Comments on: Real Khmer? Cambodian fine dining in Phnom Penh

By: The Last Appetite » Pig’s brain tom yam and the morbidly obese dog.

The Last Appetite » Pig’s brain tom yam and the morbidly obese dog. — Fri, 07 Dec 2007 07:23:12 +0000

[...] He’d somehow got the idea that I’m a massive offal fan. I do believe that if you’re going to eat meat then you may as well do your butcher a favor and eat the whole animal (just like most of the world’s population) but I’m not always seeking out the best pipe and lung dishes. His confusion of my love for innards was the result of me shooting some of the worst shots of Cambodian offal that I could find while he did his professional photographer “work” in Phnom Penh last year. After a while, I can’t take my own food photography with any seriousness. [...]

By: samathik

samathik — Wed, 22 Aug 2007 03:38:33 +0000

years ago, I might eat that. But now I would not touch that.

By: Phnomenon: food in Cambodia » Amokalypse Now: Gratuitous food porn edition

Phnomenon: food in Cambodia » Amokalypse Now: Gratuitous food porn edition — Thu, 07 Jun 2007 08:40:59 +0000

[...] See Also: Real Khmer? Cambodian Fine Dining in Phnom Penh, Seeing how the other half lives – Malis and Pacharan Share: These icons link to social bookmarking sites where readers can share and discover new web pages. [...]

By: Phnomenon: food in Cambodia » Bring the noise

Phnomenon: food in Cambodia » Bring the noise — Fri, 23 Mar 2007 08:09:32 +0000

[...] While newspaper Cambodia Daily’s coverage of the local food scene over the last two years has amounted to the occasional mention of a stout-drinking monkey or the carnivorous habits of Ratanakiri’s recent “jungle woman”, today they’ve atoned and inserted a 12-page full-colour wining and dining supplement packed full of original content. The coverage is as diverse as Cambodia’s dining scene: fresh mangoes, fish amok, the desserts from Raffles, local sommeliers and winery, ribs in Battambang, Swedish in Sihanoukville, vegetarian faux-meats, akao (with comment from “pastry chef” Johannes Riviere), and an interview with me about Phnomenon. Thanks to Suzy Khimm for the article (also read her latest piece over at Slate), Nathan Horton for the photo of me grinning deliriously into my 1500 riel bowl of num banchok from Psar Orussei. [...]