Jack Sprat how to eat crickets »
Posted By Deidre 1 year, 5 months ago in StyleI began to suspect that the chef, Mr Ry, wasn't entirely familiar with haute
cuisine when he tried to open my champagne bottle with a machete. But he was a cook willing to try something new, and that's always good - although his menu at the Stung Sen, the second-best diner in the town of Kompong Thom, central Cambodia, was far from dull. The English version listed some specialities: sour soup, fried water with cauliflower, fried cat with ginger. I'm not certain that the last meant catfish.
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