Fears tarantula may go off the menu in Cambodia due to deforestation, hunting

Publication date 11 April 2018 | 12:02 | ICT

While a plate piled high with hairy, palm-sized tarantulas is the stuff of nightmares for some, these garlic fried spiders are a coveted treat in Cambodia, where the only fear is that they may soon vanish due to deforestation and unchecked

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  • Kim Sotheary manages Cha Kdam Kampot, or ‘Kampot Crab Fried Rice’, a new food cart in the capital with a very limited menu.

    Fresh crab, without all the work, in Tuol Kork

    Publication date 16 March 2018 | 10:07 | ICT

    Along a row of food carts inside the sparkling compound of CUPS Coffee on Street 337 in Tuol Kork, an extension of a Kampot favourite has recently set up shop in the capital.

  • Mohammed Rashid at his cart on Sothearos Boulevard, where he serves up a taste from home – roti with a variety of toppings – on a plaza along Sothearos Boulevard.

    Comfort food from a cart is a Rohingya migrant’s link to home

    Publication date 09 March 2018 | 10:56 | ICT

    On a popular Phnom Penh strip, lined with the usual Khmer street food offerings – chicken feet, fried noodles, palm sugar juice – a bright red food cart stands out.

  • Phoey Phorn prepares kralan along National Road 6 last weekend.

    Hard work put into roadside snack favourite kralan

    Publication date 21 February 2018 | 09:22 | ICT

    With its subtle flavour and compact packaging, kralan seems like a simple but satisfying snack, but making it is a laborious process for those who stake their livelihoods on it.

  • Sancha Bakery owner Marika Okuda at her new shop in Russian Market on Street 454.

    Baking with love is key to success at Sancha

    Publication date 09 February 2018 | 08:10 | ICT

    Around 7 in the morning, at the newly opened second branch of Bagel & Bakery Sancha in Russian Market, owner Mariko Okuda is behind the counter in a chef’s hat and apron alongside two of her local staff members.

  • Members of the newly established Cambodian chapter of the Disciples d’Escoffier, from left to right: Secretary-General Charly Guillo, President Richard Gillet, Treasurer Nicolas Olivry and Chairman of Disciples d’Escoffier Asia Robert Fontana. Photo supplied/Piseth Pen

    Phnom Penh chefs join international culinary association

    Publication date 23 January 2018 | 07:08 | ICT

    On Sunday, some of Phnom Penh’s top chefs were initiated into the newly formed Cambodian chapter of the international culinary association Disciples d’Escoffier – in a ceremony that included sashes with miniature copper saucepans, t

  • Flavours that change with the seasons

    Publication date 16 January 2018 | 14:55 | ICT

    Cambodians traditionally adjust their diets and recipes to capture the freshest and tastiest seasonal ingredients the country has to offer.

  • A melting pot of regional variances

    Publication date 16 January 2018 | 14:55 | ICT

    From its rolling hills in the east to the fertile plains of the west and the pristine coastline of its southern flank, Cambodia’s topography is as varied as its cuisine.

  • Kuoch Sokly, an advisor of the Cambodia Restaurant Association.

    Over 2,000 restaurants licensed nationwide

    Publication date 16 January 2018 | 14:51 | ICT

    The government has issued operating licenses over 2,000 restaurants across the country as part of its effort to ensure the quality and hygiene of food outlets that serve not Cambodians but also some 5 million tourists who visit the

  • A dish at Do Forni. Photo supplied

    Ad | Do Forni brings authentic Italian fine dining to Cambodia’s capital

    Publication date 16 January 2018 | 14:51 | ICT

    Do Forni is recognised as one of the capital’s most authentic Italian restaurants.

  • A selection of traditional Cambodian ingredients

    Finding value in local ingredients

    Publication date 16 January 2018 | 14:50 | ICT

    Cambodians traditionally used hundreds of different native plants in their cooking. Today, just a few dozen are found in their kitchen.