Nourishing minds with Smiling Gecko, a Cambodian Non-profit Organisation – Cambodian delights at Aniba

Hidden within the CBD, Aniba usually serves up exquisite Middle Eastern delights. However, over the weekend, Aniba served as a platform in support of Smiling Gecko Cambodia, a Non-Profit Organisation committed to supporting disadvantaged children and young adults in rural Cambodia.

The exclusive six-course dining experience revolved around Smiling Gecko’s story, where proceeds from the meals and silent auctions raised funds and awareness for the organisation’s mission. This includes paintings made by the children themselves.

Helming the kitchen was Chef Mariya Un Noun, who was raised in the slums of Phnom Penh and later mentored by some of Europe’s most distinguished chefs like Michelin Starred Chef Andreas Caminada. This makes the cause for the education of the underprivileged close to her heart.

The menu completely reinterprets signature flavours of Khmer cuisine. Fusing Middle Eastern and nouvelle Khmer, the dishes truly were a gastronomic experience. 

Staring off Rainbow Hamachi Fillet Tartare with Kaffir Lime Yoghurt Dressing and its citrusy kick. The delicate flavour of hamachi blended well with the bright and creamy dressing.

My personal favourite was the Lemongrass Red Curry Coconut Soup with Seabass Fillet and mushrooms. The herby aroma and flavours were incredibly intense, complementing the natural sweetness of the seabass.

Mango Sorbet, Passionfruit Sauce with Chilli was a tropical indulgence. It captures the balance between the fruity mango and a hint of spice, making it a tantalising refresher.

I adored the Eggplant with Pumpkin Sauce, Ginger, and Crispy Rice. It truly was a symphony of flavours highlighted by the savoury and umami eggplant mash and sweet pumpkin sauce.

Smoked Grouper Fish, Bamboo Shoots, and Corn Foam, Kampot Pepper Sauce was a main dish that embodied Cambodian flavours. Kampot pepper is unique to Cambodia. Its complex aroma elevated the dish, accentuating the smoky notes of the grouper.

Vanilla Kampot Pepper Ice Cream with Palm Sugar Foam was a dessert that highlighted the versatility of kampot pepper. It highlighted the hint of fruity notes of the pepper, fusing well with the creamy, sweet foam.

If you are looking to indulge in Khmer cuisine, you can consider checking out the fine-dining restaurant “Un”, where Chef Mariya is currently the creative driving force. It is located at the luxurious Farmhouse Resort & Spa within Smiling Gecko’s premises. It boasts a farm to table concept where they use their resources from their agriculture and livestock farms.

There’s even a chef’s table where Chef Mariya will cook for you. I would recommend the chef’s table as Chef Mariya radiated enthusiasm when discussing her culinary creations with us. Discover more about the restaurant here and if you are interested, you can learn more about Chef Mariya’s story here.

Smiling Gecko is dedicated to empowering the next generation through quality education which they provide within their 150-hectare Farm & Campus situated north of Phnom Penh. Their bilingual school, craft training workshops, and luxury resort Farmhouse Resort & Spa, all serve as outlets to provide sufficient education and vocational training. Additionally, they are set to launch an Arts and Cultural Centre this year to nurture appreciation for the arts.

Dr Hannes Schmid, founder of Smiling Gecko, believes that every child deserves access to nourishing meals and a comprehensive education. He highlighted that 80% of the Cambodians are unable to speak or read their language proficiently, which makes the work they do truly crucial. Their school supports over 450 children, including holistic programmes like music and physical education.

Learn more about Smiling Gecko and find out what you can do to support their cause here.

Smiling Gecko Farmhouse

Address: Sameakki Mean Chey District, Cambodia

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