Leaving Cambodia

I wrote this four years ago and have had it sitting in my draft pile ever since. I never released it immediately because it seemed like an episode from a past life once I was back in Australia, off the road and back on the corporate ladder. I’ve returned and left Cambodia again since writing it, but it seems like a waste to let it continue gathering virtual dust.


My motodop carrying my pack across the Vietnamese border at Xa Xia. He refused to let me carry it.

[dropcap]T[/dropcap]his is partly prompted by Our Man in Hanoi (subsequently, in Newcastle)’s recollection of his final drive out of Hanoi. I previously wrote about crossing the border from Cambodia to Phu Quoc in Vietnam purely mechanically because I felt that I had to write something, but didn’t know what. It was not easy to leave: life was comfortable in the Phnom Penh expat bubble and I felt like I was doing work that that I had never dreamed existed. People had started paying me for something that I otherwise did for free. On some days I hated the place with a burning passion and remembered that my first words upon looking down at Honda Dreams kicking up dust along a dirt track on the descent into Pochentong Airport were “what the fuck am I doing here?”.

Kep is one of my favourite destinations in the world because it has no obvious attractions. The beach is absent compared to Sihanoukville; the crab at the literally named Psar Kdaam (“Crab Market”) pales in comparison to picking up a few live mud crab at Phnom Penh’s central market and then gently steaming them at home; the architecture reflects the glory of an annihilated era. The weather is clement and there is little else to do than lie in a hammock, stare at the jungle as it envelopes the senescent seaside villas, sip on the local trash pilsener and reiterate to yourself how lucky you are to be there. The opportunity for this to be the final imprint of Cambodia in my memory could not be passed up once I discovered that the nearby border into Vietnam had been opened to foreigners.

After an evening of villa-staring, pilsners and reiteration, my inamorata and I hailed a tuk tuk for 8:00am. The corrugated trail out to the border winds through salt flats, dormant for the wet season and lurid rice fields in full display. In the morning light, the paddies seem an impossibly fecund argument in favour of subsistence living. Kids run out and scream unjaded hello like they do everywhere in Cambodia or stare hungry and glassy-eyed from their palm-frond hovels, World Vision brochure-ready.

About a kilometre from the border post, a swarm of informal motorbike taxi drivers (motodops) surrounded our tuk tuk and informed the driver that there was no chance of his vehicle being able to make it to the rest of the way with the road alternating from mere crenulations to knee-deep death holes.

Let the protracted bargaining period begin.

My expectation at this point was that we’d be sold to a motodop who would then pass us on to their Vietnamese comrade on the opposite side of the border, where we’d once more go through the following process.

After the quickly establishing that we could speak fractured Khmer as well as a food-obsessed swearing Cambodian toddlers:

“Where are you going?”

“To the border”

“The border is a long way from Ha Tien. Where are you going after the border?”

“To the boat in Ha Tien to Phu Quoc.”

“There is no boat in Ha Tien, but we can take you to the bus to Rach Gia.”

There was no talk of swapping drivers at the border, although I assumed the worst.

We alighted from the motorbikes as we approached the two whitewashed sheds that guard Cambodia’s border, leaving our packs with the drivers. As the drivers had established that I could speak Khmer, they wouldn’t steal our packs as they would guess that the only barrier between me paying a Cambodian border guard to shoot them would be cleaning the blood from and fixing the puncture holes in my luggage. Not that I would: travel insurance is thing of guilt-free wonder. There is always some comfort in not carrying any objects truly worth stealing.

The two Khmer border officials were bemused to see us. The younger one spoke excellent American-inflected English and was keen to chat; the older looked like the typical mid-40s Cambodian official who had survived bloody genocide then bribed their way into their post, remaining jovial enough to suggest an undercurrent of unhinged terror.

I’m certain that both had to bribe their way into this position.

From the Cambodian side, the border looked completely fluid with a stream of both Khmer and Vietnamese people crossing with little more than the exchange of a few thousand riel, few even stepping off their motorbikes to pay. Another guard shuttled back and forth collecting alternate fistfuls of hundred riel notes and Vietnamese dong.

Glancing at their handwritten records, the notepad seemed to indicate that we were two of five foreigners who had departed Cambodia through this post in the past month by official means. Their questions were the normal Cambodian inquiries rather than those of border guards, telegraphed from the older guard to younger in Khmer. Are you married? (No, but in a common law sense, yes. In Khmer, the younger guard simply explained this as “culture” ) Do you have children? (No) Why don’t you have children? Is something wrong? You’re very tall/handsome/fat/white. You should have children.

And then, the elder guard, “Ask him if he’s going to Vietnam to fuck young Vietnamese (yuon) women?”

In Khmer, I said “I’m not and we both speak Khmer”.

This registered not the slightest shock. The older guard took my pen with which I was filling out the exit forms and swapped it with his older pen with a comical flourish. I still have no idea what this signified.

The Vietnamese border post looms like a shopping mall designed by cake decorators whose preferred medium is cheap concrete and pastel paints. The interior had a veneer of glossy professionalism skewed by us being filmed at every point by a local television news crew. I like to tell myself that Phnomenon was really that famous. I have no idea what in particular they were filming. Stock footage of the whitest people they could find negotiating the world’s least effective border posts.

The process of entry into Vietnam seemed to involve me passing the same form down a chain of uniformed men in hats, each armed with a different stamp, which come to think of it, is a perfect description for most bureaucracies.

Our same motordops met up with us after avoiding the border posts altogether. I assume that they paid somebody in a hat.

After a quick loop of Ha Tien’s wedding cake shophouses and reeling from the instant modernity of Vietnam, it was evident that if there was a boat, it wasn’t to be trusted to make it to Phu Quoc in the path of an oncoming typhoon. We paid our motodops an extra few thousand riel to get us to the bus station over the bridge from Ha Tien proper. About half way there, the motodops flagged down a passing bus that was headed to Rach Gia, whence, oddly, they went into bat for us against the Vietnamese bus conductor, negotiating the price of the bus down to half what was first quoted. I like a full-service motodop and we were paying them well, but not enough for this sort of camaraderie.

So Cambodia ended twenty kilometres into Vietnam with two Khmer motodops waving us goodbye at the Ha Tien roadside as we sped off into the Vietnamese hinterland.

Teddy’s Bigger Burger, Hawaii

Teddy's Bigger Burger

My favourite trait in Americans is the lack of fear. It spawns an infectious entrepreneurialism. It tempts them to cook a patty of ground chuck to medium-rare over fire rather than safely char it to a risk-free tasteless puck. The above was hands down my favourite hamburger of 2010, from Teddy’s Bigger Burger in Waikiki, Hawaii.

Teddy’s is a short walk from “the Wall” surf break, just near the Zoo at Waikiki, a right-hand reef break that gets packed with local bodyboarders even in the smallest swells. It is a convenient break to bodyboard: you can just walk to the end of a pier and jump off straight into the midst of the action, catching waves that propel the fearless alongside the concrete jetty. Tourists line up to take photos. It’s the first place that I’ve ever been alongside someone on a paipo board, the wooden precursor to the modern foam bodyboards; a portly, grey-bearded Hawaiian who looked like he was carved from a brown leather banquette with an uncanny knack of picking the finest wave even from the poorest sets, riding a beautiful slice of polished timber.

Teddy’s is so close that my boardshorts were still moist. I could taste sea salt dripping from my holiday stubble.

Squishy bun, a patty that tastes of pure barely-cooked beef, pickle, sliced onion, an in-season tomato and a decorative frill of lettuce. There is no meal better.

Apologies about the photo. It’s rubbish.

Takoyaki

Takoyaki

I don’t understand the attraction of takoyaki. They’re balls of octopus and gluten served fresh on the streets of Japan, coated in a three types of umami: mayonnaise, bonito flakes, and their own special barbecue sauce. They turn out of their aebleskiver-like pans with a gluey consistency, a barely formed crust holding the octopus within, not quite cooked through but enough so that they are slightly rubbery. I don’t see the need to adulterate a perfectly good chance to barbecue octopus by itself. The batter seems superfluous.

Japan is mad for them. Within Tokyo, I doubt that you’re ever further than 500 metres away from the nearest chance to eat balled octopus.

Indentured Labour: Camy Shanghai Dumpling House’s secret, part 2

Last time that I mentioned Camy Shanghai Dumpling House, I conjectured that the popularity was due to its open secret status and cheapness. At least now we know where the cheapness comes from: not paying their staff. From the Herald-Sun:

Mr Chang worked 13-hour days from 9.30am-10.30pm with only five-minute breaks, which had to be approved by the boss, for $100 a day.

He worked six days a week and his only holiday was Christmas Day, according to Federal Magistrate Grant Riethmuller. “It is clear that the patrons attended for the quality of the Shanghai dumpling-style cooking rather than the ambience of the premises,” Mr Riethmuller said.

Mr Chang feared if he lost his job his visa would be cancelled and he took action only after he had permanent Australian residency, the magistrate said.

The court found that Mr Chang had been underpaid from December 2004 to January 2008.

Mr Riethmuller ordered restaurant owners Min-Seng Zheng and Rui Zhi Fu to pay $172,677 in unpaid overtime and penalty rates, and $25,000 of superannuation. Their lawyer, Alex Lewenberg, said the owners planned to appeal.

I also praise Federal Magistrate Grant Riethmuller for his knowledge of the premises.

Your Kitchen Sucks

“I’ve seen enough people not cook well. I don’t want to watch people very pleased with what they’re doing but doing everything wrong…What I found on MasterChef when I was on it, some of the basic things the contestants were trying to do – they didn’t know the basic things, such as pastry making,” she said.

Margaret Fulton on her time on Masterchef. My bet: she won’t be back in 2011

I can’t watch amateurs cook competitively for the purposes of entertainment. I’ve tried and I fail.

The chaotic race against the clock to serve up plate after plate of congealed food to pregnantly pausing celebrity judges is not pleasurable. I cringe every time someone cooks “Asian” or “Thai-style”. Amateur knife skills make me feel like throwing a shoe at the flatscreen or inventing a witless hashtag to hurl into the collective Twitter void.

I dipped into Masterchef, Australia’s most popular supermarket advertising platform. I watched My Kitchen Rules until I ran short of shoes, enough to discover out that two sisters beat a guy with a beard. I’m still not sure if either television show is about food or why Australia is altogether transfixed in numbers that are not shy of phenomenal.

The aim of modern Australian competitive food television is for above-average home cooks to create “restaurant food” which is the new shorthand to describe the decorative arrangement of morsels on a plate in the style of an imaginary transcontinental degustation. It is more of a form of food styling than cooking because the viewer can only judge the meal on how it looks.

It is the food that restaurants would cook if they were limited to shopping at a duopoly supermarket or trapped on a desert island and a mystery box washed ashore, filled with ingredients from nowhere in particular. 10,000 shipping containers go missing overboard each year, so it is not beyond the realm of possibility that one contains chilli, besan flour, a bottle of muscat, lentils and gorgonzola. There are no seasons in the supermarket’s fluorescent glare, nor real ethical objection to eating endangered species.

For contestants, the skill most valued is the ability to cook from everywhere and if possible, serve it up at the same meal. Competitors seem to be mocked if they stick to any one food tradition. A real impediment for a contestant is depth of knowledge of a single cuisine or technique.

People with actual experience in a commercial kitchen seem to never make the cut on the shows as contestants and there must be thousands of talented kitchen hands who apply. There is a need to uphold the myth of the home prodigy and that fine food is the result of an innate talent rather than endless repetition and incremental improvement on recipes.

So what keeps Australia feeding the reality food TV maw?

The strained drama and the forced chaos, the characterisation of good guys and bad guys, the perverse delight of watching fat guys eat on our behalf. Predictable schadenfreude at destroyed recipes. There are boxes filled with arbitrary surprises. The promise of fire. Watercooler conversation.

My fear is that competitive food television dissuades people from learning about food. It reinforces that meals must be fast and picked from the supermarket shelves. Every moment in the kitchen is a stressful race against time rather than hours that can be savoured and enjoyed. Gay Bilson takes this up over at the Monthly in her dissection of My Kitchen Rules

Cookery is manipulated towards competition and tortured plating. This kind of television is turning cooking – something we do to survive as pleasurably as might be possible, some better than others – into a contest. Make a sport of it, turn it into harmless, competitive fun, and more people will become interested in food? Surely, the subliminal connection to hierarchy, to competitive jubilation or shame, taints any spark of interest. The insistence on “restaurant” food, the profoundly conservative idea of it being different to home-cooking, does little to further the undeniable satisfaction of something like a large bowl of beans.

The joy of home cooking is that it can be profoundly social. You can inflict recipes on others that aren’t at all feasible in a restaurant due to ingredient cost, time or your insane personal whims.

This year’s season of Masterchef starts next week. If you skip it this year, there are three more years of it in the pipeline. My tip for this season of Masterchef is to spend the entire time that the show is being aired in the kitchen. Work your way through a classic cookbook. Find out if you can cook four of Jamie Oliver’s fifteen minute meals in consecutive order. Learn some knife skills. Enrol in TAFE: there will always be a shortage of real, trained chefs because it’s an awful way to make a living. Spending that hour in front of Masterchef will leave you with nothing.

Melbourne Restaurant Name Generator

Not sure what to name that new cafe or restaurant that you’ve lovingly crafted from rotting couches in a Melbourne laneway? Can’t find an fitting piece of pornocracy or Italian horror film to print on your disposable coffee cups?

All you need to do is combine an honorific of some kind with the name of a character on Mad Men, or parts of a spaghetti Western with a radio call sign. Or do all four at once and then follow whatever food trend is hot right now.

I think you should name it:

Press reload for more random free advice.

There is a one in nine hundred chance that you’ll get the exact name of a real restaurant. Sorry.