Amok dumplings at Bridges restaurant in Riversoul Hotel. Cambodian chef Chom Nab is a budding chef to follow and won last year’s Siem Reap’s best street food competition.
Divine “Scotch” eggs Khmer style at Labaab in Phnom Penh. Made with quail eggs and green om bok rice plus a chewy sticky rice coating and minced pork. yummo
Khmer chicken curry garnished with pea flowers. roadfood
Sotong kunyit, turmeric fried squid from Sabah.Sadly I followed a blog, instead of going to maestro @chefwan58 How did I do?
Fish cakes. It’s been too long since I made this perennial Thai fave, here with homemade sweet chili relish and fried basil leaves. At right, mosaic of grilled capsicum/bell peppers dressed with light soy sauce. ambrosia
Oven baked Tonle Sap striped catfish fillets, with capers, sun dried tomatoes, salt capers and yogurt tzatziki. Tre Sdour is the best bloody fish in the Mekong, k’noath.
Nibbles and ambrosial English cheddar with champagne for my hubby’s 51st in Casablanca room. Happy birthday @morrison_polkinghorne Off to Le Broken Plate for dinner, then Kep tomorrow…
Dining with the Kimsan “twins” Pol & Sok at Embassy restaurant in Siem Reap. Khmer fusion from 2 passionate chefs, graduates of Paul Dubrule & Sala Bai training schools.
Having lunch w/ restaurateur Ye Htut Win Sharky’s Bagan.
Mandalay’s famous white noodles for breakfast at Daw Shwu Bi. Not shown are the myriad garnishes, from lime to cilantro to fried gourd bean fritters.