“Tepui at Chinese House” offers a cuisine influenced by the Mediterranean & South America, and cocktail creations with Asian accents.
Gisela Salazar Golding, the Venezuelan head chef, creates dishes inspired by her own origins as well as years of culinary experience in Valencia (Spain), Paris, Shanghai and Phnom Penh. She now brings to Tepui at Chinese House an inspiring menu highlighting her love affair with South America and Asia.
The Chinese House, a destination itself, was built in 1903 by Tan Bun Pa, a leading Chinese trader. Retaining its original combination of Chinese architecture and French colonial style, it is amongst the very few colonial houses in Phnom Penh that remains in its original state. Chinese House was carefully restored in 2009 and now hosts a restaurant, lounge bar & gallery.
The word ‘Tepui’ comes from an indigenous language from inhabitants in the Amazon. Tepui are tabletop mountains mainly found in La Gran Sabana, part of the Venezuelan Amazon. The ‘Angel Falls’, the world’s tallest cascade (with 1,000 meters of free fall) drops from a tepui.
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Chinese House, 45 Sisowath Quay (Cross street 84, in front of Phnom Penh Port)
sea-bass carpaccio marinated w/ orange, truffle oil, pomegranate.
scallops on a cream of white asparagus w/ sauteed green asparagus, duck ham.
red tuna tartare w/ wasabi emulsion.
corn empanadas filled w/ beef picadillo, goat cheese cream.
glazed pork belly crostini w/ melted gouda cheese.
buñuelos of serrano ham w/ roasted garlic muselina.
pan-fried red snapper w/ potato & chorizo mash, whole padron chillies.
seared japanese sardines on smoked broken potatoes, garlic champignons.
380gr australian veal rack w/ chilled chickpeas mash, mustard a l’ancienne
australian beef cheek braised for 12-hours in malbec wine&porcini, potato pure.
dark chocolate coulant, passion fruit sorbet, red fruits shot.
sponge cake w/ cuban rum & three milks, cinnamon meringue topping.
+ 30 more dishes
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