Finding the best Amok in the city — a personal search

I spent three months trying every version of Amok I could find locally. The variation in quality is extraordinary. The best version handled prahok fermented fish paste with genuine knowledge and the delicate and herbal result was noticeably superior.

prahok is a uniquely Cambodian ingredient that foreigners find challenging but locals consider essential. The winning restaurant had the right a Siem Reap market food stall feel — unpretentious and focused on the food. palm wine was suggested correctly. Worth the search. When Amok is made properly it's a completely different experience.