How to Eat Your Way Through Phnom Penh, According to a Chef Rotanak Ros | Condé Nast Traveler
"Kravanh has made an effort to preserve and uplift Cambodian cuisine,' says Ros. It's the type of restaurant high-ranking government officials will take visitors to show off the country's culinary prowess. Ros has been eating here since before she became a chef: 'I love their amok, which has a thick, creamy lemongrass paste and coconut milk.' This signature Cambodian dish is usually made with whitefish wrapped in a banana leaf, but Ros always goes for the version with snails, a common protein in Khmer cuisine."
