Cambodian fine-dining ($250+) for a good cause at Aniba: Indulge in Khmer delights and support disadvantaged children in Cambodia

Located in the CBD, Aniba is a hidden entryway restaurant offering Middle Eastern flavors with a European twist.

However, especially for this weekend (January 21 and 22, 2024), Aniba is partnering with the Cambodian NGO Smiling Gecko and Chef Mariya Un Noun for a special six-course dining adventure (S$250++) featuring Khmer cuisine.

Top (L-R): (1) Rainbow Hamachi Fillet Tartare with Kaffir Lime Yoghurt Dressing, (2) Lemongrass Red Curry Coconut Soup, Local Seabass Fillet, Mushroom, (3) Mango Sorbet, Passionfruit Sauce with Chili

Bottom (L-R): (1) Eggplant Pumpkin Sauce, Ginger, Crispy Rice, (2) Smoked Grouper Fish, Bamboo Shoot and Corn Foam, Kampot Pepper Sauce, (3) Vanilla Kampot Pepper Ice Cream with Palm Sugar Foam

Part of the proceeds from this collaboration will support Smiling Gecko, funding activities within its 150-hectare Farm & Campus located north of Phnom Penh. There, Smiling Gecko operates a bilingual school, several craft training workshops, and the luxurious Farmhouse Resort & Spa – providing children with education in line with international standards and offering young adults exposure to professional vocational training.

The dinner will be hosted by the internationally renowned Swiss photographer and Founder of Smiling Gecko, Dr. Hannes Schmid, who will share insights into Smiling Gecko’s humble beginnings and showcase images from his photography portfolio.

The exclusive menu boasts a six course meal ($250++). Over three hours, you will be able to enjoy dishes thoughtfully designed by Chef Mariya Un Noun and Aniba’s Executive Chef Anas Shami, which promises a unique gastronomic experience. 

To book a reservation for the exclusive menu in support of Smiling Gecko Cambodia on 21 or 22 January, please visit here.

Aniba

Address: 6 Battery Road #05-03, Singapore

Opening hours

Monday to Thursday: 12–3 pm, 5 pm–12 am
Saturday: 8.30pm-2am
Sunday: 11am-3 pm, 6pm-12am

Wan Yuan

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