"Even in the smaller coastal towns, the food scene is going global. Seaside now boasts Cambodian and Oaxacan newcomers. Monterey is home to a Vietnamese cafe on Tyler Street, just north of Bonifacio Place. And Carmel - less exotic, perhaps, but no less delicious - is home to a new bakery bistro serving a Danish breakfast sandwich pressed with Comte cheese and cultured butter on a seeded sourdough bun."
"Cambodian cooking leans on big, funky, fermented flavors - as one Northern California-based Cambodian chef once told me: "Anchovy and pickled Asian gourami fish sauce is the base of a lot of our dishes, and yeah, it makes them smell a little crazy. But don't be scared, just taste the food. It's so delicious." I've spent time traveling across Southeast Asia and fallen in love with its vibrant, layered flavors - earthy and sweet, briny and bright, each dish lifted by fresh herbs and fragrant spices."
The Monterey Bay region's dining scene has expanded beyond chowder and cioppino to embrace global flavors. Coastal towns now host Cambodian and Oaxacan eateries in Seaside, a Vietnamese cafe in Monterey, and an artisanal bakery bistro in Carmel offering Danish-style sandwiches on seeded sourdough. Cambodian cuisine emphasizes bold, fermented bases such as anchovy and pickled Asian gourami fish sauce balanced by fresh herbs and fragrant spices. Sisters Thea and Bea Kun opened a Cambodian restaurant in Seaside after growing up in Stockton and working in Northern California's food and wine industry.
Read at SFGATE
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