Comments on: Sweet!

By: Four Seasons Bangkok WGF10: Christine Manfield - Austin Bush Photography

Four Seasons Bangkok WGF10: Christine Manfield - Austin Bush Photography — Fri, 09 Oct 2009 04:53:57 +0000

[...] In fact, the combination of smoked fish and thin strips of green mango was eerily similar to ngnoam swei kchey trey cha, a Cambodian dish that also revolves around these two main [...]

By: Austin

Austin — Tue, 06 Feb 2007 11:40:00 +0000

mea: There are actually many restaurants of this level, and much higher, in Phnom Penh nowadays. In terms of markets I really liked the Psar Orussei. Not just the main market building but also the fresh markets that extend along the side streets outside. The produce in particular looked great, even better than what's available in BKK!

colin: no, I think you just crunch though the veggies raw.

yata: they're nearly identical, except that the Khmer version adds a kind of dried fish and seems to be always be served with veggies.

By: Colin

Colin — Thu, 01 Feb 2007 01:54:00 +0000

Looks great! The amok looks yummy.
How does the omelet work as a dipping sauce like nam prik?

By: mea

mea — Wed, 31 Jan 2007 12:09:00 +0000

I’m not familiar with the restaurant, but that’s not just slightly upscale, is it? That’s an actual ramekin. In Cambodia.

The amok looks delicious, and I’m jealous. Although my mother’s version has always been more…solid…and we steam it in a bundle of kale or banana leaves state-side.

I’m curious to know how you felt about the markets, like Psa Thom. I kind of miss the chaos, myself.