At Crab & Co, Kep West's seafront restaurant, Sam Taroth tastes the generous signature seafood grill presented by F&B Manager Sophy Ouch. Fresh Kep crab, prawns, seabass.

Mao Kanha and Phanha Kann, two Cambodians from Kep West, won over cocktail fans at Sora, Rosewood Phnom Penh, with three Kep-inspired drinks. Now served in Kep

A wellness weekend is only as good as its dinners. From 18 to 20 September, the kitchens of The Wave and The Strand serve three vegetarian fine-dining menus built for the occasion — light enough to sleep on, generous enough to feel like an event, and rooted in a kitchen philosophy Kep West has held for years: balanced, local, and never copied from a book.

Kep & Gastronomy: August Tides, Fresh Catch brings Kep's finest seafood to the table at Crab & Co

Imported French bouchot mussels, white wine, herbs — and the fries that complete the picture.

The sun had barely finished its work when the knives came out. It dropped fast, the way it always does over the ocean — no drawn-out farewell, just a slow burn of coral and ash-grey that lasted twenty minutes or so before the water turned dark and still.

French duck breast, foie gras, cranberry and gratin — the Gascon table comes to Kep.

Saffron, rouille, and the sea — the great dish of Provence arrives on the Cambodian sea.

On July 14th, France stops for parades, fireworks and a good table. This year, that spirit lingers longer on the Cambodian coast — Kep West is turning Bastille Day into French Gastronomy Month, eight dishes served all July at Crab & Co.

Kep crab, Cognac, and two centuries of French kitchen tradition in a single bowl... French Gastronomy Month at Crab & Co takes a turn toward the stove — and the result is one of the most deeply French things on the Kep table this July. The bisque is older than Escoffier, older than the restaurant as we know it. It was a fisherman's restorative long before it became a cornerstone of classical French cuisine — a concentrated broth built from crustaceans, reduced until it became

From the oyster beds of Brittany to the shores of Kep — the French ritual, faithfully observed.

French Gastronomy Month in Kep — Nice Has the Mediterranean, Kep Has the Gulf, and the Salade Niçoise Belongs to Both.

This July, Crab & Co brings French Gastronomy Month to the shores of Kep — and we open the series with the most iconic gesture of the French table. There are dishes that require no introduction, only silence, and perhaps a cold glass of Champagne. The Caviar TSF Oscietra belongs to that rare category: a plate that quietly embodies everything the French culinary tradition holds sacred — restraint, ceremony, and an almost ruthless pursuit of quality.

Cambodian-born Chuon Sokheng, an Executive Chef of Kep West, one of the busy chefs. Aside from managing the Wave restaurant’s busy kitchen,

Peter Brongers is an expatriate of Dutch origin who knows South-East Asia inside out, a region in which he is well known for his skills as a