Andrew visits Cambodia, a developing nation where the food traditions are a source of national pride. From the bustling markets of Phnom Penh to a quaint floating village on the Tonle Sap River, Andrew ...
Go to EpisodeChea Veourn's House
Andrew meets Chea Veourn, a local spider vendor in Skuon who sells fried tarantulas on the roadside. He cooks up spiders at Chea's home kitchen and samples the crispy critters.
Cheung Prey District, Kampong Cham
Roadside Dining
Andrew's philosophy with curbside dining is to seize the moment. He couldn't pass by this stand without trying the duck tongue.
Skuon, Cambodia
Psah Thmey Central Market
Andrew checks ou the largest market in Phnom Penh, where he finds a finds a variety of fresh produce and deep-fried bugs to devour.
Neayok Souk, Phnom Penh, Cambodia
Psar Ampou
The Psar Ampou, also called the Riverside Market, is known for their gritty and authentic foods. Andrew samples fresh grilled water snake and blood cake soup, made with congealed blood, liver and intestines.
Sisowath Quay, Phnom Penh, Cambodia
Malis Restaurant
This restaurant, owned by Master Chef Luu Meng, preserves the lost culinary heritage of the Khmer. Andrew tastes dishes made with two vital ingredients: prahok made with rotting fish and kroeung made with exotic herbs.
136 Street 41 Norodom Blvd, Phnom Penh, Cambodia
