Rice Noodle ExperienceThroughout the year, Park Hyatt hotels run a series of events entitled Masters of Food and Wine. Whilst we were in Siem Reap for the 2014 Do, we were told about the hotel's activity and offered the chance to take part, even though the official event had already passed. At first glance, the half day experience sounded pricey considering the location. However, by the end of the day we were convinced that we had actually had a great deal (we paid $100 per person - expensive for Cambodia but not in the global luxury hotel market).
The morning started with a visit to the local market with Pisuth, the hotel's expert Cambodian chef, whose father had previously worked at a hotel on the same site. It was really interesting to see a local food market (and one of the fish attempting to escape) with someone who could explain what everything was and how to cook with it. For the whole experience, we were with Pisuth and a private car with driver, so when we had seen enough at the market, we were driven to a local village, famous for its rice noodles. |
Here, we met a local family whose life revolves around making rice noodles. To much giggling from all members of the family, we tried our hand at the different stages of making noodles - grinding the rice, pounding it to make a smooth paste and folding the thin noodles into bundles ready for market. This nuclear family did everything from making the flour to making rice origami in beautiful rosettes (we were not very good at this). Although the hotel provided a generous fruit basket and $20, we wished we could have bought the noodles, but it was advised that the hygiene was not suitable for tender Western stomachs! After visiting a rice noodle shop to see how rice noodle soup or Num Bahn Chok is traditionally served, we made our own clay rice pots on a self-powered potter's wheel. We had three tries at making a pot - the best was then glazed, fired, wrapped and delivered to the hotel the following day for us to take home.
The experience finished with a delicious three course rice-based lunch back at the Park Hyatt, served in the beautiful Living Room. This of course included the Num Bahn Chok, as well as a pork and rice starter and sweet rice ball dessert. All in all, a wonderful morning that we can't recommend highly enough. |