Next to the Kep Crab Market is a row of restaurants where you can head to for more "zi char" style dishes. We had the squid cooked in chilli sauce with stalks of fresh Kampot green pepper - this is signature of most Cambodian dishes, and one of their most prized spice product. We also had the crabs this time with curry sauce, which was so finger-licking good. The heat from the red chillies were tamed by the sweetness of the coconut milk, and perhaps the natural salt from the crabs gave it a very well rounded flavour that can rival our chilli crab sauce.

  • 1 Like