Ask a Cambodian cook which ingredient makes them proudest and many will say pepper. Not just any pepper: Kampot pepper, grown in the south of Cambodia and prized by chefs around the world for its fragrance. It is floral, warm and a little citrusy rather than simply hot, and once you have tasted it, ordinary supermarket pepper never seems quite the same.
At ANGKOR in West Melbourne, pepper is one of the flavours that ties our menu together. Here is what makes Kampot pepper special, how it is used in Cambodian cooking, and which dishes to order when you want to taste it.
Where Kampot pepper comes from
Kampot pepper grows in Kampot and Kep provinces, near Cambodia's southern coast. The vines climb tall posts in small family plantations between the mountains and the Gulf of Thailand, where the mineral-rich soil, sea breezes and long wet season give the peppercorns their distinctive character.
Pepper has been grown in the region for centuries, and production expanded greatly in the French colonial era, when Kampot pepper found its way onto tables in Paris. Like so much in Cambodia, the plantations were almost lost during the years of war in the 1970s. Families rebuilt them slowly from the 1990s onward, and today Kampot pepper carries a protected geographical indication, recognised in Cambodia and by the European Union, so only pepper grown and processed in the region can carry the name.
Black, red, white and green
One vine gives several kinds of Kampot pepper, depending on when the berries are picked and how they are treated:
- Green pepper is picked young and used fresh, often still on the stem. It is bright and herbal, and in Cambodia it is tossed whole into stir-fries, especially with seafood and crab.
- Black pepper is picked when the berries are mature but still green, then sun-dried until the skin darkens and wrinkles. This is the classic Kampot pepper: bold, aromatic and warm.
- Red pepper comes from berries left on the vine until fully ripe. It is the rarest and sweetest, with a fruity edge.
- White pepper is red pepper with the skin removed before drying, which leaves a cleaner, sharper heat.
How Cambodians cook with pepper
Cambodian food is about balance: sour, salty, sweet, bitter and fragrant all on one table. Pepper adds warmth without overpowering the fresh herbs and kroeung, the lemongrass-based paste behind so many Khmer dishes.
The most famous way to enjoy it is the simplest. A dipping sauce of freshly ground black pepper, salt and squeezed lime is served alongside grilled meats and wok-seared beef. You dip each piece and the pepper, salt and lime do the rest. It is a perfect example of how Cambodian cooking lets a few good ingredients shine.
Green peppercorns, meanwhile, star in coastal stir-fries. In Kep, the seaside town next to Kampot, crab with green pepper is a dish people travel for.
Where to taste pepper at ANGKOR
Kampot Pepper Seafood ($32.90). King prawns and calamari wok-tossed with garlic, carrots, spring onion and Kampot pepper. It is our nod to the seafood of Cambodia's southern coast, and it is lovely with steamed jasmine rice ($5.00) to soak up the sauce.
Beef Loc Lac ($32.90). Wok-seared marinated beef with mixed salad, onions and a fried egg. Loc lac is one of Cambodia's best-loved dishes and its peppery character is a big part of the appeal. Read our full Beef Loc Lac guide to learn how to eat it.
BBQ Beef Steak ($36.90). A 300g chargrilled rump cap with mixed vegetables and black pepper salt with lemon, a generous plate in the spirit of the classic pepper, salt and lime dip.
For something to share alongside, try our Marinated Beef Skewers ($14.90) or Cambodian Papaya Salad ($21.90), whose sour, fresh crunch balances the warmth of the pepper. And if you are new to Cambodian food, our Fish Amok remains the dish to start with.
Prices are taken from our live dinner menu and can change, so please check the current menu when you visit. Please tell our team about any allergies when you order.
Make it a table to share
Cambodian meals are shared, with dishes in the middle of the table and rice for everyone. For two people, two or three starters, two mains and rice or roti works well. A peppery combination we love: Kampot Pepper Seafood and Beef Loc Lac with jasmine rice, Betel Leaf ($15.50) to start, and Sticky Rice with Mango to finish. See our guide to Cambodian desserts for more sweet ideas.
Coming as a group? Our restaurant banquets start at $79 per person, and for long tables of 12 or more, see Groups & Functions. You can also read about the family recipes behind ANGKOR.
Opening hours and location
ANGKOR Cambodian Flavours
389 Spencer Street, West Melbourne VIC 3003
Phone: (03) 7034 8353
A short walk from Marvel Stadium and Southern Cross Station.
- Monday: closed
- Tuesday to Thursday: 11:30am to 3:00pm and 4:30pm to 9:30pm
- Friday: 11:30am to 9:30pm
- Saturday: 12:00pm to 9:30pm
- Sunday: 4:30pm to 9:30pm
Book a table or order
Come and taste the warmth of Kampot pepper, shared the Cambodian way.