Enjoy dining without burning a hole in your pocket, no membership required
The best version of the quintessential Khmer dish I’ve tried so far in Phnom Penh. Creamy, custardy, and chockful with large chunks of tender fish, this is simple, soul-satisfying food that is perfecf paired with a plate of rice. Think otah otah or steamed Thai fish cake, but better.
Taste: 4.5/5
A traditional Khmer dip of mince pork flavoured with prahok, coconut cream & dried red peppers. Meaty, spicy and with a slight funky finish from the prahok(fermented fish paste), the strongly flavoured dip contrasted nicely with the refreshingly cool and crunchy sliced cucumber and cabbage on the side.
Taste: 3.5/5
Not cheap by Phnom Penh standards, but by far the best deep-fried rice paper spring rolls I’ve had. A diaphanously thin webbing of crackling rice paper encases a pork mince, prawn and vegetable filling that's fairly bursting with juicy savouriness. Dunk each piece into the slightly sweet fish and peanut dipping sauce for maximum umami.
Taste: 5/5
419_original.jpg?w=980&q=75&auto=format)
419_original.jpg?w=576&q=75&auto=format)
