To Try Cambodia Eats

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This dish was insanely delicious and comforting. Little baby eggplants popped in the mouth like candies. The mixture of seafood and meat sauce made me finished two plates of rice. Definitely a dish to die for.

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One of the finest eat in Kampot. I travelled for hours just to get a taste of Portuguese style cooking in Kampot. Opened at a middle of nowhere, it was a great family friendly restaurant. In order to upkeep the authentic of Portuguese food, the owner would travel to Macau to get precise ingredients .
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The chef might had added too much lime juice but the clams were perfectly cooked. It's juice added together with the white wine and lime juice. Best with the sliced baguette. .
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Kampot Tertulia .
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⏰: Only open three days during the low season and five days during the high season. For more detail opening time, check www.tertulia-Kampot.com
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🏠: Tuek Chhu Rd, Kampot, Cambodia. .
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GPS: 10.61335, 104.16972

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Brown butter sauce, Prawn, Chicken Liver Parfait, Ambarella, Baguette and Basil leaf .
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A combination of heartiness and satisfaction. Bold starter by Chef Joannès. The creaminess of the parfait with seared prawn and crispy baguette was luxurious reflection of Cambodia Style Bahn Mi. The big basil leave was the key of this starter. It's fragrant cleansed the palate and leaving me excited for next dish.

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Located at the far end of Phnom Penh, next to the river. The entire dinning area was set on river side and up the tree. It was almost one of my bucklist to dine in a hut like their. Looking at the sun set and enjoying the river breeze. .
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Because of the remote and non tourist setting, the local guide might be needed. They were serving up local Khmer dishes, fresh water fish and shellfish. According to the regulars, one of the best dish will be their Teuk Kreung (Raw Fish Sauce). They would minced up the mackerel or any fresh fish and mixed in the fish sauce, chilli, basil, lime juice, sugar and more salt. At first I thought the smell and taste would be overwhelming. However to my surprise, after the initial tongue shocking moment, the taste was very pleasant. One after another, I was clearing off the greens. The sweetness of the green and crispy texture actually made a lot of sense (why they seasoned the sauce so heavily). .
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My personal favorite will be their soup fish sauce (hot pot) and roasted chicken with banana skin. They used the ferment fish sauce to create the savory and mouth watering sourness. The cat fish cooked within was super tender but be careful of the bones. Lastly would be their roasted chicken. Sound pretty regular but until I saw the banana skin. Initially I thought the chef "forgot" to remove but later they told me it was serve as it was. You can choose to dip their sugar, fish sauce and chilli mixture or eat it just it was. The skin was used to protect meat moisture and the enzyme helped to soften the tough kampong chicken. And YES, the banana skin could be eaten like roasted egg plant without its seed. .
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Gold 99 Restaurant .
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🏠:NR6, Phnom Penh, Cambodia.
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☎️: +85512270190
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⏰: 1100H to 2200H. .
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GPS: 11°37'43.3"N 104°55'29.8"E

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Baguette toasted with chilli oil and flatten. Topped with strawberry jam, condensed milk, pork floss, spring onion sauce, crab meat and finished with hot sauce. A savory sweet snack ( I asked for more hot sauce as it was very tasty). .
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For tourist in Cambodia would tend to stay away from the local street food as their cleanliness remained as a consider for many. But for the most authentic experience, I decided to go for a safer option.
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#jiaktips - Always look for super long Q. Not just the food would be good because the rotation of the ingredients was fast enough to keep the food fresh. .
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Back to this stall, as I was walking around the night market in Kampot. I was drawn by the crowd surrounding one single cart. There were four carts selling the exact same things but only one were filled. This siblings-run cart learnt their skill from their grand auntie. Everyone of them took different stations to maximize production. If you ever have the chance, go and give them a try! .
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🏠: located near the Kampot night market. (Look for the crowd, you can't miss it)
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⏰: daily from 1200H to 2000H.

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Bakeries can be found in the different part of Kampot but this was the most Interesting ones. A couple from Belgian freshly baked their bread daily. At first I was attracted by their mobile stall but when I was standing in front, the bread smell sooooo goood! Even though I had my breakfast at the nearby market, I must have my hands on their cinnamon roll! .
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Nice crust on their cinnamon roll and taste of cinnamon accompanied with the river view, it was too unreal. Who knows I could get such delicious bake in Kampot??? .
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Kampot Belgian Bakery .
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🏠: Riverside Road, Kampot, Cambodia (Opposite the famous Rusty Keyhole) .
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⏰: Tuesday to Saturday. 0800H to 1200H
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GPS: 10°36'28.1"N 104°10'44.2"E

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Cambodia is really not a place for foodie like myself. Even with all my only research, most of the places they recommend for western food. Thus I could only go with my guts feeling. .
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And this place found me. Located near the bus interchange and night market of Phnom Penh. I saw the bikes moving in and out from this little stall. None of them looked like tourist. So with some hand signals, I managed to ordered one bowl. .
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Buckets and buckets of broth and cooked pork were coming out from the kitchen. Also 80 seaters and they had 4 noodle cooking stations. Clear pork broth with "crazily" tender sliced pork. Totally no trace of porky smell and the broth was so fragrant. The topped up of spring onions added the sweetness to the broth and lifted the entire experience. The locals usually add some local chilli sauce, pepper, fish sauce and lime to their own liking. .
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If you find yourselves, waiting for a bus near the old market of Phnom Penh. I highly recommend this place. .
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(I don't even know the name of the stall).
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🏠: No. 64Eo, វិថី ព្រះបាទអង្គឌួង (110), ក្រុម 5, ភូមិ 5, 64E0 110 St, Phnom Penh 12203, Cambodia.
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GPS: 11°34'22.6"N 104°55'37.4"E

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Not the prefect texture for pork shank but it was the best dish I had! Pork and calamari, pork and seafood , candle yam and seaweed, earth veg and sea veg combination! The Angkor stout brought the flavors together. Every ingredient was where they should belong.

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Brown butter sauce, Prawn, Chicken Liver Parfait, Ambarella, Baguette and Basil leaf .
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A combination of heartiness and satisfaction. Bold starter by Chef Joannès. The creaminess of the parfait with seared prawn and crispy baguette was luxurious reflection of Cambodia Style Bahn Mi. The big basil leave was the key of this starter. It's fragrant cleansed the palate and leaving me excited for next dish.