I like the kampot peppercorn fried chicken better. I generally prefer ‘dry’ fried chicken versus saucy ones. Since I am also a pepper-head who chews on whole peppercorns on occasion as if they are snacks, I liked that kampot pepper on the chicken.
Curious about these other dishes written up by Eater:
To that end, Nyum Bai’s menu ranges from night market staples, like that revelatory bowl of Kuy Teav Phnom Penh, to special ceremonial dishes like kuri moan. Now, just a couple years after La Cocina lured her into the program by asking her to cater an internal meeting, she’s read to show off her two signature dishes: prahok ktiss, a common dip for fresh veggies made from pork belly, fermented fish, coconut milk; and machoo kroeung soup, made with beef sauteed in lemongrass paste, tamarind, Thai eggplant, and a whole roasted jalapeño.
