“When I was in the jungle,” Kat Manh tells me, “I ate this.” He is pointing at a drawing of a pig-tailed macaque in a park leaflet on protected species. “Also this,” – a crab-eating macaque – “this,” – a Sunda pangolin – “and this,” – a common palm civet. “Very tasty,” he concludes
This is the confirmation I needed: pangolin is tasty. Now I just have to work out how to crack them open. I believe you need a lobster fork, something that Andrew Marshall from the Telegraph omits to mention when he hits Cambodia’s best ghost town at Bokor.