Can't beat it
No expense has been spared here to serve up the very best ice-cream and coffee in town or, very possibly, the region. Every day, a state-of-the-art machine churns out fresh ice-creams and sorbets that are bursting with the pure flavours of organic milk and local fruits, and the best chocolate, nuts, Madagascar vanilla and other flavours that the all-Italian owners can find.
The ice creams evoke traditional Italian flavours like pistachio, hazelnut, chocolate mint, vanilla, amaretto, caramel, or tiramisu, while the sorbets focus on more local flavours and fruits, including lime, coconut, purple dragon fruit, passion fruit and mango. More surprisingly, there is also a chocolate sorbet and we defy you to see if you can tell that it’s 100% dairy free. No chemicals, additives or anything artificial of any kind goes into these and it shows. There is nothing here but tonnes of flavour.
And if you need a lift, the owners have also gone into partnership with one of the world’s top-ten coffee connoisseurs to find the best coffee beans they can (again organic) from all over the world. They’re closely guarding their secret and won’t tell us who it is, but as part of their collaboration they’ve ensured that their staff get the best barista training this side of the Mekong. They’ve also started roasting their own coffee, the only cafe in town to do so, and
The set-up is a cross between sleek and rustic — it wouldn’t feel out of the way in East London — with exposed brick, shining displays and modern furnishings. The space is small, though there’s additional seating upstairs as well as street side. And of course, there’s always take-away.
Address: Alley West, Siem Reap
T: (085) 757 590
Coordinates (for GPS): 103º51'18.37" E, 13º21'19.36" N
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Nicky Sullivan is an Irish freelance writer (and aspiring photographer). She has lived in England, Ireland, France, Spain and India, but decided that her tribe and heart are in Cambodia, where she has lived since 2007 despite repeated attempts to leave. She dreams of being as tough as Dervla Murphy, but fears there may be a long way to go. She can’t stand whisky for starters. She was a researcher, writer and coordinator for The Angkor Guidebook: Your Essential Companion to the Temples, now one of the best-selling guidebooks to the temples.
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