"Sappe looks further north, where its third owner is from. The specialty is ping yang, meats that are cooked over charcoal grills and sold on skewers, or strung up in plastic bags with sticky rice. To make them, the team procured two Japanese charcoal grills, which they use to cook pork belly, chicken skin, intestine, and squid. There are 12 options in total."
"One of the dishes, a bloody beef salad, I hadn't seen before. Sok lek kua is made by cooking beef, liver, and tripe in a pan with blood and seafood sauce. You can order it that way, or raw, as a refreshing cold salad."
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