ニューヨーク・タイムズのインスタグラム(nytimes) - 9月1日 00時57分

Produce at the Phsar Chas market, a favorite source for ingredients among chefs in Siem Reap, Cambodia. As the jumping-off point for Angkor Wat, #SiemReap has long catered to international appetites. But more recently, a growing number of ethnically Khmer chefs and restaurateurs have opened restaurants that serve Cambodian food, one of Southeast Asia’s lesser-known cuisines, and one that is all too often unfairly compared to those of its neighbors. @davehagerman photographed markets and restaurants in Siem fReap for @nytimestravel.

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