Backed by a prestigious realm of restaurants, clubs and bars, Indochine's Siem Reap II impresses with its contemporary Asian-styled alfresco dining. Bearing a similar concept to its Holland Village sibling, Siem Reap I, one would expect a strong resemblance in terms of food and atmosphere. Siem Reap II brings about an element of surprise through its menu of authentic IndoChinese cuisine overseen by their Laotian head chef.

• The Vibe
  Siem Reap II can't be located in a better spot. Just off the Singapore River , overlooking towers of office buildings and linking arms with the Asian Civilisation Museum , Siem Reap II harbours the quiet dignity of Asia 's rich history and provides a temporary retreat from the hustle and bustle of city life. Its dimly lit interior reveals a treasure of replicated Cambodian statues displayed in squares of dark brown. Along with dark green walls, large communal-style dining tables with white rattan chairs, it is equivalent to stepping into a slow-paced and relaxed atmosphere. The alfresco dining area allows one to lounge with a cup of classic Vietnamese drip-coffee and be lulled into an afternoon nap on a lazy afternoon.

• The Food
  Signature dishes combine a delicate balance of Indochinese food, with origins from Laos , Vietnam and Cambodia . Being the first and only restaurant at present to offer nutriceutical food – food with nutritional and pharmaceutical benefits – it certainly spells great news for the health-conscious.

  Offered at an affordable range of prices, specialty dishes like Bun Dac Biet (Rice Vermicelli Deluxe) ($18) are both visually and gastronomically delightful. A large bowl of glass noodles piled on with minced prawn balls, grilled prawns, grilled beef, barbecue chicken balls and generous helpings of cucumbers and lettuce makes up Siem Reap II's finger food in a main course dish. Mixed with sweet chilli sauce, the glass noodles slide down one's throat effortlessly, leaving a tinge of sweetness while the spicy chilli tempts the senses for more. At the same time, finely grilled seafood and meat is light on the palate, while cucumbers and lettuce add a juicy and fresh element to the overall dish.

  Chilli lovers will be impressed by Khao Poon Nam Pa (Laotian Laksa) ($12). Cooked to perfection with coconut milk and fish extract with Laos ' ancient sauce, spices and herbs, the first spoonful of laksa gravy will cause you to raise an eyebrow. Unlike the local laksa, Laotian laksa is less creamy, slightly more salty and thicker with a strong taste of shrimp. Taken with chilli flakes, the laksa takes on a new level of “spicy” as chilli burns the mouth, yet its delicious soup is simply too tasty to resist. Springy and succulent large prawns decorate the bowl and add substance to the bowl of fiery goodness.

  Siem Reap II may specialize in IndoChinese cuisine, but do try their western Steak Sandwich ($14), a large cut of roasted prime beef served open faced on fresh baguette with toppings of onions, tomatoes, mustard and pickles. Although served a generously large portion, it would be advisable not to share this dish as it is difficult to cut through the hard crust of baguette and thick chunk of beef. Nevertheless, tangy mustard balances the salty taste of tender meat which is partially masked by strong onion. Burger lovers will love this combination if they are prepared for a little molar-workout.

• The Service
  Comprising of mainly youthful individuals, service may be a little slow when Siem Reap II gets busy. Preoccupation with tasks at hand seems to result in lack of spontaneity on their part, but they made it up through their efficient and polite service.

The SD Food Advisor's take on Siem Reap II
Siem Reap II appeals in all aspects: a lazy afternoon lounge in its open area, an informal business discussion with colleagues or clients, a visit for a healthy bite, a chill-out space in the evenings, after-work relaxation – they have it all. With a healthy menu with reasonable pricing, it warrants visits for different occasions.