Finding ‘The Lost Room’

When I heard about The Lost Room in Phnom Penh, Cambodia, the name immediately intrigued me. Hidden in a back alley, The Lost Room serves a selection of Australian and internationally influenced small plates meant for sharing. Although it has a limited menu, its staff happily offer recommendations and cater to a variety of dietary restrictions including vegetarianism, veganism, and gluten-intolerance.

IMG_2002
My friends couldn’t wait to sample the food at The Lost Room!

My friend and I ordered an assortment of “keys” or dishes, including the Pear & Blue Cheese Parcels, Feta Bouyiourdi, Crab Cakes, Pan Fried Sea Bass, Roasted Caramelised Pumpkin, Pan Fried Green Beans, and the Rich Chocolate Pot. A complimentary basket full of bread accompanied by garlic confit arrived first. We appreciated the warm and crusty bread, but the confit would have made a better spread with the addition of oil and salt. The parcels were served with a mango-basil purée which pear-ed nicely with the pungent blue cheese. The succulent red and yellow peppers similarly complemented the savory olives and salty feta cheese in the bouyiourdi dip. While I remained a fan of the mango-basil purée, the crab cakes which it came with were mushy and lacking in texture. My friend, a Maryland native, complained that they were missing the freshness of crab cakes back home. The sea bass was savorless by itself but appetizing when combined with tartar and herb gremolata. As for the vegetable sides, the roasted pumpkin was dulcet, pleasant and sweet, but the green beans topped with garlic confit were bland and in need of salt. We ended our meal with the chocolate pot, sweet chocolate mousse topped with whipped cream.

Clockwise from top left: The Lost Room, Pan Fried Sea Bass, Rich Chocolate Pot, The Lost Room decor, and Pear & Blue Cheese Parcels and Crab Cakes

Overall, my experience at The Lost Room was enjoyable but not outstanding. Service was prompt, the atmosphere was classy, and the staff was cordial, but most of the fare was underseasoned and pricey given the tiny portion size.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s