Why Dermkiri?
· Authentic Ambiance: Experience the charm of an old wooden house from the 1960s.
· Flavorful Traditions: Enjoy dishes inspired by classic recipes passed down through generations.
· Community Focus: We believe in bringing people together through the universal language of food.
Some of Our Favorites:
POMELO SALAD “Nom Krouch Thlong” is recognized as a unique and flavorful dish with a distinctive sweet and sour taste, complemented by the aroma of roasted coconut. This dish originates from Battambang province and is widely enjoyed by Khmer people. It is commonly paired with grilled pork belly or grilled chicken, depending on personal preference. This popular dish is often served at parties and family gatherings. To elevate the experience, Nom Krouch Thlong can also be enjoyed with lobster or scallop, adding to its value and appeal. This specialty has gained recognition among both local and international guests.
POMELO SALAD WITH RIVER PRAWN
FISH HAMOK FISH
This Khmer dish is an integral part of Cambodia's culinary identity, often enjoyed with rice or nom banh chok (Khmer rice noodles). The preparation of this dish varies by region – some areas make it as a steamed curry (ha mok mok), while others prepare it by steaming the mixture in banana leaves or young coconut shells. The dish is rich in the aroma of coconut milk, ground spices, and lemongrass, but the flavors are subtle rather than overpowering.
This dish originates from the northern region of the Tonle Sap Lake, an area abundant with freshwater fish. Local communities frequently use fish as a staple in their daily meals. Chhkaeng (oyster) or chhtor (snakehead fish) are commonly used due to their tender meat, but other types of fish or meats can be substituted based on preference.
This traditional Khmer dish is popular across Cambodia and is frequently found in restaurants throughout the country, reflecting its cultural significance and widespread appeal
SAMLAR SAMDACH
This soup is similar to Samlor Sralauk, but it differs slightly in flavor. Unlike other soups or broths, Samlor Somdach does not use prahok (fermented fish paste). Instead, it carries a distinct fragrance from added kapik (fermented shrimp paste). The vegetables used in the soup can vary, including ingredients like jicama, bottle gourd, or watermelon rind.
The dish earned its name, Samlor Somdach, because it was a favorite of Samdach Preah Mongkol Tep Achar Preah Nhean Iem, who often praised its delicious taste, considering it more flavorful than other soups. Hence, the soup was named in his honor.
SYMPHONY OF SWEETS
Traditional Khmer desserts are numerous and diverse, passed down from generation to generation. Today, Khmer desserts have evolved creatively and attract significant interest from international visitors eager to experience their unique flavors.
By blending traditional recipes with modern twists, Khmer desserts continue to evolve, giving rise to what is now known as "Contemporary Khmer Desserts" – a fusion of heritage and innovation that preserves cultural identity while appealing to modern palates.
Join me for a culinary experience together
Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour – dessert.