#the Touich# Hiding in a quiet and relaxing area, in a small alley. Dining here can feel the lifestyle of the locals, slow-paced, original ecological environment. Touich's chef has been cooking in a number of Khmer restaurants since the age of 16, until 2008, and her husband opened this touich, constantly researching and improving local traditional cuisine. In order to better restore the local customs, the restaurant does not have air conditioning, and will carefully prepare mosquito repellent for guests who eat. [local beef with tribute pepper sauce], seasoned with vegetables, beef is slightly cooked after cooking for five minutes. Although the local beef meat is ordinary, since it is coming to Siem Reap, it is a good experience to try local ingredients. ordered a [fried squid] fashion, also used tribute pepper with fried squid, squid placed in a curved wooden bowl, with rice on the table, the plate is very beautiful, the squid is very Chewy, accompanied by the umami taste. Hot fresh [Tiger Shrimp], a 10, four prawns are also served with rice, tribute pepper and sauce. The side dishes are slightly overlapping, but the flesh is fresh and tender, and the shrimp line It has been removed, it is slightly sweet to eat, and it is especially satisfying. [Seafood Tom Yum Kung Soup] was followed by [Ice Cream Ball], and they spent a little thought on the plate. The vanilla, lemon and passion fruit ice cream balls were decorated with a slice of lemon and flowers. It is sour and slightly sour, especially like lemon flavor, sour and strong. The overall dining experience is very good, don't have a hole in the sky. #Winter happiness food