Beef & Basil

Everything we cook, photographed

No styling tricks and no stand-in props. These are the bowls and glasses that leave the pass.

Beef tendon noodle soup seen from above: clear broth, rice noodles, sliced brisket, soft tendon and beef balls under coriander, spring onion and fried garlic, with lime, bean sprouts and fresh basil beside the bowl
Khmer beef stew in a white bowl, deep red broth with carrot, star anise and herbs, served on a wooden board next to sliced baguette, lime and whole spices
A tall glass of Cafe Deum iced coffee with milk swirling through the ice, a small white milk jug beside it and roasted coffee beans in a wooden spoon
A deep white bowl of beef tendon noodle soup on a wooden stand, with chopsticks, a dish of chilli sauce, lime wedges, bean sprouts and a plate of fresh herbs arranged around it
A tall glass of Ngam Ngov preserved-lime soda over ice, garnished with a dried preserved lime, with more preserved limes on a small wooden plate
Khmer beef stew photographed from above, showing soft beef, carrot rounds and star anise in red broth, with a board of sliced baguette, lime halves and cinnamon alongside
Two cold drinks side by side on a wooden board: a Ngam Ngov preserved-lime soda and an iced lemon tea with lime slices, next to loose tea leaves and a halved lime

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