KHMER CUISINE

Everyone has tried Thai and Vietnamese specialities before they hit the region, but Khmer cuisine remains under the culinary radar. Amok (baked fish with lemongrass, chilli and coconut) is the national dish, but sumptuous seafood and fresh fish dishes are plentiful, including Kep crab infused with Kampot pepper. It wouldn’t be Asia without street snacks and Cambodia delivers everything from noodles (mee) and congee (bobor or rice porridge) to deep-fried tarantulas and roasted crickets. With subtle spices and delicate herbs, the food in Cambodia is an unexpected epicurean experience.