What makes it special? As it says, “Cambodian food has stronger flavors than Vietnamese, slightly more subtle than Thai and is not as heavy as Chinese. It has a taste of the orient without the spice, and was pefect for the weight-conscious wealthy.” Furthermore, Chef Luu Meng from Malis Restaurant, a well-known Cambodian restaurant, said that there are fewer chemicals in Cambodian ingredients and they have tremendous flavours. “A triangulation between Vietnamese, Chinese and Thai cooking, Cambodian’s emphasis on noodle dishes, curries, stir fries and prahok, the strong-flavoured fish paste, will grow in popularity.”
Cambodian cuisine has been named ‘the new food of 2008 by Conde Nast-owned website epicurious.com, which incoporates top US magazines Bon Appetit and Gourmet saying it would throw down a gauntlet to Thai food’s universal popularity (according to the Cambodia Weekly).
What about you? What Khmer food do you like best? 😀