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Honeycomb (bees included) straight from the tree creates the purest honey
Honeycomb (bees included) straight from the tree creates the purest honey. MARTIN ROBL

New honey menu is the bee’s knees

Park Hyatt Siem Reap is organising its third Masters of Food and Wine gastronomic happening on June 6, in the form of a honey tasting and honey-themed six-course lunch. Diners will be able to learn about the honey harvesting process in Cambodia, and the different regions and associated honey flavours, guided by experts from Phnom Penh-based Nature Wild.

“Masters of Food and Wine are held at all Park Hyatts, they’re interactive culinary events and we do four a year,” says public relations manager Daisy Walsh. “They’re based on local ingredients and recipes, and this one is really a honey tasting – we got the idea to have almost like a honey sommelier.”

Guests will be able to sample six different types of Nature Wild honey from six different provinces, also sold in the hotel’s Glasshouse Café.

Nature Wild, Walsh says, is very committed to protecting the forest, and has various sustainable and community-based enterprises, one of which is the harvesting and production of honey and honey-based products such as vinegar and wine.

“It’s Ratanakiri honey, it’s Kratie, all different provinces throughout Cambodia,” says Walsh. “They each have a different flavor, so that’ll be really interesting for the honey tasting.”

The tasting will be followed by a six-course, honey-inspired meal created by Hyatt executive sous chef Martin Robl and chef de cuisine Piseth Theam.

“Each dish will utilise the honey in some way, it’s quite a delicious menu, I think people will enjoy it,” she says. “It’s quite a cool concept because you can really be creative with it.”

Dishes include Mekong lobster tail served with wild honey vinaigrette, honey roasted pumpkin soup, and pan-fried duck breast in an anise-honey sauce, followed by cheese and honey, and a sweet-toothed foodie’s dream of strawberries, yoghurt and honey ice-cream.

Some of the dishes will then be introduced onto the hotel’s regular restaurant menu.

“After the event we’ll open the menu up and we’ll sell them,” says Walsh. “So we’ll offer that to our guests as an option.”



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