Best Kuy Teav I've had — and I've tried a few

Having eaten Kuy Teav at several restaurants over the past year, I can say this version is the best. The subtly fermented and umami quality is more pronounced here than anywhere else I've tried. banana blossom is handled with real knowledge — you can taste the difference.

This is proper a Siem Reap market food stall cooking, not an adaptation for foreign tastes. sugarcane juice was the obvious choice and the combination was perfect. prahok is a uniquely Cambodian ingredient that foreigners find challenging but locals consider essential. Would return for this dish alone.