried riceបាយឆាបងកាង | Bang Kang Malis fried riceបាយក្រីចំ�៊ុយសលា ឹកឈូក | Chicken curry steamed in lotus leafបាយស | Steamed Jasmine rice

GRILL & ROAST

ស្ច់គោអាងំទបឡាក់គទរឿង២៨មុខ នលង្រឹកទប�ុកRoasted beef/rib eye steak with Prahok sauceមាន់ដុ្ | Roasted semi-wild chickenទ្រីរ៉ាស់ដុ្ | Baked Goby fish with young mango dipទាដុ្គសៀមរប | Hidden Chreav duckបងកាងអាងំជាមួយ្រឹកទប�ុក | Bang Kang Malis្អែឹង្ំនរីរទ្យ៉ូងគចកជាមួយទស្គតានោ ្ | Takeo Pork Chops្អែឹង្ំនរីរទបលាក់អាងំជាមួយ្រឹកឃ្មរ ំ | Honey BBQ Pork Ribs

DESSERTS

នំកូរគពា្, បញ្គនឿកទតាវ នលងក្គរ៉ាមធុគរនNum Ko corn, taro dumpling & durian ice creamក្គ៉៉ថ្, បកងអែមផ្កា មលាលិះ នលងក្គរ៉ាមដូងKamao Thort, Malis mousse & coconut ice creamបបរគតានោ ្, ចា�៊ួយដូង នលងក្គរ៉ាមវ៉ា នរីឡាBorbor palm fruit, coconut jelly & vanilla ice creamបបរអំបុក, បកងអែមគទមចកំព្ដុ្ នលងក្គរ៉ាមផ្កា មលាលិះBorbor Ambok, Kampot pepper brûlée& jasmine ice cream

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“Malis is a high end Cambodian restaurant which …€œMalis is a high end Cambodian restaurant...

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