It turns out that with only three months left in 2008, Cambodian is not the new Thai. But what has changed over the year is the tone of reviewing. Reviewers are starting to understand how to eat Cambodian food.
This week the NY Times revisits two Cambodian restaurants in New York. The results are mixed, but at least they’re eating well:
No meal in Cambodia is complete without soup, or samlor, and the versions found here are the real deal, a pitched battle between sour and sweet, whether teeming with turmeric (samlor mchoo kroeurng, $14.95) or chunky with tomato and pineapple (samlor mchoo moen, $13.95).
That’s useful, thanks. Will need to do that next time.
But in the meantime…
Where do I find a good bai moan — chicken rice — in Melbourne?
I think you know but aren’t saying….
Cheers, like the words.
Will do the Kampot – Phu Quoc trip that way next time, is what that meant.