South Coast, Cambodia
Khmer cuisine mirrors the country's history and natural abundance. It developed over centuries, influenced by trade routes and neighboring cultures. Rice forms the backbone of most meals. The use of prahok yields a deep, savory umami flavor to many dishes. Kroeung, made from lemongrass, galangal, turmeric, and kaffir lime zest, adds aromatic depth.
In Kep, the tradition of fresh seafood from the Gulf of Thailand defines the local dining experience.
Meals are typically eaten communally. Dishes are shared among diners. This social eating experience is common.
Chopsticks and spoons are common. Sometimes, a fork and spoon are used.
It is polite to wait for elders or hosts to begin eating before you start. Tipping is appreciated but not mandatory.
This is the quintessential Kep dish. Fresh blue crab cooked with famous Kampot green pepper, garlic, and often a touch of fish sauce. The green pepper adds a fresh, aromatic kick.
Find this dish at virtually all restaurants around the Crab Market.
Cambodia's national dish. This creamy, savory fish curry steams in a banana leaf cup. It has kroeung, coconut milk, and noni leaves. The texture is soft, almost mousse-like.
Most Khmer restaurants have this dish.
This dish features marinated stir-fried beef. It is on a bed of lettuce, tomatoes, and cucumbers. A fried egg often tops the dish. It comes with a lime-pepper dipping sauce, which adds a tangy taste.
Samlor Kako (Khmer Stirring Soup) is a traditional vegetable and meat soup. Many consider it one of Cambodia's oldest dishes.
Popular local lagers, widely available and inexpensive. Palm Wine (Teuk Tnaut Chour) is a traditional alcoholic beverage from palm sap.
Strong and sweet, a popular pick-me-up. Fresh Coconut Water is widely available, a natural and hydrating drink. Nom Korng (Donut) are fried dough rings dipped in palm sugar syrup. Num Chek Chien (Fried Banana) are sliced bananas coated in batter and deep-fried. Various fruit desserts include mango sticky rice (seasonal).
Some higher-end resorts in Kep have their own restaurants. They have more refined Khmer or international cuisine. A more upscale dining experience is here.
Numerous restaurants line the Kep promenade and are near the Crab Market. They have a mix of Khmer and international dishes. These places are good for a comfortable meal.
The Kep Crab Market is the best place for fresh, affordable seafood and basic local dishes. Eateries built on stilts over the water are here, serving directly from the catch. Local eateries away from the main tourist strip have even cheaper options and a more authentic feel.
This is the main food market. It is famous for live and cooked crabs. A cluster of seafood restaurants are here. The market also sells other fresh produce, spices, and dried goods.
International cuisine options are limited in Kep. Some restaurants may have basic Western dishes like pizza, pasta, or burgers. A few may have Thai options.
Halal and kosher options are very limited or not here.
Sticking to vegetarian options is a good practice if strict dietary laws apply.
Dining with these restrictions can be challenging. English proficiency varies. Cross-contamination is a risk. Rice-based dishes are generally gluten-free, but sauces might contain wheat.
Communicate your needs clearly and patiently. Carry a Translation card for allergies.
Some guesthouses or local organizations occasionally have informal cooking classes. Learning about Khmer cuisine is possible here.
Many Kampot Pepper Farms have tours. Tasting sessions are often included.
Visit the salt fields between Kep and Kampot. The traditional salt production process is visible there.
Dining on fresh crab directly at the Crab Market's seaside restaurants is the most unique dining experience.
You select your crab, and it is cooked to order. A true taste of local life is present here.
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Kep's food scene is a highlight. Enjoy the fresh flavors.
