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Nom Banh Chok, The Fermented Rice Noodle Dish That Is Cambodia in a Bowl

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Nom banh chok is a quintessential Cambodian breakfast noodle dish beloved by locals that is essentially ‘Cambodia in a bowl’. It’s also the name of the lightly fermented rice noodles, made fresh daily by artisanal noodlemakers and sold at local markets, that are the central component of the dish. Nom banh chok is Cambodia’s national ...

Angkor Wat Without the Crowds – Insider Guide to a Quieter Side of Angkor

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Angkor Wat without the crowds? It’s not the challenge that some travel writers would have you believe. Follow our insider guide and you’ll experience a quieter side of Angkor. Visit in low season, avoid weekends, national holidays and equinoxes, after sunrise make a beeline for the ‘back door’, and savour sunset with the locals overlooking ...

Lum Orng Farm to Table Restaurant and Siem Reap’s Growing Green Movement

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Lum Orng farm to table restaurant has quickly become one of Siem Reap’s best restaurants, serving deliciously imaginative Cambodian food based on just-picked produce and seasonal ingredients. It is part of a flourishing green movement across the region, of which Siem Reap is leading the way. Siem Reap restaurants have been groundbreaking when it comes ...

Sustainable Souvenirs to Buy in Southeast Asia and, No, Not Elephant Pants

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Sustainable souvenirs to buy in Southeast Asia include anything that's handmade and handcrafted, fair trade and ethically-produced rather than factory-made, and locally created rather than imported. Traditional crafts, art and artisanal wares, along with eco-friendly, pre-loved, recycled, and up-cycled things are all good sustainable choices. Elephant pants are not. There’s a reason I’m singling out ...

80/20 Restaurant Bangkok Chefs on Rebooting the Evolution of Thai Cuisine

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80/20 restaurant Bangkok chefs Napol ‘Joe’ Jantraget and Saki Hoshino are creating some of Thailand’s most inspired and imaginative contemporary Thai cuisine. Passionate about local produce, little known ingredients, and preservation and fermentation, the husband and wife chefs hope to reboot the evolution of Thai cuisine. Chefs Napol ‘Joe’ Jantraget and Saki Hoshino's 80/20 restaurant ...