BBC's top chef Rick Stein was at frizz restaurant on the first leg of his tour for a new television series on Asian cuisines. The film crew spend about three hours with our chef Heng (nicknamed Lucky), who not only works for frizz restaurant, but also for the Cambodia Cooking Class.
We were very proud the production team had chosen frizz restaurant as the location to film genuine, traditional Cambodian cuisine. Rick and Lucky had a wonderful time together and happily chatted away on Khmer cooking, Heng's life and passion for food, and Phnom Penh.
Our chef Heng prepared Samlor Kor Ko, a traditional Khmer soup with lots of vegetables and fruits, like pumpkin, papaya, eggplant, jackfruit, snake beans and pea eggplants.
The distinct flavour comes from four herbs called m'rum, m'reah, angkeadei and kantrup. Rick Stein was especially thrilled about the beautiful flavour of kantrup.
See on tv how Rick learns to make this traditional dish or read about it in his upcoming book Rick Stein's Far Eastern Odyssey' (including the recipe), available at the BBC Shop (Release date: 06/08/2009).
Rick Stein owns four restaurants, a delicatessen, a patisserie, a seafood cookery school and thirty-nine hotel bedrooms in the small fishing port of Padstow on the north coast of Cornwall.
After visiting a few countries, Rick Stein said this: "The food out there is sensational, but it's hard work and very hot."
"Cambodia is the most interesting so far."
Rick Stein's Far Eastern Odyssey was broadcast on BBC2 on July 16th 2009. The programme can be seen online for one month and unfortunately only when accessed from the UK on BBC iPlayer.
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frizz restaurant
#67, Street 240 (map)
Phnom Penh
Cambodia
Tel: 023 - 22 09 53
Tel: 012 - 52 48 01
We have introduced a new menu including more traditional Cambodian dishes, fresh salads and delicious desserts.
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See our extensive travel information in the
Cambodia Travel Guide
frizz on Channel News Asia
CNA's tv-show 'Taste Matters' filmed at frizz restaurant and the Cambodia Cooking Class. The show featured our chef Heng preparing Fish Amok.
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