Flow is a new offshoot of the very well known and respected Sugar Palm restaurant. The space is cool and contemporary with quality tableware. There is a small terrace at the front and a small garden area at the back and inside there is a double height air-conditioned and bright room. The chef in charge here is an extremely talented, self taught Cambodian who started his kitchen career at the Sugar Palm and has been given his chance here to make a mark. And he does, in spades.
The menu is quite small and contemorary with the emphasis on French classic dishes with twists, there are also some Khmer dishes like the famous Sugar Palm Amok. The wine list short and well chosen and although there are only two wines available by the glass they are both from the Oc in France by the excellent winemaker Michel Chapoutier.
The food is sublime, I went twice and the salmon tartare was excellent, the beef ragout soft, silky and unctuous and desert was a finely crafted creme brûlée with sugar work and a delicate sauce. The second time I just opted for a couple of starters again both were first rate and finished with the chocolate marquis with mango and raspberry coulis which not only tastes fantastic but is a work of art to boot.
The menu changes often and will expand as the restaurant beds in and it already is serving some of the best food in Siem Reap in my opinion. On one of my visits the kitchen team of a well known Siem Reap restaurant were eating there presumably taking notes.
Prices are good and the quality excellent.
This really is one to watch.
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