OVERSEAS PIONEERS IN SIEM REAP  
We have dedicated this page to those overseas pioneers who came to Siem Reap to start restaurant and other businesses, which have grown to such a scale that it is now possible for millions of visitors from foreign countries to come to this town not only to visit the incredible temples and structures in the Angkor Archeological Park but also to enjoy excellent food to make their stay here very enjoyable.

We plan to present to you stories of restaurant entrepreneurs, vets, humanitarian workers, among others. Here is our fourth story in this Siem Reap development drama:

Our previous pioneers have been Geert Cabour of the Red Piano Restaurant and Guesthouse, Isabell Stich (animal health giver) & Kai-Olaf Krueger (biologist), and Jean Luc of Le Tigre de Papier Restaurant, Cooking School, and Residence.
 

 Renaud & Pascal of Abacus Café****


Both Renaud and Pascal hail from France and came to Siem Reap through different paths. But they decided to form a business partnership, which resulted in the formation of this beautiful restaurant, which is situated just off the National Road #6 next to the Acleda Bank and the Angkor Hotel. The ambiance  is elegant and the chef, Pascal Schmit (on the left), has created dishes that are based on the best French culinary tradition due to an intensive cooking training he underwent in France when he was still quite young. Since then he has been working as a chef in various counties, but he came to Cambodia several years ago and worked for the La Residence d'Angkor. One of his fortes is his ability to take advantage of local produce to create sumptuous and chic dishes without being heavy. His business partner and manager, Renaud Fichet, who started working several years ago at Le Tigre de Papier and then decided to become independent.. These entrepreneurs seem to work very harmoniously as what are offered to their guests are very tasty and pleasing to the eye, comparable to those dishes obtained at the best restaurants in Paris, London, New York, Tokyo, etc.  Every guest has a choice of sitting inside a well-manicured garden or an air-conditioned dining room in an elegant environment. In addition, if you are one of a group, you may be able to dine in a private room that can accommodate up to about 16 people. Moreover, the dishes you get are considerably less expensive than elsewhere in the world, due to lower rents and less costly help in the kitchen and in the dining room.

Because Pascal is an expert in creating very tasty sauces for seafood and meats, some of the dishes we recommend are chicken with a white mushroom sauce ($8), lamb chops (very tender)) with a rosemary sauce ($18), duck breast apicius with snow peas and a mixture of mashed potato and pumpkin ($13), as well as the crab meat salad with a wasabi sauce ($9).

Here are some photos of the restaurant and some of the delicious dishes that anyone can enjoy. Please move your mouse over an image to expand it, after having scrolled down sufficiently so the thumbnails appear at the top of the page.

Evening view Entrance Garden seating Open bar Blackboard menu Gazpacho Sea bass Beef in wine sauce Duck breast apicius* Pork chops Mousse

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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