Why Is Everybody Going to Cambodia?

So asks Matt Gross in the New York Times this week, after one hell of an expensive junket in Siem Reap. He might have enjoyed listening to Morcheeba on the complementary iPod Mini in his airport transfer Lexus, but he wasn’t all too keen on the food:

While Cambodian food looks a bit like that of neighboring Thailand and Vietnam – curries and stews, noodle dishes and lots of rice – it’s rarely as tasty.

He does give thumbs up to his friend Paul Hutt at Meric, Khmer Kitchen, Dead Fish Tower, and Abacus.

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