Day 3, Siem Reap & Angkor Wat

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We ate lunch at Marum – just outside the Heritage Suites where we were staying, We had an excellent selection of vegetarian dishes, including a black mushroom and brie croquette with broccoli in hoisin sauce. This maybe gives an idea of the fusion of flavours available here. This food would seriously attract high prices in London! Marum trains chefs and waiters, so you know you are also contributing to making some young Cambodians employable.

We started our evening’s supper with a Long island iced tea and a Singapore sling with a grilled oyster mushroom tapas as the sun set over the rooftop.
Peter had a plate of seafood salad and I had vegetable spring rolls; then he had amok fish served in banana leave and I had a vegetable curry.
This was accompanied by an excellent red wine, Chilean Escudo Rojo 2012, Baron Philippe de Rothschild. Yum

Then we were surprised back at the Heritage suites by a chorus of happy birthday

and a beautiful opera cake with birthday candle.

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