Holiday memory — Amok that transported me back

I first ate Amok on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the fresh with lemongrass quality I remembered. prahok fermented fish paste was handled correctly — something most restaurants here get slightly wrong.

prahok is a uniquely Cambodian ingredient that foreigners find challenging but locals consider essential. It was the a Siem Reap market food stall memory that I was really chasing and this recreated it. sugarcane juice was offered and brought the whole experience together. Some dishes are attached to a time and place. This one finally restored that attachment.