I Tried Kampot’s NEW Ethiopian Restaurant 🇰🇭 (Combo Platter Feast!)

This episode of Tom Trips Out features a visit to Campot's first and only Ethiopian food restaurant, located at the Studebaker Guest House. The restaurant occupies a previously empty space within the guest house. Before diving into the food, Tom highlights a perk of the Studebaker Guest House: a daily cocktail of the day for only $1.50, which on this Thursday was a vodka sunrise. The restaurant itself is connected to the bar, offering various seating options, including at the bar, indoor tables, and outdoor seating. Tom opts for an outdoor table. He then takes a walk through the interior, describing it as authentically Ethiopian in style, with decorative rugs, pillows, and low tables, creating a full dining experience. A key aspect of Ethiopian cuisine, as explained by Tom, is the absence of utensils. Diners eat with their hands, using a spongy bread called injera to scoop up various stews. The restaurant offers a vegetarian menu, with dishes primarily featuring split peas, lentils, chickpeas, greens, garlic, potatoes, and salads, all served with injera bread. Tom chooses a large combo platter, which arrives on a bed of injera with additional rolled injera on the side. He describes the food as "really tasty" and is impressed with the vegetarian options, noting that the stews are well-cooked, with perfectly cooked potato pieces. Tom further explains that the injera bread undergoes a three-day fermentation process, which imparts a subtle sour taste that complements the stews. He also mentions that everything at the restaurant is 100% vegan, including the oil used. After the meal, diners can order dessert drinks from the bar, such as coffee drinks and sweet milk teas. Tom concludes by expressing his satisfaction with the experience, noting the newly installed restaurant sign.