Central Market Phnom Penh, Cambodia

Bor bor, the Cambodian representative of Asian porridge. 

Plump rice grains swimming in sweet chicken broth, garnished with spring onion and fried shallots. With a side of lukewarm “zhar kway” – it’s not piping hot?! – this is the breakfast of champions. And Asian children.  


Khanom krok

Bangkok, Thailand

Revisiting the khanom krok – satisfying little half cups of sweet, oozy coconut custard when hot, and springy mini thick pancakes when cooled. Step aside, you buttermilk pancakes. 

Thali belli

Jodhpur, India

When we have many things we do, we make time to eat. When we have nothing much to do, we make more time to eat. Jodhpur was essentially the impressive Mehrangarh fort, so we very quickly moved on to exploring Rajasthani cuisine. 

The Rajasthani thali for royals. Clockwise, we had the harayali sheesh kebab, paneer in a creamy garlicky curry gravy, spicy vegetable jalfrezi, roasted aubergine and onion bits in a tangy chutney-like tomato-based sauce, light soupy dal, basmati rice, 2 hot and springy butter naans and 1 chewy roti. 

Beauty is only skin deep. 

Jaipur, India

Okay I must admit. I’ve never thought that Indian street food is particularly photogenic. I still stand by that. 

Case in point – look at the pyaz kachori. It does not look scrumptious. You cannot see how the masala spices mildly coat the soft fluffy potato chunks which are encased in a crunchy wheat shell. The filing: shell ratio was perfect. The kachori was piping hot when it was unceremoniously wrapped in a paper dish and stuffed into my hand. We’ve had a few other kachoris, but none came close to this.  The samosa was excellent too, not photographed because it was even less photogenic (yes, it’s possible) than the kachori. The samosa was an intriguing mix of savoury and sweet, a kind of yin-yang samosa with half of the filling being mildly spicy potato chunks and the other half being pomegranate-flavoured chutney covered potato chunks. It was bordering a little odd for for me, so Ed stepped up to task and finished it up. 

The real taste of dairy

Jaipur, India 

Post-Varanasi, the lassi finally tastes like the lassi I know and love. During Varanasi there was just buffalo – buffalo smell, buffalo taste, buffalo feel – to the dairy products consumed there. Let’s not think of the dark times, shall we. 

Thick and curdy, sweet and slightly tangy with a few surprising crunches from the slivers of almond. Here, the lassi is thick enough to eat like a dessert. All hail the lassiwallas! 

Breakfast of the Champions

Nyaung Shwe, Myanmar 

The Ostello Bello hostel serves a fantastic free breakfast every morning. Most of the days you get a local half breakfast and a western half breakfast. It’s all very normal and very strange, you dig into a hearty bowl of noodles and move onto some toast with butter and jam, and round it up with some watermelon slices. We had soft egg noodles in a hearty chicken broth, bits of pork floating around and a slice of hard boiled egg (missing yolk and all). The chicken broth was rich and hearty, the oiliness cut by the slight zesty tang from the lime slice. A little lime goes a long way.

Mont lin ma yar

Yangon, Myanmar

The hunt for the mont lin ma yar man finally ends with this accidental discovery on a slow stroll back to the hostel. As recommended, there are two forms of this delicious snack – the open faced ones, with a quail egg and all the trimmings on top, and the dome shaped ones which are just two open faced batter-only pieces joined as one. Mont lin ma yar, google informs, means husband and wife snack because 2 halves are joined and eatened as a piece. The open faced ones taste like mini mcmuffins, with twice the oil and extremely moreish when eaten piping hot. The dome shaped ones tasted like crispy kueh tutu, which feels somewhat odd but in a nice way. 

First post! 

Yangon, Myanmar

Half way through our journey, Ed tells his guest blogger (yours truly) that the blog had to move. So with my first post on the new blog I go way back to when Myanmar started, to one of the our first eats in Myanmar. Here we go… 

Tea time in Myanmar, as we learnt from many sources, is an institution. Men cluster around little plastic tables and chairs in their longyis to hobnob. Teatime comes with an assortment of snacks. The samosa was delicious until I realised there was mutton in it, but it was delicious while it lasted. Tea is strong rocket fuel strength black tea, with the bitterness masked by a conspicuous amount of condensed milk and sugar. 

Ya Kun, anyone? 

Sugared out

Yangon, Myanmar 

Myanmar’s take on falooda. Was it as thick as it looked? Yes. Was it as cloying as it looked? Yes, was it teeth-achingly sweet? Of course. Did we enjoy it? First 2 mouthfuls yes. Were we impressed? The first mouthful of ice cream, coconut milk, syrup, sago and jelly was great! Then we were promptly reminded of how much the locals love their sugar.