Tony Bourdain travels to Phom Penh, Cambodia where he explores a food culture that is both pleasing to the palette and a bit frightening. Joined by his friend and owner of Les Halles Restaurant in New York City, Philippe LaJaunie – the two scour local outdoor market for delicacies. From deep-fried crickets to fluorescent jello-like substances to steaming containers of tripes and tongues it’s all a sensory overload. Tony is on a mission for Asia’s legendary king of fruits – the revered and reviled Durian. Sure it smells like a laundry bag of dirty socks but it tastes great – he’s hooked. Tony and Philippe travel North to Siem Reap, where they climb the ancient Khmer ruins of Angkor Wat, explore floating villages and enjoy a home cooked pork and green chili stir-fry. They end their journey at Siem Reap’s four-star hotel – the Angkor Grand where they dine on haute Khmer cuisine. Tony has discovered a cuisine that, using aromatic herbs and spice, is both complex and accessible.