While dining at a Kampot cafe, one local dish caught my eye: fried noodles, fried egg, vegetables and spam, served with a chili dip. This might ring a bell for those of us familiar with Fried Bee Hoon. The dish is called Loh See Fun, or as Cambodians term it, Lort Cha.
Struck by this familiar yet different dish, I wondered about the elements that bind our continent of Asia. How did cross border exchanges affect Southeast Asia, such that it impacted cuisine? Small discoveries can open the window to larger insights. This is what we do at r+.
