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 Episode
Andrew's philosophy with curbside dining is to seize the moment. He couldn't pass by this stand without trying the duck tongue.
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
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