Father's Services
Services
Father's Restaurant also offers you the following services:
- Small Birthday Party (5-20 people)
- Set Menu for your Special Group
- Free Wi-Fi
- Extra Hands
Our Food
As you may know that rice is one of the oldest grains in the world and is used as food of more than half the world's population. Rice is by far the most important item in daily diet throughout Cambodia and other Asian countries. Most people experienced in Cambodia said Khmer food is very much like Thai food, but less spicy, with a touch of Chinese influence. Cambodian cooking is full of flavour. The herbs are selectively chosen for the right dish. Most of the herbs are produced within the country and also imported from other countries.
Father's Restaurant is one of the local and common restaurants in Siem Reap which serves you not only a variety of local food, but also other food such Chinese and Western ones. We use a special herb and together with other ingredients with no MSG to make the food tasty and it is sure that everyone's health is ok.
How to Eat
It is very impressed to know how to eat in Cambodian family. Cambodian's eating style is involved a number of people and usually a group of family or their friends. Dishes are comprised of bite-sized potions, and meal service typically includes only fork and spoon. In fact a century or so ago no cutlery (apart from serving utensils) was used at traditional meals. The rice, whether ordinary or glutinous, was pressed into small balls with fingers and then dipped into the other dishes. European spoons and forks appeared during the nineteenth century, at first in the royal circles and later taken up by the general population; the custom today is to actually eat with a dessert-sized spoon, using the fork mainly to move food around on the plate. Almost always there will be a variety of dishes, for it takes more than one or two preparations to achieve the blend of flavours Cambodian like. An ample supply of rice is always the centerpiece. Traditionally all of the dishes are served at the same time. The Cambodian cook strives for a balance of flavours, textures and colors. Ideally, the meal offers a combination of flavours: sweet, hot and spicy, sour, salty and bitter.
Sometimes several of these are present in a single creation, subtly blending, while in other dishes one flavour predominates. Most often, in addition to the obligatory bowl of rice, there will be a soup of some kind, a curry, a steamed dish, a fried one, a salad, and one or more of the basic sauces. There is generally enough food to accommodate any unexpected guests who may drop in. All the dishes are placed on the table at the same time and can be eaten in no particular order. Dinners at the table serve themselves only one or two mouthfuls of a dish at a time, allowing everyone to share the same dishes. The preferences of individual cooks will dictate how strongly the various flavours are emphasized. When using these recipes Western cooks may wish to alter them so that the flavours are sweeter, less salty or less hot.
