To increasing numbers of chefs, restaurateurs and foodies, ordinary pepper bears as much resemblance to Kampot pepper as vin de table does to fine Bordeaux. They say that the delicacy and sweetness of Kampot pepper put it in a class of its own.
Southern Laos’ coffee fields were devastated by war. Now, farmers are nursing them back to health so they can once again produce world-class beans.
It’s late evening outside Phnom Penh’s O’Russei Market, and Anthony Bourdain is sitting at a foldout table on the street, slurping a bowl of beef noodle soup. Around him, food stalls hawk everything from the obvious to the exotic, from pork buns to bird fetuses.