This small fishing village will win you over, in Kep food is so fresh, delicious and briny like the sea.
Most visitors come to this sleepy coastal town for the famous crab. But there’s so much more to traditional Kep food than just its star attraction.
You can spend countless hours wandering through the bustling crab market, chatting with local fishermen who bring in their daily catch, and sitting at plastic tables along the shore.
What makes eating in Kep special is everything is local. That crab on your plate was swimming just hours ago. That pepper brightening your dish was growing on vines just a few miles away in Kampot.
The sea and land come together in perfect harmony here. It creates a food scene that’s uniquely Cambodian but with flavors you won’t find anywhere else in the country.
Pro Tip: If you want to win locals over, pronounce Kep correctly, which is kipe and rhymes with kite.
Influences on Kep Cuisine
The French colonial past left its mark on the local cuisine, but the town has always looked to the sea for its identity.
Unlike the complex curry dishes you might find in other parts of Cambodia, traditional Kep food celebrates simplicity. Fresh ingredients speak for themselves.
Most dishes here feature seafood caught daily by local fishermen who still use traditional methods.
These catches pair perfectly with Kampot pepper, grown just a short drive away and considered some of the best in the world. The pepper gives many Kep dishes their signature kick.
The town’s location also means it incorporates plenty of tropical Cambodian fruits and fresh vegetables from nearby farms.
You can taste the salty sea air in almost everything you eat here, from the blue crabs to the dried fish that hang from market stalls.
13 Traditional Kep Food You Must Try
Ang Dtray Meuk | Grilled Squid
Fresh squid caught each morning is brushed with a simple mixture of fish sauce, lime juice and crushed Kampot pepper before hitting the grill. The squid gets a perfect char while staying tender inside.
It tastes slightly sweet and smoky with a hint of the sea. The chewy texture pairs perfectly with cold Angkor beer, and many locals eat it as an afternoon snack.
Grilled squid appears throughout Cambodia, but Kep’s version uses squid so fresh it often goes from sea to grill in less than six hours.
Locals say this dish gained popularity during French colonial times when visitors would watch fishermen grill their catch right on the beach.
Kep Crab Market Stall #5 Central Crab Market, Kep
Bai Cha Kdam | Crab Fried Rice
Fluffy jasmine rice fried with chunks of sweet blue crab meat, egg, green onion and garlic. The rice soaks up the crab flavor, while small pieces of shell sometimes add a delightful crunch.
Each bite delivers different textures. Sometimes you get a perfect mouthful of sweet crab, other times the subtle aroma of rice flavored by seafood goodness.
This comfort food appears throughout coastal Cambodia, but Kep’s version stands out because the crab is so fresh and abundant.
This dish evolved as a practical way for fishermen to use smaller crabs or leftover crab meat at the end of the day.
Kim Ly Restaurant Crab Market Road, Kep
Chak Kachan | Sea Snails with Kampot Pepper and Lime
Small sea snails are boiled simply in salted water, then served with a dipping sauce of crushed Kampot pepper, sea salt, lime juice and sometimes a touch of garlic.
Extracting the meat requires a toothpick or pin. Your reward is a tender morsel that tastes like the ocean, transformed by the bright, spicy dipping sauce.
These particular snails thrive on Kep’s rocky shoreline and the dipping sauce featuring local Kampot pepper makes this snack uniquely regional.
Locals have gathered these snails from the shoreline for centuries, considering them a free snack that nature provides.
Kep Crab Market Central Row Near the water entrance, Crab Market
Kdam Dong | Pickled Crab
Small crabs are cleaned, crushed slightly, and marinated alive in a mixture of fish sauce, chili, garlic and palm sugar. The preservation process takes several days before they’re ready to eat.
The flavor is intensely savory with funky notes similar to fish sauce but with a distinct crab sweetness. The texture remains somewhat soft, unlike some dried seafood.
This preservation method is common along Cambodia’s coast, but Kep’s version specifically uses small mangrove crabs found in the nearby estuaries.
During monsoon season when fishing becomes difficult, pickled crab provides a shelf stable source of protein and flavor for local families.
Mr. Mab’s Seafood Stall Eastern End of Crab Market, Kep
Trei Ngeat | Kep-Style Dried Salted Fish
Small fish are gutted, heavily salted, and dried under the sun for several days until completely dehydrated. The resulting product is incredibly savory and can be eaten as is or rehydrated in soups.
Every coastal region in Cambodia has dried fish, but Kep’s variety uses specific local small fish and a salting technique passed down through generations.
This preservation method dates back centuries, allowing fishermen to store their catch long before refrigeration existed.
Old Market Dried Goods Vendor Kep Old Market, Central Area
Samlor Kdam | Fresh Kampot Pepper Crab Soup
Blue crab pieces simmer gently in a light broth flavored with fresh green Kampot peppercorns, lemongrass and k lime leaves. The soup remains clear, allowing the crab flavor to shine.
The broth tastes like the essence of crab, brightened by aromatic herbs. The pepper provides a complex heat that builds gradually rather than overwhelming the palate.
This soup is distinctly local, rarely found outside the Kep and Kampot region where both key ingredients are harvested.
Fishermen’s families traditionally made this soup with smaller crabs that weren’t suitable for selling at the market.
Srey Mom Seafood Restaurant Southern End of Crab Market, Kep
Nhoam Svay Kchou | Green Mango Salad with Dried Shrimp
Shredded unripe mango mixed with small dried shrimp, crushed peanuts, fresh herbs, fish sauce, lime juice and a sprinkle of Kampot pepper creates a refreshing side dish.
The salad is simultaneously sour, sweet, salty and spicy. The dried shrimp add a satisfying chewiness and concentrated seafood flavor.
The basic dish appears throughout Southeast Asia, but Kep’s version specifically uses locally dried shrimp and the distinctive Kampot pepper.
This salad evolved as a way to use green mangoes before they ripened, preventing waste during the peak growing season.
Kep Beach Food Cart Main Beach Entrance, Kep
Ang Puth Kdam Plich | Grilled Horseshoe Crab Eggs
The egg sacs from female horseshoe crabs are carefully removed, skewered and grilled over charcoal. Sometimes they’re basted with a little lime juice and fish sauce while cooking.
The eggs have a rich, creamy texture similar to sea urchin but with a stronger flavor. The taste is intensely maritime, with natural saltiness complemented by light char from the grill.
This delicacy is extremely regional, found primarily in Kep and a few other coastal areas of Cambodia where horseshoe crabs come to spawn.
Horseshoe crabs have remained virtually unchanged for millions of years, and harvesting their eggs has been part of coastal Cambodian cuisine for generations.
Traditional Seafood House West Side of Crab Market, Kep
Kdam Chaa Mrech Kampot | Blue Crab with Kampot Pepper
This dish is the heart and soul of Kep cuisine. Fresh blue crabs are stir fried with young green Kampot peppercorns still on the vine.
The crabs crack easily, revealing sweet meat that contrasts with the aromatic heat of the pepper.
The flavor is impossible to describe until you try it. The crab meat is naturally sweet, while the green peppercorns pop in your mouth releasing a floral spiciness that isn’t overwhelming.
While crab dishes exist throughout Southeast Asia, this specific preparation with fresh green Kampot pepper is uniquely Cambodian and specifically a Kep specialty.
Fishermen have been bringing their catch directly to Kep’s crab market for generations, where the simplest preparation became the most beloved.
Holy Crab Restaurant Road 33A, Kep Crab Market
Samlor Chhar Kchey | Seaweed Soup
Fresh seaweed harvested from rocks along Kep’s shore is simmered in a light pork or chicken broth with garlic, a touch of fish sauce and sometimes small local clams or shrimp.
The soup has a mild, slightly mineral taste with the seaweed providing an interesting texture that’s both slippery and slightly crunchy. The ocean flavor is subtle but distinctive.
While seaweed appears in many Asian cuisines, this particular preparation with minimal seasonings is special to Cambodia’s southern coast.
The soup was traditionally consumed for its health benefits, with locals believing the minerals from the seaweed provided strength and prevented illness.
Ocean View Restaurant Kep Beach Road, Near the Sailing Club
Grilled Prawns with Kampot Pepper Butter
Large, locally caught prawns are butterflied, brushed with a compound butter made with crushed Kampot pepper, garlic and a touch of lime zest, then grilled over charcoal.
The prawns remain juicy inside while getting slightly crisp outside. The butter melts into the flesh, carrying the floral pepper flavor throughout the meat.
This dish represents the marriage of French colonial influence with local ingredients, creating something uniquely representative of traditional Kep food.
The recipe evolved in the 1960s when Kep was Cambodia’s premier beach resort town, catering to wealthy Cambodians and foreign visitors seeking luxury by the sea.
Sailing Club Restaurant Kep Beach, Eastern End
Kampot Durian
While not strictly from Kep itself, nearby Kampot’s durian deserves mention as it features prominently in Kep’s markets and restaurants. This smaller, yellower variety is prized for its rich custard texture.
Kampot durian is less aggressively pungent than most Thai or Malaysian varieties, with more honey notes and a creamy texture similar to vanilla pudding with caramel undertones.
The unique soil conditions around Kampot and Kep create a distinctive terroir for durian that differs from varieties grown elsewhere in Southeast Asia.
Durian trees were first planted in this region during the early 20th century and have since become a source of local pride and an important cash crop.
Durian Heaven Stall Kep Crab Market, Northern Entrance
Filipino Foods
Num Trei Chaa | Fried Baby Shrimp Pancakes
Tiny local shrimp are mixed into a batter of rice flour, egg and coconut milk seasoned with turmeric and lemongrass, then fried into crispy pancakes and served with fresh herbs.
The pancakes are crisp outside and slightly chewy inside, with little bursts of shrimp flavor in every bite. Fresh herbs like mint and basil brighten the rich fried elements.
While similar to other Southeast Asian pancakes, Kep’s version specifically uses the tiny translucent shrimp caught in shallow waters along the coast.
These pancakes became popular during times when larger seafood was expensive, allowing even poorer families to enjoy the flavors of the sea.
Beachside Pancake Stand Kep Beach Central Entrance
Tips for Eating Your Way Through Kep
- Timing matters in Kep. For the freshest traditional Kep food experience, hit the crab market before noon when boats have just returned with their morning catch.
Many restaurants close surprisingly early, often by 8pm, so plan accordingly. - Prices at the crab market fluctuate based on the day’s catch.
Ask your hotel staff what a fair price should be before negotiating with vendors. Having a local guide you to their favorite spots can unlock hidden gems that tourists rarely discover. - Don’t be afraid of the small, unassuming places. Sometimes the most authentic food comes from tiny family operations with just a few plastic tables and chairs.
Look for places where Cambodians are eating. - The best way to experience Kep’s food scene is to order family style with friends. Get several dishes and share everything. This lets you sample more of the fantastic seafood without filling up too quickly.
- Learning a few basic Khmer phrases goes a long way. Even simple words like “arkoun” (thank you) can transform your dining experience and help you connect with the people preparing your food.