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Khmer dishes served in a refined way

Publication date 25 February 2021 | 22:11 | ICT

Slow-cooked honey-barbecued free-range chicken with fire ants as a condiment and water mimosa salad with herbs and peanuts was once served daily at Cuisine Wat Damnak on a tranquil street behind the eponymous Siem Reap pagoda.

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