About this episode
Food writer, chef and presenter Genevieve Taylor tells the story of how Cambodia’s cooking history was almost lost in the genocide that saw millions die in the mid-1970s. While food from its neighbours Thailand and Vietnam was spreading all over the world, Cambodia’s finest dishes were side-lined or lost. In the UK, there are just three restaurants focussing on Cambodian cuisine. Now, slowly but surely its traditional dishes are making a comeback. Genevieve goes to Cambodia in search of the ingredients that make up its distinct flavours and in the UK she talks to Y Sok who runs two Cambodia restaurants in Marple and Altrincham, she meets Simon and Kamya Allen from the Khmer Kitchen in Somerset and she hears the story of Longteine de Monteiro, a chef who fled the Khmer Rouge regime and set up Cambodian restaurants in France and the US.