The Common Tiger – Fine Dining in Phnom Penh

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It feel’s good to write about my family, my beautiful cousin Christina and her boyfriend, Chef Timothy Bruyns, opend “The Common Tiger” Restaurant this year in Phnom Penh, Cambodia. The focus is on fresh local produce, and Timothy and his lovely team have crafted a menu with a variety of mouth-watering dishes. He honors the principles of slow cooking and says:

“…The Common Tiger actively seeks local produce for its dishes. I wanted to create a sense of community and we don’t want to be tourist-focused.”

For connaisseurs and foodies like me, who are wishing to have multiple dishes, Chef Timothy offers a five-course taster menu. Their bread changes daily from nutty seed loaf, focaccia, mixed seed focaccia,rye whole wheat sourdough and caraway rye country loaf, of course it’s always fresh. Look at the pictures below and check also the descriptions, the people at THE COMMON TIGER know what they do! Soon I’ll stop by to visit their lovely restaurant and enjoy fine cuisine. I’ll show you guys what Timothy and The Common Tiger is all about once I’m there.

20 Street 294, Phnom Penh. Tel: 023 212 917. Open daily from 12pm to 3pm for lunch and 7pm to 9:30pm for dinner.

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Dish – mushroom creme`

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Yellow curry roasted sea bass with baby potatoes

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Poached then roasted pork fillet with nori & sesame

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Local yoghurt panna cotta

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Behind the scenes

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Wooden Interior

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Chef Timothy loves what he does!

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Mixed seed focaccia with tomato, vanilla jam and smoked brown butter.

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The menu design

food descriptions:

Pictures 1 – mushroom creme`:
– mushroom creme
– shitake jelly
– pan roasted mushroom with confit garlic
– miso fluid gel
– fresh soybean puree and fresh soybeans
– cured tuna
– local tofu

Pictures 2 – yellow curry roasted sea bass:
– baby potatoes cooked in brown butter with cumin, coriander, salted turnip
– tamarind palm sugar fluid gel
– courgette coriander puree
– soft boiled quails eggs and straw mushrooms

Pictures 3 – poached then roasted pork fillet with nori & sesame:
– master stock braised pork belly
– cauliflower and kombu puree
– roasted cauliflower with sesame
– pickled cucumber
– fresh peas
– shitake mushrooms
– yakitori sauce

Piture 4 – local yoghurt panna cotta
– compressed jackfruit
– peanut butter powder
– dehydrated yoghurt and mint crisps

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Thank you Christina for the wonderful pictures – will knock on your door soon ;)

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