10 things I love about cambodia
When I was a boy, I helped my mother in her noodle shop in Phnom Penh. That’s where I learnt about noodles, flavourings and how to make a broth. She and my grandmother, a chef in the royal palace, gave me my love of cooking. I went to cookery school in Thailand before working in Singapore and Malaysia, but I was drawn back to my roots. I travelled Cambodia, exploring regional dishes and lost recipes. I wanted to revive and refine traditional Khmer cuisine. Modern Cambodian food is a combination of native Khmer traditions infused with French, Indian and Chinese influences. malis-restaurant.com; almondhospitality.com
1 Fish amok
Amok, a steamed curry with fish or seafood, is Cambodia’s national dish. Our cuisine has been influenced by India and China but it is not as hot and spicy, or as sweet as our neighbours’ (when you
