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

Just a few kilometres from Kampot, between pepper plantations and karst hills, a stretch of water carries a name that is both intriguing and misleading: the Secret Lake. Far from being a simple scenic spot, this man-made body of water holds the memory of a dark period in Cambodian history. Today, Kep West's Discovery Center runs kayak trips here, gliding silently between drowned trees and water lilies, through one of the most striking landscapes in the province.

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

Along the pier and pavilion at Kep West, evening arrives like an invitation — and everyone standing in it seems to reach for their phone at once, without ever having agreed to.

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.

A personal account of a few days where the Gulf, a yoga mat, and a kayak paddle conspire to undo months of city fatigue.

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

Some places are visited. Others are moved through slowly, almost in silence. Knai Bang Chatt belongs to the second kind. In Kep, far from the noise of Phnom Penh, the monsoon repaints the coastline every year in deep, unhurried colors — the dark green of the palm groves, the wet gold of late afternoons, the near-black blue of storms passing offshore. For one season only, Knai Bang Chatt opens its heritage villas to Cambodian residents and expats for something increasingly rar

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.

At Kep, two passionate expats are laying the groundwork for a kitesurf community at the Sailing – Discovery Center of Kep West. Frédéric Seynaeve and Gérard Vann tell us their story.

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.

You must see it at least once. Not in a photo, not on a screen — for real, standing there facing the gulf, with the monsoon wind pushing clouds across the sky like it has somewhere to be. Kep in green season is not the Kep of postcards. It's better than that.