Malis is a high-end restaurant which boasts a "Living Cambodian Cuisine"
By researching, practicing and promoting Cambodian cuisine, we aim to safeguard the nation's food heritage for years to come.
Bite sized pieces of tender beef marinated in a blend of kroeung and oyster sauce, with young peppercorns, capsicum, then grilled and served with mixed pickles.
Fresh pan-fried Sihanoukville scallops flavor enhanced with Kampot green peppercorn, and capsicum.
Homemade pork sausages flavoured with Malis spices and fine coconut shavings, served with a sweet chili sauce.
Traditional dish of crispy fried noodles topped with pork slices marinated in kroeung, fresh herbs, and slowly cooked in coconut milk.
Savory green mango salad with local smoked dried fish and mix Khmer herbs topped with fried garlic for a mouthwatering combination of flavors.
Rich and delicious, this recipe uses beef with special blend of kroeung and peanuts cooked very slowly with coconut cream until the beef is tender and fully infused with flavours.
Premium beef marinated with kroeung and Malis seasoning, then roasted.
Mekong river lobster marinated in a prahok and chili paste, then wrapped in foil and grilled until golden for intense flavours.
Kaffir-flavored rice cooked in crab juice, wok-fried to bring out its color and combined with fresh crab meat.
Nutritional Moringa leaves, pumpkin, tarot and green papaya.
Cauliflower steamed in a banana leaf basket with lemongrass curry paste.
Mekong river lobster lighly fried in dried chili and lemongrass, served with Malis fried rice.
Chicken red curry, rice wrapped and peanuts in a lotus leaf and steamed to bring out vibrant flavours.
Chicken broth cooked with lemongrass, chicken chunks and straw mushrooms with the tangy sharpness of lemon and lime.
Sour and spicy seafood soup and straw mushrooms with yellow curry paste enhancing the flavours of lime, and fresh khmer herbs with yellow curry paste enhancing the flavours of lime, and fresh khmer herbs.
Succulent fried chicken cooked with oyster sauce, green onion, crispy ginger and ginger purée to give it tasty sharpness.
Savory veal tenderloin stir-fried with aromatic garlic, lemongrass, romdeng, tumeric, peanuts and Kroeung.
An ancient Cambodian recipe brought back to life. After a few hours cooking in a beef broth, the oxtail, galangal and green papaya combine into a refreshing soup.
A 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.
A traditional rich pork and pumpkin stew, infused with green spices and enhanced with bitter ground leaves and a finely pounded brown rice.
Tender beef slowly cooked in a broth, seasoned with a fresh curry paste and T’nang leaves, resulting in a hearty soup.
